Spiked or Not

There is good reason why rich and delicious eggnog is limited to being served-up only during the holiday season. Is it possibly the caloric intake, or is it just reason to reserve it to be one of those nostalgic beverages you look forward to toasting with each and every year? May be a bit of both. One thing is for sure, if I am toasting with it, it might as well be spiked! Cheers.

Traditional Eggnog 

Recipe by Chef George Hirsch

Makes 4 Servings

6 egg yolks, save the whites *see below
2 cups milk
2 cups heavy cream
1/2 cup bourbon, or rum 
1/4 brandy
1/2 cup pure cane sugar, or Turbinado
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

Four Stuffings

I often ask people what part of Thanksgiving's meal they like the best - you'd be surprised how many people say the stuffing and the sides. Here's my favorite sausage stuffing recipe. I put a lot of love in to this recipe every year and those family members reaching for seconds are living proof. Stay tuned more sides tomorrow.

George's Sausage Stuffing Recipe

Wild Rice + Oyster + Chestnut Stuffing Recipes

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177th Tapping

This year marks the 177th tapping of the first barrel of beer celebrating Oktoberfest in Munich. What better way to celebrate than have the party last for weeks - this year September 18 - October 4.

Hofbräuhaus prides itself in being the most famous beer hall in the world. You can expect oompah bands, waitresses in traditional "Dirndls", homebrew beer in one-liter steins, and hearty Bavarian food such as veal sausage with sweet mustard, crackling pork roast and pretzels.

You can join in the celebrations and make yourself some hot baked pretzels. For My Hot Baked Pretzel Recipe.

images: hofbraeuhaus

Cinco de Mayo

As one of the most popular herbs today because of its big, bold flavor - cilantro makes a statement with its leaves for Mexican cuisine, and coriander seeds in Middle Eastern cooking. Cilantro’s appearance may sometimes be mistaken for Italian Flat Parsley, but one whiff of its fragrance, will set you straight. 

Cilantro or Coriandrum sativum (for you Latin lovers) has medicinal properties that rivals its role as a spice. Cilantro has been used since before BC. as a digestive aid to relief indigestion, and recent studies show that cilantro also has anti-inflammatory properties as well. I hope by now you are understanding the connection between how good fresh herbs are for you - even beyond the kitchen. But you wouldn’t know that by seeing all those TV commercials pushing OTC meds.

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.

But as with any celebration, food does take center stage. So with honor to the Mexican people - May 5th, I give a nod to the big bold flavor of the cilantro leaf, also known as Chinese parsley.

If you are looking for dishes with bold flavor; I created this for my visit on Live with Regis & Kelly. You will certainly want to try my Mexican Calzones. Yes, they are as good as it sounds! Enjoy the calzone with my 60 second guacamole, salsa and tomatillo dipping sauce. 

Picnic Ham

Since the early 1900s, American's proclaimed corned beef and cabbage to be their favorite Irish dish, even though it really never have graced dinner tables in Ireland. Since then, Americans has embraced it as the meal of choice for St. Patrick's Day, March 17. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast. 

Corned Beef and Cabbage Recipe