Today on CW6.. No-Bake Pies!
Its is hot out there! I decided to make 5 different pies for this mornings show. All no-bake and fast to make! Try them out! I started all with the pre-made crust. When you can make yourself if you like.
Have a great weekend and stay cool!
Ripe Sweet Peaches...
When you think of Los Angeles you would not think of peaches. But you would be wrong.. Our farmers markets are packed with tree-ripened peaches. When you smell the aroma of the peach and you soak up that flavor into your nose you know! When you head to the local farmers markets the peaches are normally picked the day prior.. Problem is that they last only a few days. Next week I am going to make my annual Fresh Yellow and White Peach Preserves. Today I headed to Glendora, CA for the annual four week sale of Fresh Peach Donuts by The Donut Man of the original Route 66. Back when I wrote my top 10 donut stores in America for USAToday, I heard from so many donut stores that wanted me to try their fried rounds. The Donut Man contacted me and I had to be honest, they have great donuts, but Peach was the best and only a few weeks out of the year. If I had put them in my top 10 and you had gone... A big disappointment in March when they didn't have the flavorful peachy peach.
Next time you are on Route 66 check it out.. But call first for the Peach or Fresh Strawberry
The Donut Man
915 East Route 66
Glendora, CA 91740
626-335-9111
www.thedonutmanca.com
I am in final edits on the Hollywood Book.. It goes to print next week. Also, I will be on SDLiving for National Cheesecake Day.. I will send you information soon!
Blue Cheese Pistachio Cheesecake
In 2002 my first book came out. 125 Best Cheesecake Recipes, then a number of years later The Cheesecake Bible. This recipe was in both books and is a fast easy cheesecake to make. If you have not had it in one of my classes or parties here is the recipe.
Blue Cheese Pistachio Cheesecake
When I worked for Disney it was pretty much a given you would be working on the 4th. The motto was "We Work While Others Play". Since 1994 (My last year at the park) I have played while others worked! Except the year I did a food segment on the Santa Monica Pier which was shown on the 4th but we taped it the month before!
I am headed to Rapid City, SD. The birth of my father, grandparents and other family members. I have not visited since 1999, so it will be a fun weekend.
Here is a little preview of my next book.. This windmill Denny's used to be a Van de Kamps Bakery and Coffeeshop. These buildings dotted the southland. This is the only one left and it is in the city of Arcadia close to Pasadena. One chapter is all about the Van de Kamps bakeries.. With recipes too!
I am doing the edits on the manuscript and we will have it out in the stores soon! Be looking!
Have a great 4th!
George
It's San Diego County Fair time!
This Thursday LIVE on the CW6 in San Diego I will be recreating 3 of the fairs famous foods.. But here is a sneak peak.. Plus my Adult Beverage recipes!
2. Pulled Pork
3. Fried Oreo's
Cherry Season.. Where does it go?
Here in Southern California we have great farmers markets. Many of the vendors grown their fare in neighboring counties. Some drive 4 hours one way to get to the markets. Not many of the larger orchards and farms are in the Los Angeles area. So if you want to pick your own produce off of trees and bushes you have to go a few hours out.
Last weekend I drove out to the very outskirts to Villa del Sol, sweet cherry farms. They are only open for a few weeks. Bing and Rainier Cherries are packed the first week of operation. I picked the second and last weekend. If you are in the area, you should get to the farm as soon as they open. Here is the site: Cherries. Sign up for the alerts for next year!
I picked about 11 pounds of fresh cherries. I pitted them and put them into four categories; Bing with and without stems and Rainier with and without stems. I then places them on baking sheets lined with parchment paper and let them freeze over night. The next morning I placed them in my Seal-a Meal and now have cherries packed in the freezer.
Tonight I made a Cherry Almond Tart with a flakey sweet tart dough crust. Here are the recipes:
France 2018.. What happen to 2017?
We just returned from a great tour of France with a group of fantastic "foodies". I have been taking groups since the mid-90s and I never get tired of the countryside.
From waking up to the morning church bells of the quant village to the hot freshly baked croissant to all of the classes, tours and events we have planned.
