Goose with Pruneaux & Armagnac Sauce

12-14 lb goose

Basting Liquid
½ tbsp clover honey
2 star anise
2 cloves
1 cinnamon stick
2 cups sherry
2 juniper berries
1 clove garlic, crushed

Pruneaux and Armagnac Sauce
2 shallots, peeled and finely chopped
3 tbsp butter
¼ cup port wine
¼ cup rich red wine
½ cup Armagnac
Juice of 2 oranges
Juice of 1 lemon
¼ cup prune juice
3 cups brown chicken stock
4 oz dried prunes, pitted and cut in quarters

One week prior to dinner, hang goose in cool, dry place.

To prepare pruneaux and Armagnac sauce:

1. In medium saucepan, over high heat, sauté shallots in 1 tbsp butter until golden. Add port, red wine and ⅓ cup of Armagnac. Reduce heat to simmer and reduce by ½.
2. Add orange, lemon and prune juice and reduce to ¾. Add stock and bring to simmer. Reduce to ¼.
3. Strain into clean saucepan and bring back to simmer, Slowly stir in remaining butter. Remove from heat and add prunes and remaining Armagnac; set aside.

To roast goose:

1. Preheat oven to 475°F.
2. Meanwhile, in medium saucepan combine all basting liquid ingredients and bring to boil. Set aside.
3. Place goose in roasting pan and roast 30 minutes, Reduce heat to 350°F and continue roasting an additional 30 minutes.
4. Remove fat from roasting pan and baste goose with basting liquid. Continue basting and removing fat from pan for an additional half hour.
5. Goose is cooked when juices run clear upon piercing thickest part of thigh and skin is crispy and golden brown.

Serve with seasonal vegetables.

Circletes - Almond Cardamon Cakes

1 cup butter
¾ tsp crushed cardamon
⅔ cup brown sugar
½ cup ground almonds
1 beaten egg
1 cup currants
2½ cups flour
Butter for greasing cookie sheets
½ tsp grated lemon peel

Method

1. Preheat oven to 350°F.
2. Cream butter. Blend in sugar, beating with a spoon until frothy.
3. Whip in the beaten egg.
4. Stir peel, cardamon, sugar, almonds, and currants into the flour.
5. Beat the dry mixture into the sweetened butter.
6. Chill dough for at least 1 hour.
7. Using well-floured fingers, shape dough into small balls (1 inch in diameter) placing them 1 inch apart on greased cookie sheets.
8. Bake 7-10 minutes until light golden. Cool on racks.

Lemongrass Pork and Rice Noodle Bowl

Serves 6

¼ cup oyster sauce
¼ cup vegetable oil
2 medium shallots, minced
1 lemongrass stalk, inner white bulb only, minced
2 tbsp light brown sugar
2 tbsp honey
2 tbsp Asian chili sauce, plus more for serving
1 tsp toasted sesame oil
1 tsp white pepper
¼ tsp baking soda
6 garlic cloves, minced
Kosher salt
2 lbs boneless pork shoulder, sliced 1/4 inch thick
1½ cups julienned carrot
1 cup julienned daikon
¼ cup distilled white vinegar
¼ cup plus 2 tbsp granulated sugar
3 tbsp fresh lime juice
2 tbsp Asian fish sauce
1 small jalapeno, minced
8 oz rice vermicelli
Mint, cilantro, romaine
lettuce and sliced
cucumber, for serving

1. In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tbsps of chili sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 tsp of salt. Add the pork and turn to coat. Refrigerate for 2 hours.

2. Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, ¼ cup of the granulated sugar and ¼ cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.

3. In a bowl, stir ¼ cup of water with the lime juice, fish sauce and jalapeno. Add the remaining garlic clove and 2 tbsps of granulated sugar and stir until the sugar is dissolved.

4. In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.

5. Light a grill. Remove the pork from the marinade, scraping off any excess. Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes. Top the noodles with the pork and some of the pickled vegetables, Serve with mint, cilantro, romaine, cucumber and the chili-lime sauce.

Roast Goose with Pork, Prune and Chestnut Stuffing

Inspired by the goose recipes in Julia Child's Mastering the Art of French Cooking, Kay Chun perfected this delicious version, which calls for techniques—like basting the goose with boiling water—that Julia Child most likely used as well.

