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FareShare Gazette Recipes -- December 1998 G's (Page 2)

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Recipes Included On This Page

Goose With Kumquat Sauce
Granny Smith Apple-Onion Soup with Celeriac
Grilled Chicken Breast Stuffed With Goat Cheese & Sauce

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                      *  Exported from  MasterCook  *
                         Goose With Kumquat Sauce
Recipe By     : Eating Well
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Citrus
                Main Dishes                      Onions
                Sauces                           Volume 3, Dec. '98
                Wild Game/Fowl
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      pounds        goose
          to taste      salt & freshly ground black pepper
   2                    oranges -- quartered
   2                    onions -- quartered
                        ***KUMQUAT SAUCE***
   1      teaspoon      vegetable oil
   1                    onion -- chopped
   1                    carrot -- chopped
   4      cups          chicken stock -- defatted,(reduced sodium)
   2      cloves        garlic -- unpeeled
                        few sprigs fresh parsley
                        few sprigs fresh thyme or 1/2 tsp. dried
   6      whole         black peppercorns
     1/4  cup           sugar
   2      cups          kumquats -- scrubbed,sliced
     1/4  cup           wine vinegar
   1      tablespoon    arrowroot or cornstarch
   1      tablespoon    brandy
Be sure any large seeds are removed from kumquats.  If kumquats are not
available, substitute the zest of 2 oranges, cut in julienne strips.
To prepare goose: Preheat oven to 325 degrees F.  Remove giblets and
neck from the goose and reserve for the kumquat sauce.  (Set the liver
aside for another use.) Remove any excess fat from the goose.  Rinse the
goose with cold water and pat dry.
Season the cavity of the goose with salt and pepper and stuff it with
oranges and onions.  (The fruits flavor the goose; they are not served.)
Tie the legs together with butcher's twine and tuck the wing tips under
the back.  Set the goose on a rack in a roasting pan.  With a skewer or
a fork, prick holes in the skin, being careful not to pierce the flesh. 
(This will allow the fat to drain during roasting.) Roast the goose for
2 1/2 to 3 hours, or until juices run clear when the thigh is pierced
with a skewer and a meat thermometer registers 180 to 185 degrees F. 
Spoon off the fat that accumulates in the pan every 1/2 hour.  Transfer
the goose to a cutting board, cover loosely and let rest for 15 minutes
before carving.
To make kumquat sauce: While the goose is roasting, in a medium-sized
heavy saucepan heat oil over medium-high heat.  Add the reserved goose
giblets and neck, onions and carrots; cook, stirring occasionally, for
15 to 20 minutes, or until well browned.  Add chicken stock, garlic,
parsley, thyme and peppercorns and bring to a boil.  Reduce heat to low
and simmer, uncovered, for 30 minutes.  Strain through a fine sieve and
skim fat from the surface; set stock aside.  (You should have about 2 
cups stock.) 
In a medium-sized heavy saucepan, combine sugar with 1 cup water. Bring 
to a boil over high heat and boil for 5 minutes.  Reduce heat to medium 
and add kumquats.  Poach the kumquats until they are translucent, 
about 10 minutes. Remove kumquats from the syrup with a slotted spoon
and reserve.  Increase heat to high and cook syrup, without stirring,
until it turns amber in color, about 5 minutes. 
Remove from the heat and carefully add vinegar.  Return to medium-high
heat and cook for 5 to 7 minutes, or until reduced again to 1/4 cup. 
Stir in the reserved stock and bring to a boil.  Reduce heat to low. In
a small bowl, dissolve the arrowroot or cornstarch in brandy.  Whisk
into the sauce and cook, stirring, until the sauce is thickened and
glossy.  Stir in the reserved poached kumquats.  Taste and adjust
seasonings with salt and pepper.
To serve: Carve the goose, discarding skin, and place on a platter. 
Spoon a little sauce over the meat and pass the rest in a sauce boat.
399 Calories per serving: 35 G Protein 15.0 G Fat 29 G Carbohydrate 289
MG Sodium 109 MG Cholestrol Note: Eating Well did not give the number of
