>> TODAY ON "GEORGE HIRSCH LIFESTYLE," I SHARE A TASTING WITH A SOMMELIER THAT GOES BEYOND JUST WINE.

THEN I VISIT WITH A TWELFTH-GENERATION FARMING FAMILY THAT GROWS APPLES IN ONE OF THE MOST PICTURESQUE AND FERTILE SOILS IN THE COUNTRY.

BACK IN MY HOME KITCHEN, I'M MAKING A MENU STRAIGHT FROM THE GARDEN: A LIQUID SALAD ALSO KNOWN AS GAZPACHO.

HEARTY AND FLAVORFUL PANZANELLA, A BREAD SALAD.

FOR DESSERT, ONE OF MY SIGNATURE WINNERS, TARTE TATIN.

HI, I'M GEORGE HIRSCH.

WELCOME TO "GEORGE HIRSCH LIFESTYLE."

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE"... PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY eVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.

>> JOIN ME AS I VISIT MY FRIEND MICHAEL COHEN, AN AWARD-WINNING SOMMELIER, FOR A TASTING IN PAIRING CHEESE AND CONDIMENTS WITH WINE.

>> YOU KNOW, ONE OF THE THINGS THAT I TEACH IN THE CLASS IS THAT WHEN PEOPLE THINK ABOUT WINE AND CHEESE, MOST PEOPLE JUST GRAB A BOTTLE OF RED WINE, GRAB A HUNK OF CHEESE, AND-- >> MAKE A SANDWICH WITH A PIECE OF BREAD.

>> AND, YEAH, THEY GRAB A BAGUETTE AND THEY'RE LIKE, "OH, I'M GOOD."

AND THAT'S GREAT, YOU KNOW, BUT ONE OF THE THINGS I TRY TO INTRODUCE TO THE PEOPLE THAT ATTEND THE CLASS IS THAT THERE'S BETTER PAIRINGS OUT THERE, YOU KNOW, SOMETHING THAT'S A LITTLE MORE TAILORED.

>> WELL, WHAT WOULD YOU START WITH?

WHAT WOULD BE THE FIRST THING?

>> WELL, WE HAVE A FEW CHEESES HERE TODAY.

YOU KNOW, WHAT BETTER WAY TO START ANY MEAL OR ANY CHEESE WITH A SPARKLING WINE?

SPARKLING WINES ARE ONE OF THE MOST VERSATILE PAIRINGS.

>> AH.

JUST SO REFRESHING.

REALLY, REALLY, REALLY GOOD.

>> LEAN, CRISP.

IT'S GOT THAT SORT OF A TOASTED BRIOCHE THING HAPPENING THERE.

SO ONE OF THE CHEESES I ALWAYS LIKE TO PAIR IT WITH IS SOMETHING LIKE A BRIE OR, YOU KNOW, A... A BLOOMY RIND CHEESE.

AND TODAY WE HAVE A NICE ITALIAN CHEESE CALLED ROBIOLA FIORETA, AND IT'S A BLOOMY RIND CHEESE.

IT'S MADE FROM GOAT AND COW.

WE HAVE A LOCAL PEACH COMPOTE RIGHT HERE.

IT'S JUST A NICE LITTLE COMPLEMENT TO THIS STYLE OF CHEESE.

ON A CHEESE PLATE, YOU SHOULD ALWAYS GO IN, YOU KNOW, LIGHTEST TO MOST POWERFUL OR FLAVORFUL CHEESE.

AND IF WE WERE TO START WITH A BLUE CHEESE, YOU WON'T BE-- >> YOUR MOUTH IS BLOWN OUT ALREADY.

PALATE'S DONE.

>> DONE.

SO THE NEXT CHEESE WE HAVE IS A REALLY INTERESTING CHEESE.

IT'S CALLED MIDNIGHT MOON.

IT'S SOMETHING THAT PEOPLE ARE BECOMING MORE FAMILIAR WITH, AND WHAT IT IS--IT'S ESSENTIALLY A GOAT'S-MILK VERSION OF TRADITIONAL GOUDA.