Serves 8

1 cup pitted prunes
1 cup brandy
7 tbsps unsalted butter
1 cup minced onion
One 10 to 12 pound goose, liver reserved
¼ cup ruby port
1 pound fatty ground pork
2 large eggs, lightly beaten
Generous pinch of ground allspice
1 tsp chopped thyme leaves
1 garlic clove, minced
Kosher salt and freshly ground pepper
15 oz cooked and peeled chestnuts, coarsely chopped
Boiling water
3 cups chicken stock

1. In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy. Coarsely chop up the liver and set aside.

2. In a skillet, melt 3 tbsps of the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the goose liver and cook until no longer pink, 2 minutes. Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.

3. Scrape the mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly. Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper. Beat the stuffing at low speed until thoroughly combined, frequently scraping down the side of the bowl. Stir in the chestnuts and prunes.

4. Preheat the oven to 425°F. Set a rack in a roasting pan. Season the goose cavity with salt and fill with the stuffing; secure with toothpicks. Using a paring knife, prick the skin all over. Truss the goose and set it breast side up on the rack. Roast for 15 minutes, then reduce the oven temperature to 350°F and roast for 3½ hours, until an instant-read thermometer inserted into the stuffing registers 160°F and the thigh registers 165°F. Baste the breast every 15 minutes with ¼ cup of boiling water; transfer to a board and let rest for 15 minutes.

5. Pour the pan juices into a measuring cup and skim off the fat. Return the juices to the pan; add the reserved prune brandy and the stock. Boil the sauce, scraping up any browned bits stuck to the bottom of the pan, until it is slightly thickened, 10 minutes. Remove from the heat and whisk in the remaining 4 tbsps of butter. Season the sauce with salt and pepper.

6. Discard the toothpicks and string. Spoon the stuffing from the cavity into a serving bowl. Carve the goose and serve with the stuffing and sauce.

Brussels Sprouts with Prosciutto and Juniper

by April Bloomfield

Total prep time: 45 min. 6 to 8 servings

• ½ cup extra-virgin olive oil
• 8 large garlic cloves, halved lengthwise
• 6 thin slices of prosciutto (3 ounces), torn in half crosswise
• 1 ¾ pounds Brussels sprouts, halved lengthwise or quartered if large
• Flaky sea salt, such as Maldon
• 2 tbsps fresh lemon juice
• Generous pinch of crushed red pepper
• 8 juniper berries, crushed and minced
• 1 tsp finely chopped thyme
• Lemon wedges, for serving

1. In a very large skillet, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, turning once, until golden, 3 minutes. Transfer the garlic to a plate. In batches, add the prosciutto to the skillet in a single layer and cook over moderately high heat, turning, until browned and just crisp, 3 minutes per batch. Transfer the crispy prosciutto to paper towels to drain.

2. Add the Brussels sprouts to the skillet and arrange them cut side down. Add a generous pinch of salt and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the Brussels sprouts and cook over moderate heat, tossing occasionally, until just tender, about 10 minutes longer. Remove from the heat and stir in the lemon juice, crushed red pepper, juniper berries and thyme.

3. Coarsely chop the garlic and tear the prosciutto into bite-size pieces, then fold them into the Brussels sprouts. Season with salt and serve with lemon wedges.

Great Potato Soup

4 cups diced potato

1 medium onion, thickly sliced

1 clove garlic, unpeeled

1 cup chicken broth

¼ - ½ cup heavy cream

1 small bay leaf

½ rasher bacon

pepper

Roast the onion and garlic in a 350°F oven until the onion is lightly golden in colour. Fry bacon until done then mince very finely. Put onion in a large pot with some chicken broth. Put the potatoes in the pot. Add enough chicken broth to just cover them and bring to a boil.

Add bay leaf and cover, letting the soup simmer over low heat for a 1-2 hours. Cook until potatoes are thoroughly done. Remove bay leaf.

Remove the soup from heat. Mash the potatoes and put through a French mill with the finest plate. Stir in the cream to reach the desired consistency. Ladle into serving bowls. Add a grind of pepper and a daub of butter, and serve.

