This year we decided to cook a goose for the holidays.  We had never cooked one before so this was new territory.  Our inspiration came from one of the farmers at the San Francisco Ferry Plaza Farmers Market, Lagier Ranches,  who had geese for sale this year.  We ordered an 8-pounder in advance and picked it up a few days before Christmas.  We decided to cook it for our Christmas Eve meal.  I read a lot about cooking a goose before we started so had a good idea of what to expect. We have several dozen satsuma oranges on our tree this year so we decided to use a couple as stuffing.  I think the roasted goose turned out great – tender and full of flavor.   The best things to both of us, though, were the half pint of goose fat that we skimmed from the roasting pan and the three quarts of goose stock that we got from cooking the carcass afterward with aromatic vegetables. 

Ingredients
1 8-12 lb. goose, cleaned and ready to cook
2 medium-sized onions, coarsely chopped, divided in half
2 stalks celery, coarsely chopped, divided in half
2 satsuma oranges, unpeeled and quartered
2 sprigs fresh parsley
2 Tablespoons olive oil
2-3 Tablespoons coarse grey sea salt
Freshly-ground pepper
1 teaspoon aleppo (or favorite) chili powder
2 cups boiling water

For the glaze:
4 Tablespoons goose fat
2 Tablespoons brown sugar
2 Tablespoons cointreau or grand marnier liqueur

You will also need:
Piece of kitchen twine
1 large roasting pan
1 mixing bowl 
1 small saucepan
Brush

Instructions
Preheat the oven to 300 degrees Fahrenheit. 

Remove the giblets from the goose.  Rinse the goose and remove any remaining feathers or pin feathers.  Dry with paper towels, inside and out. Pierce the fat in several places, but be careful to avoid the breast area. 

Mix together half of the onions, half of the celery and  the satsuma orange quarters.  Stuff them loosely inside the goose.  Stuff the sprigs of parsley inside, as well.  Generously salt and pepper the inside.  Tie the legs together with the twine. 

Rub the outside with the olive oil.  Then generously rub with the sea salt.  Grind pepper over the top.  Sprinkle with the aleppo chili powder. 

Scatter the remaining onions and celery in the bottom of the pan.  Put the goose on top.  Pour the boiling water into the bottom of the pan.

Roast for approx. 20 minutes per pound, or until the thickest part of the goose registers 170 degrees Fahrenheit using a meat thermometer .   Baste every 20 minutes with juices from the pan. 

Just before taking the goose from the oven, take about 4 tablespoons of goose fat from the roasting pan and put it into a small saucepan.  Add the brown sugar.  Mix well and cook for about a minute over medium-high heat.  Add the liqueur and cook for about 2 minutes more.  Remove from the heat and set aside.

When the goose comes out of the oven, increase the oven temperature to 450 degrees Fahrenheit.  Brush the goose with the glaze and then put it back into the oven for about 5-7 minutes, until browned.  Remove it from the heat and let it sit at least 20 minutes before slicing.

We served our goose with sauteed collard greens, leek and chestnut mashed Yukon gold potatoes and roasted delicata squash.

When I was growing up in Georgia, I made a candy called Divinity every year for Chistmas.  I would give plates of it away as gifts.   Somewhere over the years, I stopped making it.  This year, I decided to make it once more, and I am so glad that I did.  My decision was inspired by the delicious nougat from Montelimar that I must have every time I am in France.  I think that Southern-style Divinity is very similar in flavor, but is made with toasted pecans instead of hazelnuts.  I wanted to see if it was as good as I remembered.  It is.  Here is my simple recipe for this Southern holiday treat.

Ingredients
3 cups sugar
3/4 cup water
2 large or 3 small egg whites
1 1/2 teaspoons pure vanilla extract
1 cup toasted pecans, chopped
Approx. 3 dozen  toasted pecan halves

You will also need:
Medium-sized heavy-bottomed saucepan
Candy thermometer
Electric mixer

Instructions
Mix together the sugar and water in a medium-sized saucepan.  Bring to a boil over high heat and reduce the heat to medium high.   Cook for about ten minutes without stirring, until the temperature reaches 266 degrees Fahrenheit on the candy thermometer.  Remove from the heat and let cool down for about 3 minutes.

