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Chef2Chef Recipe Club - Volume 3 Issue 118 - December 11, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Have you ever eaten goose? It is a delicious tasting bird if not over cooked. Check our market place in the Exotic Meats category if you are looking for one. Chances are you'll not find one in your local supermarket. Here are some more recipes from Personal Chef Terry Henderson. http://www.canadianpersonalchefalliance.com -------------------------------------------------- Roast Goose with Molasses Glaze Ingredients: 10 Lb. Goose -- dressed Salt To Taste 1 Cup Molasses 2 Tsp. Bottled Hot Pepper Sauce 1 Tsp. Fresh Gingerroot -- finely chopped 1/2 Tsp. Black Pepper -- coarsely 1 Tsp. Garlic -- chopped Small Apples And Grapes For Garnish Directions: Preheat oven to 425F. Remove giblets from goose to use another time or discard. Rinse goose in cold water, removing as much fat as possible from body cavity. Pat goose dry with paper towels. Pierce skin all over with prongs of large fork. Season goose with salt inside and out. Arrange breast side up on rack in large shallow roasting pan. Roast at 425F for 15 minutes. Reduce oven temperature to 350F. Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F. (Make sure thermometer does not touch bone.) Drain off all fat from pan. Brush some of molasses glaze completely over goose. Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes. Remove goose from oven. Cover with foil and let stand 15 minutes before carving. Molasses Glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic and coarsely ground black pepper. Mix well and set aside. Serves 10-12 -------------------------------------------------- SAUCE'EM AWESOME You won't believe your tastebuds with Minor's Elegant but Easy "No-Cook" Classic Sauce Concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve scratch-quality flavor? There's no need to reduce stock for 3 days for a Demi-Glace. You don't have to worry about how much cheese to use in the Alfredo. Double boilers and breaking sauces are a thing of the past for Hollandaise. If you can boil water, you can now serve elegant sauces in about 5 minutes. Think of how nice one of these sauces will dress up a special holiday or family dinner. Try Demi-Glace, Alfredo, Hollandaise, Burgundy, Green Peppercorn, Thai Peanut, and White Wine Cream Sauce and you'll know why... Chefs Make It - Chefs Use It For a limited time get FREE shipping on all orders over $25.00. FREE recipes from the Minor's chefs are included with most orders. Offer expires December 31, 2002. Visit - SOUPBASE.COM by clicking the link below and take advantage of this special offer now... http://www.1shoppingcart.com/app/adtrack.asp?AdID=23088 Or, you can call 800-827-8328 to order by phone or for answers to your questions. -------------------------------------------------- Candied Sweet Potatoes (Yams) Ingredients: 6 medium sweet potatoes 3/4 cup sugar 1/3 cup dark Karo syrup 2 1/2 tablespoons butter or oleo 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3/4 cup water 1 teaspoon vanilla Directions: Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla. Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes. -------------------------------------------------- Nestlé FoodServices Surprise Prize Package Sweepstakes December 1, 2002 to January 1, 2003 You could win one of more than 500 packages, filled with fun and exciting prizes, just for registerinwith NestléFoodServices.com. Plus, you'll enjoy other promotions and offers exclusive to registered site members. There will be hundreds of winners—why not you? Register today for your chance to win. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Hazelnut Christmas Balls Ingredients: 1/2 cup shortening 1/4 cup sugar 1 each beaten egg yolk 1 teaspoon grated lemon peel 1 tablespoon grated orange peel 1 teaspoon lemon juice 1 cup cake flour 1/8 teaspoon salt 1 each egg white -- slightly beaten 1/2 cup finely diced Oregon hazelnuts 9 each candied cherries Cream shortening together with sugar. Add egg yolk, orange and lemon peels and lemon juice. Beat until fluffy. Add flour and salt. Chill dough for approximately 1 hour. Form small balls with teaspoon. Dip in egg white and roll in chopped nuts. Press half candied cherry in each cookie. Bake at 375º for 1 minute. -------------------------------------------------- WWKitchens.com Christmas is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Shopping Lists: 10 Lb. Goose -- dressed Salt To Taste Molasses Hot Pepper Sauce Fresh Gingerroot Black Pepper 1 Tsp. Garlic Small Apples And Grapes For Garnish 6 medium sweet potatoes sugar Karo syrup butter or oleo nutmeg cinnamon vanilla Shortening sugar 1 egg lemon peel orange peel lemon juice cake flour salt hazelnuts 9 each candied cherries -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |