Aquavit in Ice Sheath & Christmas Goose with Scandinavian Smorgasbord


Christmas Goose with Scandinavian Smorgasbord

Plan on am ambitious smorgasbord for a gala holiday get-together; to cut costs and effort, make it a potluck party. Use a fruit-stuffed roast goose as the base of the smorgasbord; place it on a separate table along with the Aquavit in Ice Sheath and shot glasses (1 shot glass straight aquavit per guest); place a Scandinavian Punch and the smorgasbord on a separate table; guests wander from table to table, helping themselves to aquavit and goose at one, punch and smorgasbord at the other. (Estimate 20 shot glasses aquavit per fifth bottle.)

1 goose, 8-10 pounds
1/4 cup aquavit

Fruit stuffing:
1 pound fresh cranberries
1 pound dried prunes, chopped
2 pounds apples, cored and chopped
2 cups chopped celery
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup lemon juice
1/4 cup aquavit

Preheat oven to 325 F. Clean goose; splash 1/4 aquavit inside carcass. Mix together fruits and flavorings; stuff goose with fruit mixture and truss up.

Prick goose skin with tines of fork to permit fat to drain off during cooking; place goose breast side down in shallow roasting pan; rub skin well with salt.

Cook goose 1 hour; using oven mits covered with plastic bags, grasp goose with both hands and turn over. Cooke goose, breast side up, 2 1/2 hours; turn heat up to 450 F and cook goose additional 1/2 hour. Remove from oven; cover lightly with foil; let goose stand at room temperature 20 minutes before carving.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

1 thought on “Aquavit in Ice Sheath & Christmas Goose with Scandinavian Smorgasbord

  1. littlemissnihilist

    Only ONE shot of aquavit per guest? No Xmas beer? Clearly, whoever created this card has never been to a Scandinavian Xmas lunch or dinner! 😀 You’re supposed to do a shot of aquavit every time someones proposes a toast (which will happen a LOT over an Xmas meal, especially with several guests) and have Xmas beer (and Xmas cocktails) to go with the food. 😛

    On another side note, usually Danes (can’t speak for Swedes or Norwegians) do the goose/duck and the smørrebrød on separate days, as the goose/duck is usually served with warm red cabbage, caramelized potatoes, brown sauce, lingonberry jam, and their version of a fluffy cold rice pudding with almonds in it. That’s a lot of food for one meal. Trust me.

    The smørrebrød would invariably have several varieties of herring, stuff to put on top of the herring (eggs, herbs, etc.), cold cuts, salads to spread on bread (shrimp salad, chicken salad, etc.), pate and stuff to put on top of it, smoked fish… there’d be more aquavit, beer, and booze too…


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