Goose Day

Central PA Live

Geisinger-Lewistown Hospital is celebrating Goose Day today!

This day – otherwise known as St. Michaelmas Day – came to Central PA from England in 1786 when a new tenant farmer settled his accounts with his landlord and presented him a goose for dinner. This tradition spans centuries and through countries prior to coming to America, but the lore remains the same. “Eat goose on Goose Day and you will never want for money all the year round”

Gregory Andrews, Manager of Food Services at Geisinger, shares recipes perfect for Goose Day.

Brined Goose Breast

Yield: 8 x 4oz servings

1 Cinnamon Stick

2 Garlic Cloves

1/2tsp Ground Ginger

1 Bay Leaf

1 TBSP Kosher Salt

½ tsp Ground Black Pepper

½ Orange Zested

½ Fresh Orange Juice

2 c Apple Cider

1/4c Chopped Carrot

1/4c chopped Celery

1/4c Chopped Onion

2c Ice

2# Goose breast

1.         Place first 12 items into a pot and bring to a simmer. Simmer for 10-15 mins or until Vegetables are softened.

2.         Remove from stove and add ice to mixture.

3.         Once mixture is chilled add goose breast and let marinate over night.

4.         Remove Goose Breast from the liquid and pat dry on both sides. Then Meat side facing down and fat side facing up cut with your knife left diagonal lines about 1” apart not cutting deeper than the fat

5.         Then Cut Right diagonal lines so you have diamonds cut into the fat.

6.         On Low heat. Heat up a Large Sauté pan. Add your Goose Fat side down to the pan and let cook 15-20 mins or until the fat renders from the diamonds you cut in and the meat cooks up around the sides about ¼ of an inch.

7.         Flip the breast over meat side down and brown gently letting cook for 5-10mins or until an internal temp of 150F

8.         Rest for 10 mins before slicing into 4oz portions

Pan Sauce

Yield 4 x 2oz Servings

1/2c Fresh Orange Juice

1/2c Apple Cider

2 TBSP Sherry

1 Garlic Clove, smashed

½ tsp Fresh Thyme

1.         After the Goose breast is done cooking drain fat from the pan leaving the caramelized bits

2.         In the pan deglaze with the sherry then add the orange juice, cider, garlic and thyme

Parsnip & Apple Puree

Yield: 4x 4oz Servings

1 Apple Peeled & Chopped

1# Peeled Parsnips & Chopped

2c LS Vegetable Broth

1 tsp fresh thyme

Pinch of Salt, Kosher

Pinch of Black Pepper, Ground

1.         Add all ingredients to a pan and bring to a boil

2.         Once liquid comes to a boil turn down to a simmer.

3.         Simmer for 15 mins or until parsnips are soft

4.         Using a blender puree the mixture smooth

Harvest Noodle Sauté            

Yield: 4 x 4oz Servings

6oz Butter nut squash, peeled and noodled

6ozSweet Potato, Peeled and noodled

6oz Beet, Peeled and noodled

Pinch Kosher Salt

Pinch Black Pepper, Ground

2 TBSP EVOO

½ tsp Fresh Thyme

1.         Using a medium sized sauté pan on medium heat add your EVOO.

2.         Once pan is hot enough that a small piece of vegetable sizzles add in your vegetable noodles and season with salt and pepper.

3.         Cook for 5-7 mins that the noodles still have an ale dente texture

4.         Remove from heat and toss in your fresh thyme to serve.

In a continuous effort to create a healthier community, Geisinger offer the “Get Fresh Market!”

The “Get Fresh Market” offers employees, patients and visitors fresh and healthy produces through the summer months. Get Fresh Market On-the-Go visits selected Geisinger sites once a month from July through September, enabling employees, patients and visitors to purchase five to six different produce items, as well as pick up free recipes cards and education information. All produce is sold and sourced from local Pennsylvania farmers. Items are stocked fresh Mondays through the end of September.

Visit Geisinger for more information.

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