>> AND WHAT CONDIMENT WOULD YOU SUGGEST WITH THIS?

>> WE'LL TRY IT WITH A LITTLE FIG PRESERVE.

>> SO THE THIRD CHEESE?

>> THIRD CHEESE.

THIS IS A REALLY NICE CHEESE.

IT'S FROM VERMONT.

BAYLEY HAZEN BLUE.

IT'S SUCH A POWERFUL CHEESE THAT YOU HAVE TO BE-- >> CALM IT DOWN A LITTLE, RIGHT?

>> YEAH, SO-- >> WITH A CONDIMENT.

>> YEAH, SO, YOU KNOW, IN THIS SENSE, YOU CAN EITHER COMPLEMENT A CHEESE, YOU KNOW, LET THE RICHNESS OR THE PUNGENCY OR-- YOU CAN COMPLEMENT IT OR YOU CAN CONTRAST IT, SO HERE, WE'RE GOING TO CONTRAST IT.

INSTEAD OF DOING A BIG RED WINE THAT A LOT OF PEOPLE WOULD LIKE TO, WE'RE GOING TO DO A NICE SWEET WINE.

THIS IS A SAUTERNES.

>> OH, THAT TAKES IT UP A LITTLE BIT.

MAKES YOU FEEL LIKE--IF YOU'VE EVER BEEN IN A VINEYARD... >> AH!

>> AT HARVEST TIME FIRST THING IN THE MORNING, AND YOU'RE GETTING THE MUSK OFF THE GRAPES.

>> MM-HMM.

>> IN THE FIELDS.

>> I REALLY LIKE THIS WITH BLUE CHEESE WITH A LITTLE BIT OF HONEY.

AND HERE WE HAVE THE LITTLE HAZELNUTS.

>> AND AGAIN, IT CAN BE VERY SIMPLE, JUST A COUPLE WINES, COUPLE OF PIECES OF CHEESE.

>> WINE IS MEANT TO BE DRUNK.

LET'S BE HONEST.

AND IT'S MADE TO DRINK.

PEOPLE THAT BECOME EMOTIONALLY ATTACHED TO THEIR CELLARS, AND THEN THEY CAN NEVER DRINK ONE, THEY CAN'T SELL THE WINE, SO WHAT DO YOU DO WITH IT AT THAT POINT?

>> YOU DRINK IT.

>> YOU DRINK IT.

>> THANKS, MICHAEL.

>> MY PLEASURE.

THANK YOU.

>> I'M GOING TO SHARE WITH YOU A FAMILY RECIPE FOR A LIQUID SALAD, ALSO KNOWN AS GAZPACHO, WHICH WAS A FAVORITE FAMILY DISH.

SO LET'S GET STARTED RIGHT AWAY WITH A LITTLE TOMATO.

I HAVE HERE SOME BEAUTIFUL VINE-RIPENED TOMATOES FROM THE GARDEN, AND I'M GOING TO PUT IN JUST A FEW OF THE TOMATOES TO START WITH.

I'LL PREPARE THIS IN SHIFTS.

BEAUTIFUL PEPPERS, CUCUMBERS.

SO NOW I'LL ADD IN A SMALL AMOUNT OF WHITE, SWEET ONIONS, SOME NICE VIDALIA ONION, WHICH, AGAIN, BECAUSE I'M NOT COOKING, CARAMELIZING THE VEGETABLES, I LIKE TO HAVE VEGETABLES THAT ARE REALLY, REALLY SWEET.

A SMALL AMOUNT OF GARLIC, AND THEN I CAN BEGIN TO ADD IN SOME OF THE SEASONINGS.

I HAVE A SMALL AMOUNT OF DRIED THYME... A LITTLE BIT OF PEPERONCINI HOT PEPPER FLAKES.

YOU COULD USE A DROP OR TWO OF A HOT SAUCE.

A LITTLE PINCH OF CHILI POWDER.

YOU COULD USE CUMIN, CORIANDER, OF COURSE.

