American Spoon

Two guys from Michigan have put more than twenty five years into the preservation business; that is making the finest artisanal fruit preserves and created American Spoon.

These goods were described as "Spoon Preserves" because they were more suited to spooning than spreading with a knife. The name became permanent and so did the concept of putting as much fruit and honest flavor into every recipe, a concept that has inspired a continually expanding line of delicious products by its creators.

American Spoon's Pumpkin Butter: Sweetened with pure Michigan maple sugar and spiced like pumpkin pie, this incredibly popular butter is sublime on toast or spooned atop a hot out of the oven biscuit. It is also the perfect topper, simply served warm over a good vanilla ice cream for an ideal Autumn dessert. 

George Hirsch's Biscuits

chefgeorgehirsch.com | Makes one dozen

2 cups sifted all purpose flour 
4 tsp. baking powder
1/2 tsp. salt 
1/2 tsp. cream of tartar 
2 tsp. sugar 
1/2 cup butter 
2/3 cup  milk

Pre heat oven to 375 degrees.

FOR FULL RECIPE

Quiche or Tart

Some people think the bigger the better. OK, if you like that kind of stuff. But I've always made my quiche tart-like in delicate proportions. Meaning, packed with flavor, but reaching only an inch high - which is the height of my tart pan. Makes sense, right?

But, more important than the height is the bottom crust. No soggy bottom on my quiche/ tart. Pre-bake lightly, cool, and then your ready to add the filling and resume baking. You are guaranteed, a fully baked non-soggy crust.  


Broccoli Ham Quiche

Recipe by Chef George Hirsch | Makes six servings 

1 nine inch pre-baked pie crust
1 Tablespoon olive oil
1/4 cup sweet onion, chopped
1 cup broccoli florets, cooked & chopped
1 cup Smoked Ham, chopped
4 eggs, well beaten
1 pint half & half
2 Tablespoons grated parmesan cheese
1/4 teaspoon hot sauce
Pinch fresh grated nutmeg
Fresh ground black pepper

Preheat oven to 375 degrees F. 

Beat eggs with half & half, parmesan cheese, hot sauce, nutmeg, and pepper. 

Add olive oil to sauté pan, heat ham, cook onions and broccoli until slightly tender. Cool and put in pre baked pie shell. Pour egg mixture over the filling and place in oven. 

After 20 minutes, the eggs begin to set, lower the heat to 350 degrees for 4-5 minutes, until firm yet moist. 

Creamy Preferred

Truly American or not - I guess it really does not matter, grits are just good.

I enjoy them for breakfast prepared with cheese and a touch of cayenne. But, grits are not just for breakfast. It's aka polenta in my family; enjoyed topped with a Bolognese sauce - just like my grandfather from Marche Italy would have prepared for dinner years ago. 

Parmesan Pan Grits
recipe by George Hirsch | Serves two – four

2 cups cooked grits, follow package directions with 1/2 water, 1/2 milk
2 Tablespoons olive oil
6 cloves caramelized garlic
1/4 cup sweet onion, chopped
1/4 cup Parmigiano-Reggiano, shaved
2 teaspoons fresh sage, rubbed
fresh grated nutmeg
fresh grated black pepper
2 Tablespoons grated Parmigiano cheese

Pre heat a non stick sauté pan.

Add olive oil, garlic, and white onion, cook until onion is tender.  Add cooked grits and top with Parmigiano-Reggiano shavings.  Toss or stir grits, add rubbed fresh sage, fresh grated nutmeg, and pepper.  Continue to toss, cook for ten minutes and top with extra Parmigiano cheese.

U-Pick

Sure berries are available year round these days, so you may be thinking what's so special about berries now?  Well, believe it or not, it is prime berry season. For me in the Hamptons I am minutes away from picking up my local favorites, strawberries. I'm looking forward to serving up berry shortcake, cobbler and even simply plain yogurt or cream with local fresh picked berries.

What I like to do when I gather a mixture of wild blueberries or raspberries from my backyard is make a cool refreshing smoothie. It’s quick and good for you (packed with valuable antioxidants) but most importantly, it just tastes great! Go pick this weekend..

Berry Smoothie

recipe by George Hirsch | from George Hirsch Living it UP! cookbook

1 cup strawberries

juice from 1/2 lemon

1 cup frozen low fat yogurt

1/2 cup fat free milk 

Place berries in blender and puree. Add the lemon juice, frozen yogurt and milk. Blend until smooth. 

Optional: blueberies, raspberries, or blackberries