How to make “Chipotle” at home!

12 Comments | Written on April 11, 2012 at 5:00 am , by Kristina Vanni

I’m not gonna lie…on those nights when I simply don’t feel like cooking one word pops into my mind – Chipotle.  Their fresh and fast casual cuisine sometimes just hits the spot.

When I attended the South Beach Wine and Food Festival, they had an awesome booth set up in the Grand Tasting Pavilion.  Handing out free tacos along the balmy, blue shores of Miami…not too shabby!

Not only were they passing out samples, the Chipotle representatives also handed out booklets with some of their coveted recipes!  I couldn’t wait to get home and try them for myself.  Lo and behold, the results were spot on!  Let’s start with their famous guacamole.  I think the key is the serrano chiles.  They provide the perfect balance of flavor and heat create the signature taste we know and love from the restaurant.

Chipotle Guacamole  (click here to view and print recipe)

1 large ripe avocado, peeled, pitted

2 teaspoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/4 cup finely chopped onion

2 large garlic cloves, finely chopped

2 large serrano chiles seeded, chopped

1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl.  Add cilantro, chopped onion, chopped garlic, serrano chiles and salt.  Stir to combine.

I was also excited to try their salsa recipe.  It specifically called for vine-ripened tomatoes, and I wanted to follow their method exactly!  Once again, this simple recipe was a huge hit.  I think the secret here is the dash of sugar.  You can’t even taste it, but the subtle sweetness is there to balance the heat and salt.

Cinco de Mayo is right around the corner!  Why not make “Chipotle at Home” to celebrate!

Chipotle Tomato Salsa  (click here to view and print recipe)

6 vine-ripened tomatotes

2 poblano chiles

1/2 a red onion

2 jalapenos

1/3 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon sugar

salt and pepper to taste

Roast the poblano chiles on a grill or BBQ and let cool.  Dice the tomatoes, poblano chiles, onion, and jalapenos.  Combine all the ingredients and season to taste.

Mini Cardamom Cream Cakes

12 Comments | Written on April 4, 2012 at 5:00 am , by Kristina Vanni

Last week I posted ideas for Easter Ham as well as favorite side dishes, so I figured it was time to address my favorite part of the meal – dessert!

The only thing more fun than a bundt cake?  An individual-sized mini bundt cake, of course!  This recipe is inspired by the Finnish treat “kardemummakakku” or cardamom cream cake.  I decided to top them off with blueberries, but feel free to use your favorite fruit.  (Plus, the blueberries just happened to match my Marimekko Räsymatto tablecloth!)

If you don’t want to use mini pans, the recipe also works for a traditional bundt cake.  It will just take longer to bake, about 50-60 minutes.

Mini Cardamom Cream Cakes Kardemummakakku  (click here to view and print recipe)

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/8 teaspoon salt

3 eggs, at room temperature

1 1/2 cups heavy whipping cream

Powdered sugar

Blueberries, for garnish

Preheat oven to 350 degrees.  Coat mini bundt pans with non-stick cooking spray.  In a large bowl of an electric mixer, combine the flour, sugar, baking powder, cardamom, and salt.  Blend in the eggs at low speed.  Add the cream and beat at high speed, scraping the bowl, until the batter is the texture of softly whipped cream.  Turn the batter into the prepared pan.  Bake for 40 to 50 minutes or until a wooden skewer inserted into the center of the cake comes out clean.  Cool for 5 minutes in the pan.  Invert onto a rack and cool completely.  Dust with powdered sugar and garnish with blueberries before serving.

Makes 6 mini bundt cakes.  Can also be prepared using one regular sized bundt pan and will bake for 50-60 minutes.

Continuing with my Finnish theme, I was in New York this past weekend and stopped by the Marimekko flagship store.  (Honestly, it is hard to resist any time I am in town!)

Check out these adorable Easter Eggs they had on display in the window!  Each one is decorated with an inspiration from one of their colorful fabric patterns.  Such a creative idea!  I might have to try this for Easter next year!

Magic Marshmallow Crescent Peeps

8 Comments | Written on April 3, 2012 at 5:00 am , by Kristina Vanni

I’m not gonna lie…I have a bit of a love affair with Peeps.  Come on, look at those adorable faces!

