Sweet Peach Chutney

It was the love for making good chutney that paved the way for the husband and wife team who founded the Virginia Chutney Co., which is now a family affair. Virginia Chutney is located in the heart of Ameria's chutney eating country, where peaches are a-plenty and the chutney tradition has been a staple in every cupboard since English settlement. The tradition has expanded in popularity beyond the south over the past few years with the resurgence of culinary cottage industries popping up and spreading the good word about the pleasureable benefits of good condiments like homemade jams, pickles and chutneys. 

Sweet Peach Chutney: The perfect blend of sweet and savory. This incredibly versatile blend of peaches, apples, and raisins with brown sugar, ginger and apple cider vinegar from the Virginia Chutney Company is delicious and refreshing, and a great addition to curries, ham, chicken and cheeses. 

A.H.Hirsch

Get it while it's hot. A.H.Hirsch is the oldest available bourbon made from time honored pot tradition. Considered The quintessential American spirit - Hirsch Selection Small Batch Reserve Kentucky Straight Bourbon Whiskey, is a high quality bourbon in very short supply. The Penn. Distillery is no more, after running since 1753. With only limited stocks on hand, Hirsch Selection™ Small Batch Reserve Kentucky Straight Bourbon Whiskey was selected expressly for connoisseurs of small batch fine spirits, but somehow priced for everyday man. This surely is great with my Apple Tart Tartin. BTW, Hirsch namesake, but no relation that I know of. Darn.

Tarte Tatin 
Recipe by George Hirsch
Makes six servings | From George Hirsch Living it UP! TV series

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 

Tarte Tatin

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. Enjoy your tarte tatin.

chefgeorgehirsch.com

Helado-Gelato

Talenti began as a gelateria in 2003 and has since grown into the best-selling gelato in the US. Taking inspiration from Argentine helado—gelato brought to Argentina by Italian immigrants in the early 20th century, Talenti is made with the same uncompromising commitment to quality and artisanship that distinguished Italian gelato in the pre-WWII era.

Talenti offers a unique experience, using only the finest natural and raw ingredients, carefully sourced locally and from around the world—Belgian Chocolate, fresh whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, and real Argentine dulce de leche are just a few of the many fine ingredients used to create Talenti gelatos and sorbettos.

Our gelato is made with fresh, hormone-free milk and only pure cane sugar. Not only is it delicious, but with 30% less fat than regular ice cream, it’s also a healthier alternative. Our sorbetto is dairy free and 100% fat free and also made with pure cane sugar—never high-fructose corn syrup. Both Talenti’s sorbettos and gelatos showcase our commitment to providing wholesome, all-natural  frozen desserts that taste amazing. - Talenti

Black Garlic

That's right, black garlic - not to be confused with my signature honey-colored caramelized garlic. But I predict it won't be long before this too becomes a common ingredient in every gourmand's kitchen. Garlic has been commonly used for centuries in the Far East in foods and also for its health benefits and medicinal properties. As for black garlic in its concentrated state; does this mean a higher concentration of antioxidants and benefits? Maybe so, the verdict is still out. But in terms of culinary seasoning, think concentrated or "reduction" version of caramelized garlic. The result is a complexity of mellow molasses meets rich sweetness, like a balsamic reduction. 

Tip: Black garlic is an excellent seasoning to add to porcini mushroom risotto.

Unfortunately this is something we can not replicate at home. It's a 30 day fermentation process requiring a specially made oven. Available from BlackGarlic. 

More Than Potatoes

I had an enjoyable afternoon tea, at yet another one of my favorite Ireland locations with great history, Adare Manor, with mega TV chef and cookbook author Rachael Allen (Yes, the Allen Family from Ballymaloe). 

VIDEO: Watch the Segment. Rachel and I shared our foodie stories and the like beginnings in our culinary careers. See why Ireland's cuisine is more than just potatoes.

George Has Tea with Ireland's Rachel Allen