10 Recipes for a Traditional Goose Dinner
Try these Food & Wine recipes to replicate the holiday meal that legendary chef Jacques Pépin grew up with.
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
When legendary chef Jacques Pépin was growing up in France, he only ate goose on Christmas Eve. The French holiday centerpiece is a tradition in Britain, Denmark, and Germany as well. Here are recipes for roast goose, plus side dishes and desserts, that are typical of holiday meals in Europe.
Roasted Goose Legs with Sour Cherry Glaze and Gravy
Food & Wine editor Melanie Hansche reimagines the traditions of her hometown of Garmisch-Partenkirchen, Germany. In Bavaria, it's not Christmas without roast goose, and roasting individual legs makes it a more manageable endeavor.
Braised Red Cabbage with Apples and Bacon
This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork. To make it, the cabbage is gently braised with tart apple, smoky bacon, orange zest, and spices.
Brown Butter-Cardamom Spitzbuben
German for "cheeky boys," these Bavarian cookies are a picture-perfect holiday dessert tradition.
Roast Goose with Crispy Skin
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
The secret to Jacques Pépin's roast goose with irresistibly crispy skin is a little extra prep and a lengthy steam to jumpstart the rendering process.
Rustic Bread Stuffing with Swiss Chard and Chestnut
Chestnut stuffing is a French holiday tradition, and Justin Chapple's recipe is hearty, earthy, and rich.
Cherry and Chocolate B?che de No?l
When he worked at Daniel in New York City, French pastry chef Dominique Ansel would serve guests complimentary mini b?ches de No?l every year during Christmas week. His version here is lighter than many, thanks to the beaten egg whites in the batter and the use of whipped cream in place of buttercream as frosting.
Goose Stuffed with Apples and Armagnac-Soaked Prunes
Nadine Levy Redzepi soaks prunes in Armagnac until they’re super-boozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose, a Danish holiday tradition.
Cranberry-Glazed Sweet Potatoes
Glazed potatoes are a traditional Danish side dish. This version spreads sweet potatoes in a single layer, resembling an apple tart, and uses the liquid from simmered cranberries as a tart glaze. The cooked berries make an attractive garnish.
Root Vegetable Pan Roast with Chestnuts and Apples
This complexly favorful side dish is seasoned with thyme and sweetened with syrup. Roasted potatoes, apples, and chestnuts are customary holiday season ingredients throughout many European countries.
Mixed-Fruit Trifle
Star chef Grant Achatz crafts a sweetly old-fashioned trifle. The layered dessert is a British holiday tradition.
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