Pumpkin Creme Brulee

This is a fall dessert favorite and an ideal addition to add to your Thanksgiving table. I must have made this thousands of times in my restaurant, on TV and many classes. Yes, a brulee graces many menus, but it is just not the same without the pumpkin.Try it for yourself and you'll know what I mean...

Chef George Hirsch’s Pumpkin Crème Brulee

Makes 8 4-inch tarts

1 ½ cups milk

1 ½ cups heavy cream

1 cup canned pumpkin puree

1 teaspoon orange zest

½ teaspoon vanilla extract

8 egg yolks

¼ cup light brown sugar

¼ cup granulated sugar

1 Tablespoon light corn syrup

½ teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground allspice

For the Brulee Sugar

3 Tablespoon granulated sugar

3 Tablespoon light brown sugar

½ teaspoon ground cinnamon

In a medium saucepan, combine the milk, cream, pumpkin puree, orange zest, and vanilla and bring to a boil, stirring constantly, then remove from heat.

In the top of a double boiler, combine the egg yolks, brown sugar, granulated sugar, corn syrup, cinnamon, nutmeg, and allspice, and cook until the mixture is lemon colored and coats a spoon abut 4-5 minutes.  Slowly add the pumpkin mixture and continue cooking until the mixture has the consistency of thick custard, about 3-4 minutes.  Remove the pan from the heat and pour into eight 4-ounce ramekins or tart shells.  Chill 5-6 hours.

In a small bowl, combine the brulee sugars and cinnamon for the topping.  Just before serving, top each custard with 1 Tablespoon of the sugar mixture.  Light a propane torch and move the flame back and forth over the sugar until it darkens.  Do not overheat or the custard will melt.  Or, pre heat the oven broiler, and watch carefully so the pumpkin custards don’t burn.

No Oven Pie

In only about ten minutes, without heating up the oven, everyone gets their own pie. Savory or sweet, the choice is yours. Hmm - you may make fruit pies in single-to-go portions for the beach + picnics, perfect for this time of year. If I can do it, You can do it!

The Pie Machine, By Breville, my GOOD STUFF pick.

George's Pie Recipe

The Scoop

Where does your favorite flavor rank in popularity? 

THE 15 MOST POPULAR ICE CREAM FLAVORS

(Flavor, percent preferring) 

1. Vanilla, 29%

2. Chocolate, 8.9%

3. Butter pecan, 5.3%

4. Strawberry, 5.3%

5. Neapolitan, 4.2%

6. Chocolate chip, 3.9%

7. French vanilla, 3.8%

8. Cookies and cream, 3.6%

9. Vanilla fudge ripple, 2.6%

10. Praline pecan, 1.7%

11. Cherry, 1.6%

12. Chocolate almond, 1.6%

13. Coffee, 1.6%

14. Rocky road, 1.5%

15. Chocolate marshmallow, 1.3%

All others, 23.7%

{Source: International Ice Cream Association}

The Aroma: Ice cream season is now approaching. Homemade is still popular when it comes to peach flavor or pistachio. No need to crank for your cone, the wood barrel ice cream maker has now gone electric.

FOR MORE GOOD STUFF PICKS

Some recipes cannot be instant, quick or easy. But that doesn't mean it cannot be enjoyable to prepare. Before you know it you will taste the fruits of your efforts. There are so many new ice cream machines on the market today; so whether you are hand churning or letting the machine do the work, making homemade ice cream can be a good reason to have an activity at your next social gathering.

This strawberry ice cream recipe is a recipe I've used for years - but an important thing to note is that fruit never has the same flavor twice, due to it's level of ripening. You will need to taste the strawberries and adjust the sugar up or down depending on the sweetness of the fruit.

Strawberry Ice Cream

Makes six servings, about two quarts

chefgeorgehirsch.com | George Hirsch Lifestyle

1 quart fresh strawberries very ripe, hulled and split

1 cup heavy cream

1/2 cup half & half or milk for a lighter ice cream

3/4 - 1/2 cup pure cane granulated sugar, variable based on the sweetness of fruit

3 egg yolks

3 Tablespoons light corn syrup

1/8 teaspoon pure vanilla extract

Place 3/4 of the the strawberries into a blender or food processor, and puree until smooth. Sieve pureed fruit into a large bowl, and set aside. Roughly chop remaining strawberries and add to pureed berries.

To Make the Base Vanilla Sauce

Heat heavy cream in a sauce pan over medium heat until a gentle simmer reaches the edge of the pan.

While cream is heating up, in a large bowl, whisk together the sugar, egg yolks, half & half, corn syrup, and vanilla. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the sauce pan, and heat whisking until the mixture is thick enough to coat the back of a spoon; about 5 minutes. Do not allow the mixture to boil.

Strain vanilla sauce into the berry puree through a sieve, mix, and place over an ice bath to fully chill. Note: The base vanilla sauce can be made a day ahead.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

TIP: Only use very ripe or better yet, over ripened fruit. This is a great way to use up less than picture perfect fruit in your kitchen.

Options: The strawberries may also be substituted for other summer soft fruits such as; cherries, peaches, mango, papaya and kiwi.

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Patio Fiesta

This week Cinco de Mayo will be celebrated worldwide honoring Mexican heritage; marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than Mexico. And, many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music mark the occasion to preserve & educate the public of its historical significance and culture.

Make any day a fiesta on your patio with a few easy steps and don’t be afraid to use vibrant colors. There is more to having fun than hanging a piñata!

-       Use terra cotta planters filled with pants such as begonias, dahlias, begonias, nasturtiums, and sunflowers

-       Cushions, throws, tablecloths, and napkins of hot yellow, turquoise green, and burnt orange

-       Set flower pots on tables with traditional herbs used in Mexican cooking like Cilantro, oregano, and peppermint

-       Serve foods and beverages on plates and glassware with bold bright colors

-       Hang out door lighting for mood

-       Turn up the volume and spin Maraichi and Latin music

-       Set up a hot sauce and salsa station

Get recipes for patio entertaining:

Posole

Barbecue Burrito

Chocolate con Plátanos Quesadilla

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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.

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