RECIPE: Pate with Fig Puree

post from My Life As A Reluctant Housewife on 19 December 2006 10:05:00 PM. © My Life As A Reluctant Housewife

Pate with Fig Puree
Makes 36

36 Mini toasts
1 block Rougie Foie Gras
3 tablespoons Fig Puree

Place the mini toasts on serving platter. Slice the foie gras thinly, about 1/8? thick, into squares that will fit onto the mini toasts. Place squares of foie gras onto the mini toasts. Drizzle 1/4 teaspoon of fig puree on top of each foie gras mini toast. Serve.Cooking, Baking, Recipe, Recipes, Parties, Entertaining, Food, Drinks, Twins, Motherhood, Toddlers, Kids, Benign Hydrocephalus, Hydrocephalus, Early Intervention,

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Holiday 3D Cookie Cutters

post from Cooking Gadgets on 19 December 2006 09:49:16 PM. © Cooking Gadgets

I have never seen anything as cool for bakers as this! 3D Cookie Cutters - Holiday Edition - from Nordicware ($19.99).12 cookie cutters assemble to make the six 3D cookies shown. Via Stylehive ; Tags: cookie cutters, 3d, 3d cookie cutters, holiday cookies, gadgets, christmas gadgets, baking, cooking, kitchen

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Vintage Cake Tin

post from Cooking Gadgets on 19 December 2006 09:42:47 PM. © Cooking Gadgets

I am drooling right now over this Vintage Cake Tin. It would go so well in my new kitchen!Wonderful vintage enamel cake tin made by Worcester ware and in a practical large size. It measures 10.7 inches high by 8.6 inches in diameter. The green lid is hinged. Inside is a 2 tiered wire rack [...]

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RECIPE: Roast Pears

post from My Life As A Reluctant Housewife on 19 December 2006 08:20:00 PM. © My Life As A Reluctant Housewife

Roast PearsCooking, Baking, Recipe, Recipes, Parties, Entertaining, Food, Drinks, Twins, Motherhood, Toddlers, Kids, Benign Hydrocephalus, Hydrocephalus, Early Intervention,

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RECIPE: Roast Goose with Pears

post from My Life As A Reluctant Housewife on 19 December 2006 08:13:00 PM. © My Life As A Reluctant Housewife

Alsatian Goose with Pears
Serves 6

1 12-pound goose
Salt
Pepper
2 teaspoons ground ginger
2 garlic cloves, thinly sliced
1 orange, sliced
1 stalk celery, chopped
1 carrot, chopped
1 small onion, chopped
8 Pears, peeled, each cut into quarters
1/4 cup fresh lemon juice
6 tablespoons sugar
1 1/2 cup William Pear Liqueur
2 cups chicken stock
1 tablespoon flour

Preheat to 325°F. Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, pierce the skin of the goose all over. Place the fork almost parallel to the skin so the skin, not the meat is pricked. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Make a few slits in the skin place garlic slices into slits. Place the carrots, onion, and celery into the body cavity. Truss the bird. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird.

Roast goose 1 1/2 hours, basting occasionally with drippings and remove some of the excess fat that has dripped down; reserve 6 tablespoons fat. When the wings begin to brown, cover with tinfoil. Turn goose over, breast side down. Cover the wings with tinfoil. The roasting pan will have accumulated lots of fat; spoon the fat into a metal bowl and reserve. Roast another 1 1/2 hours until a thermometer inserted into thickest part of thigh registers 175°F. Let rest, covered, for 10 minutes. The temperature will increase to 180°F.

Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss. Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible. Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened. Serve goose with caramelized pears.Cooking, Baking, Recipe, Recipes, Parties, Entertaining, Food, Drinks, Twins, Motherhood, Toddlers, Kids, Benign Hydrocephalus, Hydrocephalus, Early Intervention,

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the farm was wondrous ~

post from eggbeater on 19 December 2006 08:07:27 PM. © eggbeater

Img_8358_1

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For the budding wine lover

post from Sub-Zero Wine Expert?s Blog on 19 December 2006 08:07:20 PM. © Sub-Zero Wine Expert?s Blog

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Sunset's Wine & Food special - well worth the
five bucks

Magazine Cover -- Sunset Food and Wine Special 200w.bmp If you are like me, I bet you ignore those one-off food magazine "specials" that you see in the supermarket checkout lane. Usually that is a pretty good strategy, but here is an exception: Sunset Magazine's first Food & Wine issue. Luckily, Misti bought me a copy and it is a fun and useful read. Usual Sunset mix of travel, recipes, wine picks, general info, party ideas and nice photos. I have dog eared a number of pages because I want to check out a particular wine, or suggest to Misti a weekend visit to some wine destination we have not been to or simply because there is an idea I want to ponder.

It is on the magazine racks only until December 29th so I suggest looking for it the next time you go grocery shopping.

Food Notebook post by Carter Lusher. Cover scanned using an HP multi-function printer.

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Menu for Hope III has reached $30,000!

I've been checking the Menu for Hope page every day and today I saw that we'd just reached $30,000! And we still have 3 days to go! Maybe you go on over there and add a bit more and we make $50,000 for world hunger? Come on now, ten dollars is such a tiny amount. And not a one of the prizes is worth less than $20...

This is what I bid on: AP 49, a camera. UW09 natural body care products. UW25 - a free ticket of registration for the next BlogHer conference in Chicago (A city I'm ashamed to say I've never been!) AP04 Japanese knives. CA10 a huge package of homemade jams, a food chapbook & more. CA08, a nifty, sweet recipe book from a blogger who loves it herself. EU29-- this is the one I really want! It's Lobstersquad's services for free! She's an illustrator and graphic designer...oooo the possibilities! EU24 an International food magazine subscription. UW08 a ticket to the Taste Conference in Napa Valley-- it's net value is over $2000!!!!! and EU12, a signed copy of Dorie Greenspan's new book: Baking.

Want to find out where all these prizes' images and corresponding #'s can be found. Click on this link to Pim's site, our incredible organizer!

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