servings.  My guess is 6 or 8 servings.
Recipe from
Posted to FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
               Granny Smith Apple-Onion Soup with Celeriac
Recipe By     : APPLES A Cookbook 1997* / Pat Hanneman
Serving Size  : 6    Preparation Time :1:15
Categories    : Vegetarian                       Apples
                Healthwise                       Onions
                Potatoes                         Volume 3, Dec. '98
                Soups,Stocks & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    spanish onion -- coarsely chopped
                        vegetable cooking spray
   1      large         red potato -- diced
   2                    granny Smith apple
                        or one each green and red apple 
                        -- cored & chopped
   1      pound         celery root or smaller -- peeled and diced
     1/4  teaspoon      extra virgin olive oil -- optional
   6      cups          vegetable broth -- PLUS up to
   2      cups          vegetable broth -- to thin, optional
                        salt and white pepper
                        fresh lime juice -- optional
                        chopped chives -- for garnish
                        celery seeds -- optional garnish
                        french baguette slices -- accompaniment
TESTED with better than bouillon: half mushroom and have vegetable soup
base. Tested with a 12-oz celeriac. Plan to lose about 15% of the root
during peeling. Puree soup with burst of celery flavors. The apples are
not distinctive; instead they make the soup bright and crisp.  Measures
are not precise. Use what is on hand and add broth to thin soup to the 
consistency of an applesauce. Pat H
DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions,
potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of 
a fruity olive oil, if using. When the onions are soft, add the first 
measure of vegetable broth; bring to a boil; reduce heat and simmer
(uncovered) for about 40 minutes until all vegetables are very soft. 
Puree, adding broth to thin soup as necessary. Season with salt and
pepper. Add a squeeze of fresh lime juice (optional). Serve in soup 
plates; garnish with chives and celery seeds.  Offer a plain bread 
such as French or Italian white. 
PER SERVING 273 cals, 6g fat, 7g fiber. 100% of RDV for Vitamin A.
* INFO * Editor may be Robert Berkeley, NY chef; author of Peppers and 
of Berries, two other books in this series. Recipe from Apples A 
Cookbook (1997: Quantum : Chartwell, Singapore; 078580790X) 
>MC and Email by to fareshare, 12-98. 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 0 0 2520 0 0 4716 0 0 0
                     *  Exported from  MasterCook  *
         Grilled Chicken Breast Stuffed With Goat Cheese & Sauce*
Recipe By     : Bobby Flay/TVFN
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dishes
                Sauces                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        soft goat cheese
     1/4  cup           chopped nicoise olives
   1                    red pepper -- roasted, peeled,
                        -- seeded and chopped
   1      tablespoon    fresh thyme -- finely chopped
                        Salt and freshly ground pepper
   4      large         boneless chicken breasts -- pounded thin
   2      tablespoons   olive oil
                        ***SMOKED CHILE-CILANTRO SAUCE***
   2                    poblanos -- smoked, peeled and seeded
     1/4  cup           red onion -- coarsely chopped
   2      tablespoons   fresh lime juice
     3/4  cup           olive oil
     1/4  cup           spinach leaves
     1/4  cup           cilantro leaves
   2      teaspoons     honey
                        Salt and freshly ground pepper
Preheat grill.  Mix together the goat cheese, olives, red pepper and
thyme in a small bowl and season with salt and pepper to taste.  Lay
each breast out and fill with the cheese mixture.  Brush the breasts
with the olive oil and season with salt and pepper to taste, secure with
toothpicks.  Grill for 8 to 10 minutes or until golden brown and cooked
Mix all ingredients for the sauce and serve with chicken.  Full recipe
HOT OFF THE GRILL SHOW#HG1A06 Kitpath/Pellegrino 12/98
Posted to FareShare 12/98 by JoAnn Pellegrino
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