Sacher

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. 

This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

If you missed your flight to Vienna this weekend, order takeout soon, delivery is 7 working days: Click for sizes and details.  

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

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George's Fresh Apple Cider 'Rita

Cheers to you for a Happy Thanksgiving

4 ounces Fresh Apple Cider

1 ½ Ounce tequila

1 ounce Grand Marnier

1 wheel fresh orange slice

1 Cinnamon Stick   

Add the ingredients to a shaker and fill with ice. Shake well and strain into a chilled cocktail glass or rocks glass filled with fresh ice. Rub rim of glass with orange slice and dip in granulated sugar, garnish with a orange and cinnamon stick. 

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Savory Herb Gravy

There are a few chef tips to making a winning Herb Gravy for the turkey. Most importantly, start by using roasted turkey neck and giblets. Next, deglaze the pan's drippings with a good quality broth. This creates a rich, flavorful base for your gravy. You can even purchase an extra neck or two with giblets to make extra gravy.

The average serving size per person is two to three ounces, but somehow there never seems to be enough, so why not have extra gravy on hand. Now, for the Exec Chef Tip: A day ahead, roast the neck & giblets and make the gravy as any Saucier would do.       

Savory Herb Gravy

Makes 14 1/4 cup servings

chefgeorgehirsch.com | George Hirsch Lifestyle
2 cups drippings from roasted turkey
roasted turkey neck & giblets
2 cups chicken broth  
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1 Tablespoon fresh sage or parsley
fresh ground black pepper, to taste 

In a saucepan, place drippings from roasted turkey, roasted turkey neck, giblets, and chicken broth over high heat. Heat to boil, then reduce heat to low; cover and simmer 15 minutes.

To degrease, strain turkey neck and giblets from broth into a bowl, place bowl with broth over another larger bowl with ice to cool quickly; until the fat rises to the top. Discard neck & giblets.

Remove fat from top of chilled broth reserving 3 tablespoons of fat.

Heat a 2-quart saucepan add the 3 tablespoons of fat from the poultry drippings and add flour while whisking; continue to cook and stir until the flour turns golden.

Gradually whisk in broth mixture. Bring to a boil while continuing to whisk, until gravy begins to thicken. Simmer 5 minutes.

Add fresh sage and black pepper.

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

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George Hirsch Living it UP! cooking & lifestyle book

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The New Chocolate Chip

Watch GHL CreateTV Weekend Marathon Sat Nov 14th 9AM/9PM + Sun 15th 3PM for a Soup-Er Weekend

These cookies have replaced the chocolate chip cookie in my home. I created this recipe with the intention of having the perfect blend of chocolate cookie crunch, like an old-fashioned cookie and bit of a cakey texture on the inside. Definitely dunkable.

Double Chocolate Chunk Cookies

Makes 3 dozen large or 6 dozen small 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/3 cups butter 

1 cup sugar

2/3 cup brown sugar

1 tablespoon vanilla

2 eggs, beaten

2 1/4 cups flour

2/3 cup Dutch cocoa

1 teaspoon baking soda

1/2teaspoon salt

3 Tablespoons milk

1 1/2 cups pecans, chopped 

1 cup chocolate, chopped; dark or white chocolate

Preheat oven to 350F (180C).

Cream butter, granulated sugar, brown minute, or until creamy. Add eggs, one at a time, beating lightly after each. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended. Stir in nuts and chocolate chunks.

Drop dough by heaping 2 Tablespoons spoonful on ungreased baking sheet. 

Bake 6 to 9 at a time, leaving about 3-inches between cookies for spreading.

Bake at 350F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling.

Cool slightly, then remove to cooling rack.

Tip: Smaller cookies can be made using 1 Tablespoon of dough for each cookie. Bake 8 to 10 minutes.

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Gameday Ribs

Tune-in GHL 7:30AM + 1:30PM Tuesdays and Thursdays on Create TV

The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet my secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience. 

Pork Rib Rub

recipe by Chef George Hirsch | Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients. 

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Ribs with Pork Dry Rub

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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