Happy Thanksgiving to you all. You may recall I was cooking a goose for our meal. I decided to honor the bird by making this goose platter. For the colors I'm using mason stains mixed with white slip and a few underglazes.
One of our neighbors said geese are very fatty. They needn't worry. The goose was indeed very fatty but all of that fat is now splattered over the inside of my oven, don't you know. Well most of it is in the bottom of the pan but a good amount did splatter. The roasted goose was tender, moist, dark meat, dense and rich. I basted the bird with honey and melted butter. Where is that large covered baking pan I used to have.
I made fresh cranberries cooked with fresh pineapple and didn't add but a tablespoon or two of sugar to that. I also made a rice based dressing with mushrooms, pecans, water chestnuts, hearts of palm, and dried tomatoes. That too was wonderful. While the goose was cooking I cooked fresh sweet potato and I made a cream based gravy with mushrooms and onions I sauteed along with the chopped liver and heart. I added the neck bones for flavor removing them at the end. I also used a tablespoon of white and balsamic vinegar and spices of salt and pepper, bay, thyme, tarragon and celery seed. Thanks for reading and for all your comments.