goose for dinner

goose hunting… the farmer has been up at 5 am a few mornings this week to head out and hide in this little shelter and attempt to shoot the poor geese flying overhead…

a rule we have around here is that you must eat what you shoot… so I used my father-in-law’s recipe for what to do with goose breast… how do you cook goose?

“cut the breasts into little strips…  coat in shake-and-bake (I used almond flour with Italian seasoning)…  wrap bacon around it and toss in the oven…”

 as I delivered suppers out tonight and was so excited for them to partake, I was told then end of the recipe…

“take them out of the oven… throw out the goose and eat the bacon“…  apparently goose meat is not loved by many…  I drove away hoping someone enjoyed it….

begs the question – if it tastes so awful, why do I have American hunters knocking on my door every night to see if they can hunt on our land?

I am now going to ask these hunters why they are shooting the geese in the first place… are they just salivating over eating it or are they worried about the goose population?

 if the goose wrapped in bacon was a no-go they at least would enjoy some fluffy potato mounds…

*** side note: I just love this Tupperware egg yolk separator… I tend to not have many kitchen gadgets but this is one that I use on the regular***

only issue with my potato mounds and bacon wrapped goose breast was oven space…  I’ve jealously seen kitchens with two ovens – always wondering how much those two ovens are put to work…

scooped whipped potatoes

Ingredients:
2 1/2 lbs (around 10 medium) Yukon Gold potatoes, peeled and cut into 1” pieces
salt and pepper
1/4 cup cold, unsalted butter
3 large egg yolks
1/2 cup heavy cream

Directions:
in a large pot, cover potatoes with cold salted water by 2 inches
bring to a boil… reduce to rapid simmer and cook till tender, around 15 minutes
drain
let sit 5 minutes
in the bowl of a standing mixer add the potatoes, butter, 2 egg yolks and heavy cream
whip until combined, adding more cream if needed
preheat oven to 450 degrees
line a baking sheet with parchment paper
scoop potatoes onto the sheet
freeze until firm (around 15 minutes)
whisk together the remaining egg yolk and 2 tsp of heavy cream
brush the potatoes and bake until golden – around 15 minutes

classic layered salad…  it is just one of my favourite ‘throw back’ salads…  according to the farmer’s grandma’s cookbook, there was a time where you had two options for salads… one involved jello and one involved mayonnaise

layered lettuce salad

Ingredients:

  • 1 head lettuce, chopped
  • 1/2 cup chopped green onions
  • 1 cup chopped celery
  • 1 can water chestnuts, drained and sliced
  • 2 cups frozen peas
  • 1 cup chickpeas, strained and rinsed
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 2 tsp sugar
  • 1 tsp seasoning salt
  • 1/4 tsp garlic powder

Directions:

  • layer the first 6 ingredients
  • mix up the dressing ingredients and smooth over the top
  • when ready to serve you can either mix it up or if you are taking it to the field just leave it layered

chickpeas was a new addition to the recipe and I have to say – it was delicious…   I wonder if I can throw some chickpeas in jello and call it a day?

cheesecake…  ahhhh…  a great dessert to include in a meal that you aren’t sure if everyone will enjoy…  because if they didn’t eat the goose, they at least can fill up on cheesecake…

this is a layered cheesecake – with carrot cake on the bottom and cheesecake on the top… it is a great idea to whip this up in the evening – as I did – and then pop in the fridge overnight and put the toppings on the next day to serve…

this cheesecake couldn’t have been easier to assemble…  I set everything out in the afternoon to get it to room temperature and then after taking out suppers I was able to quickly assemble it in the evening… with enough time left to watch some Netflix with my daughter…  what is good for the goose is good for the gander… am I right?  (I was just trying to use that saying because it had goose in it but I really don’t think I used it properly)

in order to get the perfect size for my containers, I came up with this method to cut the cheesecake…

carrot cake cheesecake

Ingredients:

For the Cheesecake:

  • 24 oz (3 packages) cream cheese, at room temp
  • 3/4 cup packed brown sugar
  • 3 large eggs, at room temp
  • 6 tbsp heavy whipping cream, at room temp
  • 1 tsp vanilla
  • 1 tsp cinnamon

For the Carrot Cake:

  • 1/2 cup unsalted butter, barely melted
  • 2 large eggs, at room temp
  • 1 cup sugar
  • 3/4 tsp vanilla
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups finely grated carrots

For the Topping:

  • 2 oz cream cheese, at room temp
  • 2 tbsp unsalted butter, at room temp
  • 1 cup icing sugar
  • 1/4 cup heaving whipping cream
  • 1 tsp vanilla
  • 1/2 cup chopped pecans

