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George Hirsch Lifestyle Biscotti

George Hirsch December 8, 2025

One of the most often asked questions regarding biscotti is, Do you dunk? ” And I’m not talking coffee or espresso. Biscotti is ideally dipped into sweet wine; the dry cookie soaks up the beverage, giving it a perfect flavor.

Cantucci Di Prato or Biscotti? Biscotti (twice-baked) originated in Roman times as soldiers carried preserved biscuits. Later, they found their way to Prato, where they were flavored with almonds from the plentiful almond groves. There, the cookies are known as cantucci.

Whichever name you prefer, they are perfect for dipping into a sweet glass of Tuscan Vin Santo (holy wine).

Chef George on the set of George Hirsch Lifestyle, dunking biscotti. This recipe is an ideal do-ahead sweet, as it only gets better a couple of days after baking.

George’s Biscotti

Makes 3 ½ dozen cookies

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1/2 cup olive oil

1 cup pure cane granulated sugar

3 1/4 cups all-purpose flour

3 eggs

1 Tablespoon baking powder

3 drops pure almond or anise extract + 1 teaspoon fresh grated orange zest

1/2 cup mixed pistachios pieces and slivered almonds; or, use 1/2 cup chopped dark chocolate and dried cranberries

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, beat the oil, eggs, sugar, and almond flavoring until well blended. Combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough.

Place the dough on the parchment-lined sheet pan and divide it into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness, and with a rolling stick, even out the top height of the dough by rolling evenly and gently.

Bake for 25 to 30 minutes in the preheated oven until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2-inch slices. Place the slices, cut side up, back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices are lightly toasted.

Cool, and store for two weeks in a tightly sealed container.

Tip: Save the biscotti crumbs when slicing cookies; they make an ideal topping on gelato and ice cream.

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Making a Yuletide Flip

George Hirsch December 6, 2025

Whether you spike or not, it's known as ait de poule from the French, which means hen milk or egg flip by the British. With low-taxed rum readily available from the Caribbean, it allowed the British to extend their dairy inexpensively. Here in North America, it's eggnog. The popular yuletide beverage received popularity with the colonies in the 18th century due to the large amount of dairy available in the New World. As corn and rye became staples in the colonies, whiskey and bourbon became the standard dairy stretcher to the traditional British egg flip. So you could say Americans gave rum the flip, to speak, as whiskey and bourbon found their way into glasses in North America.

There is a good reason why rich and delicious eggnog is limited to being served up only during the holiday season. Is it possible the caloric intake, or is it just a reason to reserve it to be one of those nostalgic beverages you look forward to toasting every year? Maybe a bit of both.

Cheers!

Chef George’s Traditional Eggnog

Makes 4 Servings

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6 egg yolks, save the whites *see below

2 cups of 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 a double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, and 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 a double boiler and heat constantly, stirring with a spatula until the mixture reaches 160 degrees (well below a simmer), and eggnog begins to resemble custard.

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

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

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

To Make Meringue, six egg whites, 1 Tablespoon pure can sugar, or Turbinado.

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

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Cranberry Hootycreeks

George Hirsch December 4, 2025

I always look forward to this time of year, sharing a post from my dearest friend and co-author of four of my cookbooks. I've enjoyed many days with laughter with Marie and her husband Frank's great espresso. A tradition in my book for the Christmas season, I hope you make Marie's Hootycreeks a holiday tradition too.

Guest holiday post + recipe today by Marie Bianco, my dear friend, food writer, and author.

Edible holiday gifts always make a hit, and this one is about as easy as it can get. Even school-age children can get into the act.

The cookie ingredients are layered in a wide-mouth canning jar, which you can buy for about a buck each. Make sure you get the wide-mouth ones because it’s easier to get the ingredients into those jars rather than the narrow-neck ones. If you’re planning on making a large quantity of mix for all those people on your list who you want to give “a little something,” invest in a wide-mouth funnel.

Tap each layer down in the order given. Once the lid is in place, cut a circle of gingham or holiday fabric and fasten it with a rubber band. Then tie a ribbon around the jar and include the recipe directions printed out on the computer or written in your best handwriting.

Cranberry Hootycreeks

1 jar Cranberry Hootycreek Mix

½ cup (1 stick) butter or margarine, softened

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream butter, egg, and vanilla. Add the Cranberry Hootycreek Mix by hand until the mixture is well blended. Drop by tablespoons onto a greased cookie sheet. Bake 8 to 10 minutes, or until edges just begin to brown. Transfer to a wire rack and cook. Makes 18 to 24 cookies.

Cranberry Hootycreeks Mix

½ cup plus 2 tablespoons all-purpose flour

½ cup old-fashioned oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans

Layer the ingredients in the order given into a 1-quart, wide-mouth canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

A Cookie Legend

A long-time friend who assisted me during a TV marathon passed along his connection to Hooty Creeks. Now, David related to me that the name of these cookies originated in the mountains of North Carolina. An uncle of his named Bubba “Hooty” Gibson operated a still way back up in the hollows near a creek where they got water for the still. To pass the time in the fall, they would pick wild blueberries and black walnuts to make cookies. These cookies became well known in the area as “Hooty’s Creek” cookies. Well, as fate would have it, some Yankee Revenues found the still and the recipe for the cookies. They took it back up north, where they changed the recipe to cranberry “Hootycreek” cookies, and they have been famous ever since.

