Salt and freshly ground pepper

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  • Apple Cider Glazed Roasted Goose with Brandy Roasted Apples

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    Nothing impresses a Christmas dinner crowd like a beautifully glazed roasted goose. Though it may seem daunting to make, roasting a goose is actually easier than roasting a turkey because it doesn’t require any brining ahead of time. The key roasting a goose is to pierce the skin all over with a needle or sharp knife to make sure the layer of fat under the goose skin renders out, leaving a super crisp skin. Be sure to save the goose fat for a later use like roasted potatoes. It’s liquid gold!

  • Gazpacho Shooters with Herbed Mascarpone

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    "For a light fresh start to a meal, or in large glasses for lunch, this gazpacho is best when tomatoes are at their peak."

  • Fattoush with Lamb Skewers

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    "A Middle Eastern fresh herb salad with vegetables and toasted pita bread is the setting for some spiced lamb kebabs, Sumac can be purchased from specialty delicatessens and gourmet stores. Serve drizzled with a fresh yogurt and goat cheese dressing."

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