Directions:

  • preheat oven to 350 degrees
  • wrap the exterior of a 9” springform pan in a sheet of foil – lightly grease and set aside
  • in a large bowl of a standing mixer, cream the cream cheese with a paddle attachment
  • add the remaining cheescake ingredients and cream until no lumps
  • scoop into a bowl and set aside
  • in the same standing mixer, combine the carrot cake ingredients
  • in the springform pan, pour the carrot cake batter down first, flatten and then pour the cream cheese mixture – do not combine the two
  • bake for around 1hour
  • if the cake is already dark by 35 minutes, gently cover with tin foil
  • the cheesecake is done when the centre appears to be set
  • let the cake cool completely (I do this overnight in the fridge, covering with plastic wrap)
  • before serving, mix up the topping and smooth over the cheesecake
  • garnish with pecans and serve

oh… and to finish things off just a little photo of my two favourite quarterbacks ever…

cheesecake on speed

if you have always dreamt of making a pumpkin cheesecake to impress the relatives on Thanksgiving but then realize you don’t have 3 days to spend making it…  this is the recipe for you!

a friend had posted herself making this cheesecake on SnapChat and it looked so easy and so good… Instant Pot to dessert rescue…

if you have been procrastinating making your Thanksgiving dessert, go to Homesense and buy a 7″ push pan (or springform pan), grab some cream cheese and pumpkin puree and get ready to speed your way through the art of cheesecake making!

this metal thing in the Instant Pot is called a ‘trivet’… I had to google that…

you might as well get these spices out of your cupboard and just leave them on your counter for the duration of fall… because I feel like every recipe out there this time of year requires these spices…  sorry if you hate cinnamon and pumpkin…  you should probably hibernate for fall …

the crust could not be easier… pack it down and place in the freezer till you need it

cornerstones of cheesecake…  room temperature ingredients and scraping down the bowl…  if you nail these two things you’ll be golden!

cheesecake making also involves a bit of ‘arts & crafts’ fun…

depending on your pumpkin puree colour, your batter should look like this…

covering the cake with paper towel and foil was an interesting step… and away she goes into the Instant Pot…

I thought this cake was going to be challenging but it ended up being one of the easiest cakes I have ever made! (this might be an exaggeration…  reading the recipe is akin to reading a short novel)

Erin's Instant Pot Pumpkin Cheesecake

Ingredients:

Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tsp sugar
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon

Cheesecake:

  • 2 (8oz) packages cream cheese, room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • 1/2 cup heavy cream, room temperature
  • 3/4 tsp pumpkin spice mix
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp nutmeg
  • 2 tsp all purpose flour
  • 3 eggs, room temperature

Topping:

  • whipping cream
  • butterscotch sauce (if you prefer)

Directions:

Pan:

  • 7” push-pan or springform pan
  • spray with cooking spray, place parchment in bottom and spray

Instant Pot:

  • put the trivet (metal rack) in bottom of pot
  • place 1 1/2 cups water in pot
  • measure 28” with aluminum foil and fold three times to make a ‘hammock’ to scoop pan out with

Crust:

  • mix graham cracker crumbs, butter, sugar, ginger and cinnamon
  • place in pan and pack down
  • place in freezer until you are ready to pour the batter in

Cheesecake Filling:

  • in a mixer, cream the cream cheese and sugar
  • scrape down with spatula and  blend until completely smooth
  • add pumpkin puree, vanilla and cream and mix again, scraping down sides
  • add spices and flour and blend
  • add eggs one at a time and on slowest setting blend in… do not over mix eggs as it will wreck the texture of your cheesecake

Cooking:

  • take the crust out of the freezer and pour the filling in
  • cover the pan with paper towel and tin foil, crimping the edges around the pan
  • using the foil hammock, lower the cake carefully into the Instant Pot
  • close the lid
  • set it to 50 minutes on manual setting (High Pressure)
  • let the cooker naturally release the pressure for 20 minutes when complete
  • remove the cake using the foil ‘hammock’ and set on a cooling rack
  • leave covered for another 10 minutes and then remove the tin foil and paper towel
  • let cool for about an hour, then put in the fridge for at least 4 hours (overnight is preferable)
  • serve with whipped cream

let cool… I am cooling mine overnight… and serve with some whipped cream…  your Thanksgiving guests will be so happy you didn’t make pumpkin pie…

seeding meal #2 

 

lesson learned…  when you see something on Pintrest or Facebook that looks amazing but doesn’t come with a detailed recipe… keep looking… unless you enjoy wasting your time…

the salad was fine…  basically just added what I had in the fridge to make a carrot salad and the reviews from the 12 and 14 year old were good so I think it was a success…

carrot pistachio salad

Ingredients:

