This is one of those desserts that your guests won't forget. I promise they will ask you for the recipe. TIP: Be sure to use really good quality chocolate; this will add to the success of this crowd pleasing dessert recipe.
image: Hirsch Media
I had an enjoyable afternoon tea with fellow Create TV host and Ireland’s TV chef, cookbook author Rachael Allen of Ballymaloe. Rachel and I exchanged our foodie stories and the like beginnings in our culinary careers. She shared with me her simplistic approach to food. I can't agree more. We agree that most are learning from this approach; getting back to the roots of growing and eating locally grown foods. The thing is, this in nothing new in Ireland, in fact they never lost their connection to sustainability.
Chefs Rachael Allen and George Hirsch, Adair Manor, Adair Co. Limerick, Ireland However, one topic of discussion is as serious as rugby or politics. I asked just about every person I meet in Ireland which brand of tea they preferred better, Lyons or Barry's. Barry's seemed to hold the lead during our filming. But then upon departure at Irish Customs I was told I was bringing home the wrong brand. They preferred Lyons. I can't be swayed, Barry's fan here.
So in keeping peace let’s drink Irish Coffee, a warming beverage on a chilly evening. Served first to arriving passengers in County Limerick, what is now Shannon International Airport. Ideal served with a slice of Chocolate Torta from George Hirsch Lifestyle. Sláinte!
Irish Coffee
Makes one serving
chefgeorgehirsch.com | from George Hirsch Lifestyle
1 ounce Jameson Irish Whiskey
1/2 ounce Baileys Irish Cream
1/2 cup hot strong coffee
Lemon wedge
Sugar to coat glass
Whipped cream
Prepare a sugar-rimmed glass by rubbing a piece of lemon or orange around the rim of a large wine glass. Dip 1/4 inch of the rim of the glass into a plate of sugar, coating the edge.
Place a teaspoon in glass. The spoon will diffuse the heat when hot coffee is poured into the glass.
Add whiskey and Baileys. Pour coffee into glass over spoon. Remove spoon. Top with a dollop of whipped cream.
That's Gaelic for Saint Patrick's Day or St. Paddy's. It's one of those days of the year where we all wear green, feel a wee bit Irish and spread good cheer. In honor of the irish holiday; Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!
Lamb Shanks an Potatoes
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes
Preheat large saucepan.
Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.
Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer.
The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.
Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes, go all out with my Mousseline Potatoes!
On the first day of Christmas my true love sent me a Partridge in a Pear Tree.
Making homemade desserts can be intimidating if you are not a trained pastry chef. Solution, my Apple Pear Tartelette. When the apples and pears are ripe it’s time to pick & prepare. This tart is also a great last minute “I’m entertaining tonight dessert.” And, once you’ve made this a couple times you’ll want to strut your pastry 101 skills and whip it up in front of your guests. Enjoy!
Warm Apple Pear Tartlette
Makes six servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1/4 cup unsalted sweet butter
1 Tablespoon all-purpose flour
2 Tablespoons water + 2 Tablespoons white pure cane sugar
2 Tablespoons brown sugar
1 teaspoon vanilla
2 medium size Granny Smith apples; peeled, cored and sliced + 2 medium size gala or a sweeter apple; peeled, cored and sliced + 2 Bartlett pears, peeled, cored and sliced
¼ teaspoon cinnamon
pinch ground nutmeg
1 store bought frozen puff pastry shells, baked
Preheat sauté pan to medium temperature.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a simmer. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.
Optional:
Add 2 Tablespoons cranberries or toasted walnuts to apple filling.
In center of baked puff pastry, top with warm apple and pear filling. Serve with freshly whipped cream or ice cream.
Celebrate Mom this weekend and say George sends his best to honor your Mom this Sunday and everyday! This is my most requested breakfast dish when family and friends stay over at my home. Share it with your mom for any occasion. Equally as good with my Oven Fried Garlic Chicken as seen on GHL TV.
Steamy Belgium Waffles
8 waffles
chefgeorgehirsch.com | George Hirsch Lifestyle
2 egg yolks
1/2 teaspoon salt
2 Tablespoons Sugar
2 cups milk
1/3 butter, melted
2 cups flour
2 egg whites, stiffly beaten
1 Tablespoon baking powder
Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.
Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.