Honestly, I don’t particularly enjoy eating them.  For the most part I just like all the pretty colors and saying “peep” in a tiny voice.

Then there is the annual Washington Post Peeps Diorama Contest.  Absolutely hilarious!

This year’s winner:  ”Occupeep DC”

I was on a mission to find a new and innovative recipe using Peeps this Easter.  With the Pillsbury Bake-Off on my mind, I had an idea.

The grand prize winner from 1969 was “Magic Marshmallow Crescent Puffs.”  This creative and innovative recipe takes a cinnamon and sugar dipped marshmallow and wraps it in a Pillsbury Crescent Roll.  The “magic” comes when you take the first bite…the marshmallow disappears in the oven and leaves an ooey-gooey center!

I figured, why not just use a Peep instead?  Thus, “Magic Marshmallow Crescent Peeps” were born!  I added a bit of color to the drizzle to give extra festive flair.

Magic Marshmallow Crescent Peeps  (click here to view and print recipe)

Rolls:

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

16 marshmallow Peeps

1/4 cup butter, melted

Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

food coloring, optional

Heat oven to 375°F. Spray 16 medium muffin cups with No-Stick Cooking Spray or use silicone liners.

Separate dough into 16 triangles.  Place marshmallow Peep on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.

Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Add food coloring, if desired.  Drizzle glaze over warm rolls.  Serve warm.

I am not normally a proponent of silicone bakeware, but in this case I found it quite useful.  Sometimes the marshmallow center can leak out of the crescent roll dough.  Using silicone ensures the puffs won’t stick and makes for easier cleanup.

This Easter treat couldn’t be easier.  Simply wrap your favorite Peep in Pillsbury Crescent Roll dough!  (Poor guy…he has no idea he is about to meet his fate in a 375 degree oven.)

Happy Easter!

Top 10 Recipes for St. Patrick’s Day

13 Comments | Written on March 14, 2012 at 5:00 am , by Kristina Vanni

How will you be celebrating St. Patrick’s Day this weekend?  Corned beef and Cabbage, a potato dish, or maybe just a Shamrock Shake?

Once a year we all have a little “Luck ‘O the Irish” and enjoy indulging in festive foods.  I have assembled this list of my favorite  St. Patrick’s Day inspired recipes.  For more ideas, be sure to stop by our  St. Patrick’s Day Recipes group!

10:   Irish Coffee

This drink was actually invented in San Francisco, but it is a fun way to enjoy a bit of Irish Whiskey any time of day!  

9:   Chocolate Cherry Guinness Cake with Cocoa Beer Frosting

Guinness Beer adds a bit of Irish flair to this frosted chocolate cake.

 8:  Homemade Shamrock Shake

No need to swing by the drive-thru when you can make this minty shake at home!

7:   Corned Beef Panini with Horseradish Mayonnaise

This recipe is a great way to use up leftover corned beef in the days after your St. Patrick’s Day celebration.

6:  3-Ingredient Irish Shortbread

With only three ingredients, this traditional shortbread recipe couldn’t be easier!

5:  Irish Soda Bread

St. Patrick’s Day isn’t complete without a warm loaf of Irish Soda Bread.

4:  Shamrock Rice Krispies Treats

Green frosting and a shamrock cookie cutter transforms the classic Rice Krispie Treat into a festive snack.  

3:  Potato, Cheese and Mushroom Pie

If you are looking for a new way to enjoy potatoes on St. Patrick’s Day, this savory potato pie is one of my favorites.

2:  Slow Cooker Irish Oatmeal

Steel-cut Irish Oats are a great choice for a healthy and hearty breakfast.  This recipe is easily prepared in the crock-pot!

1:  The Naughty Leprechaun

This is my favorite St. Patrick’s Day recipe for the name alone!  It is an adult version of the Shamrock Shake.  Be sure to check out the video demo on the link as well.  Cheers!

South Beach Food and Wine Festival

1 Comment | Written on March 7, 2012 at 5:00 am , by Kristina Vanni

The Food Network South Beach Wine and Food Festival is nothing short of a 24 hour a day party for 4 days straight!  I don’t think I have ever seen so many celebrity chefs, wine lovers, and food aficionados all in one place.  The signature event of the festival every year is the Amstel Light Burger Bash.

