Shrove Tuesday

Join me CreateTV George Hirsch Lifestyle Sat March 9th 7AM/7PM + Sun 10th 12PMest

aka..Pancake Tuesday. Since aprox. the 12th century this celebration marks the days preceding lent by using valuable ingredients like eggs, milk and sugar; hence cooking up pancakes or the thin pancake, the crepe.

georgehirsch-crepes.jpg

Pancakes are one of the earliest forms of bread and are served up geographically in many different ways. You can be-all-traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip’em with oatmeal or buckwheat when in Vermont; or for a Dutch style treat serve with lemon, powdered sugar and jam. Substitute the flour for cornmeal and you’ll be enjoying it as Native American speciality.

Go Pollack by designing your own pancake creations with sliced apples, bananas, blueberries, strawberries, chocolate chips, chopped nuts.  

crepes+s+ghl+.png

Berry Crepes

Makes four servings

chefgeorgehirsch.comGeorge Hirsch Lifestyle

2 cups mixed berries (blueberries, raspberries, strawberries)

¼ cup raspberry jam

1 cup all-purpose flour

Pinch salt

1 cup milk

2 eggs, lightly beaten

1/2 cup heavy cream

2 Tablespoons butter, melted

2-3 drops vanilla extract

2 egg whites

1 Tablespoon granulated cane sugar

Confectioners’ sugar

1/2 cup Fresh whipped cream

8 Fresh mint leaves

Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps.  Stir in the cream, melted butter, and vanilla.  

Refrigerate for 30 minutes.

Right before making the crepes, beat the egg whites until they form soft peaks.  Gradually add the sugar and continue beating until stiff peaks form.  Gently fold the beaten egg whites in to the flour mixture.

Preheat a 6-inch nonstick skillet & spray with vegetable spray.  When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around.  Cook 1 minute, turn and cook another minute on the other side.  Remove and set aside.  

Continue making crepes with remaining batter.

Spread two teaspoon of raspberry jam in the middle of each crepe, add a few mixed berries.

Roll up and sprinkle with confectioners’ sugar.  

Serve two crepes per serving with a dollop of fresh whipped cream and top off the crepes with the fresh mint leaves.

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

Top Soup

 Tune-in + Join me Create TV GHL Sat 11/25 9AM 9PM + Sun 11/25 3PM

The University of Illinois published a study based on matching personalities with soup preferences a few years back in the Journal of Database Marketing Lifestyle and Personality Clusters. The four most popular soups were chicken noodle, tomato, minestrone and vegetable. These four top soups were cross-tabulated with personality and lifestyle traits. What's your soup say about you?

click    to enjoy Potato Leek Soup recipe

click to enjoy Potato Leek Soup recipe

The Findings:

Chicken noodle soup; you score high on the church-going scale, are fond of pets, are more likely to be stubborn and less likely to be outdoorsy.

Minestrone; you were more likely to be physically fit, nutritionally conscious, family spirited, unlikely to own a pet and also on a restricted diet.

Vegetable soup; was a homebody at heart, less likely to be a world traveler, less likely to be spontaneous and more likely to read family and home magazines.  

Tomato soup; by contrast, seeks more adventure, were more likely to be social and also tended to enjoy books and pets.

Soup, especially this chilly time of year, is comforting to the body and soul. Delighted that my Tomato Soup falls into the top four! 

reference; Journal of Database Marketing Lifestyle and Personality Clusters

Quantity:
Add to Cart


Sour Cream Coffee Cake

Would you like a slice of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? Then this is it. 

What I really like about this cake is it isn't overly sweet. I created this recipe using all purpose flour, not cake flour which makes a denser crumb with nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter and you'll have a hit. 

I do warn you with caution - when you catch the first aromas of this cake baking in the oven, you will be tempted to stand by with knife at the ready. But, please wait for the cake to cool completely for a couple hours. Slicing this coffee cake prematurely will allow steam (or moisture) to escape, thereby making for a dryer cake when it cools. So please resist until it cools. This recipe also doubles for a test in patience. Enjoy!

georgehirsch-coffeecrumbcake2.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.

GeorgeHirsch-bestcakecrumb.jpg
Quantity:
Add to Cart