Holiday Breakfast

fresh squeezed mimosa as seen on George Hirsch Lifestyle

Celebrate the Christmas Season with Homemade Hot Breakfast

Yorkshire Pudding or Popovers are usually served with roasted meats. A dear friend shared with me that he serves popovers with scrambled eggs for breakfast or brunch. Great idea!

It is said the American style popover originated in Portland, Oregon derived from the Yorkshire Pudding origins of Yorkshire county in Northern England. Whether true or not the principle of a good Yorkshire Pudding or Popover derives from using a crepe-like batter dough. To make a popover, change the beef fat drippings (from the roast) to butter- for a more updated flavorful batter. Whatever style you prefer to make, just rememberdon’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

Popovers aka Yorkshire Pudding  

Makes 12 popovers

chefgeorgehirsch.com | George Hirsch Lifestyle, from Adventures in Grilling cookbook

5 Tablespoons butter, melted

2 eggs, beaten 

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon hot sauce

1 cup all-purpose flour

pinch of fresh grated nutmeg and black pepper

Optional: 1 teaspoon fresh chopped thyme, rosemary or chives

Grease and flour a 12 cup muffin or popover pan. Add a teaspoon of melted butter to each cup of a 12-cup muffin pan.

Mix flour, eggs, milk, 1 Tablespoon melted butter, sugar and salt. Beat in the flour a little bit at a time and add herbs if using; mixture should be smooth. Do not over mix the batter or the gluten will overdevelop and the popovers will be tough. Let batter rest for fifteen minutes. 

Preheat oven to 450 degrees.

Place empty/ unfilled muffin pan in hot oven to preheat pan for two minutes or until smoking hot. 

Carefully remove hot muffin pan from oven and fill each cup halfway. Bake for 15-20 minutes, then reduce oven temperature to 350 degrees, and continue baking for 15-20 minutes more, or until popovers are puffed and browned.  

Remove Popovers from pan immediately and serve hot.

Tips:

If serving scrambled eggs with popovers, begin to cook eggs 5 minutes before removing popovers from oven.

Do not open oven to check popovers until they have baked for at least 30 minutes. 

To test for doneness, tap the outside of Popover; it should sound hollow. 

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George’s Christmas Eggnog

A classic for entertaining this season. Create your own spin on the nog; how about a wee bit of B & B or Grand Marnier, even sans the alcohol, or add a squirt of chocolate syrup for the kids. It’s just another way to celebrate the holiday. Oh, and don’t forget the chestnuts roasting on an open fire. OK, open fire not required.

George Hirsch's Christmas Eggnog

Eggnog

Makes 4 Servings

from chefgeorgehirsch.com

6 egg yolks, save the whites *see below

2 cups milk

2 cups heavy cream

1/2 cup bourbon, or rum 

1/4 brandy

1/2 cup pure cane sugar, or Turbinado

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

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Sacher

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. 

This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

If you missed your flight to Vienna this weekend, order takeout soon, delivery is 7 working days: Click for sizes and details.  

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

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George's Fresh Apple Cider 'Rita

Cheers to you for a Happy Thanksgiving

4 ounces Fresh Apple Cider

1 ½ Ounce tequila

1 ounce Grand Marnier

1 wheel fresh orange slice

1 Cinnamon Stick   

Add the ingredients to a shaker and fill with ice. Shake well and strain into a chilled cocktail glass or rocks glass filled with fresh ice. Rub rim of glass with orange slice and dip in granulated sugar, garnish with a orange and cinnamon stick. 

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Savory Herb Gravy

There are a few chef tips to making a winning Herb Gravy for the turkey. Most importantly, start by using roasted turkey neck and giblets. Next, deglaze the pan's drippings with a good quality broth. This creates a rich, flavorful base for your gravy. You can even purchase an extra neck or two with giblets to make extra gravy.

The average serving size per person is two to three ounces, but somehow there never seems to be enough, so why not have extra gravy on hand. Now, for the Exec Chef Tip: A day ahead, roast the neck & giblets and make the gravy as any Saucier would do.       

Savory Herb Gravy

Makes 14 1/4 cup servings

chefgeorgehirsch.com | George Hirsch Lifestyle
2 cups drippings from roasted turkey
roasted turkey neck & giblets
2 cups chicken broth  
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1 Tablespoon fresh sage or parsley
fresh ground black pepper, to taste 

In a saucepan, place drippings from roasted turkey, roasted turkey neck, giblets, and chicken broth over high heat. Heat to boil, then reduce heat to low; cover and simmer 15 minutes.

To degrease, strain turkey neck and giblets from broth into a bowl, place bowl with broth over another larger bowl with ice to cool quickly; until the fat rises to the top. Discard neck & giblets.

Remove fat from top of chilled broth reserving 3 tablespoons of fat.

Heat a 2-quart saucepan add the 3 tablespoons of fat from the poultry drippings and add flour while whisking; continue to cook and stir until the flour turns golden.

Gradually whisk in broth mixture. Bring to a boil while continuing to whisk, until gravy begins to thicken. Simmer 5 minutes.

Add fresh sage and black pepper.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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George Hirsch Living it UP! cooking & lifestyle book

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