Meanwhile, beat the egg whites until they form stiff peaks.  After the sugar mixture has cooled for three minutes, add it in a steady stream to the egg whites while beating with the electric mixer.  Add the vanilla and continue to beat the candy for about 20 minutes until it starts to stiffen. Add the chopped, toasted pecans.  When the candy has enough body to hold its shape, spoon about a tablespoonful at a time out onto parchment paper.  Press a toasted pecan into the center.  Let completely cool at room temperature before handling.   Store tightly covered in the refrigerator for up to two weeks. 

Makes about 3 dozen pieces.

I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas.  This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and fresh chicken or turkey stock.   It is important to note that Southern-style cornbread is made with white corn meal and is savory, not sweet.  I add fresh sage to this cornbread dressing recipe, but that is not the Southern tradition.  This cornbread dressing should be VERY moist and is even better when topped with Southern-style giblet gravy. 

Ingredients
4 cups crumbled Southern-style cornbread
2 cups crumbled toasted white bread
2 large eggs
4 cups chicken or turkey stock (homemade, if possible)
1 cup chopped white onions
1 cup diced celery
1 Tablespoon chopped fresh sage (optional)
1 Tablespoon fine sea salt (Note that if your stock is already salty, you may not need as much.)
Pepper, to taste (I like a lot of pepper.)

You will also need:
Large bowl for mixing
13″ x 9″ x 2″ baking dish, buttered or lined with aluminum foil

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Put the crumbled cornbread and the crumbled toasted white bread into a large bowl.  Add the two eggs and mix well. Mix in the chicken or turkey stock.  Stir in the onions, chopped celery and sage (if using).  Add the salt and pepper. 

Pour into a buttered baking dish.  Bake for 35-40 minutes, until golden brown on top.   Serve with turkey and gravy, if desired.

Note:  This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor.  It will keep in the refrigerator (covered) for several days.

Ingredients

For the caramel:
3/4 cup sugar
1/2 cup water

For the custard:
1 small fresh pumpkin
Olive oil
Pinch of cinnamon
Zest from 1 large or 2 small oranges (Note: I use a microplane zester for this.)
1 1/3 cup sugar
4 eggs
1/3 cup all-purpose flour
1 cup heavy cream

Hot water

You will also need:
Baking sheet
Small saucepan
10-12 small (3″ or 4″) ramekins
Large baking dish (for water bath)
2 medium-large mixing bowl
Roux whisk or large spoon

Instructions
Preheat the oven to 425 degrees F.

To cook the pumpkin, slice it in half, remove the seeds and the stringy material in the center.   Rub it (inside and out) with olive oil.  Place it cut-side down on the baking sheet and bake it for about 40 minutes until the pumpkin flesh is mushy.  Remove from the oven and set aside to cool.  (As an alternative, you can saute the pumpkin flesh in olive oil until it is mushy.)

Reduce the oven temperature to 350 degrees F.

Meanwhile, place the ramekins into the large baking dish and set aside.

Make the caramel by heating the sugar (3/4 cup) and the water in a small saucepan over medium-high heat.  Cook it until the mixture turns a golden color, watching to make sure it doesn’t burn.

Pour the hot caramel carefully into the ramekins, distributing evenly.  Set aside. (This mixture will get hard as it cools so don’t worry when you see that happen.)

Scrape out about 1 1/2 cups of cooked pumpkin and place it into one of the mixing bowls.  Mash it so that most of the lumps are gone.  Add the cinnamon and the orange zest.  Stir and set aside.

In the other mixing bowl, combine the sugar and eggs and beat well by hand to combine.  Add the flour and mix well.  Stir in the cream.

Add the pumpkin mixture to the egg mixture and stir well to combine.  Pour the mixture into the prepared ramekins, filling to about 3/4 full.

