**Click to Listen to George Hirsch Lifestyle Radio on your Favorite Podcast Platform** **Holiday Special**

Cranberry Hootycreeks

George Hirsch December 4, 2025

I always look forward to this time of year, sharing a post from my dearest friend and co-author of four of my cookbooks. I've enjoyed many days with laughter with Marie and her husband Frank's great espresso. A tradition in my book for the Christmas season, I hope you make Marie's Hootycreeks a holiday tradition too.

Guest holiday post + recipe today by Marie Bianco, my dear friend, food writer, and author.

Edible holiday gifts always make a hit, and this one is about as easy as it can get. Even school-age children can get into the act.

The cookie ingredients are layered in a wide-mouth canning jar, which you can buy for about a buck each. Make sure you get the wide-mouth ones because it’s easier to get the ingredients into those jars rather than the narrow-neck ones. If you’re planning on making a large quantity of mix for all those people on your list who you want to give “a little something,” invest in a wide-mouth funnel.

Tap each layer down in the order given. Once the lid is in place, cut a circle of gingham or holiday fabric and fasten it with a rubber band. Then tie a ribbon around the jar and include the recipe directions printed out on the computer or written in your best handwriting.

Cranberry Hootycreeks

1 jar Cranberry Hootycreek Mix

½ cup (1 stick) butter or margarine, softened

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream butter, egg, and vanilla. Add the Cranberry Hootycreek Mix by hand until the mixture is well blended. Drop by tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes, or until edges just begin to brown. Transfer to a wire rack and cook. Makes 18 to 24 cookies.

Cranberry Hootycreeks Mix

½ cup plus 2 tablespoons all-purpose flour

½ cup old-fashioned oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans

Layer the ingredients in the order given into a 1-quart, wide-mouth canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

A Cookie Legend

A long-time friend who assisted me during a TV marathon passed along his connection to Hooty Creeks. Now, David related to me that the name of these cookies originated in the mountains of North Carolina. An uncle of his named Bubba “Hooty” Gibson operated a still way back up in the hollows near a creek where they got water for the still. To pass the time in the fall, they would pick wild blueberries and black walnuts to make cookies. These cookies became well known in the area as “Hooty’s Creek” cookies. Well, as fate would have it, some Yankee Revenues found the still and the recipe for the cookies. They took it back up north, where they changed the recipe to cranberry “Hootycreek” cookies, and they have been famous ever since.

Thank you, David, for passing along the legend of Hootycreeks.

**HOMEMADE BISCOTTI IS ANOTHER PERFECT HOLIDAY GIFT**

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

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13 EPISODES on 4 HD-DVD Disk Set, season one

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Thanksgiving Tradition, Apple Brined Turkey

George Hirsch November 27, 2025

First, start with Turkey 101.

Then, resume with my apple turkey brine tradition below.

Hands down, my Apple Brined Turkey recipe is an all-time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook one turkey in the oven and one on the grill.

George’s Apple Brined Roasted Turkey

chefgeorgehirsch.com | George Hirsch Lifestyle

Brining is an overnight process requiring TWO days of preparation.

If preparing a frozen turkey, be sure to thaw it in the refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe plastic bag. The turkey must be completely submerged in brine, or you must turn the turkey every couple of hours. I prefer turkeys no larger than 12-14 pounds for the best tenderness and flavor. If grilling, I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person.

STEP 1: First day

On the day prior to cooking: Brine for a 12-pound turkey; prepare a double brine recipe for a larger turkey.

Apple Brine Mixture

8 cups apple cider

1/4 cup Maple syrup

2/3 cup kosher salt

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook for 5 minutes or until sugar and salt dissolve. Cool completely.

STEP 2: First day

Add Flavor Ingredients to Apple Brine Mixture:

6 garlic cloves, peeled & cut in half

1 onion, quartered

1 rib of celery, chopped into two-inch pieces

2 Tablespoons fresh ginger, peeled & sliced

3 each sage leaves, rosemary sprigs, thyme

4 cups ice

Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff the body cavity with orange quarters, ice, onion, ginger, sage, rosemary, and thyme. Place turkey in a large stockpot or food-safe plastic bag. Pour the apple brine mixture over the turkey. Depending on the size of the turkey, refrigerate for 6 hours for a split turkey or 12 hours for a whole 12-pound turkey, turning occasionally. Add one hour of bringing time per additional pound of turkey.

Spice Rub

1 Tablespoon fresh sage, chopped

1 teaspoon fresh ground black pepper

1/4 cup olive oil

To Roast:

1-yard kitchen twine

2 cups chicken broth or stock

4 Tablespoons butter

fresh ground black pepper

6 slices of pancetta or bacon

Preheat oven to 450 degrees.