A LITTLE BIT OF FRESH CHOPPED PARSLEY.

NOW, THERE WILL BE A COUPLE INGREDIENTS I'LL ADD IN AT THE VERY, VERY END, WHICH WILL KIND OF BE LIKE THE SURPRISE AND MAKE IT REALLY SPECIAL.

BUT I'LL ADD IN A FEW DROPS OF LEMON JUICE RIGHT NOW... AND A COUPLE DROPS OF OLIVE OIL.

NOW, WHAT WAS REALLY SPECIAL ABOUT THIS RECIPE, I REMEMBER, EVEN GROWING UP, MY FATHER WAS A MASTER GARDENER.

AND IT WAS JUST AMAZING WHAT MY FATHER COULD GROW IN JUST, YOU KNOW, SUCH A SMALL PLOT.

AND FROM THE FIRST OF SPRING, AFTER THE FROST, UNTIL THAT FIRST CHILLY NIGHT IN THE FALL, THERE WAS ALWAYS A ROTATION OF DIFFERENT TYPES OF VEGETABLES.

PUT IN THE GREEN ONION, A LITTLE BIT OF TOMATO JUICE.

PUREE THIS UP JUST A MOMENT.

SECRET TIP WAS JUST A FEW DROPS OF VINEGAR...

HENCE THE LIQUID SALAD, AND IT ADDS A NICE TARTNESS WITH ALL THE SWEETNESS FROM THE VEGETABLES THAT ARE PART OF THIS DISH.

SO, AGAIN, IDEALLY YOU CAN PUT THIS IN THE FRIDGE, COVER IT UP.

HEY, IT'S NICE TO PUT IT IN A THERMOS AND TAKE IT TO THE BEACH OR THE PARK.

SO WE'LL JUST TAKE THE CUKE AND SPLIT THEM DOWN, PUT A CUKE IN EACH GLASS... AND THEN COME BACK TO OUR GAZPACHO.

AND IT'S ALWAYS GOOD TO GIVE A LITTLE TASTE, SEE IF IT NEEDS ANYTHING.

ABSOLUTELY PERFECT.

AND THEN JUST FILL THE GLASSES.

AGAIN, IF THE GLASSES ARE PRE-CHILLED, IT WORKS REALLY NICE.

I'M SERVING IT FOR A DINNER PARTY, OR EVEN JUST CASUALLY.

SO THE ONLY THING I WOULD DO TO FINISH OFF THIS DISH, SINCE IT IS A LIQUID SALAD, IS FINISH IT OFF WITH A LITTLE BIT OF OLIVE OIL, EXTRA VIRGIN OLIVE OIL.

AND THERE YOU HAVE IT.

FRESH FROM MY FATHER, THE MASTER GARDENER.

LIQUID SALAD, ALSO KNOWN AS GAZPACHO.

SO GOOD I'M GONNA DIVE RIGHT IN.

PERFECT EVERY TIME.

TODAY I'M MAKING PANZANELLA FROM MY GARDEN, A BREAD SALAD.

THAT'S RIGHT, A BREAD SALAD.

AND WE'RE GONNA GET STARTED RIGHT AWAY WITH OUR DRESSING FIRST FOR THE BREAD SALAD AND TALK A LITTLE BIT ABOUT BASIC VINAIGRETTES AND HOW YOU CAN GET A LOT OF FLAVOR WITH SALADS EVEN WHEN THEY ARE MADE WITH SOMETHING LIKE BREAD, WHICH MAY BE SURPRISING.

PANZANELLA IS VERY, VERY COMMON IN NORTHERN ITALY, IN TUSCANY, IN LAZIO, UMBRIA.

IT WILL VARY SLIGHTLY, ACTUALLY, FROM VILLAGE TO VILLAGE, FARM TO FARM, HOUSE TO HOUSE.

AND IT WAS BASICALLY THE FARMER'S HOUSEWIFE'S SALAD THAT WAS PREPARED WITH JUST WHAT WAS FRESH FROM THE GARDEN FROM THE DAY.

