Goose Recipes (cont.)
Brandied Roast Goose
First for Women
Magazine, Dec 1998
Christmas Goose, Dickens Style
Yankee Magazine,
Dec 1990
Christmas Goose
Metropolitan
Home, Nov/Dec 1994
Christmas Goose II
Mr. Food's
EasyCooking, Winter 1998
Christmas Goose III
Woman's Day,
Dec 1995
Cabbage-Stuffed Goose w/
Marjoram Sauce
Bon Appetit, Dec 1998
Chocroute Garni
Chef Jeffrey Trujillo
Bio
Tweeds Restaurant and Buffalo Bar,
Riverhead, NY
Crisp Roast Goose w/ Giblet
Gravy
Sunset Magazine, Dec
1995
Crispy Roast Goose w/ Orange
Sauce
The
Good Housekeeping Cookbook, 2001
Fruit Stuffed Goose
Southern Living
Magazine, 1998
Glazes for
Geese (Roast Goose)
Better Homes and Gardens - December 2005
By Richard Swearinger
Goose and Turkey Terrine
Country Living
Magazine, Dec 1995
Goose
Breast in Marsala Sauce
By Marcia Schiltz
Goose Legs Confit
Chef Jeffrey Trujillo
Bio
Tweeds Restaurant and Buffalo Bar,
Riverhead, NY
Goose Liver
Pate + Port Syrup
Chef Jeffrey Trujillo
Bio
Tweeds Restaurant and Buffalo Bar,
Riverhead, NY
Goose
Liver Pate – Late Harvest Fatty Liver
Chef Jeffrey Trujillo
Bio
Goose on the Grill
New Good Housekeeping
Cookbook, 1986
Goose w/
Carolina Gold Rice and
Chanterelle
Stuffing
Victoria Magazine,
Nov 1998
Goose with
Stewed Beans and Chorizo
French Culinary
Institute, 2003
Goose w/ Chestnut Stuffing
Saveur, Nov/Dec 1994
Late
Harvest Fatty Goose Liver Terrine
Chef Jeffrey Trujillo
Bio
Mustard and
Garlic Roast Goose
Bon Appetit,
December 2003
Old-Fashioned Crispy Roast Goose
Los Angeles Times Magazine, Dec 21,
2003
Pomegranate-Glazed Goose
Better Homes and Gardens, Nov 1998
Roast Christmas Goose
Taste of Homes,
December/January 2004
Roast Goose a l'Orange
Country Living
Magazine, Nov 1998
Roast Goose
Country Living
Magazine, Holiday 1997
Roast Goose II
Women's Day, Dec 1996
Roast Goose w/
Apple-Apricot Dressing
McCall's, Dec
1993
Roast Goose
with Apple Sweet Dressing
Cooking, December 2003
Roast Goose w/ Apricot-Pear
Gravy
Women's Day, Dec 1997
Roast Goose w/ Carmelized
Apples
Bon Appetit, Dec 1997
Roast Goose w/ Cherry Sauce
Better Homes and Gardens, Holiday 1990
Roast Goose
with Cherry Sauce
Progressive
Farmer, February 2003
Roast Goose w/
Chestnut Stuffing
Women's World, Dec
1995 |
Roast
Goose w/ Chestnuts, Prunes
and
Armagnac
Bon Appetit, Holiday 1994
Roast
Goose with Crispy Skin
From Food & Wine -
December 2005 Issue
By Master Cook: Jacques Pépin
Roast Goose w/
Cumberland Sauce
and Apricot
Stuffing
Restaurant Business, Oct
2002
Roast Goose w/ Giblet Stuffing
Taste of Home, Holiday 1999
Roast Goose w/ Leeks & Root
Vegetables
Country Living
Magazine, Jan 1995
Roast Goose w/ Molasses Glaze
Victoria Magazine,
Dec 1995
Roast Goose w/ Port-Thyme Gravy
Bon Appetit, Dec 1994
Roast Goose w/ Potatoes
Country Living,
Holiday 1994
Roast Goose w/ Red Onion &
Cider Sauce
First for Women, Nov
1990
Roast Goose w/ Wild Pecan
Rice Dressing
Woman's Day, Dec 1998
Roast Organic Goose with
Pears, Chestnuts
and Braised Red Cabbage
French Culinary Institute - 2003
Sage Roasted Goose w/
Bourbon Gravy
Colonial Homes,
Holiday 1999
Smoked
Goose Spread
Smoked
Goose & Olive Spread
Steamed Roast Goose
Saveur, Nov 1997
Weihnachtsgans
Viennese Christmas Goose
Saveur,
December 2003
Leftovers:
Fricasseed Goose w/ Potato Dumplings
Schiltz Foods
Old-Fashioned Goose Giblets &
Barley Soup
Schiltz Foods
Side Items:
Fried
Potatoes
Chef Jeffrey Trujillo
Bio
Tweeds Restaurant and Buffalo Bar,
Riverhead, NY
Goose
Breast Appetizer
Chef Jeffrey Trujillo
Bio
Tweeds Restaurant and Buffalo Bar,
Riverhead, NY
Goose Liver Mousse
Schiltz Foods
Goose Liver Toast
The Joy of Christmas, 1988
Pan Gravy
Ladies' Home Journal, Dec
1990
Port Gravy
Women's Day, Dec 1998
Stuffing:
Basic Stuffing
Schiltz Foods
Apple-Orange Stuffing
Schiltz Foods
Apricot Stuffing
Restaurant Business, Oct
2002
Apricot Stuffing
Victoria Magazine,
Dec 1995
Sauerkraut Stuffing
Schiltz Foods |
