Classic Champagne Cocktail

Well.. Happy New Year!

Champagne is recognized as the universal symbol of good news, and this cocktail's simple recipe shows that life doesn't have to be complicated to be enjoyed. A classic Champagne Cocktail may not be as trendy a drink these days, but as a classic, it’s as good as when Cary Grant and Deborah Kerr sipped it in An Affair To Remember. 

The Recipe: Six ounces of champagne and a sugar cube soaked in Angostura bitters is all it takes to make a sophisticated cocktail for the New Year. Drop the sugar cube into a tall flute glass, and then slowly add champagne and a lemon twist. 

Tips: With the Champagne Cocktail, you can trust the bitters to take the edge off a lesser quality champagne or sparkling wine. For this drink, you can use a lesser expensive wine spending about $10 to $18 for a good domestic bottle. Or, as I personally prefer to use a good Prosecco.

It is often remarked that Auld Lang Syne is one of the most popular songs that nobody knows the lyrics to. "Auld Lang Syne" literally translates as "old long since" and means "times gone by."

As we say goodbye to 2011 and say hello 2012, I bid you adieu and I look forward to seeing you here next year.

George

Santa's Sgroppino

Here's a Christmas toast for you. Cheers!

All Champagne, by definition, must come from vineyards in the Champagne region of France. This is a small region comprising three districts which include the towns of Reims, Troyes, Charleville-Mezier and Chalons. Prosecco, produced in the Veneto region of Italy is considered an everyday drink or sparkling wine. Unlike most Champagne it does not improve with age and should really be consumed within six months of the time it’s purchased, or within a year of bottling. It tends to be dryer than many Champagnes. ideal to serve with my  Sweet Spicy Holiday Snack. A good Prosecco, is inexpensive and very drinkable; right for any occasion even a Christmas breakfast, Santa would approve!

For George's Sweet Holiday Snack Recipe

Sgroppino Italian Cocktail 
Recipe by George Hirsch | Chill 4-6 Champagne flutes 

2 cups chilled Prosecco (Italian sparkling white wine) 
2 Tablespoons chilled vodka
1 cup frozen lemon sorbet 
2 Tablespoons half & half 
4 fresh strawberries, split for garnish 
4 fresh mint leaves 

Mix Prosecco, vodka, sorbet and half & half in blender for 1 minute. Pour mixture immediately into chilled champagne flutes. Top with berries and mint. 

Thanksgiving Leftovers

What to do with all that turkey? You gave goodie bags away, but there seems to be so much left, still. Well, here are a couple great ideas beyond the old turkey-n-gravy sandwich, which isn't that bad either.

My number one requested one-pot meal recipe is my White Turkey Chili; I prepared on Live with Regis & Kelly. It's so easy to prepare; just give all the ingredients time to simmer. Another favorite is my Turkey Gumbo; a spicy and a warm way to serve turkey. 

For a quick turkey snack, fix a Turkey NLT. That’s turkey on Naan bread; grilled with sliced vine tomatoes, lettuce and wasabi dressing.

White Turkey Chili

Turkey Gumbo

Turkey NLT

image, eatturkey.com

It's Time To Brine

George here, it's time to brine. This is one of those steps in turkey prep you just can't rush. For my Apple Brined Turkey Recipe.

George's Offset All Purpose Offset Knife

Turkey Carving Tips:

Allow turkey to rest after cooking for 30 minutes before carving. 

With a sharp carving knife, cut both leg quarters off the turkey. Cut both wing pieces off the breast section. Slice straight down along the breastbone. Continue to slice down, with knife hugging rib bones, to remove the breast meat from bones. Beginning at narrow end of breast, slice meat across the grain, about 1/4 inch thick. Pull the thigh and the drumstick apart and locate joint. Cut through the joint, separating it into two pieces. Remove the largest pieces of meat from thigh and slice the meat across grain, about 1/4 inch thick.

Other Good To Know Tips:

- figure 1 pound on-the-bone per person; 12 pound turkey to feed 12 people

- get a food thermometer to measure doneness, 165-170 degrees internal temperature

- chill turkey drippings in ice bath to easily remove grease, which will rise to top

 chefgeorgehirsch.com

Thanksgiving in Baltimore

Ribs and Tomato Kraut

Thanksgiving in Baltimore just isn't complete unless there's sauerkraut served on the table. It's part of their holiday tradition. Here's my spin on Ribs and Tomato Kraut for you to enjoy. 

Recipe by Chef George Hirsch | Gather 'Round The Grill—A Year of Celebrations | pages 275, 276 ©1995

page 275, recipe ribs, tomato and kraut, Gather Round the Griill, Chef George Hirsch with Marie Bianco page 276, recipe ribs and tomato kraut, Gather Round the Grill, Chef George Hirsch with Marie Bianco