AND ONE OF THE KEYS THAT I FIND WITH MAKING SALADS IS USING VEGETABLES THAT ARE REALLY FRESH.

NOW, YOU CAN SEE I HAVE THESE BEAUTIFUL LITTLE BELLA TOMATOES, JUST SPLITTING THEM IN HALF.

I WANT THE WONDERFUL JUICE.

SEE THAT BEAUTIFUL, BEAUTIFUL WATER AND JUICE THAT COMES FROM THOSE TOMATOES?

THAT'S WHERE SO MUCH OF THE FLAVOR IS, SO THAT'S WHY I SPLIT IT OPEN, BECAUSE I WANT THE JUICE.

I WANT THE JUICE TO COME OUT OF THAT TOMATO AND ACTUALLY BECOME PART OF THE DRESSING.

SO I'LL PUT IN MY SHALLOTS, THE CUCUMBERS.

SO THERE'S A REASON WHY I'M ADDING THE VEGETABLES IN THIS SEQUENCE.

YOU SAW THE TOMATOES THAT I ADDED IN AND THE AMOUNT OF WATER THAT THEY HAVE.

SO I WILL USE A PINCH OF VERY FINE SEA SALT.

NOT SO MUCH TO MAKE A HIGH SODIUM CONTENT WITH IT, JUST TO DRAW A LITTLE BIT OF THE WATER AND THE MOISTURE OUT OF THE VEGETABLES THAT ARE CURRENTLY IN THERE.

AND ALSO, I WILL ADD IN SOME DIJON MUSTARD, AND I LIKE TO ADD THE DIJON MUSTARD.

IT REALLY ROUNDS OUT THE FLAVOR OF THE DRESSING AND HELPS EMULSIFY IT SOMEWHAT.

AND NEXT I'M GOING TO ADD IN... ABOUT 2 TABLESPOONS OF VINEGAR.

OK, 2 TABLESPOONS OF RED WINE VINEGAR.

THIS IS A PANE CASA, WHICH MEANS, YOU KNOW, HOUSE BREAD.

AND IT'S ACTUALLY TWO DAYS OLD BECAUSE THAT'S WHAT THE PANZANELLA SALAD IS MADE.

IT'S MADE WITH COUPLE-DAY-OLD BREAD, AND IT'S A VERY CRUSTY BREAD, VERY LEAN BREAD, OK.

THERE'S NO EGG, THERE'S NO MILK OR ANYTHING IN THIS BREAD.

SO THE FLAVOR OF IT IS REALLY DUE TO THE FERMENTATION AND THE BAKING PROCESS.

SO FOR THE BREAD IN A PANZANELLA, IT'S USUALLY MADE, I SAID, WITH DAY-OLD OR A COUPLE-DAY-OLD BREAD, AND...

THERE'S A COUPLE DIFFERENT WAYS IT'S MADE, AND PROBABLY ONE OF THE MOST COMMON WAYS IS IT'S CUBED FINE LIKE IT IS HERE AND THEN SOAKED IN WATER, AND THEN THEY TAKE THE--IT ALMOST BECOMES LIKE A DOUGH AGAIN, AND THEY SQUEEZE ALL THE WATER OUT OF THE BREAD AND THEN KIND OF CHOP IT UP FINE.

I'M NOT A BIG FAN OF THAT PROCESS.

YOU KNOW, I'VE HAD IT THAT WAY.

IT'S OK, IT'S OK.

THIS BREAD IS DAY-OLD BREAD, TWO-DAY-OLD BREAD, AND IT ACTUALLY KIND OF... GETS BETTER.

IT GETS BETTER AS IT GOES ALONG.

SO IN GOES THE BREAD...THIS STAGE.

ANOTHER REASON WHY I LIKE DOING IT THIS WAY INSTEAD OF SOAKING UP THE BREAD IN WATER AND THEN CHOPPING IT UP, I REALLY BELIEVE WHEN YOU DO THAT AND YOU'RE SQUEEZING OUT A LOT OF THE WATER, IF IT'S A REALLY GOOD-QUALITY BREAD, YOU'RE LOSING THE FLAVOR INSIDE THE BREAD.

