German Food Guide
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Traditional Christmas Day Meals
We've just completed a series on traditional German dishes for Christmas Eve (see December 7th). Now we shift our focus to the the meal on Christmas Day. Whereas the meal on Christmas Eve is simple and easy, the meal on Christmas Day is a feast. Historically, the pre-Christmas fast ended on December 25th, in which all food restrictions were removed. This naturally created a day of feasting, and this tradition continues today.
Traditional Christmas Day Meal #1: Christmas Goose
The Christmas Goose is perhaps the most loved meal on Christmas Day. There are two theories behind the origin of this tradition.
The most credible of these credits the tradition to an old custom of the Catholic Church. On St. Martins Day (November 11th), a day to honor St. Martin von Tours, it was custom to prepare and eat a "Martins-goose." Shortly after St. Martins Day began the Advent fasting period. The fasting period ended on Christmas Eve, December 24th, when another goose was prepared to celebrate.
Another legend exists that credits the tradition to the British. The legend states that on Christmas Day 1588, Queen Elisabeth I was eating goose for dinner when she was told about the defeat of the Spanish Armada. Out of joy and what she considered a good omen, she declared that goose would be served for every Christmas. This tradition is supposed to have spread throughout Europe.
The goose is traditionally roasted and often filled with apples, dates, chestnuts, onions, and/or prunes. It is also common to stuff the goose with a meat or dough filling. Common herbs and spices used are salt, pepper, marjoram, and mugwort. It is commonly served with red cabbage, dumplings, and a gravy.
Stuffed Christmas Goose (Gefüllte Weihnachtsganz)
1 stick Butter, melted
3 tablespoons Sugar
Salt
1 Egg
1 Egg yolk
1 1/2 teaspoons Active Dry Yeast
1/4 cup Milk, luke warm
2 1/2 cups All Purpose Flour
5 ounces Mixed Dried Fruit (such as apricots, dates, prunes, apples, figs)
1/4 packed cup
Raisins (seedless)
3/4 cup sliced Almonds
1 Goose (8 - 9 pounds)
Pepper
1 cup Chicken Broth
6 tablespoons Honey
In a large mixing bowl, combine butter, sugar, 1/2 teaspoon salt, egg, and egg yolk.
In a small bowl, combine the milk and yeast. Cover and allow this to sit in a warm place for 5 minutes, or until milk starts to become frothy.
To the butter-egg mixture, add both the milk-yeast mixture and the flour. Mix (knead) this into a smooth dough. If the dough is too dry (and crumbly), add a little more milk until it holds together. If the dough is too sticky to knead, add more flour. Prepare a clean bowl by brushing it with a little oil around the inside, then place the dough in this bowl, cover, and let sit in a warm place for 30 minutes.
Knead the mixed fruit, raisins, and almonds into the dough.
Preheat oven to 275° F.
Prepare the goose by washing it inside and out. If there is any bag of innerds, remove it and discard. Dry the goose inside and out, then season it with salt and pepper. Stuff the inner cavity with the dough, then tie closed the opening.
Grease a roasting pan large enough to hold the goose. Place the goose inside, then pour the broth into the pan. Roast the goose for approx. 5 hours, basting it occasionaly with the broth.
Increase the oven temperature to 425° F. Brush the goose with honey. Bake for an additional 15-20 minutes or until the outside is brown and crispy. Remove the goose from the oven.
Carve the goose and serve with the stuffing. For extra flavor, make a sauce out the pan drippings.
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