Lemon Ricotta Pound Cake

A pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The addition of ricotta makes this cake moist, while the lemon gives a hint of freshness.

Wrapped loaves of pound cakes as a special gift.

If you're looking for the best pound cake, this is it—full Stop. If you are planning a special cake to gift or happen to be entertaining family or friends, the lemon ricotta pound cake is an outstanding dessert with broad appeal. It's perfect for finishing a special dinner or for an afternoon tea. I created this recipe knowing it would be one of those cakes that improves with age, meaning it tastes even better the day after it’s baked.

Lemon Ricotta Pound Cake

It makes one large loaf or three demi-loaves

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1 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup sweet butter, softened

1 1/2 cups (15 oz container) fresh whole-milk ricotta, drained

1 1/2 cups Turbino or granulated sugar

3 eggs, beaten

1/4 cup fresh lemon juice

2 teaspoons grated lemon zest

1 teaspoon pure vanilla extract

Confectioner’s sugar for dusting

Preheat oven to 350°F degrees. Grease and flour 9-inch loaf pan.

In a large bowl, cream butter and sugar until smooth and light. Fold in ricotta in three parts. Scrape the bowl well with a spatula. Mix dry ingredients- flour, baking powder, baking soda, and salt. Add to butter and sugar and mix just until flour is absorbed with eggs one at a time, scraping the sides of the bowl after each addition. Add lemon juice and vanilla. 

Scrape the downsides of the bowl, and mix on low speed for 30 seconds just until the batter is completely mixed. Do not over-mix. Over-mixing will toughen the cake and produce air pockets. Pour the batter into greased pan and smooth on top. Once the pan is filled with batter, tap the pan against a table or counter to remove air pockets.

Bake for 45-55 minutes. After 40 minutes, lower to 325 degrees until done. Allow cake to cool in pan for 5-10 minutes. Remove from pan; finish cooling on wire rack. Top with confectioner’s sugar before serving.

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Summer Lobster Boil

Boils are also known as a Steam, Bake, Fish Fry, Potluck, Planks, or Seafood Barbecue. Here are a few kinds of boils I’ve either been privileged to attend in my travels or have had the pleasure of creating myself.

George Hirsch's Lobster Boil

• New England - lobster steamed with beer, corn, sausage, and new potatoes

• Montauk - mussels, clams, lobster, striped bass, duck quarters, LI Yukons, corn

• Maryland or Chesapeake - blue crab, oysters, and clams steamed with beer, vinegar, and Old Bay cooked in a steamer basket, served with crackers, corn, and slaw

• Cajun & Creole Boil - shrimp, crab, crawfish, andouille sausage or kielbasa, small red new potatoes

• Low Country or Frogmore Stew - usually just shrimp with smoked sausage & corn

• Texan - crawfish, oysters, and good old Texan smoked brisket

• Monterey - Dungeness crabs, shrimp, and artichokes when in season

• Seattle - planked salmon & oysters

Types of seafood commonly used for a boil are typically shellfish, with shrimp being the most popular ingredient. Local availability, taste preferences, and imagination can rule your boil. You may consider Dungeness and blue claw crabs, shrimp, oysters, calamari, hard-shell and razor clams, mussels, crawfish, Pacific salmon, or striped bass for your boil. Equipment: a large outdoor gas grill, cooker, or large pit with charcoal, as well as a large pot (size depends on the amount of seafood and the number of guests). 20-gallon stockpot,  large paddle to stir, large wire strainer or skimmer to scoop, tongs, mallets, crackers, picks, picnic tables, No utensils––eat with your hands. 

Summer Boil

Flavoring ingredients: onions, split heads of garlic, salt, lemons, beer, bay leaves, crab boil seasoning, cayenne pepper, hot sauce 

George Hirsch's Lobster Boil

Serve: Remove the seafood from the pot, drain it well, and place it on picnic tables covered with newspaper, brown paper, or butcher paper. Serve with bowls of lemon wedges, melted butter, bottles of hot sauce, and good-quality pieces of bread. Beverages: Iced tubs of tall necks or keg beer (keep it local to your boil theme), tall necks of root beer, chilled rosé, iced tea, or lemonade. 

George Hirsch's Lobster Boil

Preparing George’s East Coast Seafood Boil Recipe

My boil is a combination of New England, Maryland & Montauk and is easily prepared on the side burner of a gas grill. Change seafood according to your own taste and availability. Add snow peas for additional color and crunch.

Non-seafood additions to boil with cook times:

• 1 link per person smoked or Italian sausage, grilled & add to the boil at the end

• 3 small red new potatoes per person, 15 minutes

• 1 ear of corn per person, 10 minutes

• 1/4 cup snow peas, 2-3 minutes

• 2 Tablespoons melted butter per person for dipping

• Serve hot sauce on the side

To prepare Seafood Boil:

Add 2 cups of water, 2 bottles of beer, 1 head of fresh chopped garlic, 4 bay leaves, several sprigs of fresh parsley, 1 Tablespoon of black peppercorns, 1 Tablespoon of powdered garlic, 1 Tablespoon thyme, and 1/4 cup of paprika. If you like it spicy, add dried hot pepper flakes or chopped jalapeño. Bring the liquid to a boil.

