Seasonal Flatbreads

When it comes to making any type of flatbread pizza let imagination and the season rule your toppings. I love this Curry Chic Pea + Carrot style flatbread when there is a chill in the air. And, flatbreads are a great do ahead snack for holiday entertaining! 

George Hirsch Seasonal Flatbreads

Curry Chic Pea + Carrot Flatbread Pizza

Makes four servings | George Hirsch Lifestyle

For the Pizza Dough Recipe

For the toppings:

Cooked Chick Peas, pureed; Sweet Carrots, sliced thin + blanch—keep crisp; Sweet Onions, sliced thin; Leeks, split + sliced this; Garlic, sliced; olive oil

Mix all the above and add curry powder, thyme, coarse sea salt, and black pepper to taste. 

Drizzle top of dough with olive oil before baking. 

425 degree F. oven 5-7 minutes

Mix Dough and place in a bowl lightly coated with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight. 

Next day, pre heat *oven to 475 degrees F. 

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil. 

Place toppings in this order on dough; potatoes, onions, feta, olives and olive oil. Sprinkle slightly with sea salt and fresh ground black pepper. 

Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It will have a hollow sound when done. 

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Cranberry Hootycreeks

I always look forward to this time of year sharing a post from my dearest friend and co-author of four of my cookbooks. I've enjoyed many days with laughter with Marie and her husband Frank's great espresso. A tradition in my book for the Christmas season, I hope you make Marie's Hootycreeks a holiday traditions too. 

Guest holiday post + recipe today by Marie Bianco, my dear friend, food writer and author. 


Edible holiday gifts always make a hit and this one is about as easy as it can get. Even school age children can get into the act. 

The cookie ingredients are layered in a wide-mouth canning jar which you can buy for about a buck each. Make sure you get the wide-mouth ones because it’s easier to get the ingredients into those jars rather than the narrow neck ones. If you’re planning on making a large quantity of mix for all those people on your list who you want to give “a little something” invest in a wide mouth funnel.

Tap each layer down in the order given. Once the lid is in place, cut a circle of gingham or holiday fabric and fasten it with a rubber band. Then tie a ribbon around the jar and include the recipe directions printed out on the computer or written in your best hand.


Cranberry Hootycreeks

1 jar Cranberry Hootycreek Mix

½ cup (1 stick) butter or margarine, softened

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream butter, egg and vanilla. Add the Cranberry Hootycreek Mix by hand until the mixture is well blended. Drop by tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes, or until edges just begin to brown. Transfer to wire rack and cook. Makes 18 to 24 cookies.

Cranberry Hootycreeks Mix

½ cup plus 2 tablespoons all-purpose flour

½ cup old-fashioned oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup dried cranberries

½  cup white chocolate chips

½ cup chopped pecans

Layer the ingredients in the order given into a 1-quart, wide mouth, canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

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Aka the chocolate truffle, the bite-sized petit four is made from a creamy mixture of chocolate ganache, usually with butter and cream. However, this German version I've prepared below is with less fat in the recipe, but does not sacrifice the decadent chocolate flavor. As I've written prior, the quality of the truffle is primarily dependent on the quality of chocolate you start with. I can't stress this enough.



Recipe by Chef George Hirsch | Makes about 35 truffles 

4 ounces semi-sweet chocolate, chopped

1 cup confectioners sugar

2 Tablespoons unsweetened cocoa powder

*2 Tablespoons espresso or strong brewed coffee, or as needed

2 teaspoons pure vanilla extract

1 cup hazelnuts or almonds, lightly toasted & ground 

Optional filling: To make an all chocolate truffle: substitute 1 cup semisweet chocolate, ground medium-fine, for the hazelnuts.

Optional flavoring: Reduce espresso by 1 Tablespoon and substitute with 1 Tablespoon of Frangelico (halzelnut flavor liquor), or Grand Marnier (orange flavor liquor) 

Melt the chocolate in the top of a double boiler, scraping down the sides with a rubber spatula to avoid over heating. As chocolate begins to melt, remove the bowl from the heat.

In a separate bowl, combine the confectioners sugar and cocoa powder with a wire whisk. Mix in espresso, vanilla, and nuts. Mixture should be slightly thick, add additional espresso if truffle mixture needs to be slightly smoother. 

Cool mixture slightly; and with a small scoop or by hand form small balls by shaping into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate.  

Garniture: Place your coatings for the truffles on a plate and roll truffle balls in one of the following:

Toasted crushed nuts

Powdered sugar

Cocoa powder

Tempered chocolate striped over truffles


Shaved chocolate

Chill until firm. Nougatkugeln is best when served at room temperature. 

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Sunday Supper II + Our Christmas Gathering

Sip warm herbal tea from the wassail bowl while enjoying crisp flatbreads at the wood burning oven before sitting down to a family style dinner prepared by a creative Team of chefs. Conversation and conviviality is the way of bringing back the tradition of Sunday's past, when family and friends gathered around the table.

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets


the Sunday Supper menu begins fresh from the farm field. here @ Seps Family Farm

the Sunday Supper menu begins fresh from the farm field. here @ Seps Family Farm

Carry the Good Word!

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Dresden Stollen

It’s that time of year. No, not Miller Time, it’s Stollen Time! And the best place for stollen is Dresden, Germany. Get inline at the Backerei & Konditorei (bakery & pastry); but don't worry if you can’t make it to Germany for the festival on December 3rd. Enjoy with a good mug of coffee.

Stollen MaidenAbout 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."

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