In a giant tent along the sandy beaches of Miami, a “who’s who” of the food world gathers to battle it out for the best burger.  It is the hottest ticket in town because the attendees have the opportunity to sample outstanding burgers from restaurants across the country.

Burger Bash by the Numbers:

32 hamburgers prepared by a culinary team of 192 representing 9 states, 11 cities in a 60,000 square foot venue, the length of 2 NFL football fields.

Over 12,000 pounds of 10 different varieties of ground meat to make up 65,000 burger portions

1,400 pounds of smoked bacon

1,800 pounds of 11 different cheeses

170 gallons of Heinz ketchup and mustard

75 cases of Cultivate wines

11,000 servings of Amstel Light Beer

80 gallons of frozen hot chocolate

3,500 + burger aficionados

The evening is hosted by Rachael Ray.  This year, for the first time, she was also a competetor!  Her “BBQ Burger with Sweet ‘n Spicy Pickles” featured a smokey barbeque sauce and homemade spicy pickles.

She faced stiff competition from Iron Chef Bobby Flay representing his restaurant “Bobby’s Burger Palace.”  He served a “Buffalo Style Burger Crunchified” featuring red hot sauce, blue cheese dressing and potato chips.

Top Chef All-Stars champ Richard Blais threw his hat into the ring with a dish from his restaurant Flip Burger Boutique in Atlanta, GA.  The “rBQ Burger” was prepared with fried pork belly, pimento cheese, B & B pickles, and smoked mayo.  On the side were Vodka Battered Onion Rings served with an Amstel Light Honey Mustard and Offal-tine Milkshake.

Guy Fieri showed up to represent his latest endeavor “Guy’s Burger Joint” onboard Carnival Cruise Lines.  His “Straight-Up with a Pig Patty” was 80/20 ground chuck, a liberal slathering of donkey sauce, all topped off with a bacon patty.  On the side were “Rojo Onion Rings” and “Salted Whiskey Caramel Shake.”

I have to say, that shake was hands down the best sweet treat of the night.  I just might have to try and re-create that one at home!  

 After hours of grazing and sipping, it was time to announce the winners!  Guy took the first prize of the night, the “Heinz Best Dressed Award” for the best burger toppings.  He was awarded a $1,000 check to his charity of choice.

Then it was time to announce the big winner – the Amstel Light People’s Choice Award, voted on by the crowd.  We were all given a token to vote for our favorite burger.  If you watch The Chew (or follow our Facebook or Twitter pages) you already know the outcome!

Michael Symon was the big winner of the evening for his “Porky Burger.”  From his restaurant “B Spot” this winning dish is a pork and bacon burger topped with pulled pork and slaw.  On the side Michael served Pork Cracklin’.

This burger was so unique and original!  It was packed with pork-tastic flavor and got my vote for the evening.  This was a three-peat for Michael, as he had won the Burger Bash twice before!  Needless to say, this guy knows his burgers!

The Chew produced a fun segment from South Beach, check it out!

And now, the moment you have all been waiting for…the winning recipe!

Michael Symon’s Award-Winning Porky Burger 

Ingredients

For the Burger:

8 ounce Ground Sirloin

8 ounce Ground Short Rib

8 ounce Ground Brisket

3 ounce Ground Bacon

Kosher Salt

Cracked Black Pepper

4 Brioche Buns

Pulled Pork Butt with C-Town BBQ Sauce

Cole Slaw

Mayo

Olive Oil

For the Cole Slaw:

1 Head Savoy Cabbage (shredded)

3 Carrots (shredded)

5 Scallions (thinly sliced)

1 cup Cilantro (chopped)

1 cup Parsley (chopped)

1/3 cup Pickle Juice

1/2 cup Mayonnaise

1 tablespoon Salt

1.  For the burger: Build a medium-hot fire in your grill or preheat a stovetop grill pan.

2.  Combine all the meats together and form into 4 patties (about 3 1/2 inches in diameter each). Season the patties with salt and cracked black pepper, to taste. Make a thumbprint in the middle of the burger to keep from shrinking while cooking.