SO GIVE IT A LIGHT TOSS.

AND I'LL ADD IN A COUPLE FRESH BASIL LEAVES.

SO, BECAUSE THE LETTUCES ARE A LOT MORE DELICATE THAN THE HEARTIER VEGETABLES SUCH AS THE CUKES AND THE TOMATOES, I ALWAYS ADD THE GREENS IN VERY LAST, NEAR THE END.

AND THE MORE DELICATE THE GREEN IS--THIS IS A MIXTURE OF RED OAKLEAF AND GREENLEAF LETTUCES--JUST A SMALL AMOUNT OF OLIVE OIL.

SO I'LL THROW THE FENNEL IN LAST.

IT DOESN'T REALLY NEED TO BE MARINATED.

I LIKE THE CRUNCH...THE GREENS.

GIVE IT A LIGHT TOSS.

SO, AGAIN, A VERY COLORFUL, VERY REFRESHING SALAD.

THE BREAD TOTALLY FILLED WITH FLAVOR FROM THE DRESSING.

THE GREAT-QUALITY BREAD.

PLATE UP SOME OF THIS SALAD.

JUST A LITTLE BREAD.

SO REFRESHING.

FARMING THE HAMPTONS SINCE THE 1640s, THE HALSEY FAMILY SWITCHED FROM GROWING POTATOES TO OVER 30 VARIETIES OF APPLES.

JOHN HALSEY SHARES WHY.

NOW, HOW DOES, IN FARMING PLAY EXPERIENCE VERSUS TECHNOLOGY.

TODAY, YOU KNOW, WEATHER STATIONS AND ALL KINDS OF, I GUESS, DATA CAN BE AVAILABLE ABOUT FARMING.

HOW DOES THAT PLAY AGAINST JUST GOOD OLD COMMON SENSE AND YOUR EXPERIENCE?

>> DOES NOT SUBSTITUTE FOR EXPERIENCE, BUT IT SURE SUPPORTS IT.

>> MM-HMM.

>> IT TAKES SOME OF THE PRESSURE OFF OF GUESSING.

IT MAKES GOOD COMMON SENSE MORE ACCURATE.

THIS SOIL IS SOME OF THE FINEST GROWING SOIL ANYWHERE IN THE WORLD, AND TO SEE IT GROWING LAWNS IS DISTURBING TO A REAL FARMER.

BUT I LEARNED A LONG TIME AGO THAT IF YOU WANT TO HAVE SOMETHING TO SAY ABOUT IT, YOU BETTER OWN IT.

>> UH-HUH.

>> AND SO WE TRY TO DO THE BEST WE CAN WITH THE LAND WE HAVE.

BUT ANY CROP THAT'LL GROW IN THIS CLIMATE CAN BE GROWN HERE.

>> SO HAVE YOU SEEN FARMING CHANGE OVER THE YEARS?

>> I THINK THE MOST DRAMATIC CHANGE ON THE SOUTH FORK HAS BEEN FROM WHOLESALE CROP TO RETAIL CROP.

AND, OF COURSE, SOMEONE RIGHT AWAY WOULD SAY, "WELL, THE NURSERY, WHICH IS VERY BIG OUT HERE, NURSERY CROPS, IS ALL WHOLESALE."

YEAH, IT IS, BUT IN A SENSE, IT'S NOT BECAUSE IT'S NOT GOING ANYWHERE.

THE CROP IS BEING DUG HERE AND THEN PLANTED ON THE BIG ESTATES THAT ARE HERE AND SOLD AT A VERY SIZEABLE MARK-UP.

SO PERHAPS WE COULD CALL IT HIGH-END WHOLESALE, BUT IN OUR CASE, THAT'S THE BIGGEST CHANGE.

WE'RE STILL GROWING A CROP, BUT WE'RE MARKETING ALL OF IT.

>> VERY FAMOUS OUT HERE IN THE HAMPTONS ARE YOUR APPLES AND YOUR ORCHARD.