Add hot water to the baking dish until it comes about 2/3 of the way up the sides of the ramekins, being careful not to get any water into the ramekins.

Bake at 350 degrees F for about 45 minutes until the flan is set.  Remove from the oven and cool for about 5 minutes.  Take a knife and run it around the inside of each ramekin to loosen the flan.  Let the flan cool for about a half hour on the countertop.  Cover tightly and refrigerate for at least an hour before serving.

To serve, invert the flan into a small dish.  The caramel should flow out of the ramekin to make a delicious sauce.  Serve with a nice garnish of nasturtiums, mint, fruit, candied oranges or something of your choice.

Serves 10-12.

Note:  Contact me if you would like the metric conversions for this recipe.

Ingredients
 3 large or 4 medium sweet potatoes or yams
Fleur de sel (coarse sea salt)
1/3 cup brown sugar, packed
½ cup chopped pecans
4 Tablespoons (2 oz.) butter, melted
1/2 cup Kahlua

You will also need:
Baking sheet
Baking dish or casserole (or individual ramekins, if desired)

Instructions
Preheat oven to 425oF (218oC).  Wash the sweet potatoes or yams, dry them and place them onto a baking sheet.  Bake them for about 45 minutes – 1 hour until fork-tender.  Remove from the oven and let them cool. 

Peel the sweet potatoes and cut them into ¼” thick slices.  Place them into the baking dish.  Sprinkle lightly with the fleur de sel.  Sprinkle the brown sugar on top.  Sprinkle the chopped pecans over the top.  Pour the melted butter on top, followed by the Kahlua. 

Bake at 425oF (218oC) for about 20 minutes, until the sweet potatoes are browned and bubbling.   Note:  If using individual ramekins, start checking at 10 minutes. 

 Serves 8 people.

Ingredients
1 cup light corn syrup (such as Karo)
3/4 cup dark brown sugar (such as muscovado), packed
3 eggs
3 T. melted butter
1 T. Kentucky bourbon (such as Jack Daniels)
1 t. vanilla extract
1/4 t. salt
1 cup pecan pieces
1 cup pecan halves

Pecan pastry shell (see below)

You will also need:
2 mixing bowls
big spoon or roux whisk
measuring cups and spoons
pastry blender (or two knives)
rolling pin
plastic wrap
9″ pie dish (not deep dish, just regular)

Instructions
Make the pastry dough and refrigerate for 30 minutes (see below).

Preheat oven to 350 degrees F.

Combine corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract and salt in a mixing bowl. Mix thoroughly with a big spoon or a roux whisk. Stir in the pecan pieces. Set aside.

Roll out the chilled dough to about 1/8″ thickness and put it into the pie dish. Flute the edges.

Pour the pie filling into the pastry shell. Add the remaining cup of pecan halves.

Bake in a preheated oven for about 50 minutes at 350 degrees F or until the center is set. (The pie will likely crack – that is normal.)

Remove from the oven and allow it to cool for at least a half hour before serving.

Yield: 8 servings.

For the Pecan Pastry Shell:

Ingredients
1 cup all-purpose flour
1/4 cup ground pecans
1/4 t. salt
6 T. butter, cold
1 T. Kentucky bourbon (such as Jack Daniels)
2 T. cold water

Instructions
Combine flour, pecans and salt in a mixing bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Sprinkle the bourbon over the mixture and stir it together. Add the water, stirring just until all ingredients are moistened. Shape the pastry into a ball and refrigerate for about half an hour. See instructions above for making the pie.

Ingredients
6-8 ripe pears, peeled
2 bottles champagne
1 ½ cup sugar
1 cup water
1 vanilla pod, split or 1 T vanilla bean paste

You will also need:
Large pot
Slotted spoon

Instructions
Mix together the champagne, sugar, water and vanilla bean paste and bring to a boil. Cook for about three minutes to form a syrup. Add the pears. Bring back to a boil and then reduce to a simmer. Simmer for about 8-10 minutes, until the pears are cooked throughout. Remove the pears from the liquid and drain well.