Add seafood in stages for different cooking times:

• Lobster 7 minutes for a 1-pound lobster + 1 minute for each additional 4 ounces

• Blue Claw Crabs 5-7 minutes

• Steamers or Littlenecks- 5-7 minutes or until opened

• Shrimp (shell on) 4-5 minutes

• Mussels 3-4 minutes or until opened

Separately, to boil lobsters:

• Fill a large pot three-quarters full of cold water and cover.

• A good rule of thumb is to allow 2 1/2 quarts of water for each lobster. Two or more lobsters will cook at the same time, provided the pot is large enough. When in doubt, use two pots.

• Bring the water to a rapid boil.

• Lobsters should be alive with the safety bands left on the claws. Drop the live lobsters one at a time head first, let the water boil again, and cover the pot. Now you will begin to time the cooking.

• Allow 7 minutes for a one-pound lobster, and add 1 minute for every 4 ounces. A 1 1/2-pound lobster will cook in 9 minutes.

• Lobsters will turn a bright red when cooked. Remove lobsters from the pot with a pair of tongs.

• Allow at least 2- 1 pound lobsters per person since a 1-pound lobster offers only 4 ounces of meat.

George Hirsch's Lobster Boil

To Grill Lobsters:

• Lobsters are split and cleaned

• 2 Tablespoons olive oil

• 2 Tablespoons seafood seasoning

• 6 cloves garlic, sliced

• 1/4 pound clarified or drawn butter

• 3 lemons, cut into wedges

Preheat grill to medium-high

Combine the olive oil, seafood seasoning, and garlic in a small bowl. Place the lobster on its back and brush it with some of the oil mixture.  Place the lobster on the grill, split side down, for 3 minutes. Brush with olive oil, turn, and cook for 5 to 6 minutes longer, until done. A 1 1/2-pound lobster should cook in 9 minutes: 7 minutes for the first pound and 1 minute for each additional 4 ounces.

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Lemon Squares

I have shared many desserts in my cookbooks and TV series, and I am excited to present one of my most requested desserts.

This is the classic dessert, although it’s also a popular choice during the summer months. I’ve been told that my recipe strikes the perfect balance of sweetness, lemony tartness, and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

Lemon Squares, aka Lemon Bars

Makes one dozen eight-inch square pan

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Shortbread Crust:

1/2 cup sweet butter, room temperature 

1/4 cup confectioner's sugar

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining the pan with parchment paper is helpful for removing squares after baking)

Grease an 8-inch square pan with butter, line it with parchment

Preheat the oven to 350°F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Mix the flour, salt, baking powder, and cinnamon by hand to form a light dough. Press the dough into a greased pan and bake for about 15-20 minutes, or until it is lightly browned. Remove from the oven and cool in the pan.

Lemon Filling:

3/4 cup granulated sugar 

2 eggs

1/3 cup fresh lemon juice 

1 Tablespoon grated lemon zest 

2 Tablespoons all-purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix the sugar, flour, salt, and eggs with a wire whisk until well combined and smooth. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not overmix, or too much air will affect the filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees or until the filling is set. 

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

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Dad, King of Kebab

My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer, was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher quality meats was once only reserved for kings and nobility. Thank goodness things have changed. For best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat is not dripped directly over the hot burner or coals, causing a flair-up.  

King of Kebabs 

Makes 4 servings 

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1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces 

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each; ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint. 

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.  

Serving Suggestion: Serve on warm, grilled flatbread with dips. 

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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Seafood Chowder, as seen on George Hirsch Lifestyle

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is its versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable, allowing you to swap out any of the seafood based on seasonal availability and your own personal preference.

Is it soup or stew? Early versions of chowder originated from the New England area: a frugal recipe consisting of pork fat, onions, potatoes, fish, herbs, and dry biscuits or flour for thickening. The ingredients were layered in a pot and cooked in water, with a bit of milk added at the end. In the 1800s, Manhattan clam chowder was notable for containing tomatoes. Manhattan clam chowder has been described as "that rather horrendous soup resembling a vegetable soup that accidentally had some clams dumped into it." All respect, Mr. Beard, but those are fighting words. As a New Yorker and from coastal Long Island, an East Ender, we take our chowder VERY seriously. 

Tomato-based clam chowders emerged with the newfound popularity of the tomato in the mid-1800s, particularly in the New York and Rhode Island regions, where large populations of Italians and Portuguese were established. In 1939, Maine legislators introduced a bill outlawing tomatoes in chowder because it is far more of a vegetable soup. What?

Manhattan Style Seafood Chowder, "Hee-ah er wicked good CHOWDAH"!

Makes 6-8 servings

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1 Tablespoon olive oil

1/2 cup sweet onion, chopped 

1/4 cup fennel, chopped 

3 cloves garlic, chopped

1/4 cup carrots, chopped

2 cups Yukon potatoes, scrubbed and diced into 1/2 pieces 

2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounce can of chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

For the seafood:

1 dozen fresh littleneck clams

1/2 pound fresh cod, cut into one-inch pieces 

1/4 pound calamari, cleaned and cut into thin rings 

1 pound mussels, cleaned

a few leaves of fresh flat-leaf parsley, basil, and oregano

fresh ground pepper to taste 

Preheat a large soup pot to medium temperature. Add olive oil, onions, fennel, carrots, and garlic, and cook until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish and gently simmer for 10 minutes. Add fresh basil, parsley, and mussels, and cook for 3-5 minutes or until mussels open.  

Add fresh ground black pepper to taste & serve immediately. 

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