Cheers everyone for a wonderful season with family and friends relishing good food, and celebrating quality time together.
We are so thankful to have such a wonderful connection with our community and we love to showcase good food celebrating these special occasions.
Christmas Baking Event for our Veterans
Christmas Baking Event for our Veterans
We are grateful for the expansion of our cooking school this year including the Private Cooking Events and Corporate Team Building Events. Passion for Spices™ hosted many memorable events throughout the year - here are some highlights.
Kids Classes
Passion for Spices™ will be offering many more Foods of the World and Basic Cooking Skill Classes in 2020. We look forward to welcoming you into our cooking school. Check out our current upcoming classes for the winter season.
We want to wish everyone a Happy, Healthy, and Flavorful New Year and we hope that everyone can enjoy more cooking and quality time with their family.
Please enjoy the complimentary recipe and menu for your New Year celebration.
Best Wishes and Happy New Year from the Passion for Spices™ Team.
Roasted Goose with Balsamic Pomegranate Glaze
Procedure:
Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions for your grill). Place the drip pan under the center of the spit.
In a small saucepan, combine the molasses, orange juice, balsamic vinegar, garlic, and rosemary and bring to a boil. Reduce the heat to medium-low and gently simmer for 5 minutes. Remove from the heat and let cool. Pour 1/4 cup of the sauce into a small bowl to use for basting the goose, and pour the rest into a small serving bowl for passing at the table.
Meanwhile, remove all the excess fat from the goose. Wash the goose and dry it thoroughly both inside and out with paper towels. With a sharp metal skewer, prick the goose skin all over, especially the thighs, 50 times. Season the goose inside and out with salt and pepper to taste. Tie the legs together and brush the goose all over with a light coating of the orange-marmalade mixture.
Place the goose on the spit and secure it with the clamps. Attach it to the rotisserie mechanism, cover the grill, and cook until the temperature in the thickest part of the thigh reaches 160°F (71°C), 1 1/4 to 1 3/4 hours, depending on the heat of your grill. About 15 minutes before the goose is done, brush it all over again with more of the orange sauce. When the goose is done, transfer it to a cutting board and let rest for 15 minutes.
Carve the goose and pass the remaining orange sauce on the side.
Ingredients:
1/2 cup pomegranate molasses
1/2 cup fresh orange juice
3 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons finely chopped rosemary leaves
One (4 to 4 1/2 pound) goose
Kosher salt and freshly ground black pepper to taste