Apricot-and Orange-Scented Goose with Roasted Garlic

Preparation info
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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

Dickens’s Tiny Tim wasn’t the only one clamoring for a fat, juicy roast goose on his holiday table. Alsatian as well as Central and Eastern European Jews who could afford a dinner of poultry to celebrate winter Sabbaths were particularly fond of goose, especially for the festive Friday night meal that fell during Hanukkah.

No golden eggs did these geese supply, but something better: streams of molten ivory schmaltz, rendered fat. Enough for delectably crisp Hanukkah