Christmas Menu with Roast young goose and baked apples

Warm smoked salmon with sour cream

Ingredients:
4 pieces of salmon, 60 g each
5 juniper berries
salt
lemon juice
a little smoke flavoring
(smoking pan)
sour cream
Sevruga caviar for garnishing
chives

Preparation:
Put the smoke flavoring and the juniper berries in the smoking pan. Season the salmon with salt and lemon juice and place it on the buttered grating above the smoking pan. Smoke it for 4 to 6 minutes, but not too hot. Arrange the smoked salmon on plates and garnish it with sour cream and caviar.

Truffle punch

Ingredients:

For the bone stock:
1.5 kg beef shoulder
3.5 liters of water
salt
1 carrot
1 leek
1 stalk of celery
1 onion

Preparation:
Blanche the beef shoulder in boiling saltwater, then rinse in cold water until the meat is cool. Let it drip off in a sieve. Put the meat and water in a large pot and bring to a boil. Add salt and simmer for 3 hours. Dice the vegetables and add them. Halve the onion and brown the cut edges on the range, then add the onion halves. Cook for 1 hour at level 8 or, using a sensor, at 80-90 degrees Celsius. Strain the vegetables and put the punch into the refrigerator to cool.

Consommé

Ingredients:

500g beef
80g celery
80g carrots
80g leeks
4 egg whites
2.5 liters of bone stock
salt

Coarsely grind the beef and mix well with the coarsely chopped vegetables and the egg whites. Pour 2.5 liters of cold bone stock over it, then bring it to a boil, stirring often, and let it draw for 2 hours. Take the consommé from the stove and season it with salt.

Truffle gravy

Ingredients

4 tbs truffle gravy
a little medium sherry
1 small truffle nodule, diced

Preparation

Heat the consommé. Add the truffel gravy and sherry and let the mixture draw for 1/2 minute. Meanwhile, fill pre-warmed cupts with the vegetables, beef filet slices, and the diced truffel. Season the consommé to taste with salt and pepper, pour through a fine-meshed sieve, and fill the cups.

Cinammon parfait with armagnac creme

Ingredients for 4 portions

Parfait:
2 eggs
4 egg yolks
100g sugar
100g nougat creme
350g whipped cream, half-stiff
2.5g cinammon

Armagnac creme:
15 plums
1/4 liter armagnac
300 ml cream
powdered sugar

Preparation:

Whip the eggs and sugar warm over a water bath and then whip them cold until foamy. Melt the light-colored nougat over a hot water bath and carefully fold into the egg mixture. Fold the whipped cream in as well. Add cinammon to taste. Fill in forms and freeze.

Pit the plums. Warm the armagnac to ca. 60 degrees Celsius, but do not let it boil. Pour it over the plums. Cover the container well and let stand for 1 day. Pass the fluid through a sieve, then fold it into the whipped cream. Add armagnac and powdered sugar to taste.

Roast young goose and baked apples

Ingredients:

Goose:
1 young goose, ca. 2.5 kg, ready to cook
sea salt
oil
1 sprig of mugwort
0.4 liter brown poultry base

Baked apple:

4 Boskop apples
40g butter
2 tbs cranberries
35g sugar
juice of 1/2 lemon
2 tbs white wine

Preparation:

Clean the duck and pat it dry. Oil it lightly on the outside and salt it. Season the inside with salt and mugwort.

Put the goose in the oven with no further ingredients. Roast for 1 1/4 to 1 1/2 hours in an oven pre-heated to 220 degrees Celsius.