To have a proper Victorian Christmas feast, you must have roast goose with the classic sage and onion dressing. The onions are parboiled first, so the stuffing will be pleasantly mild, and with the addition of apples, it is milder still.
9 pound goose 2 teaspoons coarse salt
For The Stuffing:
3 medium onions, peeled
4 large apples, peeled, cored & chopped (use tart apples, Granny Smith are best)
2 tablespoons loosely packed dried sage leaves, crumbled
½ teaspoon freshly ground black pepper
1 tablespoon butter, cut into tiny bits
Garnishes: sliced apples, parsley or watercress
For The Brown Gravy:
Gizzard, neck, heart, liver and wing tips of the goose, chopped
1 carrot, sliced
1-2 tablespoons rendered goose fat or cooking oil
3 cups stock or beef bouillon
½ bay leaf
3 sprigs parsley
Salt & pepper to taste
For The Port Wine Sauce
½ cup port
1 teaspoon mustard
Pinch cayenne pepper
Salt to taste
Rub inside of goose with salt and set aside.
Parboil onion in boiling water for 5 minutes. Remove with a slotted spoon and, when cool enough to handle, chop them finely.
In large bowl, combine onions, chopped apples, sage, pepper and butter. Stuff cavity of goose and Sew or skewer the openings and truss in the usual way.
Roast goose at 450 for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. After 1 hour, turn goose onto its other side. For the final 15 minutes, roast goose on its back. Baste every 20 minutes during entire roasting time. (Allow approximately 15 minutes per pound for the total weight of the stuffed goose, or 2 ½ hours for a 9 pound stuffed goose. The internal temperature should register 180 degrees when done, the legs should move up and down freely, and the juices should run a pale yellow.)
Prepare the gravy while goose is roasting. In a large saucepan, brown the goose parts, onion and carrot in the fat. When they are nicely browned, add the stock and seasonings. Simmer, partially covered, for about 1 hour, skimming occasionally. Strain, degrease and pour into a warmed sauce-boat for serving.
For the optional port wine sauce, combine the ingredients in a small saucepan. Just before serving the goose, slit open the breast and pour the sauce on top.
A Charleston radio station is observing Valentine’s Day with a reminder that Cupid sometimes misses his mark. WKLC-FM, better known as Rock 105, is giving away a free divorce. Valentine’s Day isn’t all hearts and flowers, says WKLC Program Director Jay Nunley. There is a darker side, he said, “where maybe you despise your spouse and resent the entire day.”
Through 4 p.m. on Thursday, Valentine’s Day, applications for the free divorce will be accepted on the classic rock station’s Web site, http://www.wklc.com. The winning name will be drawn at 5 p.m.
Nunley cautions that this is a real divorce and people shouldn’t enter if they aren’t serious. Also, people expecting a long, drawn-out legal battle should hire a lawyer because the Rock 105 contest is for a relatively uncomplicated divorce.
“Sure we can give away concert tickets, and we do,” said Nunley. “That’s going to make you happy for a little while. This is the chance to make someone happy for the rest of their life.”
Source: Google News (US)
In a warm hearted gesture (or a cunning publicity ploy!) leading hoteliers Travelodge are offering up free rooms over the Christmas period to any married couples named Mary and Joseph.
Festive couples can spend a night in any Travelodge hotel from Christmas Eve to January 5th 2008, providing, couples are married and have identity to prove so.
All that is left to be seen is if Travelodge have enough spare rooms to cope with the extra business, and if not? There is always the old failsafe… the stable!