- Agoston Haraszthy born (1812)
- One 13-pound goose, giblets and neck discarded
- Freshly ground black pepper
- 8 apples, preferably Gala or Golden Delicious, peeled, each cut into 6 wedges
- ¼ cup fresh lemon juice
- 6 tablespoons sugar
- ¼ cup apple brandy or Calvados
- 1½ teaspoons ground cinnamon
A roast goose with apples is a traditional Alsatian recipe. This comes from Chef Luc Dimnet of Brasserie in New York City. In his family, this goose was an essential part of the Christmas dinner, along with Bredele, the famous Alsatian cookies. — Allison Beck
Serve the goose with a Pinot Gris from Alsace.
Position rack in bottom third of oven and preheat oven to 350 degrees. Rinse goose inside and out, then pat dry with paper towels. Season the cavity and the outside of the bird well with salt and pepper.
Place the goose on a rack, breast side down, in a large roasting pan. Place the pan in the oven and roast the goose for 2 hours and 45 minutes, basting occasionally with drippings and removing excess fat, making sure to reserve 6 tablespoons fat before discarding. Then, turn the goose over, breast-side up, and continue roasting, basting occasionally with drippings, until the skin is brown and a thermometer inserted into thickest part of thigh registers 175 degrees, about 45 minutes longer.
Meanwhile, toss apples and lemon juice in large bowl. Strain the apples from the lemon juice and transfer apples into a baking dish, discarding the lemon juice. Toss the apples with the reserved 6 tablespoons goose fat. Add sugar, apple brandy and cinnamon and toss.
Bake apples in the same oven as the goose until very tender and golden, about 1 hour, tossing occasionally.
Serve goose with caramelized apples.