3.  Brush the outside of the patty with a little olive oil. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and grill for 3 minutes for medium- rare. Remove them to a plate.

4.  Put a small spread of mayonnaise on each bun and toast lightly on the grill.

5.  Build the burgers by sandwiching them between the brioche buns along with a spoonful of slaw and pulled pork butt BBQ.

6.  For the coleslaw: In a mixing bowl add chopped herbs to the shredded cabbage. Add the remaining ingredient and toss to combine. Add more salt if necessary.

If you want to watch Michael Symon demonstrate his winning recipe, check out this segment from The Chew:  

http://beta.abc.go.com/shows/the-chew/recipes/Porky-Burger-Michael-Symon 

South Beach Blue Ice Margarita

2 Comments | Written on February 28, 2012 at 10:00 am , by Kristina Vanni

Cheers!

If you have been following our Facebook or Twitter pages, you might have seen that I spent the weekend in Miami for the Food Network South Beach Wine and Food Festival!  I have so many great recipes and photos from the event to share with everyone.  (Maybe even some awesome swag for giveaways!)  While I put everything together for blogs next week, I thought I would share a fun and quick drink with all of you.

One of the festival sponsors was Buick, and they had a super fun booth at the Grand Tasting Village.  Check out that sand sculpture!

The 2012 model cars were ready for a picnic right there on the beautiful sands of Miami Beach.  And, of course, they were serving up their signature drink to the festival guests!    Check out this recipe for their Buick Blue Ice Margarita.  Come back next week for more fun in the sun from South Beach!

Buick Blue Ice Margarita  (click here to view and print recipe) 

1 1/2 oz.  White Tequila

1/2 oz.  Blue Curacao

1/2 oz.  Pucker Island Punch

1/2 oz.  Simple Syrup*

1/2 oz.  Fresh Lime Juice

Shake all ingredients together and pour over ice.

*Simple syrup can be either store-bought or easily made by mixing 1 cup water and 1 cup sugar in a saucepan.  Stir, cover and boil for 15 minutes, and let cool.

 

Pancakes in Paradise – Made in America 2!

4 Comments | Written on February 16, 2012 at 5:00 am , by Kristina Vanni

What could possibly be better than lounging on the beach in a luxury resort in Hawaii?

How about spending time in paradise with some of the nation’s best chefs, taking cooking classes, participating in culinary outings, all while enjoying world-class cuisine!

Last October, I had the honor and pleasure of attending the “Made in America” cookbook launch event at the Four Seasons Hualalai in Hawaii.  It was an extraordinary weekend for food lovers and I learned so much from the guest chefs in attendance.

This dish from Chef Linda Rodriguez, (Pahu i’a Restaurant Hualalai Four Seasons Resort, Hawaii) was one of the recipes that first inspired author Lucy Lean to write her cookbook.  After one bite, I can certainly see why!  They are light as air and the fluffy texture simply melts in your mouth.

Chef Rodriguez advises, “Careful not to overmix the batter, the cakes won’t be as tender and delicate.” Also, “Because of the ricotta, these pancakes do not bubble like normal pancakes, so you need to watch their color for doneness.”

Lemon Ricotta Pancakes  (click here to view and print recipe)

6 large eggs, separated

Scant cup all-purpose flour

1/2 cup granulated sugar

Finely grated zest of 1 1/2 lemons

Freshly squeezed juice of 3 lemons

3/4 pound whole milk ricotta cheese

8 tablespoons (1 stick) unsalted butter, clarified, plus more for cooking

Pinch of salt

Confectioner’s sugar

Seasonal berries

Good-quality maple syrup

1.  In a large bowl, mix together the flour and sugar.  Add the lemon zest, lemon juice, and egg yolks and mix just until the batter comes together.

2.  Add the ricotta but do not overmix.  Slowly mix in the clarified butter (again, do not overmix).

3.  Whip the egg whites with a pinch of salt until they form stiff peaks.  Just before cooking, gently fold the whites into the batter.

