Thanksgiving Countdown: Pies, Biscuits & Breads

If there is a part of Thanksgiving that evokes comfort, it’s got to be the dessert course. Choose from steamy biscuits, a sweet crumbly-n-nutty cornbread, and a perfectly tender pie crust. I've given you many secret baking tips to make your pies a success this holiday. You'll be sure to bake your pies with a properly baked bottom crust, with my 3, 2, 1 Pate Brisee Recipe.

Since today is only Monday, I suggest you to make a practice pie. I have given you plenty of how-to tips and chef secrets... the smallest adjustments can make a big difference with a delicious outcome. 

George’s as Easy as 3, 2, 1 Pate Brisee Recipe

Apple Pie

Pumpkin Pie

Warm Apple Cobbler

Pecan Cornbread

George's Biscuits

image © Hdconnelly | dreamtime.com

What's Coming Up on Tuesday: Thanksgiving Countdown Continues with Cakes & Cookies

Celebrate Pie

For Friends of GHL, Celebrate Magazine is offering a 25% discount on annual subscription!

Celebrate Magazine November/December Holiday Issue

My new issue of Celebrate Magazine has just arrived and it’s filled with inspiration for entertaining and decorating this holiday season. Now is the time to get serious about Thanksgiving and brush up on your pie 101. With four pages of step by step with recipes and quick tips you’ll be a pie master in no time! 

Best of all Celebrate Magazine is offering a 25% discount to all friends of GHL! Since Celebrate is gifting 25% to you, give a gift subscription to family and friends this holiday. Those who love to enertain and be inspired in the kitchen & home will remember you each time a new issue arrives!   

For a limited time only: use Coupon Code CLBSAVE25

Spread the cheer, it’s going to be a great holiday!

entertain, decorate, Celebrate Pie as seen on George Hirsch Lifestyle

My friends at Hoffman Media have published the November/December issue of Celebrate, a must read for any gathering with family and friends during this holiday season. I'm proud to share my four page feature on Perfecting Pies. I don't want to be a spoiler so I'll let you get your own copy on news stands next week. Or, you may order your own Free Trial Subscription and receive timely seasonal inspiration when watching George Hirsch Lifestyle on PBS, public television and Create TV. 

And, why four pages on pie? I'm passionate about teaching the correct techniques in cooking and baking--especially baking pie. Just ask my TV crew who received a first hand lesson during a one hour taping with no stops. I could have went longer, but my TV show is only a half hour!   

Watch me bake pie on GHL, Thursday, October 23rd on Create TV 7:30AM and 1:30PM. You may want to record and watch again when you get your copy of Celebrate Magazine's Holiday issue!

read George's feature in Nov/Dec issue of Celebrate Magazine, watch GHL on Create TV

I got my copy. If I can do it, You can do it!

Brooklyn Crafted

The butcher block is crafted from Brooklyn, not the brownies. 

George's Double Chocolate Brownies on Brooklyn Butcher Block

Nils is is the craftsman or artisan “maker” behind his custom woodwork from Brooklyn Butcher Blocks. I have been proud to use his wood butcher blocks on George Hirsch Lifestyle and carry them with me on other appearances such as The Today Show and Fox and Friends. Visit Nils’s website and order your custom block today. His passion shows is in every project, tell him George sent you!

An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.

George’s Double Chocolate Brownies

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Preheat the oven to 350 degrees. 

Grease and flour an 8 x 12 x 2 inch-baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. 

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into rectangle or square pieces.

World's Best New York CheeseCake

Spring and Easter time holiday is here, ready or not. Do you want to bake a dessert that is fool proof and enjoyed by all? Sure you do, luckily I have the solution - my New York Style Sour Cream Cheesecake Recipe. This recipe has been adapted from a recipe that requires 90 pounds of cream cheese, yielding some thirty 10-inch cheesecakes. So, I can say that it has been well tested by thousands; plus more importantly, my own family. I hope you and your family enjoy it just as much!

P.S. Feel free to improvise and use any of your favorite kind of cake or cookie crumbs for the bottom of the cheese cake and put on your own signature.

George Hirsch Worlds Best Cheesecake

New York Style CheeseCake

Recipe Makes 12-16 servings
chefgeorgehirsch.com | George Hirsch Lifestyle eMagazine

To prepare the crumb bottom:
1-1/2 cups *vanilla wafers, grind into crumbs, or good cake crumbs
1/4 cup unsalted butter, melted

Line bottom and sides of a 10 inch tart pan, or 9 inch spring form baking pan with parchment paper. Parchment paper can overlap sides to make removal of cheesecake easier after baking. Place cookies in food processor; process until fine crumbs form. In a bowl mix cookie crumbs, melted butter and press onto bottom of pan. Refrigerate ten minutes.

2 pounds, 4-8 ounce packages cream cheese, softened
1 cup Turbino (natural sugar in the raw) sugar
2 teaspoons cornstarch 
1 teaspoon vanilla 
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
3 whole eggs, beaten and at room temperature
3 yolks, add to whole eggs
1 cup sour cream, room temperature

To prepare cheesecake:
Preheat oven to oven to 400°F.

At medium speed with an electric mixer cream the cream cheese until smooth. Mix cornstarch with sugar and add to cream cheese. Reduce the mixer speed to low until well blended. Add eggs, 1 at a time, beating on low speed after each addition, mix just until blended. Stop mixer and scrape sides of bowl well after each addition. Add vanilla and sour cream in two stages, stopping mixer and scrape bowl after each addition. Pour cheesecake filling over crumb bottom.
Bake 10 minutes at  400°F.; lower temperature to 225°F and continue baking 1 to 1 1/2 hours, or until center is set. 

Cool 1 hour, un-mold cheesecake carefully from baking pan, refrigerate 2 hours. 

Holiday Option: Add a Topping:
2 cups fresh mixed berries
1/4 cup raspberry jam, warm

Just before serving, arrange berries on top of cake. Warm jam in a microwave safe container for a few seconds, to slightly melted. Drizzle jam on top of berries and serve.