I actually made this as a christmas gift for the friend mentioned above. But I had to know if it was alright before they received it. I brought the leftovers after bottling this sauce and let them taste it. The reaction was incredible! They loved it.
This sauce is natural and has very little in the way of preservatives. SO if you're going to use it, use it up in 2 weeks or less. You can freeze it, it freezes well. Or if you're using canning jars, as long as the lid is sealed (pops) when you pour the just finished sauce into it, you should be alright to keep it on a shelf. Just use it within 2 weeks after unsealing it.
Try serving this meal with Margaret's Brussles Sprouts, I had a few non-sprout-ers trying these for the first time. They were super surprised at how good they were.
I am quite excited over the success of this goose. It was truly an experience to make this. I have the leftover organs, the goose carcass and a boatload (seriously) of goose drippings. I plan on doing something spectacular with what I have leftover. Do you have any suggestions? Leave a comment or email me with ideas for what you would use the leftover goose for.
Okay. So I have taken into account the temperature and time that was wonky, now for the substitutions and such. As always, you can use white flour instead of whole wheat. You can add walnuts or pecans to the batter or top the muffins for a hit of protein and crunch. Feel free to soak the dates in boiling water with 1 tsp of baking soda, for an hour before draining them and adding them to the wet ingredients instead of the dry. This will break down the dates making them an integrated part of the batter, not a chunk like raisins. You can also add raisins, chocolate chips or some other little tasty tidbit as well.
Even though these came out burnt, I loved the way that the light was hitting them as I made my coffee. So I took photos anyway. It’s okay to get messy when cooking. You can make mistakes, that is how new recipes come about.
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