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In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
According to NPR, goose fat is "the creme de la creme of fats". [3] in 2006 Nigella Lawson called it "the essential Christmas cooking ingredient". [3] In Chinese cuisine, geese in addition to roasting may be steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat.
Roasted Christmas goose makes more appearances on Christmas tables in the Northeast than in any other region, as well as eggnog, mince pies (individual-sized pies filled with sweet dried fruit ...
This quick-cooking roast chicken recipe relies on a spatchcock method, which cuts the cook time in half. Pro tip: start the oven at a very high temperature to ensure that the skin gets crispy ...
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In Germany, the primary Christmas dishes are roast goose and roast carp, although suckling pig, duck, or venison may also be served. Typical side dishes include roast potatoes and various forms of cabbage such as kale, Brussels sprouts, and red cabbage. In some regions, the Christmas dinner is traditionally served on Christmas Day rather than ...
’Tis the season for... stressing about Christmas dinner. From prepping now to planning for leftovers, 32 chefs share their top tips for staying cool and feasting well. Hannah Twiggs writes
Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.