Remove the turkey from the brine, and discard the brine and orange quarters. Rinse turkey with cold water; pat dry. Lift wing tips up and over the back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place the roasting rack in the pan. Arrange the turkey, breast side down, on a roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350º. MORE INSTRUCTIONS Below

Remove the turkey from the oven. Carefully turn the turkey over, breast side up. Put the turkey neck and giblets in the pan. Brush the turkey breast with one tablespoon of butter; sprinkle with 1/2 teaspoon pepper; lay slices of pancetta over the breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of the thigh registers 170º.

If the breast of the turkey browns too quickly, cover it loosely with foil. Remove the turkey from the oven and let it stand for 30 minutes. Pour off the drippings and remove the turkey neck and giblets for gravy; cover the turkey to keep it warm.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Honey Glazed Acorn Squash as seen on George Hirsch Lifestyle

George Hirsch November 22, 2025

As sweet as candy! This is one of my long-time favorite dishes. Seasonal, simple, and a wow for your guests. A type of winter squash known for its distinctive ribbed, dark green exterior (often with an orange patch) and sweet, nutty, yellow-orange flesh. It is commonly baked, roasted, or stuffed and is a good source of fiber, potassium, and vitamins A and C.

I've prepared acorn squash several ways, roasted in an oven and grilled on an outdoor grill. Yes, squash is just perfect for the grill. Wow, your family and friends will love my candy-like acorn squash.

A perfect dish to go with my Bacon Wrapped Meatloaf! or for a holiday celebration, drizzled with honey and filled with cranberries.

Honey Glazed Acorn Squash

Makes 6 Servings | George Hirsch Lifestyle

chefgeorgehirsch.com | George Hirsch Know Your Fire Cookbook

3 Acorn Squash, split in half lengthwise, remove seeds

1 Tablespoon olive oil

2 Tablespoons butter, melted

2 Tablespoons, honey, melted

pinch of fresh grated nutmeg

Brush six halves with olive oil and place upside down on a low to medium temperature grill. Cook for 10 minutes or until the inside begins to lightly brown. In a small bowl, mix melted butter, nutmeg, and honey. Turn over the squash and baste with the butter mixture. Close the cover of the grill and continue to cook on a low temperature for 15 – 20 minutes or until the inside is tender.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Pumpkin Stuffed with Chicken and Rice

George Hirsch October 16, 2025

So Perfect for Autumn

The ultimate one-dish meal is cooked in its own pot-in this case, and it's a pumpkin. I remember the year we picked a lot of pumpkins on the East End farms for decoration at my restaurant on Long Island. When it came time to use them up, this dish became a popular item on the menu.

If you like to experiment, add chickpeas, sweet peas, or slices of smoked sausage when adding the chicken. Or omit the chicken and add chopped cauliflower and mushrooms for a hearty, meatless squash.

Pumpkin Stuffed with Chicken and Rice

Recipe by Chef George Hirsch, Gather Round The Grill cookbook, 1995 | Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 large pumpkins (8 to 12 inches in diameter), such as a cheese pumpkin or turban squash.

One 3-pound chicken, cut into 8 pieces, or 1 1/2 pounds of chicken cutlets

2 Tablespoons olive oil

1/2 medium onion, cut into rings

1 large red bell pepper, seeded and cut into 1-inch strips

1 cup long-grain rice

2 1/4 cups chicken broth

Puree from 1 head of Caramelized Garlic

2 bay leaves

2 Tablespoons chopped fresh cilantro

2 teaspoons cumin

1 teaspoon hot sauce

1/2 cup chopped tomatoes Cooking Directions Below

Preheat the grill or 375-degree F oven.

Using a sharp knife, cut a 5-inch hole in the top of the pumpkin and remove the seeds. Reserve the lid.

Brush the chicken with some of the olive oil and grill for about 20 minutes or until three-fourths done. (if using cutlets, grill for 4 to 5 minutes.) Brush the onion and red pepper with the remaining olive oil and grill until light brown, about 4 to 5 minutes. Remove the onion and peppers and chop them into 1-inch pieces.

In a large saucepan, heat the rice and broth. Add the garlic, bay leaves, cilantro, cumin, hot sauce, and tomatoes. When the mixture begins to boil, stir in the onion, red bell pepper, and the par-cooked chicken.

Wrap the bottom of the pumpkin with foil. Spoon the mixture into the pumpkin, then cover with the pumpkin lid. Place the pumpkin on the grill, lower the grill hood, and cook for 45 to 50 minutes. You can also cook it in a 375-degree F oven. Remove the pumpkin from the grill and place it on a platter, discarding the aluminum foil and bay leaves.

Add a little additional broth if the mixture is too dry. Bring the pumpkin to the table and serve the chicken directly from it.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 4, 2025

GHL_Grilled_Eggplant_Squash_Gratin_titled__106 copy.png

With a simple eggplant, squash, and tomato, you can make magic. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day, served hot or cold.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when light brown, remove. Cool. Slice the tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, layer eggplant, squash, tomato; repeat using up vegetables. Optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, fresh basil sprigs, fresh chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95