Mother's Day Waffles, Do It!

George Hirsch May 9, 2018

Celebrate Mom this weekend and say George sends his best to honor your Mom this Sunday and everyday! This is my most requested breakfast dish when family and friends stay over at my home. Share it with your mom for any occasion. Equally as good with my Oven Fried Garlic Chicken as seen on GHL TV.

Steamy Belgium Waffles

8 waffles

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2 egg yolks

1/2 teaspoon salt

2 Tablespoons Sugar

2 cups milk

1/3 butter, melted

2 cups flour

2 egg whites, stiffly beaten

1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

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Honey Glazed

George Hirsch March 31, 2018

Bake a Winner!

Ham cooking rule of thumb = 325 degrees F. at 25 minutes per pound or follow package instructions.

Estimate needing 1/2 to 3/4 of a pound of bone-in ham per person, or 1/4 to 1/3 of a pound of boneless ham.

Fully cooked hams can be served as is, but they'll taste better if glazed and roasted to an internal temperature of 140 degrees F.

George’s Honeyed Ham Glaze Recipe

Makes enough glaze for a medium size ham

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1 cup honey

1/2 cup ketchup

1/4 cup Dijon mustard

1/4 cup light brown sugar

1/4 cup cider vinegar

2 Tablespoons orange juice

1 Tablespoon soy sauce

1 Tablespoon ginger, minced

1 Tablespoon orange zest

Mix all ingredients together in small pot, bring up to a boil, then simmer for five minutes. Pour over ham as a glaze 15-20 minutes before removing from oven. Baste every five minutes, remove from oven and cool slightly.

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Leg of Lamb, Spinach and Mint Sauce

George Hirsch March 30, 2018

My art is a smoke-blackened empire Athenaeus, Greek scholar c.200 A.D.

My travels to Greece have inspired this recipe. Tried and true - this open fire spit recipe is always a crowd pleaser and is one of my most requested dishes off the grill. The fire-smoke combo flavors the meat while it slowly caramelizes on the spit. Opa, happy Friday!

Leg of Lamb, Spinach and Mint Sauce Recipe

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

5-6 pound boneless leg of lamb, split

2 cups fresh spinach, cleaned

8 fresh mint leaves

1 head garlic, peeled

1/2 cup orange juice

1/8 cup balsamic vinegar

1/8 cup red wine vinegar

Place fresh spinach, garlic, and mint leaves in a food processor or blender.

Blend until leaves are small, add orange juice and vinegars. Blend one minute or just until all ingredients are well mixed. Place lamb in a large bowl, pour marinade over the lamb, cover, and refrigerate for 2 days, turning lamb twice a day.

Pre heat grill to high, or oven to 375 degrees. Remove lamb from marinade, dry the surface of the meat with paper towels and grill or roast 30-40 minutes until the entire surface is nicely brown. Use caution if grilling to cook on an indirect heat to avoid flare ups.

Place marinade in a large braising pan and bring up to a rapid boil. When meat is brown add meat to marinade, cover pan, lower temperature of grill to low or oven to 300 degrees and cook for 2 1/2 hours or until lamb is fork tender.

When meat is cooked remove to a serving platter and allow to rest for thirty minutes prior to carving. While meat is resting bring juices in braising pan to a boil and reduce the juices until it is all homogenized. Drizzle juices over sliced lamb and serve.

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

$19.95

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23 becomes 24

georgehirsch December 31, 2017

You warmly welcomed me into your homes on your local PBS station 23 years ago. Since then you would think cooking has changed? However, food is really the same. I have experienced the power of food—the goodness, especially when respect, passion and love are an essential ingredient. This is confirmed through your many messages over the years thanking me for instilling a spark to go ahead and try it yourself, cooking for family and friends. In 2018 I look forward to sharing countless more goodness as I enter the 24th year since the launch of my first TV series.

Cheers & Happy New Year! George

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Champagne is recognized as the universal symbol of good news, and this cocktail's simple recipe shows that life doesn't have to be complicated to be enjoyed. A Champagne Cocktail is a classic.

Classic Champagne Cocktail

Recipe: Six ounces of champagne and a sugar cube soaked in Angostura bitters is all it takes to make a sophisticated cocktail for the New Year. Drop the sugar cube into a tall flute glass, and then slowly add champagne and a lemon twist.

Tips: With the Champagne Cocktail, you can trust the bitters to take the edge off a lesser quality champagne or sparkling wine. For this drink, you can use a lesser expensive wine spending about $10 to $18 for a good domestic bottle.

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

$19.95

Dresden Stollen

George Hirsch December 11, 2017

It’s that time of year. No, not Miller Time, it’s Stollen Time! And the best place for stollen is Dresden, Germany. Avaiable at the Backerei & Konditorei (bakery & pastry); but don't worry if you didn't make it to Germany for the festival on Nov 29th. Enjoy with a good mug of coffee.

Stollen Maiden About the Festival:

The history of the Stollen Festival dates back to the beginning of the 18th century. In 1730, Friedrich August I., better known as August the Strong, Elector of Saxony and King of Poland arranged a legendary amusement festivity in the framework of a camp known as Zeithainer Lustlager (or Zeithainer Lager). Even today, it is still the epitome of the baroque way of life because of its luxury and splendour. This festivity is the historical model for today's Stollen Festivals.

The Dresden Stollen Festival is quite a young festival. It was celebrated for the first time in 1994. In the meantime, it has established itself as part of Dresden's cultural life and is considered to be the highlight of the Dresden Christmas fair (Striezelmarkt). Originally, the festival was planned as a single PR-Event for the Dresden Stollen. It has become an important destination for the Christmas Capital Dresden and takes place every Saturday prior to the 2nd Advent.

If you dare try, here's an authentic recipe, translated. Note measurements in grams.

Dresden Stollen -recipe with one "Metze" (4 kg) flour for 6 four-pound-stollen

4000 gram wheaten flour

1600 gram butter

500 gram butter lard

600 gram preserving sugar

750 gram sweet almonds, pulverized

250 gram bitter almonds, pulverized

600 gram candid lemon peel

3000 gram seedless raisins

1000 gram milk

250 gram yeast

50 gram salt

100 gram lemon peel

10 gram Macis

300 gram rum

1 gram vanilla pod

Dresden Christmas Stollen (translated from native tongue, German)

The Dresden woman Lenelies Pause delivered in her monography about the "royal Children" a stollen recipe in his high developed form. It demonstrated the high school of the art to bake Dresden stollen:

"There are a lof of tales. The history tells, they don't used milk, they better took the rich cream, 2 cans, full, directly from a farmer. It is the speech of a "Metze" (4 kilogram) dusty wheaten flour. This "Metze" devours desirous 2 kilogram of the best butter, snatch 3 kilogram seedless raisins with themselves, satisfied themselves with 1 kilogram almonds. It desires an hand full with bitter glassy candied lemon peel, planed orange peel, takes also a breath mace - rubbed soft over a peace of sugar with powerless hand -, demands a charge of the good old Arrak and takes the sugar not in the modern crystallized form, but after the good old tradition as an hat which is packed in blue paper, and then also only martared, sifted and on the lemon rubbed off. The Stollen is an unready children only mixed, formed and baked. With 1000 gram melted hot butter the stollen will be slowly and softly touched und steeped, sugar, smells like vanila, sinks up like a snow clouds, till it finally carried home, with a sweet aroma, which march through the whole city in the days before Christmas and all bakeries, whichs breathes out of all corridors."