| Christmas is quickly approaching and the time has | | | | Stir in lemon juice |
| come to soon send our invitations to the | | | | Add the chopped shallots |
| Christmas Eve or Day dinner. | | | | Blend all the ingredients |
| Special occasions are a great time for friends and | | | | Serve cold in small glasses |
| family and, in order to please our guests, we | | | | Decorate with lemon zest |
| have to be creative when it comes the time to | | | | Main dish: |
| create our menu. But... if the Christmas turkey is | | | | Christmas Goose |
| a delicious meal, we would sometimes change our | | | | Ingredients: |
| habits and eat something else. | | | | 8 to 10 lb. whole goose |
| Here is a Christmas menu idea including four | | | | 1 chopped onion |
| different dishes from soup to dessert; which are | | | | 1 chopped apples |
| simple to make special occasion cooking recipes | | | | 1 tablespoon dried grapes |
| but include a nice alternative to the Christmas | | | | Oil |
| turkey. | | | | 100 ml red wine |
| The portions are calculated for 8 guests. | | | | 500 ml chicken broth |
| Soup: | | | | Thymesalt and pepper to taste |
| Tomato Cream | | | | Preheat the oven to 365 degrees F |
| Ingredients: | | | | Put the oil coated goose in a shallow roasting pan |
| 2.2 lb peeled and chopped matured tomatoes | | | | Tuck the wings and tie the legs together with |
| 200 g chopped carrots | | | | kitchen string |
| 250 g chopped celery | | | | Put the apples, onions and dried grapes around it |
| 120 g chopped onions | | | | Cook for 3 hours, basting regularly with the |
| Chopped garlic (to taste) | | | | cooking juices |
| 1 small box of canned tomatoes | | | | Remove the goose from the oven |
| 200 ml creamsalt and pepper to taste | | | | Pass the cooking juices through a strainer |
| Thyme, bay | | | | In a saucepan, combine the fat from the roasting |
| Oil | | | | pan, the red wine, the Chicken broth and the red |
| 2 tablespoon sugar | | | | wine |
| 4 tablespoon red wine vinegar | | | | Let cook until boiling and then add floor, stir |
| 200 ml water | | | | constantly, until the gravy thickens |
| In a large saucepan, melt sugar with a little water | | | | Serve with steamed potatoes. |
| and pour vinegar until reducing | | | | Dessert: |
| Add the vegetables | | | | Baked Apples |
| Cover and simmer 20 minutes | | | | Ingredients: |
| Mash the canned tomatoes and add them in the | | | | 10 mashed speculaas |
| saucepan | | | | 120 g almond paste |
| Simmer 30 minutes | | | | 40 g dried grapes |
| Salt and pepper to taste | | | | 2 tablespoon rum |
| Add 200 ml water and then the cream | | | | 4 tablespoon grounded hazelnuts |
| Blend the soup | | | | 1 tablespoon honey |
| Serve hot | | | | 8 apples, washed, cored and halvedsugar glace |
| Starter: | | | | Preheat the oven to 365 degrees F |
| Avocado cream | | | | Combine the mashed speculaas, the almond |
| Ingredients: | | | | paste, the dried grapes, rum, hazelnuts and the |
| 2 chopped avocados | | | | honey |
| 2 lemons (juiced) | | | | Put the apples in a baking dish |
| 2 chopped shallots | | | | Garnish with the mixture |
| 2 teaspoons white wine vinegarsalt and pepper to | | | | Bake for 15 à 20 minutes |
| taste | | | | Serve warm with ice cream and sprinkle with |
| Use a fork to mash the avocado | | | | powdered sugar. |