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Wednesday
Apr012015

Honey Glazed

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 

 chefgeorgehirsch.com | George Hirsch Lifestytle

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. 


Sunday
Mar292015

Lemon Ricotta Pound Cake

If you are planning to entertain this week or happen to be traveling to visit friends - I have the perfect thing to bring along or serve for dessert. I created this recipe knowing it would be one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked.

Lemon Ricotta Pound Cake

Makes one large loaf, or three demi-loaves

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 1/2 cups all purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter, and sugar until smooth and light. Fold in ricotta in three parts. Scrape bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping sides of bowl after each addition. Add lemon juice and vanilla. 

Scrape down sides of the bowl, mix on low speed, 30 seconds just until batter is completely mixed. Do not over mix. Over mixing will toughen cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once pan is filled with batter, tap pan against table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

 

 

Saturday
Mar282015

Masters' Pimento-Cheese Sandwich

The pimento cheese sandwich is to The Masters Tournament (begins April 6th - Sunday April 12th in Augusta, GA) - as a good BBQ slider would be at a Super Bowl weekend tailgate. There are many stories claiming the sandwich's origin (not sure which one to believe) and there are many versions of this recipe (I have my own). BTW, you can get one at The Masters for the reasonable price tag of $1.50.

The Masters' pimento-cheese sandwich is a highly guarded secret recipe. I'm thinking the recipe might come with the green jacket though! If you are not in contention to receive the jacket this weekend you might want to watch comfortably at home with your own sandwich. 

To make six Pimento-Cheese Sandwiches, use whole wheat or white bread spread with pimento-cheese filling.

Blend all ingredients in a food processor, 1/4 cup each shredded extra-sharp cheddar yellow cheese, Monterey jack cheese, softened cream cheese, drained jarred pimento, 1 Tablespoon Duke's Mayonnaise. Add a pinch of sea salt, pepper and a dash of hot pepper sauce. 

Optional additions: chopped hard boiled eggs, sliced vidalia onions, watercress