  • 3 lbs carrots, peeled and coarsely grated
  • 2/3 cup olive oil
  • 1/4 tsp cayenne pepper
  • 6 tbsp fresh lemon juice
  • 1 tsp salt
  • 1/4 tsp ground coriander
  • 3/4 cup shelled pistachios
  • 1 cup fresh cilantro leaves, chopped

Directions:

  • grate the carrots and place in a large bowl
  • in a small mason jar, add dressing ingredients and shake until well mixed
  • add to the carrots
  • add cilantro and using tongs toss the salad
  • top with pistachios and serve cold

and the crockpot Mexican Chicken over rice is an excellent recipe to have kicking around if you have a busy day and want a nutritious supper…  I served it over Basmati Rice which is my favourite type of rice…

crockpot mexican chicken

Ingredients:

  • 1 (28 oz) can diced tomatoes
  • 3 (15 oz) cans black beans, rinsed and drained
  • 1 (14.4 oz) can chicken broth
  • 1 (4 oz) can diced green chiles
  • 2 yellow onions, diced
  • 4 large cloves garlic, minced
  • 5 chicken breasts, cut into chunks
  • 2 tsp ground cumin
  • salt and black pepper to taste
  • 1/2 cup cilantro, chopped (1/2 a bunch)
  • 1 tbsp fresh lime juice (or put slices of lime beside the dish)
  • optional toppings: chopped green onion, shredded cheese, avocado, sour cream
  • serve over rice

Directions:

  • in a slow cooker, combine tomatoes, black beans, chicken broth, green chiles, onions and garlic
  • add chicken on the top and season
  • cook on high for 4-6 hours (or on high for 2 hours and then low for 6 hours)
  • when the chicken is cooked, add cilantro and lime juice
  • serve over rice with toppings or also great on tacos or in burritos

but…  if you want to waste about 5 hours of your day wasting your time… try doing this…

first of all, you view a video of someone making something in fast forward on Facebook… many of them are called ‘Tasty’ or ‘Little Things’…

then you look for the recipe only to not be able to find it…

so you pause the video and write down the recipe as it flashes up on the screen…

you go buy all the ingredients and proceed to cook it… only to figure out that it didn’t tell you how many cheesecake cupcakes it was supposed to make… or it left out details about cooking time or temperature… or exactly how to make a caramel sauce…

or you buy 4 packages of cream cheese only to find out that you didn’t need that big of a cheesecake recipe for the little muffin tins you are filling…

and 1/3 of it goes to waste…

when you finally get to the last step which only took 20 seconds on Facebook but has taken you 4 hours to get to…  you realize it might be a bit tricky to make a caramel sauce…

this is after you have burnt sugar onto two pots and ran out of pots and had watched two YouTube videos on making a caramel sauce…

you resort to melting a chocolate bar to pour over the top of the cheesecakes because your supper was running late…

they were delicious… so go for it if you so choose… just don’t expect it to go as quickly as the video you saw on Facebook!

salted pretzel cheesecake cups

Ingredients:

  • 2 cups crushed pretzels
  • 4 tbsp sugar
  • 1 1/2 sticks butter, melted (3/4 cup)
  • 4 (8 oz) pkgs cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3 tbsp flour
  • 4 eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 cup pretzels, slightly crushed

Directions:

  • mix the crushed pretzels, sugar and butter
  • press into 24 foil lined muffin trays, around 1 1/2 tbsp per muffin cup
  • bake at 350 for 5 minutes
  • beat cream cheese and sugar until combined
  • add flour and combine
  • add eggs, one at a time, until combined
  • add heavy cream, sour cream and vanilla
  • pour mixture into the muffin cups, filling them to the top
  • there will be left over cheese cake mixture – I greased a pan and poured the mixture into it and baked it separately
  • bake at 350 for 22 minutes
  • chill in fridge for 2 hours
  • to make the caramel sauce, put sugar and water into a pan
  • do not mix with a spoon or whisk, but give the pan a shake occasionally
  • boil until the mixture turns an amber colour
  • using a pastry brush and water, brush down the sides of the pot so the sugar does not crystallize on the sides
  • take off the heat and pour in heavy cream, while standing back as it will react
  • whisk this together and add the butter
  • pour the caramel sauce on the cooled cream cheese cupcakes
  • add some crushed pretzels and serve