Megnut

Christmas Dinner side dishes

A photo of the Christmas Dinner I prepared for friends and family. Missing from the photo is the delicious roasted goose, which was further down the table. I ordered the goose from Mike at Tamarack Hollow Farm back in September and picked it up at the Union Square Greenmarket the Wednesday before Christmas. I simply roasted it and didn't even bother to baste it while it was in the oven. It was moist and rich in flavor, simply wonderful. To accompany it, I made David Leite's celery root gratin, green beans with shallots and vermouth, mashed sweet potatoes, and caramelized apples, which cooked in goose fat, cinnamon, lemon juice, sugar, and Calvados. Oh the whole meal was so yummy, I'm getting hungry again just thinking about it. The goose and apples was my favorite part. I might want to make that every Christmas from now on!

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