Southern_Living_Christmas_at_home_2019

(^94) | SOUTHERN LIVING
Honey Mead–Brined
Canada Goose with
Cabbage, Currants,
and Brûléed Pears
ACTIVE 1 HOUR, 30 MIN.
TOTAL 10 HOURS, 10 MIN.

. SERVES 4

4 shallots, sliced

1 tsp. mustard seed

1 tsp. coriander seeds

3 fresh thyme sprigs

2 Tbsp. honey

6 cups honey mead, divided

2 Tbsp. plus 1/2 teaspoon salt

2 (8- to 10-ounce) goose breasts

2 Tbsp. olive oil

2 Tbsp. butter

2 tsp. fresh thyme, chopped

1/2 tsp. freshly ground black pepper

Sautéed Cabbage & Currants

Brûléed Pears

1. Combine first 5 ingredients, 2 cups
   honey mead, and 2 tablespoons salt in a
   saucepan over medium-high; bring to a
   boil. Transfer mixture to a large bowl; let
   cool to room temperature. Add breasts
   to marinade; cover and chill 8 to 12
   hours.


2. Preheat oven to 375°F. Drain goose,
   and pat dry with paper towels; discard
   marinade. Heat oil in a large oven-safe
   skillet over medium-high. Add breasts,
   skin sides down, and cook 6 minutes or
   until skin is deep golden brown and fat
   has rendered. Flip goose; cook 1 more
   minute. Transfer skillet to oven; roast 10
   minutes or until goose is cooked through.


3. Cook remaining 4 cups honey mead
   in a saucepan over medium-high heat
   about 15 minutes until reduced to 1 cup.
   Stir in butter, chopped thyme, pepper,
   and remaining 1/2 teaspoon salt. Spoon
   sauce over goose; serve with Sautéed
   Cabbage & Currants and Brûléed Pears.

SAUTÉED CABBAGE & CURRANTS

SERVES 4

4 bacon slices, chopped

1 head napa cabbage, finely

chopped

1 tablespoon butter

2 tablespoons black currants

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black

pepper

Cook bacon in a large saucepan over

medium heat about 7 minutes or until

golden brown and crispy. Add cabbage,

and cook, stirring, about 5 minutes or

until cabbage wilts and reduces in

volume by half. Add butter and

remaining ingredients, stirring until

butter melts.

BRÛLÉED PEARS

SERVES 4

4 small, firm pears, peeled

and halved

1 cup dry white wine,

such as Chablis

1/2 cup sugar

1 cinnamon stick

4 tsp. light brown sugar

Place first 4 ingredients in a medium

saucepan with water to cover; bring to a

simmer over medium-heat. Reduce heat

to low, and cook 15 minutes or until

pears are easily pierced with a knife.

Drain pears; discard cinnamon stick.

Transfer pears, cut sides up, to a

heat-safe baking dish, and pat tops dry.

Sprinkle with brown sugar. Use a torch

to caramelize the sugar, or place under

the broiler preheated to high 1 minute or

until sugar is dark brown and melted.

Smith Island Cake

ACTIVE 1 HOUR, 35 MIN.

TOTAL 6 HOURS, 20 MIN.

SERVES 8 TO 10

1 vanilla bean

2 cups sugar

1 cup plain yogurt

1 cup canola oil

2 tsp. vanilla extract

6 large eggs

3 cups all-purpose flour

1 Tbsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

Chocolate Ganache Icing

1. Preheat oven to 350°F. Grease and

line 8 (8 1/2-inch) round disposable cake

pans with parchment paper.

2. Split vanilla bean lengthwise, and
   scrape out seeds. Whisk together vanilla
   bean seeds, sugar, and next 4 ingredi-
   ents in a large bowl. Whisk together flour
   and next 3 ingredients in a second large
   bowl. Fold flour mixture into sugar
   mixture just until flour is incorporated.


3. Divide batter evenly (about 3/4 cup
   each) among prepared pans. Bake
   about 12 to 15 minutes or until cakes are
   light golden brown and centers spring
   back when touched. Let cool in pans on
   wire racks 10 minutes. Turn cakes out
   onto wire racks to cool completely. Care-
   fully cut any domed tops from layers
   with a serrated knife.


4. Place 1 cake layer on cake stand;
   spread with about 1/3 cup Chocolate
   Ganache Icing using an offset spatula.
   Repeat with remaining layers and
   remaining icing. Coat the top and sides
   of the cake with a thin layer of icing;
   reserve remaining icing. Chill cake for
   1 hour.
   5. Reheat reserved Chocolate Ganache
   Icing in a double boiler until smooth and
   pourable. Place cake over a wire rack on
   a rimmed baking pan. Starting at the
   center of the cake, pour icing in a slow,
   steady stream over top of cake, moving
   to outer edges and letting icing flow
   down the sides of the cake. Chill cake
   about 1 hour or until set. Carefully
   transfer cake to serving plate. Serve at
   room temperature.

CHOCOLATE GANACHE ICING

4 cups heavy cream

1/4 cup light corn syrup

6 (4-oz.) bittersweet chocolate bars,

chopped

1/4 tsp. kosher salt

Combine cream and corn syrup in a

medium pot over medium heat; bring

just to a simmer, stirring frequently.

Place chocolate in a large bowl. Pour hot

cream mixture over chocolate, add salt,

and let stand 2 minutes. Whisk until

smooth. Let cool to room temperature,

and then chill about 45 minutes or until

thickened and spreadable, stirring after

20 minutes.