Here are a few recipes from the week and also information on 2018. We are sold out for 2017. And the registration opens on June 1st. So if you are planning on joining us in the South of France. Take a look at the brochure and ask questions. The first 4 couples to have their registration in after June 1st are on the trip!
Recipe: Brochettes de Tomates et Mozzarella
This upcoming Saturday (May 14th) I will be on board the ms Westerdam from Seattle to Seattle into Alaska. Next week I will bring you recipes from the trip. It is going to be a great week as its their Chefs at Sea Program.
See you on the sea, my segments on SDLiving or a class soon!
George
March 8th, 2016. LIVE on San Diego Living. CW6.
The end of the week I join the ms Prinsendam in Florida across the Atlantic to the Med. A long crossing of over a week!
Here is my St. Patty's Day Show recipe. Enjoy!
Guinness Chocolate Cake with Baily's Frosting
Just FYI: I have two spots left on my France April 2017. Email me for information. ggeary@aol.com
Putting out the March Newletter tomorrow!
Contest and Recipes.. Are you on my mailing list?
George
San Diego Living: Thursday Feburary 27th
What a day at the station! My segment was on car picknics as the Fallbrook Car Collectors brought a number of vintage cars.. I set up my demo n the backlot of the station so we had to use the sunlight. At 9am it was already 70F. My car prop behind me was a blue and white Metropolitan. I created a number of dishes and an adult beverage.. Here are the recipes and also a clip from the show for you to watch that live out of the SD area or have a job at 9am in the mornings!
Here is the show: SDLiving
Recipes from the show:
Brownies with Peanut Butter Frosting
Have a great week and see you all soon!
George
The Colonial Tramcar Restaurant:
http://www.tramrestaurant.com.au
Going back in time.. We had reservations for the luncheon. You arrive at a train stop with about 50 others. In a few minutes prior to your designated time, you hear a click-ity clack on the tracks and up comes from around the corner 4 restored Victorian train cars in beautiful Burgundy and brass. The inside were plush and the feel of turning back the clock. You spend about 2 hours on the tramcar drinking anything that a full bar would have (they love you to enjoy the local wines of the region), and hot rolls out of the oven. The two servers introduce themselves and also the chef for your car. While you are riding around the city of Melbourne you can see out to the busy streets but the windows are tinted so nobody can see you.
If you get to the wonderful city of Melbourne make a reservation months in advance like we did as they sell out. From our ship we were the only two on board. They have dinner and late night seating’s also.
Here is the menu for Lunch Service.
Appetizer:
Hummus dip: A smooth blend of chickpea and tahini with a hint of mint, served with crisp lavosh
Roasted Red Capsicum Dip: Fresh roasted capsicum blended with Australian cream cheese and tapenade, served with golden baked water crackers
Entrée:
Duck Terrine: Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons.
or
Smoked Salmon & Avocado: Smoked Tasmanian salmon and avocado mousse, dressed with baby capers, red onion and tomato salsa
Main
Grilled Chicken Breast: Marinated in herbs on a bed of sautéed spinach served with seasonal vegetables and a rich reduction
or
Victorian Farmed Eye Fillet of Beef: Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus
Cheese Tasting Plate
Chef’s Selection of Local Cheese
Matched with a quince paste, golden crisp water crackers, and a spic
ed fruit 
Auckland to Cairns "The World" 2017
This was my second time in Auckland, NZ without really seeing it. From the airport to the ship.. Then we sailed! 14 days on the water, 5 ports, 2 demonstrations, 2 hands on cooking classes, 2 cocktail "sip and savory" parties and 5 co-hosting of Good Morning Amsterdam. And that's just a few of the highlights.
I have been on this run a few times, but getting up at 5am to see us sail into the Port of Sydney with the Opera house illuminating with the morning sunrise and going under the Sydney Bridge just clearing it by a few inches. Previously we have docked in Circular Quay (Between the Bridge and the Opera.. But since the ma Amsterdam can clear the bridge under we go to another dock..
One of my shows was New Zealand Foods. Here are the two recipes I made. Try them out.
Wine and Roses ~ Lodi, CA
Last week I was teaching in Lodi at the great Wine and Roses Event center/hotel, spa etc.. If you get into the Lodi area, they have so many great wineries and you can just head straight to Wine and Roses for tasting of the valley bounty.