4.  In a preheated nonstick pan or griddle over medium heat, add some clarified butter and about 1 1/2 ounces of batter per cake; each pancake will be about 5 inches in diameter and the batter will make approximately 12 cakes.

5.  Cook the pancakes until they are golden brown and the edges have started to brown.  Flip and cook through.

6.  Place 3 pancakes on each of four serving plates, sprinkle with confectioners’ sugar, garnish with seasonal berries, and drizzle with good-quality maple syrup.

I was so excited to hear that after the success of the Made in America events last October, the Four Seasons will once again be celebrating this phenomenal cookbook with another weekend of culinary extravagance!  From March 1-5 they will be celebrating “Made in America 2″  with some of LA’s Top Chefs.

The weekend will once again offer hands-on cooking classes where guests can learn from the masters.  One of the highlights from last year was this tutorial with Chef Ludo Lefebvre.

He taught us how to make mussels veloute with a Hawaiian twist using local ingredients.  The smell of the seafood cooking while watching the ocean waves crash along the shore only a few feet from our class was magical.

This time around, there will be another extra special treat, a LudoBites pop-up restaurant right there at the resort!  His “touring” restaurant is the toughest reservation in town, so the opportunity to dine on Ludo’s cuisine is not to be missed!  For more information on the Made in America events and the LudoBites pop-up, call (888) 340-5662, or visit www.fourseasons.com/hualalai.

Mahalo!

Slow Cooker Recipe Contest Winner – Tequila Lime Pork Bbq Sliders

1 Comment | Written on February 15, 2012 at 5:00 am , by Kristina Vanni

There are so many reasons why I was excited to make the recipe contest winner this week:

1)  Crockpot!  Seriously, is there a better appliance?  Everything always turns out so yummy and I feel like I didn’t do any work.  Mainly because I didn’t…I tossed a bunch of delicious ingredients in the slow cooker and then painted my nails.  Multi-tasking at its best!

2)  Sliders!  So much more fun than regular buns.  Why eat one when you can eat three?

3)  Tequila!  Really, need I say more?  Let’s hear from the winner and check out this stellar recipe…

Huge round of applause for our latest winner, Pamela Shank!  Her recipe for “Tequila Lime Pork Bbq Sliders” took top honors in the Slow Cooker week of the recipe contest.

Pamela says, “I am very excited and feel so honored to have my recipe chosen from among the other outstanding ones entered in this contest.
I have made this basic pulled pork recipe for several years. I also created the Rub and BBQ sauce myself. It has been my signature sauce, then a few months ago I added the tequila and lime to it for a Mexican themed party we were having.  My husband was resistant to try it at first but now takes it to their hunting cabin every year during deer hunting season. This recipe has also traveled to several race tracks weekends.  My son in laws have even called and asked me to make it for them to take different places.   The pork is always so tender being done in the crockpot.  This recipe makes a large amount and serving it on slider buns is perfect for any get togethers.  A crockpot recipe like this is great to have on hand because of being able to prep ahead of time and having the freedom of the hours while it is cooking.”

I love that these sliders have a kick!  Not just from the tequila, of course, but a hearty dash of cayenne pepper gives the pork a bit of fire.  Honestly, after a slider or two I found myself craving a nice, cool blended margarita.  Pamela is right, they are perfect for a Mexican-themed get together!  (I sense a Cinco de Mayo party in my future…)

Check out my recipes for a Tamarind Margarita here or a an easy “skinny” Margarita here!

Tequila Lime Bbq Pork Sliders  (click here to view and print recipe)

Ingredients:

Rub:

2 Tbsp Sugar

1 Tbsp Kosher Salt

1/2 cup Brown Sugar

1 Tbsp Chili Powder

1/2 tsp Ground Cumin

2 tsp Cayenne Pepper

1 tsp Whole Black Pepper

1 tsp Garlic Powder

1 tsp Dry Mustard

2 tsp Bbq Seasoning

5-7 lb Pork Butt

Sauce:

1/2 cup Honey Bbq Sauce

2 cups Ketchup

1 cup Tequila

1/4 cup Lime Juice

2/3 cup Brown Sugar

3 Tbsp Bbq Seasoning

2 cups Coleslaw

24 Slider Buns

Directions:

1. In a small bowl,combine all of the ingredients for the rub. Rub spice mixture on all sides of the pork butt. Meat can be placed in the crockpot at this time or cover and refrigerate overnight.