Thank you, David, for passing along the legend of Hootycreeks.

**HOMEMADE BISCOTTI IS ANOTHER PERFECT HOLIDAY GIFT**

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White Bean Casserole as seen on George Hirsch Lifestyle

George Hirsch December 1, 2025

This easy-to-prepare, hearty soup makes for a wonderful mid-dinner or rustic weekend starter. I have even prepared gallons of this warming soup for tailgates. For a creamier soup, puree half.

White Bean Casserole

Makes 6 servings

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2 Tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped carrot

4 cloves garlic, chopped

2 teaspoons fresh basil, chopped

1/8 teaspoon hot pepper flakes

1 cup potatoes, peeled and chopped

3 cups chicken or vegetable broth

1 can white beans, drained and rinsed

3 links of Italian or smoked sausage, pre-grilled and sliced

2 cups Kale, washed, dried, and chopped

Fresh ground black pepper to taste

Preheat a large soup or saucepot to medium heat. Add olive oil. Add the onion, carrot, garlic, and hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender; do not brown. Add the potato, sausage, broth, beans, and basil. Bring to a boil, then lower to a simmer, cover, and cook for about 30 minutes.

Bring the soup back to a boil, turn it down to a simmer, and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste.

Pulse half of the soup or puree in a food processor for a creamier soup. Bring the soup back up to a boil until well blended.

Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe

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Thanksgiving Tradition, Apple Brined Turkey

George Hirsch November 27, 2025

First, start with Turkey 101.

Then, resume with my apple turkey brine tradition below.

Hands down, my Apple Brined Turkey recipe is an all-time winner for a moist and flavorful turkey. Need more kitchen? If your oven is all jammed up – take it outdoors and grill it. Or, a Thanksgiving turkey solution: Cook one turkey in the oven and one on the grill.

George’s Apple Brined Roasted Turkey

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Brining is an overnight process requiring TWO days of preparation.

If preparing a frozen turkey, be sure to thaw it in the refrigerator well in advance. Brine the turkey in a large stockpot or a large food-safe plastic bag. The turkey must be completely submerged in brine, or you must turn the turkey every couple of hours. I prefer turkeys no larger than 12-14 pounds for the best tenderness and flavor. If grilling, I have my butcher split the turkey for ease of brining and grilling. Cook additional turkeys if serving more than 12-14 people. As a guide, figure each pound of turkey on the bone feeds one person.

STEP 1: First day

On the day prior to cooking: Brine for a 12-pound turkey; prepare a double brine recipe for a larger turkey.

Apple Brine Mixture

8 cups apple cider

1/4 cup Maple syrup

2/3 cup kosher salt

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon black peppercorns, coarsely crushed

2 bay leaves

To prepare brine, combine ingredients in a large saucepan; bring to a boil. Cook for 5 minutes or until sugar and salt dissolve. Cool completely.

STEP 2: First day

Add Flavor Ingredients to Apple Brine Mixture:

6 garlic cloves, peeled & cut in half

1 onion, quartered

1 rib of celery, chopped into two-inch pieces

2 Tablespoons fresh ginger, peeled & sliced

3 each sage leaves, rosemary sprigs, thyme

4 cups ice

Remove giblets and neck from turkey; reserve for making gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff the body cavity with orange quarters, ice, onion, ginger, sage, rosemary, and thyme. Place turkey in a large stockpot or food-safe plastic bag. Pour the apple brine mixture over the turkey. Depending on the size of the turkey, refrigerate for 6 hours for a split turkey or 12 hours for a whole 12-pound turkey, turning occasionally. Add one hour of bringing time per additional pound of turkey.

Spice Rub

1 Tablespoon fresh sage, chopped

1 teaspoon fresh ground black pepper

1/4 cup olive oil

To Roast:

1-yard kitchen twine

2 cups chicken broth or stock

4 Tablespoons butter

fresh ground black pepper

6 slices of pancetta or bacon

Preheat oven to 450 degrees.

Remove the turkey from the brine, and discard the brine and orange quarters. Rinse turkey with cold water; pat dry. Lift wing tips up and over the back; tuck under turkey. Tie legs together with kitchen twine. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place the roasting rack in the pan. Arrange the turkey, breast side down, on a roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper. Bake at 450 degrees for 30 minutes.

Reduce oven temperature to 350º. MORE INSTRUCTIONS Below

Remove the turkey from the oven. Carefully turn the turkey over, breast side up. Put the turkey neck and giblets in the pan. Brush the turkey breast with one tablespoon of butter; sprinkle with 1/2 teaspoon pepper; lay slices of pancetta over the breasts. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into the center meaty part of the thigh registers 170º.

If the breast of the turkey browns too quickly, cover it loosely with foil. Remove the turkey from the oven and let it stand for 30 minutes. Pour off the drippings and remove the turkey neck and giblets for gravy; cover the turkey to keep it warm.