Chicken Legs Coq au Vin

Total prep time 2 hr 15 min. Serves 4

8 chicken drumsticks (2 lbs.)
Kosher salt and pepper
3 tbsp all-purpose flour
2 tbsp canola oil
1 slice of bacon, chopped
½ cup finely chopped carrot
½ cup finely chopped onion
½ cup finely chopped celery
1 ½ cups chopped mushrooms (3 oz.)
2 garlic cloves, thinly sliced
½ cup brandy
1 tbsp tomato paste
1 bottle dry red wine
1 cup chicken stock
2 thyme sprigs, plus
chopped thyme for garnish

1. Season the chicken with salt and pepper and dust all over with 2 tbsps of the flour, In a large cast-iron casserole, heat the oil, Add the chicken and cook over moderately high heat, turning, until golden, about 5 minutes. Transfer to a plate.

2. Add the bacon to the casserole and cook until crisp, 1 to 2 minutes. Add the carrot. onion, celery, mushrooms and garlic and cook over moderate heat. stirring until golden about 5 minutes. Stir in the brandy and cook until reduced by half, about 1 minute. Stir in the tomato paste and the remaining 1 tbsp of flour until incorporated. Add the wine, stock and thyme sprigs; bring to a boil. Return the chicken to the pot and bring to a simmer. Cover and cook over low heat, turning the chicken occasionally, until very tender, about 1½ hours. Transfer the chicken to a plate.

3. Simmer the sauce until thickened and reduced by half, about 10 minutes. Season with salt and pepper and discard the thyme sprigs. Return the chicken to the sauce and heat through. Garnish with chopped thyme and serve.

MAKE AHEAD
The coq au vin can be refrigerated for 3 days.

WINE
This Burgundian dish is sublime with red Burgundy. Try one from Marsannay, like the deep-berried 2012 from Sylvain Pataille or the fragrant 2012 Les Longeroies from Bruno Clair.

Okra Casserole

1 10 oz. box okra
1 lb cubed lamb meat
1 large onion
2 cloves garlic or ½ tsp garlic powder
1 tsp ground coriander
2-3 tbsp tomato paste
2 tbsp butter
salt
pepper

Method:
1. Chop the onion finely and stir fry in the melted butter until golden.

2. Add meat and stir till it loses all pink colour.

3. Add the tomato paste and enough water to cover the meat. Add salt and pepper to taste.

4. Cook the meat until almost done.

5. If okra is too big cut it into bite size pieces. Add to meat mixture.

6. In a separate skillet fry a mix of minced garlic and coriander powder (paste consistency) in a little butter. Add to okra and meat mix.

7. Cook for a short time till okra ts done. Do not overcook.

Serving Suggestions:

Usually served with rice.

Recommended variation:

Add time or lemon juice at serving time.

Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries

by Chef Bonnie Morales

This is a traditional Russian style dish with ingredients like chicken, potatoes and porcini with garlicky sour cream.

Total prep time: 2 hr 45 min. Serves 4

1 tbsp and 1 tsp peanut oil
11 large garlic cloves, 8 whole and 3 crushed
1 cup sour cream or créme fraiche
½ cup dried porcini mushrooms (½ oz.)
Kosher salt
2 lbs. large chicken thighs
2 medium Yukon Gold potatoes, peeled and sliced ⅛ inch thick
½ cup unsweetened dried sour cherries (about 2 oz.)
Celery leaves, for garnish

1. In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to 2 cups, about 1 hour. Strain the garlic broth into a bowl.

2. In another bowl, whisk 1 cup of the garlic broth with the sour cream and porcini and season with salt; reserve the remaining garlic broth for another use.

3. Preheat the oven to 350°F. In a large cast-iron skillet, heat the remaining 1 tbsp of oil. Season the chicken with salt and cook over moderate heat until golden all over, about 10 minutes total. Transfer the chicken to a plate. Pour off all but 1 tbsp of the oil in the skillet. Arrange the potato slices in the pan, overlapping them slightly. Set the chicken skin side down on top of the potatoes. Scatter the cherries and crushed garlic around the chicken and pour the garlic sauce with porcini on top. Roast the chicken for 20 minutes. Reduce the oven temperature to 300°F and roast for about 45 minutes longer, until the potatoes are tender and the chicken is cooked through.

4. Preheat the broiler and arrange the rack 6 inches from the heat. Turn the chicken skin side up and broil until the skin is golden and crisp, about 8 minutes. Garnish with celery leaves and serve.