2. Place pork into a large crockpot,add 2 cups of water to the bottom. Cover with lid and cook on low for 10-12 hours until pork is tender enough to pull apart with forks. May cook 5-6 hours on high if desired instead.

3. To prepare the sauce, place the sauce ingredients in a medium saucepan,stir,and simmer over a low heat for about 15 minutes, stirring frequently. Remove from heat.

4. Remove pork roast to a large pan and pull apart with 2 forks. Spoon some of the juice from the crockpot over the meat if desired for extra moistness. Pour the sauce over the shredded meat, and toss to combine. Place in serving pan or back in the crockpot. If desired, may serve the sauce on the side instead. Serve on slider buns and top with coleslaw.

Helpful Tips:

I usually pour half of the sauce onto the shredded meat and place back in crockpot on warm for about a half an hour if time allows. Serve the remaining sauce on the side. This recipe is a kicked up version of a pulled pork sandwich. So easy to prep,cook and serve. The rub done ahead helps to cook flavors into the meat and then the addition of a homemade sauce makes it very special. I have been making versions of this sauce without the tequila for several years. I added this for a Mexican themed party last year.

Congratulations to our Reader’s Choice Winner, Charles Dobbs!

His “Dobbs’ Long Island Chili” garnered the most votes last week in the Slow Cooker Contest.

Charles says, “I believe my efforts placing Better Recipes on Facebook paid off!  A lot of people must have read my status and voted for my recipe!  Thanks again, now on to the next contest!”

Remember, if you want to be the next Reader’s Choice winner, spread the word and tell your friends to VOTE! 

 

Chocolate-Strawberry Dessert Fondue

1 Comment | Written on February 14, 2012 at 5:00 am , by Kristina Vanni

Chocolate and strawberries…the perfect formula for a romantic Valentine’s Day dessert!

This dessert fondue couldn’t be easier.  So what are you waiting for?  Scurry over to the grocery store and pick up everything you need to impress your date!

Start with a can of creamy chocolate frosting.  Then all you have to do is add 1/3 cup of jam.  I used strawberry, but you could also use a seedless raspberry jam or maybe even orange.

That’s it!  Yep, it’s 2 ingredient fondue.

If you have a fondue pot, you can certainly use that to keep the chocolate warm and dippable.  I have this fun Crock Pot “Little Dipper” that works wonders for small amounts like this recipe.

Now you can get a bit creative!  Think of all the delicious things you can dip into this easy dessert fondue…

Luscious strawberries are a must…

 

 Slices of banana also taste great….

How about chocolate on top of chocolate?  Prepared brownie bites taste fantastic when dipped in the fondue…

Orange wedges are also divine…

Chocolate-Strawberry Dessert Fondue  (click here to view and print recipe)

1 container (1 lb) chocolate creamy ready-to-spread frosting

1/3 cup strawberry jam

Prepared Brownie Bites

Assorted fresh fruit (orange sections, strawberries, sliced bananas)

In a microwave safe bowl, stir frosting and jam.  Microwave uncovered on high for 20 to 30 seconds, or until mixture can be stirred smooth.  Pour into small crock-pot or fondue pot.  Keep warm over low heat, and serve within 1 hour.

Spear brownies and fruit with skewers or fondue forks; dip in fondue.

Take 5 December – How to Cook a Christmas Goose

1 Comment | Written on December 15, 2011 at 5:00 am , by Kristina Vanni

Why not take a page out of a Charles Dickens novel this Christmas and prepare a roast goose!  A bountiful platter of roast goose makes a beautiful holiday meal.  Cooks may be hesitant about roasting a goose for the first time, but with a few tips and tricks it’s as easy as turkey.  My latest How-To video will help get you started!

In the tradition of my 5-ingredient video series, I decided to offer a simple yet festive and flavorful accompaniment for the roast goose.  The rich flavors of apples, prunes and port wine pair perfectly with the decadent goose.

Here are a few more tips for purchasing and preparing a goose this holiday season.