Glühwein Recipe

Many German town centers have street markets during the Christmas season, with stalls selling cookies, arts and crafts, wooden toys, and other festive items. Almost every street corner seems to boast Bratwurst and Glühwein stalls. Light a roaring fire and pour yourself a small glass of warm, spicy red wine. Below is a basic recipe, but vendors in Germany will offer additional flavorings, such as elderberry cordial or a shot of dark rum. At home, spike it, too, if you choose.

Heat your Glühwein in a large saucepan on the stove or in a large jug in the microwave, but don't let it boil, or the alcohol will evaporate. If you want a less alcoholic drink, mix in apple juice or water.

Glühwein Recipe

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 bottle of full-bodied red wine

1 small lemon

6 orange slices

10 cloves

3 cinnamon sticks

4-6 Tablespoons sugar

3 ounces brandy

Preparation

Pour the wine into a large saucepan. Cut the lemon into quarters. Stick the cloves into the rind of one quarter. Slice the rest thinly. Add the lemon quarter and orange slices to the pan with the cinnamon and sugar. Heat slowly until hot, but do not allow to boil. Add brandy and serve in heatproof glasses or small cups. Place a metal teaspoon in the glass before adding the hot liquid to prevent the glass from breaking.

sold out

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

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Quantity:

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Quantity:

Add to Cart

Holiday Breakfast: Popovers & Scrambled Eggs

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 remember don’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

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

Popovers & Yorkshire Pudding  

Makes 12 popovers

Adapted From Adventures in Grilling Cookbook

by George Hirsch with Marie Bianco

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 freshly 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 and add herbs if using; the 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 a hot oven to preheat the pan for two minutes or until smoking hot. 

Carefully remove the hot muffin pan from the 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.

PERFECT SCRAMBLED EGGS

Tips:

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

Do not open the 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. 

sold out

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

$19.95

Add to Cart

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

Quantity:

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Quantity:

Add to Cart

Curry Spinach Bean Soup

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Spice vs. Herb

The main difference between herbs + spices is rather subtle.  Spices tend to come from plants grown in tropical climates where as herbal plants can be grown in many climates. Most herbs come from the green parts of a plant such as the stem and leaves while most spices come from the root, seeds, bark or flowers of a plant.

A spice is the dried part of an aromatic or pungent vegetable's bark such as cinnamon, fruit such as fennel, root such as ginger, flower such as saffron (the stigma) and the seed like mustard. These substances are then dried and used for enhancing flavors in cooking + baking.

Herbs stemming from leafy greens are used mostly for finishing a dish's character in a more fresh and subtle way. Some herbs I use nearly everyday are basil, parsley + thyme.

What may first come to mind when you see the word 'spicy' is that it will burn the tongue right out of your mouth; but I assure you that is not necessarily the case. This is a topic I'm very passionate about and have written about in all my books. 

Spice mixtures, are the blending of the right amount of spices to create just the right taste sensation. This ancient culinary art has been used for centuries by numerous cultures that clearly knew that using spice blends is an ideal way to season foods beyond salt + pepper. Some good examples of blends are - a Five Spice Powder (China), Curry (Indonesian), Herbs de Provence (Southern France) + Poultry Seasoning (US).

Blending spices began for me with my passion for outdoor cooking on the grill. I found that if I used a combination of dried spices it produced an appealing enhancement to foods prior to grilling. 

Of course, not only using the right blends are important, but so is adding them well in advance of lighting the fire. In some cases a large piece of meat such as a Texas brisket would be seasoned some five days prior to meeting up with fire. Another benefit of rub blends is that they are salt free.

I am delighted that in today's times people are seeking out more flavorful foods in even the most simplest of meals. So let's spice it up today with a bit of curry!

Curry Spinach Bean Soup

Makes 6 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

2 tablespoons olive oil 

2 Italian sausage links, hot or sweet, removed from casing

1/2 cup chopped onion 

1/2 cup chopped carrot 

4 cloves garlic, chopped 

1 cup tomato sauce

1 Tablespoon curry powder

2 teaspoons fresh thyme, chopped 

1 teaspoon hot pepper flakes, more if you like it spicy 

1 cup potatoes, peeled and chopped 

3 cups chicken broth 

1 can cannellini beans, drained and rinsed 

2 cups baby spinach, washed, dried and chopped 

Fresh ground black pepper to taste 

Pre heat a large soup or saucepot to a medium heat. Add olive oil, sausage meat, onion, carrot, garlic, hot pepper flakes and cook, stirring, for 4-5 minutes until the sausage is light brown and vegetables are tender. Add the potato, tomato sauce, broth, thyme, curry and beans. Bring to a boil then lower to a simmer, cover and cook about 30 minutes. Puree one half of soup in food processor. Return pureed soup back to soup pot. 

Bring soup back to a boil, turn down to a simmer and add the spinach. Cook until the spinach is wilted, about 1-2 minutes. Add pepper to taste.

sold out

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

$19.95

Add to Cart

Short Ribs Far East Style

New season of GHL releasing Oct 1st. Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the first chill arrives ? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce

Makes four servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

4 pounds beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil 

2 teaspoons sherry 

2 teaspoons soy sauce 

juice of one orange 

1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.

sold out

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

$19.95

Add to Cart

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Quantity:

Add to Cart

Holiday Breakfast: Popovers & Scrambled Eggs

Join me several times weekly on CreateTV + plus check local PBS listings

Wishing you all a very happy + safe Easter Week! Enjoy, George

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 remember don’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin. 

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

Popovers & Yorkshire Pudding  

Makes 12 popovers

Adapted From Adventures in Grilling Cookbook, by George Hirsch with Marie Bianco

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. 

sold out

Add to Cart