December 10, 2008
Welcome to our December issue of
" Slow Travel for Women " Newsletter
December has become a popular traveling month for many people. With Christmas just around the corner many women took advantage of the pre-Christmas sales especially in New York City where it is possible to combine shopping with entertainment. Many were also enticed with the old world charm of the European Christmas markets.
The Directors of Slow Travel for Women, Ann Marinelli and Muriel Theriault, have busy working on new tours for the 2009 season. Our upcoming tours include a Chocolate & Wine Valentine weekend get-a-way tour in February, the Best of New York City tour in April, Gourmet Ireland in April, Summer in Cape Cod in June, just to mention a few. Be sure to check our website for the latest updates as we will be adding many more tours including exotic destinations like St. Petersburg (Russia), Dubai, Malta & Greece and Sicily.
Our tours have been designed to include the best possible deluxe accommodations and transport, services, local guides and sightseeing, as well as very “special” spa treatments for your well-being and relaxation. Wherever possible, a member of the Slow Travel Team will be present on arrival to greet you.
Here is a sample of some of our Upcoming Tours
Chocolate & Wine Valentine Weekend Getaway
– Let yourselves be surrounded by Umbrian and Tuscan rolling hills where you will be soothed and cuddled with Chocolate & Wine.
The Best of New York City
- You will be captured with the city’s bustling excitement and then pampered with a special spa treatment at your 5 star hotel.
Gourmet Ireland
– An unforgettable tour offering extraordinary countryside and coastline, pure air, clean water where entertainment and gourmet food are at its best.
Summer in Cape Cod
– Come to Cape Cod to let yourself go and let it capture your heart.
SLOW TRAVEL HOLIDAY COOKBOOK
Thanks to all of you for your enthusiastic response by submitting your recipes for our Slow Travel Cookbook. It was encouraging to note that we have had recipes submitted from more than 25 countries. As previously mentioned, it was impossible to print all of the recipes submitted, however we have managed to include your special foods from the various countries.
We have decided to publish two exemplaries of our Slow Travel Cookbook. One is the complete version called: “Slow Travel Holiday Cookbook” and the second is a mini-version called “ Slow Travel Mini-Cookbook”.
The complete version: “Slow Travel Holiday Cookbook” will be on sale, shortly, at our online publisher’s website.
However, we would like to inform you that due to an unexpected problem from our online publisher, the mini-version is not yet available, but should be obtainable in the very near future. Please check our website!
You will be happy to note that we now have the expert opinion of a sommelier, Giorgio Fragiacomo, who has generously offered his precious advice on Wine Pairing for some of our cookbook recipes.
For those of you who haven’t yet done it, we invite you to sign up for our monthly Newsletter and do take a few minutes of your time to fill out our Survey Form. We look forward to a long and lasting relationship with you.
The directors of Slow Travel for Women wish you all a very Happy Holiday Season with very best wishes for the New Year!
Ann & Muriel
Slow-Travel-for-Women
Slow Cooking Recipe No. 6
Roast Goose with Wild Rice
Ingredients:
1 goose, 9-12 pounds
Salt and Pepper to taste
3 1/2 cups wild rice, cooked
2/3 cup pine nuts
2 large apples
1/2 cup chopped scallions
2 teaspoons marjoram
2 cloves
1 bay leaf
1 cup boiling water
3 tablespoons fresh parsley, chopped
1 - 2 tablespoons flour
1/2 cup applesauce
Preparation:
Remove innards and cook in 4 cups boiling water; simmer, until reduced to 2 cups.
Prepare stuffing. Mix together rice, pine nuts, apples, scallions, marjoram and parsley. Season with salt and pepper. Stuff into cavity of goose. Close with skewers and truss legs.
Put goose, breast side down, in baking pan adding boiling water. Put cloves and bay leaf in the water, and bake for 1 1/2 hours in preheated 325°F oven. Turn breast side up, and roast another 1 to 1 1/2 hours. The goose is done when juices run clear when thigh is pricked.
Remove goose from pan and pour off all but 1 1/2 tbsp fat. Put pan over low heat. Sprinkle1 tbsp flour in the bottom of pan. Scrape up browned bits off bottom of pan; pour in reserved stock. Stir and add applesauce. Add salt and pepper.
Serves: 6 - 8
Wine Pairing suggestion by Giorgio Fragiacomo.
“The intense flavour and the succulent juices require a red wine of character for this dish. Any wood matured “Bordelais blend” i.e. Cabernet Sauvignon/ Merlot wine- whether from Australia, California, South Africa.