DID YOU EVER THINK IT WOULD HAVE SUCH APPEAL 30-SOME-ODD YEARS WHEN YOU PLANTED THEM?

HOW LONG AGO WAS IT?

>> WELL, THE FIRST ONES WE PLANTED IN EARNEST IN 1972.

>> MM-HMM.

>> NO, BUT WE NEEDED MONEY FAST AND THEY WERE SELLING WELL, SO WE DECIDED TO KEEP UP WITH A GOOD THING.

>> WHAT WERE YOUR FIRST VARIETIES THAT YOU PLANTED?

>> HEH!

EMPIRE, MUTSU, JONAGOLD, AND JONAMAC.

YOU SEE ALL THE SMOKINESS ON IT?

>> SO PEOPLE WOULD--IF THEY WERE IN A STORE, THEY'D WALK BY THIS ONE AND PICK UP THIS ONE.

>> ABSOLUTELY, BUT THAT'S PUT ON THERE BY NATURE.

IT'S NATURAL WAX.

IT'S CALLED BLUE, AND-- >> OH, MY GOSH.

IT'S LIKE YOU HAD IT DETAILED.

>> YEAH, IT'S ON EVERY APPLE.

IT'S JUST THAT IT SHOWS UP MUCH MORE ON RED APPLES.

>> SO, YOU KNOW, EVERYONE KNOWS THE SAYING "AN APPLE A DAY KEEPS THE DOCTOR AWAY."

>> OH, NO, THAT ONE WENT OUT WITH THE SEVENTIES.

>> OH, IT DID?

>> YEAH.

TWO APPLES A DAY GETS THE DOCTORS AWAY.

>> THERE YOU GO!

HA HA HA HA!

WITH THIS, I'M GOING TO SHOW YOU MY RECIPE FOR TARTE TATIN, BASICALLY AN UPSIDE DOWN TART, WHICH IS VERY EASY AND MADE WITH ONLY 4 INGREDIENTS.

SO LET'S GET STARTED WITH THE MAIN INGREDIENT OF THE TARTE TATIN, WHICH IS THE APPLE.

THIS IS A GREEN, OR GRANNY SMITH, APPLE.

AND FIRST WHAT I'M GOING TO DO IS PEEL THE OUTSIDE OF THE APPLE, AND WHAT I WANT TO DO IS TRY AND GET THE PEEL OFF IN ONE PIECE.

SO BASICALLY ABOUT TWO APPLES IS GOOD ENOUGH TO FEED ABOUT 6 TO 8 PEOPLE, AND MAKING THE TART CAN ACTUALLY BE MADE WELL IN ADVANCE.

AND SOMETIMES WHAT I LIKE TO DO WHEN I HAVE GUESTS OVER, BECAUSE THEY'RE REALLY IMPRESSED AT THE WHOLE PROCESS OF THIS DISH, IS I'LL SET UP THE APPLES, THE SUGAR, THE BUTTER, AND THE PASTRY, PUT THE WHOLE PAN INSIDE THE FRIDGE, AND THEN WHAT I'LL DO IS TAKE IT OUT AND BEGIN TO PUT IT ON THE STOVE AND THEN BAKE IT OFF, AND IT MAKES A SHOW STOPPER, SO LET ME SHOW YOU WHAT I MEAN BY THAT.

I'M GOING TO PUT A GENEROUS AMOUNT OF BUTTER IN THIS PAN, AND THIS IS SOMETHING THAT YOU REALLY CAN'T SUBSTITUTE THE BUTTER.

4 IN THIS DISH.

IT DOESN'T WORK WITH AN OLIVE OIL.

IT DOESN'T WORK WITH ANY TYPE OF A SUBSTITUTE BECAUSE THE BUTTER ACTUALLY HELPS CARAMELIZE THE APPLES AND MAKE A NICE CARAMEL SAUCE.

NOW, THIS PURE CANE GRANULATED SUGAR IS, AGAIN, IMPORTANT BECAUSE IT HELPS IN THE CARAMELIZATION OF THE APPLES.

