Summer Muffins

Summer and muffins seem to go hand and hand; especially since blueberries are so plentiful right now and muffins bake fairly quickly with not much prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking. 

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Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup lite brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.

Preheat oven to 375 degrees. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed. 

With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated.  Do not over mix. 

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins. 

Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.  

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

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George's Gameday One Love Wings

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There is nothing better for a cookout than my One Love Wings. Period!

At one of this country’s most celebrated celebrity chefs events, patient guests stood in line for hours to sample my winning recipe. My culinary Team was stellar staying in the game preparing hundreds of pounds of what was the most talked about dish that evening. Amazing, how a few well prepared wings with good seasoning, grilled and tossed in made from scratch sauce wins every time!

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George Hirsch's Caribbean style grilled chicken wings; tangy fresh lime juice sugar cane glaze and a bit of heat, chillin’ with a savory slaw.

George’s One-Love Wings

Makes 32 pieces 

chefgeorgehirsch.com | From Grilling with Chef George Hirsch Cookbook

16 chicken wings

1/4 cup olive  

2 teaspoons brown sugar

1 teaspoon hot sauce

1/8 teaspoon cayenne pepper 

1/2 teaspoon dried thyme, oregano, paprika, granulated powered garlic 

pinch ground nutmeg and allspice

fresh ground black pepper, and sea salt

Cut off and discard wings tips. Cut remaining wings in half. 

Season with thyme, oregano, paprika, powered garlic, black pepper and sea salt. Add olive oil, hot sauce, and toss. Cover and place in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium heat, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked. 

When fully cooked and crispy, toss wings in George’s One Love Sauce.

George’s One Love Sauce

6 cloves Caramelized garlic, puree with knife

2 teaspoons soy sauce1 Tablespoon cane syrup or dark corn syrup 

1/4 cup fresh lime juice1/4 cup honey

2 Tablespoons ketchup 

1 green onion chopped

2 Tablespoons Flat leaf parsley, chopped

Mix all ingredients well. 

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George’s Double Chocolate Brownies

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An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.

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George Hirsch Lifestyle Double Chocolate Brownies

George’s Double Chocolate Brownies

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Preheat the oven to 350 degrees. 

Grease and flour an 8 x 12 x 2 inch-baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. 

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into rectangle or square pieces.

Know Your Cookie:

A brownie is considered a sheet cookie, as it's soft batter spreads across sheet like pan to bake. Other types of sheet cookies would include blondies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles or any other shapes. 

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Hot Apple Tart as seen on George Hirsch Lifestyle

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The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not- tarte tatin is easier to make than apple pie; and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert, they’ll love the show! 

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Tarte Tatin aka Apple Tart

Makes six servings

 chefgeorgehirsch.com | George Hirsch Lifestyle

2 large green apples, peeled, cut into quarters, remove core and cut into 1/2 inch slices

1/2 stick sweet butter

1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples

1 sheet frozen puff pastry, defrosted 

Pre heat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch non stick oven proof sauté pan. Sprinkle sugar completely over bottom of pan. Arrange apple slices on top of sugar.  Cover apples with puff pastry dough, but do not stretch dough. Press dough lightly around the inside rim of the pan. Cut away corners of excess dough so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in dough.

On the stove top, begin to cook the tart on a high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stove top you are browning the sugars and apples. If the dough bubbles up too high, gently pierce dough with tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stove top, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over tart. With a towel holding the hot pan and anther hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan. 

Top with powdered sugar. Serve warm with fresh whip cream or ice cream. 

Geore Hirsch Lifestyle Apple Tart
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