Chocolate Pound Cake

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port use a good quality rum. 

George_Hirsch_Chocolate_Pound_Cake_Sag_Harbor_Rum.jpg

George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoons pure vanilla extract

1/2 teaspoon fine grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cupboiling hot water

Preheat oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

On medium high speed, mix butter until softened, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, cocoa mixture. add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in oven for about 50 - 55 minutes or until done. To test doneness, cake will spring back when touched lightly with index finger.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on wire rack.

Slice pound cake, serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

Mother's Day Waffles, Do It!

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sat 7AM/7PM, Sun 8:30AM/1PM EST

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.

George_Hirsch_Waffles.png

Steamy Belgium Waffles

8 waffles 

chefgeorgehirsch.com | George Hirsch Lifestyle 

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.

Quantity:
Add to Cart
Quantity:
Add to Cart

May Crisp

Join me & Tune-in CreateTV GHL Sunday May 6th 8:30AM EST

Rhubarb Crisp is also known as early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces; which happens to be rich in vitamins and minerals. Suggestion: I am sure Mom would love this baked for her on Mother's Day. Serve warm with a scoop of good vanilla ice cream.

georgehirsch-rhu.jpg

Rhubarb Crisp

recipe by Chef George Hirsch | Makes 4-6 servings

4-6 cups rhubarb stalks, cut into 1/2 inch pieces

juice from one orange

1 Tablespoon orange zest, finely grated

1 cup Turbino sugar (sugar in the raw)

3/4 cup flour

Cover rhubarb with half of the sugar (1/2 cup) sugar, orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.

For the topping:

3/4 cup flour

1/4 cup butter

1 Tablespoon ground cinnamon.

3/4 cup rolled oats (not instant oatmeal)

1/2 cup light brown sugar

Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish. 

Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown and the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.

Tip:

Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations.

Mix in a hand full of pecans or walnuts for a crunchy addition.

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart

World's Greatest Cupcakes

Join me & Tune-in CreateTV GHL Sunday May 6th 8:30AM EST

Switching to a kid (+ Adult) favorite sweet for Muffin Monday!

George_Hirsch_Cupcake.jpg

Vanilla Cupcakes

Makes about 2 dozen 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

2 1/4 teaspoons Baking Powder

3/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, beaten

1 cup milk

1 teaspoon vanilla 

Preheat oven to 350 degrees.

Line muffin pans with cupcake papers.

In a small bowl, combine flours, baking powder and salt. Set aside.

In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually and beat until light and fluffy, about 3 minutes. 

Add the eggs in three stages one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended. 

Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing. 

Ice the cupcakes with either Vanilla Icing or Chocolate Icing

Vanilla Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla 

Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.

Note: Use and store the icing at room temperature as icing will set if chilled.

Chocolate Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

2 Tablespoons unsweetened cocoa powder

1/2 cup milk

2 teaspoons vanilla 

Sift cocoa powder into six cups of the confectionary sugar. Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Note: For deeper chocolate; heat just until melted,2 Tablespoons chocolate chips in the microwave and combine with butter and sugar before adding milk. 

Use and store the icing at room temperature as icing will set if chilled.

13 EPISODES on 4 HD-DVD Disk Set
Quantity:
Add to Cart

Old Fashioned Coffee Break

When actually was the first coffee break? Possibly in 12th or 13th century in Africa. But, the officially dedicated daily event in the US, the 1900s.

In 1952, a Pan-American Coffee Bureau ad campaign urged consumers, "Give yourself a Coffee-Break - and Get What Coffee Gives to You." (source, NPR)

The coffee break was and still is such an important part of everyday lifestyle and now our culture. For more than three and one half million people in the US, the very ritual of having a cup of coffee gives good reason to get together, talk and even gather your thoughts, even if for just 10 to 15 minutes. I look forward to a later afternoon coffee break everyday.

Whether you take your break mid-morning or mid-afternoon, pair that freshly brewed coffee with my old fashioned style sour cream coffee cake. 

GeorgeHirsch-bestcakecrumb2.jpg

Sour Cream Coffee Cake

Makes a 9" Bundt Pan, about 10-12 slices

 chefgeorgehirsch.com | George Hirsch Lifestyle

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix cake batter.

For the Cake:

1/2 cup sweet butter, one stick softened

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh grated orange rind

Grease and flour a tube, Bundt-style, or a regular-sized 9 1/2-inch baking pan.

Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.

Place half the batter in the pan, and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of cake batter. Add remaining batter, then the crumb topping.

Bake coffee cake in a preheated 350°F oven for 30 to 35 minutes, or until the cake tests done. Cool for 15-20 minutes, and then remove from pan by placing a large plate over top of cake and invert pan. Tap the sides of cake pan to free cake from pan. Plate serving platter over the bottom and invert again. The crumb topping should be on the side up to serve. Allow to cool at least 2 hours (if you can) before slicing!

Cover cake once fully cooled.

Quantity:
Add to Cart