Rye had not been produced in New York for over 80 years, but Tuthilltown Spirits’ HUDSON MANHATTAN RYE WHISKEY signals the return of the quintessential New York Whiskey. Tuthilltown whiskeys are the only legally distilled and aged grain spirits produced in New York since Prohibition. Imagine that. It's a great story with a nostalgic return of the classic American spirit; each 92 proof bottle hand filled, capped, waxed and numbered.
Tuthilltown Spirits even distributed in Europe.
Machines and gadgets are very important to many people, but honestly I really enjoy cooking when just a simple whisk, spoon or spatula just does the job. As is the case with the Chocolate Torta recipe from this week's episode of my TV show. Enjoy.
Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight!
image, Hirsch Productions
George's Chocolate Torta
Makes 12 servings
www.chefgeorgehirsch.com | As seen on George Hirsch Living it UP! TV series
1 cup all-purpose flour
1/4 cup cornstarch
1-1/4 tsp. baking soda
1/4 teaspoon salt
1 cup unsweetened Dutch cocoa powder
1-1/4 cups granulated sugar
1 cup water
1/3 cup sweet butter, melted
1 egg, beaten
1 egg white, beaten into whole egg
1 teaspoon vanilla extract
Confectioners sugar
Preheat oven to 325°. Lightly grease a 9-inch cake pan; set aside.
In small bowl, combine flour, cornstarch, baking soda and salt; set aside.
In large bowl, combine cocoa and granulated sugar until blended. With wire whisk, beat in water, then melted butter, egg, egg white and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool for ten minutes in pan. With small spatula, loosen cake from sides of pan. Remove to a wire rack and cool completely. Place on plate and sprinkle with confectioners sugar. To serve, cut into small wedges.
OK, I agree, this is a really good recipe- thanks for your emails. I am making it on this week's episode of George Hirsch Living it UP!. I believe I also take you hot air ballooning in beautiful Sedona, Arizona. So be sure to tune in.
Chocolate-Walnut Bread Pudding Recipe
Makes 10-12 servings
As Seen On George Hirsch Living it UP! TV series
chefgeorgehirsch.com
I like to use day-old French Bread in bread pudding because it has more flavor than the gummy white kind. Cinnamon-raisin bread, sweet rolls, even left over Irish soda bread can also be substituted for part of the bread. Puree some seasonal berries for a sauce or serve with a little vanilla sauce spiked with a wee-bit of Irish.
Directions:
3-4 cups cubed dry French bread
1 cup chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup raisins, plumped in 1 cup hot water for 5 minutes
2 Tablespoons butter, melted
4 cups milk
8 eggs
1 cup sugar
2 Tablespoons vanilla
1 Teaspoon nutmeg
Pre heat oven to 375 degrees.
In a medium bowl, combine the milk, eggs, sugar, vanilla, nutmeg, butter, and beat with a whisk until well blended. Slowly pour over the bread, raisin, nut and chocolate mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes.
Place a pan larger than the cake pan or skillet in preheated oven and place the pan holding the bead pudding inside. Immediately fill the outer pan with enough hot water so that it comes up one inch on the sides of the bread-pudding pan. Bake at 375 degrees for 30 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 25 additional minutes.
Remove the bread-pudding and allow to set for two hours before removing it from the pan.
Serve with warm fruit or vanilla sauce.
How cold is it outside right now, especially anywhere USA? It's a three dog night. No, not the music group - I'm referring to how cowboys in the yee-old outback would describe how cold it was by how many dogs you would bunk with for warmth. A two dog night, nippy. A three dog night, especially cold.
So, back to thinking warm thoughts, which brings me to a no dog night location and dining with spiced up Latino cuisine. Join me today at one of my favorite sun escapes, Old San Juan, PR.
I also want to give a big shout out to my ABC TV station in Puerto Rico; George Hirsch Living it UP! airs 11AM on Sunday. Hello WPRU!
It’s 83 degrees there, right now. Find an oasis. Have lunch or dinner at The Parrot Club located in Old San Juan, Puerto Rico. Relax and sip good refreshing Mojitos, or Sangria. Nibble on empanadillas while looking over the menu and breath in tropic air whipping through the restaurant while listening to Latin Jazz. Choose any of the especialidades (house specialties) such as, Pan Seared Camarones con Arroz Chifa, Plantain Crusted Dorado (my favorite) and Grilled Churrasco Steak. Leave room for sides; mofongo, crispy tostones and traditional rice and beans.
Parrot Club, 363 Fortalezza St. Old San Juan, PR.
Melon Mojito Recipe
by George Hirsch | Makes two servings
6 fresh mint sprigs, tear with fingers
1/4 cup watermelon puree
2 teaspoons turbinado, aka sugar in the raw
Juice of one lime
3 ounces light rum
Chilled club soda
ice
2 lime wedges
2 small sprigs of mint
optional: for garnish, use sugar cane sticks for stirrers
Into two glasses divide the mint and sugar.
Crush mint with a muddler or the back of a spoon. Top with ice. Add the watermelon puree, lime-juice and rum. Stir well. Top-off the glass with club soda.
Could it possibly be Pure Spirit nectar from a crystal scull?
Crystal Head Vodka (CHV) is the brain child, (no pun intended) of actor/musician/writer, Dan Aykroyd. Akkroyd has been producing wines and spirits for years, but his long time fascination with ghosts, spirits, and other un-worldly presences has made this project especially special. In fact, it was his interest of the supernatural and the story of the 13 Crystal Skulls that inspired his creation of Crystal Head Vodka.
Crystal Head Vodka is “Quadruple” distilled, then “Triple” filtered through polished crystals known as Herkimer Diamonds. It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil.
It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil. Smooth.
It is produced in St. John, Newfoundland, located off the Canadian Coast, approx 1,000 miles east from any polluted water or air. And CHV is Kosher certified to insure all the ingredients & phases of production are of the highest quality and standards.
Available in North America, under 50 dollars.
image: Crystal Head Vodka
