Buttermilk Apple Pancakes

georgehirsch January 18, 2025

Why Buttermilk? Once the acids in the buttermilk come into contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.

No Buttermilk? No problem, make your own. Read the recipe below:

Buttermilk Apple Pancakes

Makes eight pancakes

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane granulated sugar

*1 1/4 cups Buttermilk milk

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons sweet butter (unsalted), melted

1 Granny Smith Apple, peeled, cored, and chopped small

* To make Buttermilk

1 scant cup of whole milk

1 tablespoon white vinegar or lemon juice

To make buttermilk:

Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.

Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This substitute will not become as thick as regular buttermilk.

In a large bowl, mix together well with a whisk of all dry ingredients; flour, baking powder, salt, and sugar—in a separate bowl, mix all wet ingredients; the milk, vanilla, egg, and melted butter.

Add the wet to the dry and stir with a spatula until the dry ingredients have incorporated. There may still be a few lumps. Do not over-mix, or pancakes will become tough.

Preheat a nonstick pan or lightly grease a griddle over medium-high heat at 375 degrees F.

Tip: Test the temperature by dropping a drop of water on the surface of the pan. Water will dance across the surface when at the correct temperature. Test one pancake.

Pour one 1/4 cup scoop of batter onto the griddle for each pancake. If adding any fresh fruit such as apples, bananas, or blueberries, add at this time. You will see bubbles form on the top side when brown on the bottom, flip, and brown on the second side. Serve hot with syrup or your favorite topping.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

George Hirsch Lifestyle Brunch Mimosa Video Recipe

George’s Cheddar-N-Jack Mac

George Hirsch January 14, 2025

It's that time of year again; cooler evenings, more events going on and tailgates to organize. That's when I turn to my crowd-pleasing Mac-N-Cheese. You can make my mac-mix ahead if you're grilling at a tailgate. Chill it, then just bake it right on the grill. It's good time food.

Use my recipe as a guide, and feel free to add smoked ham, cooked bacon, grilled chicken, or grilled shrimp to make your own home spin.

George’s Cheddar & Jack Mac

Makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

1 4-ounce can diced green chilies

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Irish Soda Bread

georgehirsch January 12, 2025

Various forms of soda bread are popular throughout Ireland. Soda bread is made using wholemeal, white flour, or both. The bread is sweetened in some regions, while it is more savory in others.

In Ireland, flour is typically made from soft wheat, so soda bread is best made with all-purpose or pastry flour, which has lower levels of gluten than bread flour. In some recipes, buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately with baking soda (compared to the time taken for yeast bread to rise), it requires a minimum amount of mixing of the ingredients before baking; the dough should not be over-mixed.

George’s Irish Soda Bread

Makes one large round loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

4 cups all-purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 Tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold *buttermilk, stirred

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

Optional: 1 cup dried currants or plumped raisins tossed in a teaspoon of flour (To plump raisins, add 2 tablespoons of water and heat in the microwave for 30 seconds.)

1 teaspoon of caraway seed

Line a heavy-duty 9-inch cake pan or baking sheet pan with parchment paper or grease and lightly flour the surface. Preheat oven to 375 degrees F.

In a very large bowl, mix dry ingredients. Add cold butter to the flour and blend in by hand until the butter resembles fine crumbs. Pour in buttermilk and beaten egg, and toss in plumped raisins. Mix just until all ingredients are combined. Mix by hand until a dough forms. It will take about one minute of kneading until the flour is absorbed. Turn the dough onto a floured surface. Form in the shape of a ball; do not over-knead. Place the round dough on the pan. With a bench scraper or knife, cut the dough across four times, dividing it into equal pieces.

Immediately bake for about 20 - 25 minutes, reducing the temperature to 350 degrees F until the dough sounds hollow, a sign it is fully baked. Allow to cool fully before slicing.

*To make Buttermilk: 1 cup milk, 1 Tablespoon White Vinegar; wait 5 minutes.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Winter Pesto

George Hirsch January 9, 2025

There is a chill outside, and I’m still six-plus months away from fresh basil from my garden. But I'm not waiting until then to make one of my favorite dishes made with pesto. Solution? My Winter version of pesto. A robustly flavored style pesto made with arugula + spinach mix. The peppery flavor makes a nice and welcoming flavor and a bold way to serve an ingredient commonly available year-round.

Winter Pesto

Makes one cup

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup packed arugula, washed and dried

1 cup fresh spinach, washed and dried

4 cloves fresh garlic, peeled

2 Tablespoons pine nuts, chopped

1 ice cube

3 Tablespoon grated parmesan cheese

6 Tablespoon olive oil, See Instructions Below

***I invite you to Subscribe to my You Tube Channel, enjoy + Like as you view***

Place garlic and pine nuts in a food processor or blender. Pulse gently. Add ice cube, arugula, and spinach, and slightly pulse. Do not over-grind for too long, or you will be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use. Keeps for about a week in the refrigerator.

Use for more than pasta. Pesto is an excellent addition to salad dressing, poultry, seafood, and vegetables.

Sold out

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

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

In Hot Chocolate Caramel

George Hirsch January 8, 2025

The winter season is upon us, so hot chocolate seems like a very appropriate beverage. Homemade hot chocolate is everyone's favorite, even us big kids. This is my spin on hot chocolate, and it has put smiles on many faces.

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.

Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:

• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value of calcium • 7% of the Daily Value of iron

George's Hot Chocolate Caramel

Makes 6 Servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1/3 cup pure cane granulated sugar

1/3 cup unsweetened good cocoa powder

1/3 cup water

8 caramel candies

6 cups milk (whole milk for best results)

mini marshmallows or whip cream

1 ounce brandy (optional) see Directions Below

In a large saucepan, combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies and stir until melted. Stir in milk. Heat through. Top with brandy. Pour into a mug and top with mini marshmallows or whipped cream.

Sold out

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

$19.95