Traditional Czech Goose-- in the Netherlands.

I was graciously welcomed into my Uncle Ata and Aunt Heiny's house the first two weeks of December, and I was treated to a traditional Czech goose. I was so excited since I have never had goose.  Along with the goose we had bread dumpling (Houskove knedliky) and potato dumpling (Bramrove knedliky) sweet and sour red cabbage and for dessert maglajz. What the heck is maglajz I'm sure you are asking. When pronounced it sounds like mug-lice (at least to my ears) so it doesn't sound so appetizing, but having been served this wonderful dish by my beautiful late Babicka, I knew I was in for a wonderful treat. It is a layered dish that consists of spiced rum soaked lady fingers, hot pudding, apricots, toasted almonds, and topped with fresh whipped cream. I would treat you with a picture, but we were also drinking wine, so by the time we reached dessert I was done taking pictures. =-) Yeah, I had a great time... I will let my pictures tell the story.

First, let me set the stage. Can you imagine a cozier setting?

It is a winter wonderland outside. A cast iron wood burning oven heating the whole house, and the smells of roasting bird wafting through the air.
Aunt Heiny began by rubbing the 10 pound goose with salt and caraway seeds, stuffed 2 sliced apples inside and then placed it in the oven in a high sided roasting pan with 2 inches of water to cook for several hours.

Next she began the process of making the dumplings.

This is the base of the bread dumpling. She will add the cubed bread and proceed to form it into cylinder shaped dumplings. Then they will boil about 20 minutes a piece.

Now, the potato dumplings. She pressed the boiled potatoes through a  press. Next she will mix in corn starch,  2 eggs, cream of wheat, salt, and Wondra flour and also form into cylinders.

These will also be boiled about 20 minutes, but must cool a few minutes before slicing to avoid  crumbling.

Now on to the cabbage. The cabbage is shredded, mixed with diced red onion, diced apple, caraway seeds, white vinegar, sugar, and vegetable bullion.

I was slow on the draw when it came to taking a picture of the goose whole, but here it is presented with goose drippings to pour over the dumplings.

Can you say yum?!!!

Uncle Ata and Patrick as the meal begins.

I am now a fan of big goose. It is so rich and tasty. I even braved a piece of the stomach and it was good as well, maybe not the best piece, but good. It was a delicious meal, and I am so grateful to my family. I am blessed to have such a wonderful family. This was only a small portion of the trip. Let me remind you I was in the Netherlands, so we had a plethora of Dutch cheeses, beers, hot chocolate, french fries with their special mayonnaise, curry burgers, my Babicka's spaghetti (nothing like Italian spaghetti), kwark, stir fry, and all the clementine cuties my kids could eat. It was a foodie's dream. Every one-- GO TO THE NETHERLANDS! What a wonderful place, and what a wonderful trip!
Love you Kubalek Family, Vander Reest/ De Jong Family, and Overeem Family!
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The special mayonnaise used for french fries.