This traditional Christmas dinner menu is wonderful with wild rice and a fresh vegetable. Haricots Verts steamed with a little butter make an excellent choice.
Whether you are celebrating Christmas, Winter Solstice, Hanukkah, Kwanzaa, or any of the other winter holidays, it’s great to experience new food. Goose a not a traditional bird anymore. It used to be the most popular, but now that turkey is domesticated, goose and duck have fallen in favor. Goose is fatty, so the meat stays nice and moist, and the crisp skin is something to write home about. Keep the fat, it makes great potatoes and pie dough.
Tiny Tim would definitely have approved this roast goose.
English pudding is not anything like the pudding here in the United States, although it was during Colonial times. It is more like a moist cake, and if you are from the East coast, you might find it similar to Boston Bread which is steamed for several hours in a can.
Steamed Molasses Brown Bread
Steamed Molasses Brown Bread is easy to make, low fat, and does not require yeast. It’s made in a coffee can on top of the stove!
If you are going to make this, you need to contact a butcher who cuts whole animals because they will still have access to the necessary fat to make this. Don’t use it just for this. If you want to make out-of-this-world dumplings or meat pies, then suet is the fat of choice.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." ~ Julia Child
"A gourmet who thinks of calories is like a tart who looks at her watch." ~ James Beard
"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." ~ Auguste Escoffier
"Context and memory play powerful roles in all the truly great meals in one's life." ~ Anthony Bordain
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