NOW I'LL TAKE MY APPLES AND ARRANGE THEM AROUND IN THE PAN, AND YOU HAVE TO REMEMBER, THIS IS AN UPSIDE DOWN KIND OF TART.

IT'S... ACTUAL TRANSLATION IS KIND OF LIKE A CONFUSED APPLE, MEANING YOU'RE SETTING IT UP THIS WAY, BUT IT'S GOING TO BE TURNED OVER.

SO IT'LL ACTUALLY LOOK IN REVERSE WHEN WE UNMOLD IT LATER ON.

NOW, I HAVE HERE ONE PIECE OF PUFF PASTRY, AND YOU CAN SEE HOW VERY THIN THE PUFF PASTRY IS.

THIS IS ACTUALLY A FROZEN PUFF PASTRY FROM THE MARKET, AND IT'S BEEN DEFROSTED IN THE FRIDGE.

SO I HAVE A ROUND PAN.

THE PAN ISN'T SQUARE, SO I CAN JUST TRIM OFF A COUPLE OF THE EDGES... JUST SO IT FITS INSIDE.

AND AGAIN, THE IMPORTANCE OF KEEPING IT COLD UNTIL YOU ARE GOING TO USE IT IS YOU DON'T WANT THE BUTTER TO KIND OF SEPARATE AWAY FROM THOSE LAYERS.

SO JUST TUCK IN YOUR PASTRY.

WHAT I'LL WANT TO DO NOW IS, JUST WITH A PARING KNIFE, IS JUST POKE A COUPLE HOLES IN THERE.

IT'S CALLED DOCKING, AND WHAT'S THAT GOING TO DO IS LET THE AIR ESCAPE OUT WHEN WE BEGIN TO BAKE IT, AND IT DOESN'T WIND UP WITH A BIG BUBBLE.

SO LET'S PUT IT UP TO VERY HIGH HEAT RIGHT NOW ON A BURNER.

NOW, IF IT STARTS TO GET A LITTLE BIT OF TOO MUCH OF A BUBBLE, YOU CAN JUST GO IN AND JUST GIVE A COUPLE LITTLE POKES.

NOW, SOME IS OK BECAUSE AS IT BAKES IN THE OVEN, YOU KNOW, THEY WILL SET, BUT IF IT STARTS TO BUBBLE UP TOO MUCH, IT'S NOT THAT GREAT.

OK, I THINK IT'S READY TO GO IN THE OVEN.

I'LL PUT IT IN A 400-DEGREE OVEN FOR ABOUT 10 TO 12 MINUTES, AND THEN WE'LL CHECK IT AND I'LL SHOW YOU WHEN IT'S DONE.

SO WHILE THE TARTE TATIN'S IN THE OVEN, I'M GOING TO TAKE THE PEELS FROM THE GREEN APPLE AND JUST KIND OF TWIST THEM AROUND.

I SAID IF YOU WERE ABLE TO MAKE THEM IN ONE PIECE, IT'S GOOD, BUT I'LL SHOW YOU WHAT HAPPENS EVEN IF IT TURNS INTO TWO PIECES.

AND JUST LET IT SPIN AROUND, SPIN IT AROUND...

VERY LIGHTLY, AND THEN JUST INVERT IT, AND THAT WILL BE A LITTLE... GREEN APPLE ROSE FROM THE PEEL THAT WE'LL PUT ON TOP OF THE TARTE TATIN AFTER IT'S BEEN TURNED OVER.

BUT ONE OF THE BEST WAYS TO CHECK IF IT'S DONE WOULD BE THE SAME WAY YOU WOULD CHECK AS IF IT WAS A LOAF OF BREAD.

YOU JUST TAKE AND KIND OF TAP ON THE PASTRY...AND IF IT SOUNDS A LITTLE HOLLOW, THE PASTRY IS FULLY BAKED.

THAT'S ALL YOU REALLY NEED TO KNOW WHEN TAKING IT OUT OF THE OVEN.

