Making a Yuletide Flip

Whether you spike or not, it's known as ait de poule from the French; which literally means hen milk; or an egg flip by the British. Here's 2 cents worth of the backstory on the flip. With low taxed rum easily available from the caribbean it was a way for the British to inexpensively extend their dairy. Here in North America it's known as eggnog. The popular yuletide beverage received it's popularity with the colonies in the 18th century with the large amount of dairy available in the new world. As corn and rye became a staple in the colonies, whiskey and bourbon became the common dairy stretcher to the traditional British egg flip. So you could say Americans gave rum the flip, so to speak, as whiskey and bourbon found its way into glasses in North America. 

There is good reason why rich and delicious eggnog is limited to being served-up only during the holiday season. Is it possibly the caloric intake? Or is it just reason to reserve it to be one of those nostalgic beverages you look forward to toasting with each and every year? Maybe just a bit of both. One thing is for sure, if I am toasting with it, it might as well be spiked! Cheers!

Hirsch's Traditional Eggnog

Recipe by Chef George Hirsch | Makes 4 Servings

6 egg yolks, save the whites *see below

2 cups milk

2 cups heavy cream

1/2 cup bourbon, or rum 

1/4 brandy

1/2 cup pure cane sugar, or Turbinado

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

Directions to make Meringue: 

To Make Meringue

6 egg whites, 1 Tablespoon pure can sugar, or Turbinado

Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

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Sunday Supper II + Our Christmas Gathering

Sip warm herbal tea from the wassail bowl while enjoying crisp flatbreads at the wood burning oven before sitting down to a family style dinner prepared by a creative Team of chefs. Conversation and conviviality is the way of bringing back the tradition of Sunday's past, when family and friends gathered around the table.

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets

the Sunday Supper menu begins fresh from the farm field. here @ Seps Family Farm

Carry the Good Word!

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Sunday Supper + Our Christmas Gathering

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets

Gather ‘round the table with family & friends at our next Sunday Supper as we celebrate the wonder of the Christmas season and the joy of sharing a meal and conversation. For December we take the farm & cheers indoors for our supper. 

Join us to enjoy servings of savory dishes and seasonal entree favorites as featured on PBS’s George Hirsch Lifestyle. Also, just-picked vegetables, farm salads & sides, fresh baked dessert and herbal tea. Craft beer & wine, sold separately.

Growing up, Sunday was the one day our family set aside all other activities to break bread as one. We are recreating this tradition with our extended community. Guests at our Sunday Supper will enjoy a traditional family dinner, Sep’s Farm fresh picked produce and some of our families’ favorite dishes. - chef g

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets

Pulled Pork Soup

What could be more timely than a comforting bowl of soup?

Pulled Pork Soup

Makes about 8 quarts or 25 hearty servings

chefgeorgehirsch.com | George Hirsch Lifestyle

For the pork shoulder:

1 small pork shoulder or pork butt, approximately 5-6 pounds

4 Tablespoons olive oil

Rub pork on all sides with Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat grill to medium heat.

Brush pork shoulder with olive oil. Roast pork on all sides about 1 hour until brown and not fully cooked. 

Optional: Hot smoke with wood chips for a smokier flavored soup.

Remove and place pork in soup pot. Place soup pot on side burner of grill or on grill top, and continue with pea soup recipe as below.

Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice, sea salt

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

To prepare soup:

2 pounds yellow split peas, rinsed in cold water

8 cloves garlic, peeled and chopped fine

2 cups sweet onion, chopped small

2 cups celery, chopped small

2 cups carrots, chopped small 

8 quarts cold water

4 cups potatoes, scrubbed well and diced

4 cups Kale, chopped

3 bay leaves

1 Tablespoon hot sauce

fresh ground black pepper

Rinse the split peas in a large bowl, drain the peas and discard the water.

Add browned pork shoulder to a very large soup pot.

Preheat pot and add the garlic, onions, celery, and carrots. Cook for 5 minutes or until the vegetables are lightly brown.

Add the water, bay leaves, hot sauce, and black pepper. Bring to a boil, then simmer for 3 hours or until the pork is tender. Remove pork, cool, pull and chop meat into small pieces. Put pork back into soup.

Add potatoes, split peas, kale and simmer for 1 more hour or until peas are tender. 

If you like a creamy soup, puree or pulse half of the soup. Return to the soup to the pot, bring to a boil to blend, then serve.

Good for you fact:

Making a warm bowl of pea soup may be good for those cold fall months, but did you know that it’s good for your heart as well? Pea soup is loaded with potassium and fiber, which reduces your blood pressure.

Tips for picking out the perfect pea:

There are two types of split peas, green and yellow. Both have the same nutritional value and cooking time, yet some yellow peas may have a milder taste then the sometimes sweeter green pea. Some peas need to be soaked overnight and looked over to make sure there are no pebbles or bad peas in your selection. Pea soup ranges from smooth to chunky with added vegetables and or especially smoked or grilled meats.

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Muffin Beyond Breakfast

Who doesn’t like a good muffin? After all, once the recipe is mixed, it bakes in minutes and is ready-to-serve. Or, pack them up for an easy take along snack or mid-day treat. The chocolate in this muffin makes it ideal as a muffin that moves beond breakfast. Perhaps a lunch treat or a dinner dessert. 

Chocolate Banana Muffins

makes 10-12 muffins

For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, chopped

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the Muffin Mix:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups, about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/2 cup chocolate chips

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted; or replace with part/ all applesauce

Lightly grease 10 muffin cups, or line with muffin papers.

Preheat oven to 375 degrees. 

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, chocolate chips, nuts, and melted butter. Fold in banana mixture by hand with a spatula into the flour mixture until just moistened. 

Using very ripe bananas (black) is the key to success with a banana muffin recipe. Save up ripe bananas and freeze in a plastic bag until you have enough to make a full recipe. For a "lower fat" muffin replace the butter in-part or all with applesauce.

Place batter into muffin cups filling each cup to three quarters full. Divide the crumb topping evenly over the top of muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into center of a muffin; done when toothpick comes out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.

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