We have eat fat goose and goose liver on St. Martin day too as Hans wrote. All the reataurant have on menu at this day. I made a big 8 kg size goose for the family. It was brawned and shiny, flawored with garlic, sage and majoramm. The meet was juicy and friable, the skin crispy. The liver 1200 gramm, I saved for Christmas. No traditon for cake and sweets for this day, but usually the aple pie fallow the goose.
for the pastry:
1 whole egg and 2 egg yolks, 150 g butter, 20 ml sour cram and 3 tablespoon sugar, 2 teaspoon of baking powder knead thogeter as much flour as it take it for a not sticky but not hard pastry.
filling: slice thinly 1 kg apple, pour over 4-8 tablespoon sugar and simmer till soft
take half of the pasta, roll out and put on a greesed and floured sheet, slush with good apricot jam, pur over the aple souce, sprinkle with raisin and toasted walnut or almond
take the other half of the pasta, roll out and cover the filling
bake it in a preaheated oven for 30-40 minutes
Can not miss the new vine tasting. I have to tell you, we have had the most wonderfull wine in the last 45 years. Our rose is sweet smelling, rich friuty taste and the color is perfectly rose, clear as a mirror. The red vine is rich in color, like the blood and smelling like a ripe grape, can found a slicely taste of a dark chocolate and sour cherry, full and strong.
