1 If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.

2 With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).

3 Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).

4 Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.

Pierogie Potato

Dough

2 large eggs

1/2 teaspoon salt

2 cups flour

2 ounces cream cheese

water, as needed depends on how dry flour is

Filling

your favorite mashed potatoes sauteed

onion

sour cream

Directions:

1 In a food processor with the blade and pulse flour and salt.

2 Add eggs and cream cheese run processor till crumbly about 20 seconds.

3 Then through tube slowly add lukewarm water till dough comes into a ball.

4 Process 6 seconds.

5 If sticky just add a little more flour.

6 Let rest 20 minutes.

7 Roll half the dough on floured surface to about 1/16 inch thick.

8 Cut out 5 inch circles using a glass or cookie form.

9 Fill each circle with about 2 tablespoons of filling.

10 Fold over making sure edges are sealed.

11 If dough won`t seal lightly brush water on edges and pinch together.

12 Continue till all dough and filling is used up.

13 Cook in salted boiling water with olive oil.

14 Cook 10 at a time do not over crowd.

15 Stir to avoid sticking.

16 About 3 minutes.

17 Remove with slotted spoon and place in bowl.

18 Add sauteed onions and butter to coat.

19 Repeat till all are cooked.

20 You can serve with sour cream.

21 After boiling you can also pan fry in butter and onions till golden brown.

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