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Christmas (part 2) - "Frohe Weihnachten!"
December 14, 2011


Newsletter Issue #16 - December 14, 2011

Christmas - Part 2

"Frohe Weihnachten!"


Again I'm going away from talking about the different regions of Germany so I can focus on Christmas which is just around the corner.

In the last newsletter (November's issue), I talked about starting to bake for the holidays, since many recipes can or should be started early. That way there's less hassle in the kitchen at the last minute. And, when company drops by unexpectedly, there's always some special treats I can pull out.

If you haven't yet done so, check out German Christmas Recipes and More to see how Christmas is celebrated in Germany. You'll discover the how and why of the German Christmas traditions, such as the Advent wreath, the Advent calendar, St. Nicholas Day, and the Gingerbread House.

In this newsletter, I'd like to focus on the Christmas dinner. Even though some dishes can be made a day or two ahead, it really is the meal that you can have the family in to help make. "Kitchen-time" together is also "family-time" together. It's a fun way to pass on your family traditions and make new ones. Recipes passed on from generation to generation take place in settings like this.

There are many possibilities for a German Christmas Dinner. Sometimes it's just that special dish that everyone likes. Sometimes it's that something very special reserved for this special day. Very traditional is the Christmas Goose. You'll find the recipe given below.

Other possibilities are:

Christmas Goose


  • 1 goose (approx. 10 lbs.)
  • 1/2 cup raisins
  • 1 1/2 lbs. chestnuts, peeled, cooked, chopped
  • 1 lb. small apples, peeled and quartered
  • 2 cups broth (chicken or turkey)
  • tarragon or marjoram (fresh or dried) (to taste)
  • 1 tbsp. cornstarch
  • salt, pepper


  • Preheat oven to 400°F.
  • Clean goose, inside and out. Cut away any excess fat. Dry with paper towels.
  • Generously sprinkle with salt, inside and out.
  • Mix together the raisins, chestnuts, and apples. Use this to stuff goose. Use "trussing pins" to close opening, or use kitchen string to hold the legs and close the opening as well.
  • Poke the skin, especially in fatty areas, with a sharp fork to help the fat drip out during roasting.
  • Place goose, with the breast side down, on a baking rack in a deep baking dish.
  • Pour 1 cup of boiling water over goose.
  • Place into oven and roast at 400°F for 15 minutes. Reduce heat to 325°F and continue roasting for about 3 - 4 hours until done. During this time, baste frequently with the broth or cooking juices from the pan. About 45 minutes before goose is done, turn goose over so that the breast side is up. Continue roasting but do not baste anymore so that the skin can become crispy.
  • Remove goose to a warm plate and let rest for 10 - 15 minutes before carving.
  • Strain the juices from the roasting pan and remove fat. Return juices to roasting pan, add broth and stir up the browned bits. Bring to simmer. Mix cornstarch and a bit of water and add just enough to pan to thicken gravy. Season with salt, pepper, tarragon or marjoram if desired.


What's New at
Quick German Recipes?

Check out the following NEW recipes at Quick German Recipes

Quick Tricks

  • Waxy cucumbers? Remove wax by rubbing with vinegar.
  • Storing garlic? Peel garlic and place in a jar of olive oil. Not only will the garlic last longer, but you've made flavoured oil as well.
  • Mushrooms? Use an egg slicer to get even slices.
  • Extra cherry tomatoes? Place clean, dry tomatoes into freezer bag and freeze. Use to cool that hot soup for your little ones. Better than an ice cube - so much prettier and doesn't dilute the soup. Kids love it.

Any Tricks to Share?
Let your fellow German cooks in on your kitchen tricks by submitting on Kitchen Hints. I'll post it on Quick German Recipes and also include it in the next issue of Quick Fix.

See you next month as we tour another region of Germany!

Gerhild Fulson

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