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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HOT CHOCOLATE BERRY CUPCAKES

George Hirsch February 12, 2018

This sweet was created in my restaurant years ago as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day lineup. A little like a foolproof soufflé only easier to prepare and a hit every time!

HOT CHOCOLATE BERRY CUPCAKES

makes 8-10

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1 1/4 cups all-purpose flour

1 1/3 cups sugar

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 Tablespoon white vinegar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

1/2 cup fresh raspberries

For the Hot Cupcake filling:

6 ounces cream cheese, room temperature

1 teaspoons grated orange peel

2 Tablespoons semi-sweet chocolate, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well.

Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well.

Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat.

In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended.

Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide raspberries among all ramkins, then place on top of batter. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the side.

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Chocolate Sauce, take a dip

George Hirsch February 5, 2018

This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes, you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle, and dunk your way through fresh strawberries, ice cream, and cake.

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Chef George's Chocolate Sauce

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value of calcium • 7% of the Daily Value of iron

When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate for a sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch, chocolate chips will do. This very decadent sauce is ideally served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. Chocolate Sauce Recipe Below

***Dip or Drizzle Chocolate Sauce On Your Favorite Cookies***

George's Chocolate Sauce

Recipe by Chef George Hirsch | George Hirsch Lifestyle TV Series

Makes about two cups

8 ounces semisweet chocolate, chopped

3 Tablespoons pure cane granulated sugar

3/4 cup cream

3 Tablespoons corn syrup

1 teaspoon pure vanilla extract

Optional: 1 Tablespoon Brandy or Grand Marnier

Place chopped chocolate in a bowl and set aside.

Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.

Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.

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Order Today to receive by Valentine's Day LIMITED EDITON HBC Valentine Classic Brownie Cookies

Chocolate Mousse Trifle

georgehirsch January 24, 2018

Celebrate Valentines every day and share the love

*You may want to order 2, one for the trifle, one to eat while the trifle chills!*

Chocolate Mousse Trifle with Hampton Baking Co. Classic Brownie Cookies

makes four servings

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2 cups whipping cream

2 teaspoons of pure cane sugar

1/2 teaspoon vanilla

10 ounce dark chocolate, chopped

1 teaspoon fresh grated orange zest (optional) Mixing & Assembly Directions, See Below

PBS chef George Hirsch & chef Alex Goetzfried Telecare TV for Hampton Baking Co.

In a large bowl beat whipping cream at medium speed until still peaks form, add sugar and vanilla. Do not over whip. reserve 1/4 cup of the whipped cream.

Melt chocolate over a low heat double boiler, no higher than 95 degrees, just until melted. Do not over heat.

Pour 2/3 of melted chocolate over whipped cream; fold chocolate into until completely mixed, then pour remaining 1/3 chocolate and repeat. Refrigerate for one hour.

Assemble trifle with Hampton Baking Co. Classic Brownie Cookies lining a wide glass bowl. Layer with chocolate mousse, chocolate sauce, more Classic Brownie Cookies and top with whip cream and fresh berries. Cover and chill for one hour.

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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."