StyleMaker Holiday Picks

Hi friends of George. I'm honored to be guest posting on Daily FOOD for my holiday gift picks. OK, it is no secret, I'm a big fan of etsy.com. It's the place for handmade, upcycled, vintage and original creations from around the world. Here are five things that are on my current list of items that I wouldn't mind receiving; which is a indication of good items to give! So maybe these items will inspire you for those that are a bit difficult to buy for. So get shopping. I am sure I'll be invited back to Daily FOOD real soon. You can also find me at StyleMakerTV.com. Thanks for reading and have a happy weekend :)

clockwise, from top left:

Mid Century Modern Ceramic Bowl/ Grindley, 22.00

A nest egg in a nest, 12.00

Fleur de Sel, 12.50

Magritte Nicked My Bike Plate, 42.00

You Are My Sunshine, oversized post card, 13.00

Holiday, Living it UP!

Hi friends. Thank you for all your happy holiday emails. It's a good feeling to have so many appreciative viewers watching Living it UP! around the country. I know everyone is busy with family, work, church and activities, especially this time of year. So, I will keep inspiring you with recipes and ideas for a simple, happy holiday at Daily FOOD; leaving you more time for family and friends.

This weekend let's make gluhwein, eggnog, spiced nuts and roasted chestnuts. 

Next week, together, we’ll count down Christmas with many festive recipes and holiday celebration plates. And promise, I won't dare you or double-dog dare you.

Scene from A Christmas Story, 'I double dog dare you!' | 1983

Holiday Snack

Roasting in New York City since 1886, A. L. Bazzini has been supplying Yankee Stadium with peanuts since its inaugural game against the Red Sox in 1923, and it is the nutroaster of choice for the finest restaurants and hotels, including the Waldorf Astoria, and Four Seasons. As far back as 1945, generous Bazzini 4-pound Elephant Tins have supplied the best kitchens.

Need a great snack in under 1 hour? And- with no concerns about added holiday fat intake, like the usual snack mix with butter. Make another viewer favorite and most requested party snack is my seasoned spiced nuts recipe. My recipe, roasted in the oven with egg whites, that's sans the butter!

I’ve listed options to mix-in with the nuts if you want to put your own spin on my holiday snack. Oh, and BTW- it makes a great hostess/ host gift when wrapped up in clear cello bags with a festive ribbon.  

Spiced Nuts Recipe

Add any of the following to above make your own spin on Holiday Snack

1 cup dried cranberries
1 cup white raisins
1 cup Indian nuts, aka pinion, or pine nuts
2 cups mini pretzel sticks
1 cup wasabi nuts

(Not for me, but if you like a more sweet version, add)

1 cup chocolate or white chocolate chunks

Short Ribs

The holidays are a time for sharing and I’m picking one of my most requested recipes from my TV series for you and your family. This is a warming, one-pot-dish which is so full of flavor. The key to this fall off the bone, melt in your mouth beef dish is slow, and low cooking. The delicious aroma it creates in the kitchen is an added bonus. Enjoy.

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings 
As seen on George Hirsch Living it UP! TV series  | www.chefgeorgehirsch.com 

4 pounds Beef short ribs, bone in 

1/4 cup flour, for coating beef short ribs 

2 Tablespoons olive oil 

4 cloves garlic, sliced thin 

1 Tablespoon fresh ginger, peeled and chopped 

1 leek, whites only cut into one inch pieces 

2 teaspoons sesame oil  2 teaspoons sherry 

2 teaspoons soy sauce  juice of one orange 

1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Pre heat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed rice or creamy mashed potatoes.

Three Generations of Shortbread

The Heritage Shortbread story is heart warming and so are their all natural sweet biscuits. Willow McGrain's South Carolina Lowcountry kitchen is where each and every buttery-rich shortbreads are baked from. The century old shortbread recipe was never written down- I'd say, the best kept family secret from Willow's Scottish origin. I wonder if Willow's great-great-grandmother imagined her holiday baking tradition would become a holiday shopping demand around the country? You can get them or send them.