Cool the pears to room temperature and arrange them on individual serving plates. Add a nice garnish, your favorite cheese or nuts.

By the way, you can save the reserved syrup and use it again. It will keep for about a week in the refrigerator or a month in the freezer.

Makes 6-8 servings.

This is one of my favorite desserts of all time!  I have been making this for many years.  You can use any kind of fruit – whatever you have in season.  It works well with bananas and fresh pineapple, too.  My favorite is with raspberries or blackberries.

Ingredients
4-5 cups ripe fruit, peeled and sliced

For the topping:
1 stick (4 oz.) butter, softened
3/4 cups all-purpose flour
3/4 cup oats
11/4 cups brown sugar, packed
3/4 cups chopped pecans
Large pinch salt

For the crème fraiche:
1/2 cup crème fraiche
1/8 cup brown sugar

You will also need:
Large casserole or pie dish
Utility knife
2 bowls

Instructions
Preheat oven to 425oF.

Place the fruit (peeled and sliced, if appropriate) directly into the casserole or pie dish.

With hands, mix together the remaining (topping) ingredients until moist. Sprinkle topping over fruit. Bake for about 25 minutes, until golden brown (start checking at 15 minutes – will depend on oven).

Serves 8.

Ingredients

For the crust:
1 ½ cup roasted, unsalted almonds
3 T. melted butter
3 T. brown sugar
¼ t. cinnamon

For the cheesecake filling:
3 8oz. packages cream cheese, softened
2 cups fresh pumpkin, cooked and mashed
1 ¼ cups sugar
4 eggs
1 t. grated lemon peel
½ c. crème fraiche
2 T. plain flour
1 t. vanilla extract
1 t. cinnamon
½ t. ginger
¼ t. freshly ground nutmeg
¼ t. cloves
Pinch of salt

For the topping:
1/2 cup crème fraiche
1/8 cup brown sugar
1/8 t. cinnamon

You will also need:
9-inch springform pan
Electric mixer
Roasting pan
Aluminum foil

Instructions
Preheat oven to 350oF. Butter a 9-inch springform pan and set aside.

For the crust:
In the food processor, combine all four crust ingredients and process until the mixture is moist and sticks together. Press the mixture into the bottom of the springform pan. Bake until golden, approximately 15 minutes. Set aside to cool.

When cool, wrap the outside of the pan with at least 3 layers of aluminum foil – you are trying to create a water-proof barrier so that water will not get into the pan during cooking.

For the filling:
Beat cream cheese, sugar and lemon peel in mixing bowl until smooth. Add eggs one at a time. Add pumpkin, crème fraiche, flour, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Mix well and pour into the springform pan on top of the crust.

To cook:
Set the springform pan into a roasting pan. Pour enough hot water into the roasting pan to come half-way up the sides of the cheesecake. Place in the oven and bake until the outer edges puff and the center is set. (approx. 1 hour, 15 minutes).

Cool in the water bath for about half an hour. Remove from the water and cut around the sides of the cake to loosen. Refrigerate for several hours, preferably overnight.

For the topping:
Mix together crème fraiche, brown sugar and cinnamon. Refrigerate until serving. Spoon over the top of the cheesecake.

Serves 12.

Ingredients
4-5 lb. beef tenderloin roast
2 cloves garlic
Several sprigs of English thyme
1½ cups water
1 cup red wine
2Tablespoon olive oil
Sea salt and pepper

You will also need:
Roasting pan
Paring knife
Rack for roasting pan

Instructions
Preheat oven to 425oF.

Rub roast with about 1 Tablespoon olive oil. Peel garlic cloves and split them in half. Rub the meat with the half cloves of garlic. Then rub with a few sprigs of thyme (reserve some for garnish). Generously salt and pepper the roast.

Place into a roasting pan with rack. Pour the water and 1 cup wine into the bottom of the pan (making sure that the liquid does not touch the bottom of the meat. Cook until meat reaches 140oF (for medium-rare). Let roast stand for 15 minutes before cutting.

Serves 8.