EVERYTHING ON THE BOTTOM--THE BUTTER, THE SUGAR, AND THE APPLES--ARE PERFECTLY CARAMELIZED.

NOW WE JUST WANT TO LET IT SIT FOR ONLY ABOUT 5 MINUTES.

WE DON'T WANT IT TO TOTALLY COOL BECAUSE WE WANT TO BE ABLE TO INVERT IT.

WHEN IT COMES OUT OF THE OVEN AND YOU HAVE A PAN, KEEP THE TOWEL ON THE HANDLE.

VERY IMPORTANT, CRITICAL, 'CAUSE IF YOU WALK AWAY FOR A MOMENT AND YOU COME BACK, SOMETIMES YOU FORGET THAT THAT WAS A HOT HANDLE.

SO WE'LL JUST LET IT SIT FOR 5 MINUTES.

SO THIS IS ONE OF THE BEST PARTS, AND THIS IS PART OF THE SHOW STOPPER.

TAKE THE PLATE, PUT IT ON TOP OF YOUR PAN, AND STILL BE VERY CAREFUL BECAUSE THE HANDLE IS HOT, AND TURN IT OVER.

SET IT DOWN.

JUST TO CREATE A LITTLE BIT OF AN AIR VAPOR INSIDE AND MAKE SURE... [TAPPING] ALL THE APPLES ARE OFF.

VOILA.

PERFECT.

AND THAT'S REALLY THE SHOW STOPPER MOMENT.

IF AN APPLE WOUND UP SHIFTING SLIGHTLY, NOW'S THE TIME WHEN THE SUGAR IS REALLY HOT 'CAUSE IT WILL ALL SETTLE.

IT'S JUST WONDERFUL TO SERVE IT JUST AS IT IS.

YOU COULD DUST IT WITH A SMALL AMOUNT OF POWDERED SUGAR AROUND THE SIDE.

IT WILL MELT IN BECAUSE IT'S VERY, VERY HOT.

A GREAT DISH TO SERVE WHILE IT'S HOT AND WARM, MAYBE WITH A LITTLE CHANTILLY CREAM OR ICE CREAM.

OR YOU COULD JUST LET IT CHILL, AND IT'S JUST AS GOOD THE NEXT MORNING, EVEN IF YOU WANT A SNACK AFTER BREAKFAST.

SO THERE YOU HAVE IT: A REFRESHING, COOL, AND CRISP GAZPACHO... HEARTY BREAD TOSSED WITH GARDEN-RIPE VEGETABLES FOR A FLAVORFUL PANZANELLA... AND MY APPLE TARTE TATIN, ALWAYS A WINNER FOR DESSERT.

IF I CAN DO IT, YOU CAN DO IT.

SEE YA REAL SOON.

FOR MORE ON RECIPES, ENTERTAINING LIFESTYLE TIPS, TV SERIES BLOG, AND SELECTED VIDEO CLIPS FROM TODAY'S SHOW, JOIN ME AT CHEFGEORGEHIRSCH.COM.

>> TO ORDER THE COMPLETE SEASON OF "GEORGE HIRSCH LIFESTYLE," CONTAINING ALL 13 EPISODES WITH GEORGE'S ORIGINAL RECIPES, INSPIRING LIFESTYLE SEGMENTS, AND COMPLETE HOW-TO ON DVD FOR $19.95, PLEASE VISIT CHEFGEORGEHIRSCH.COM.

>> MERCER CUTLERY IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE"... PARTNERING WITH CHEFS FOR OVER 30 YEARS.

HOFFMAN MEDIA IS A PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE" AND PUBLISHERS OF "CELEBRATE" MAGAZINE, HIGHLIGHTING THE MOST IMPORTANT EVENTS IN OUR LIVES.

INSPIRATION TO ENTERTAIN, DECORATE, AND CELEBRATE.

AND BY eVITE, A DIGITAL INVITATION AND PARTY-PLANNING DESTINATION AND PROUD SUPPORTER OF "GEORGE HIRSCH LIFESTYLE," CELEBRATING YEAR-ROUND ENTERTAINING.