Goose/4 recipes

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

Juicy chicken breasts, stuffed with cream cheese and then wrapped in bacon. Just 4 ingredients transform themselves into oozy gooey goodness!

We wanted a quick and easy recipe--and this was it. Just as good as any other turkey burger recipe we've tried. I made just 4 big patties, so cooked a few minutes longer than the 3-4 per side it calls for. I kept adding a little more olive oil to the pan to keep them from burning.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A game-day favorite for me and my family. Savory, sweet, and filling.

A very simple recipe for a classic, which helps you to get warm in the winter (ok, I mean when it is getting 4° Celsius in the night in Southern California). The number of servings is accurate when you have it as a meal - as a starter it should serve way more people. I did not list any spices, as I usually have self made chicken broth which is already pretty tasty and spicy, sweetness comes from the onions and the white wine balances it. For bread and cheese - don't think about any fancy, old dry bread is good and any cheese which melts. The onions are king when it comes to taste. Ovenproof crock bowls are very nice for final preparation and serving the soup.

The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).

My 14 year old said "pretty good" much better than a plain ham sandwich.

Make-ahead breakfast casserole that's perfect for Sunday brunch or breakfast. Most breakfast casseroles are huge amounts, this one has been scaled to make just two hearty servings so you can enjoy it anytime.

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.