Number One

What makes the vanilla latte one of the most popular coffee drinks? Vanilla latte is simply espresso, steamed milk (with the froth) + vanilla syrup. Taste combo, I guess. It is the number one specialty coffee ordered in coffee houses in the US. Myself, I'll opt for a double espresso pianura first, but I'm always one to share what's hot - especially during this chilly time of year. So, warm up with a vanilla latte. 

Vanilla Latte

1 oz Vanilla syrup
8 oz milk
2 shots espresso

Steam milk and vanilla syrup together. Pour heated, flavored milk into a tall glass and add brewed espresso. Spoon a thin layer of foamed milk over beverage. Option: 1/2 cup of very strong brewed coffee can be substituted for 2 shots espresso.

Tips: 
- Use 1 percent or whole milk for better froth
- For the best tasting espresso, grind the espresso beans just before preparing.
- Enjoy drinking espresso immediately because it has a 10 second window before it begins losing flavor and increases in bitterness.

Black Friday Breakfast

After a full day snacking, Apple Brined Turkey, Pecan Corn Bread & all the sides, you definately need a energizing breakfast to assist you to this shop-til-you-drop sporting event, Black Friday. My Banana Smoothie is an ideal, quick don't-skip-breakfast for a morning you don't have time for a full country breakfast. For those online shoppers, enjoy a stack of my Flap Jacks!

Now that we are officially in the Christmas season, I invite you to be join me over at Sears Cheer Tree for Christmas how-to inspiration.

Let The Season Begin! George

Banana Smoothie 

recipe by George Hirsch | Living it UP! TV series companion cookbook

Makes 2 servings, so share

1 cup frozen sliced bananas

1 Tablespoon low fat peanut butter

1/2 cup fat free milk

1/3 cup plain low fat yogurt

1/2 cup crushed ice

Place the bananas in a blender and puree. And the peanut butter, fat free milk, yogurt, and ice. Blend until smooth. 

Catskill Comfort

Maples trees are a dime a dozen in Upstate New York. Maple syrup requires 10 gallons of sap to yield one quart of syrup. That is about what the average tree will tap in one year. It really should be called liquid gold! It is wonderful to see the resurgence of the popularity of cottage industry goods, like local maple syrup. Catskill Comfort, besides having a catchy name has a stellar medium amber syrup that is going to make my good stuff picks. I found it at my local coffee shop, Jacks. Catskill Comfort will guild the lily on my Stack of Homemade Pancakes this weekend.

Catskill Comfort - Neversink, NY (845) 985-2996

image, Hirsch Media

American Spoon

Two guys from Michigan have put more than twenty five years into the preservation business; that is making the finest artisanal fruit preserves and created American Spoon.

These goods were described as "Spoon Preserves" because they were more suited to spooning than spreading with a knife. The name became permanent and so did the concept of putting as much fruit and honest flavor into every recipe, a concept that has inspired a continually expanding line of delicious products by its creators.

American Spoon's Pumpkin Butter: Sweetened with pure Michigan maple sugar and spiced like pumpkin pie, this incredibly popular butter is sublime on toast or spooned atop a hot out of the oven biscuit. It is also the perfect topper, simply served warm over a good vanilla ice cream for an ideal Autumn dessert. 

George Hirsch's Biscuits

chefgeorgehirsch.com | Makes one dozen

2 cups sifted all purpose flour 
4 tsp. baking powder
1/2 tsp. salt 
1/2 tsp. cream of tartar 
2 tsp. sugar 
1/2 cup butter 
2/3 cup  milk

Pre heat oven to 375 degrees.

FOR FULL RECIPE

Quiche or Tart

Some people think the bigger the better. OK, if you like that kind of stuff. But I've always made my quiche tart-like in delicate proportions. Meaning, packed with flavor, but reaching only an inch high - which is the height of my tart pan. Makes sense, right?

But, more important than the height is the bottom crust. No soggy bottom on my quiche/ tart. Pre-bake lightly, cool, and then your ready to add the filling and resume baking. You are guaranteed, a fully baked non-soggy crust.  

Broccoli Ham Quiche

Recipe by Chef George Hirsch | Makes six servings 

1 nine inch pre-baked pie crust
1 Tablespoon olive oil
1/4 cup sweet onion, chopped
1 cup broccoli florets, cooked & chopped
1 cup Smoked Ham, chopped
4 eggs, well beaten
1 pint half & half
2 Tablespoons grated parmesan cheese
1/4 teaspoon hot sauce
Pinch fresh grated nutmeg
Fresh ground black pepper

Preheat oven to 375 degrees F. 

Beat eggs with half & half, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, heat ham, cook onions and broccoli until slightly tender. Cool and put in pre baked pie shell. Pour egg mixture over the filling and place in oven. 

After 20 minutes, the eggs begin to set, lower the heat to 350 degrees for 4-5 minutes, until firm yet moist.