I taught a class all on chocolate and when I posted a picture of the cake with frosting the requests started coming in. So here they are!
Chocolate Cream Cheese Frosting
Enjoy! I am on my was to New Zealand to catch the World Cruise. See you in a few weeks!
SDLiving Tomorrow.. Holiday Brunch Ideas
December 23rd, 9am.. CW6.... Here are the recipes..
I decided to make a Savory Corn Muffin and a Vegetable Frittata. If you can not join me LIVE in the morning I will post the show after it airs...
We have only 1 room left for France 2017.. When that room is gone they are all gone.. Unless someone wants to book a full week with 8 of your closest friends and the villa is open. If you are interested in the last room or a full week email me at ggeary@aol.com
If I do not hear from you before 2016.. Have a great Christmas and New Year.. I am off to Berlin for New Years.. Cheers!
George
Pretzels!
Pretzels have had a religious story for years. Within the Catholic Church, pretzels were regarded as having religious significance for both ingredients and shape. The knot shape has been claimed to represent hands in prayer. Pretzels made with a simple recipe using only flour and water could be eaten during Lent. We just celebrated Thanksgiving here in America and I thought a nice yeast pretzel would be nice for you to try out. Here is a easy simple recipe. Make sure your yeast is fresh! Next Friday I will be on SDLiving doing my segment on Fast and Easy Appetizers for the holidays.. When people drop in or your in a rush! You will not want to miss it. If you do.. I will post the recipes here later in the week.
Pecan Pie Day!
November 23rd is Pecan Pie Day at SDLiving. I will be on LIVE first at the top of the hour (9am on the CW6) creating a drink. Then later in the hour I will create The Best Pecan Pie and flaky crust!
Here are the recipes:
Hope you all have a great Thanksgiving and eat lots of PIE! -----George
SDLiving.. LIVE on Wednesday!
November 11th, 2015.. 9am on the CW6.
Here are the recipes if you are not in the San Diego Area or not able to watch.
If you are not receiving my newsletter check it put on my Facebook Page.
Made in America
I have been an advocate in purchasing goods in the country I am in. When I travel I want items from the locals just as I do when I am home. For years I have been using American Made Cake Plates that I purchased in a small shop on Abbot Kenney in Venice. Here is a picture of the shop Bountiful stacked up to the ceiling with the large cake plates. I am sad to say that the store has closed, but the American Cake Plates and other items are being manufactured in Cambridge Ohio. All by hand. I recently toured the factory and heard about the family company by the granddaughter of the original owner. If you get to the east part of Ohio, stop in and take a look. They do sell retail and wholesale.
Mosser Glass
9279 Cadiz Road
Cambridge, OH
740-439-1827
My favorite items are the heavy cake plates, made in 4 sizes.
Tours are daily with lunch break at 10:00am
I spent a week in Denver and had a great time. For those of you that cannot get into my classes or I am not in your area you can sign up! If you have not heard of Craftsy you are missing out. It is a classroom platform on the Internet. Classes are about 2 hours long and in sessions. You can learn at your own pace. You also get recipes, techniques and “hand holding”! The instructors are accessible though email. My class is all about your Food Processor. So many of you have one and don’t use them. I designed the class for you to pull out the processor and use it! Lots of techniques and recipes.. From Soups, appetizers, pizzas to the best Carrot Cake Ever!
For a limited time we are giving a class away. To enter click here: Giveaway
The class launches on October 19th, 2015. Prior to the launch, take a look around and see all of the classes from cooking, photography, knitting and more.. Something for everyone.
I posted pictures of my classes here in the south and so many requests for these cookies.. Here you go!
Update on France 2017.. 1/2 full! Email for details. ggeary@aol.com
WOW.. I have a number of classes in the next few months.. Here is a list for you to download..
Some are SOLD OUT.. But this Thursday we have just a few seats in Savannah, GA.. French Bistro Class. Check it out..
Also, King Arthur in Vermont I have atwo day workshop that sells out fast.. Its in November..
Lastly, We sold out France 2016. I just was notified that I can have the ville for a week in 2017 as they will not be selling it yet. So.. April 23-29, 2017. Email me at ggeary@aol.com for a brochure. No Singles/ Same price at last year!