A presidential look at what's for lunch

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2/1/17 Cook’s Corner

Betty Kaiser

 “What’s for lunch?” Amidst the celebratory fanfare, that was my question after Donald J. Trump was sworn in as President of the United States last month. And evidently lunch is also on the mind of presidents and their guests after the inaugural ceremony.

Since 1879, the Joint Congressional Committee on Inaugural Ceremonies has answered that question by hosting an elaborate inaugural luncheon. It’s a grand occasion to toast to the new administration. It is also a time to eat some delicious and diverse food…the new president gets to choose the menu!

Thanks to the Internet I was able to scare up menus for the last nine inaugural luncheons. James E. Carter’s luncheon was to be held on January 20, 1977. For some reason he cancelled it and the armored limousine for the inaugural parade. Instead, he and wife Rosalynn strolled hand-in-hand down Pennsylvania Ave. as the crowd cheered. I’m not sure when they ate lunch!

Ronald Reagan’s second inaugural luncheon was on January 21, 1985. It featured a hot mousse of sole, sautéed spinach with lobster, shrimp and truffle sauce. The dessert caught my eye—a cold praline soufflé with raspberry sauce.

George H.W. Bush on January 20, 1989 served a Lobster Scallop Ragout followed by a Grilled Poussin (chicken) with four grain rice pilaf and asparagus. Dessert was a simple Brandied Pear Crisp with vanilla ice cream.

William J. Clinton’s luncheon on Jan 20, 1993, featured Grilled Salmon with Sorrel Sauce with Rosemary Chicken with pecan rice, as the second course. An Apple-Cranberry Brown Betty with crème anglaise rounded out the meal. For his second inauguration, the meal ended with “Beggars Pudding” topped with quince ice cream.

The first course at George W. Bush’s luncheon on January 20, 2001 was Lobster Pie followed by Grenadine of Beef and Supreme Toffee Pudding with vanilla ice cream. In 2005 he went a little wild with Scalloped Crab and Lobster followed by Roasted Missouri Quail with Chestnut brined Root Vegetables. A Steamed Lemon Pudding and Apple Wild Cherry Compote finished the meal.

Barack Obama’s first luncheon in 2009 featured a Seafood Stew His second luncheon kicked things up a notch. Lobster Tails and New England Chowder followed by Hickory Grilled Bison with Red Potato Horseradish Cake & Wild Huckleberry Reduction. Dessert was Hudson Valley Apple Pie with Sour cream Ice cream, Aged Cheese and Honey.

This year, the first official meal that President Donald Trump served guests, was a Maine lobster and Gulf shrimp with saffron sauce and peanut crumbles. Next came an Angus beef in a dark chocolate juniper jus served with a side of potato gratin. Dessert was a chocolate soufflé with cherry vanilla ice cream. I’m sure that guests licked the platters clean. In a manner of speaking.

All of these meals sound interesting but the names of some courses really piqued my interest. “Red Potato Horseradish Cake?” I had never heard of these spicy potato cakes but I found a recipe by Carrie Sheridan at food.com. It’s today’s choice for a side dish recipe.

"Beggars pudding?” Never heard of it either. Abigail Adams supposedly introduced this no-frills bread pudding to the White House around 1800. It’s today’s dessert choice although I substituted a plain rum sauce for the “Sack Sauce” because I couldn’t find a recipe for it. Enjoy!

RED POTATO HORSERADISH CAKE

Obama Inauguration Luncheon

12 ounce red potatoes cut into 1-inch dice with skin on

1 tablespoon prepared horseradish

1/2 tablespoon whole grain Dijon mustard

3 tablespoons butter

1/2 cup heavy cream

2 tablespoons kosher salt

1 teaspoon white pepper

1/4 cup chives

1/2 gallon water

1 cup micro greens available in specialty markets (kale?)

2-4 tablespoons olive oil

In a large heavy-bottomed pot, place 1 Tb of salt and potatoes in 1/4 -1/2 gallon of water (or just enough to cover the potatoes. Bring to a boil over high heat. Allow to simmer for 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.

Place potatoes, Dijon mustard, horseradish, 2 tablespoons of butter, heavy cream, remaining salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes. Smash and stir the potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.

 Using an ice cream scoop, portion a 3-ounce scoop onto a baking sheet oiled with olive oil. Using an ice cream scoop, form potatoes into patties and top with remaining butter, dividing equally among 10 potato cakes. Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown. Yield: 10 cakes.

BEGGAR’S PUDDING (with Rum Sauce)

Originated by Abigail Adams

1 egg, beaten

1 cup milk

1/2 cup brown sugar, packed

1 teaspoon rose water (can substitute almond or vanilla flavoring)

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/ teaspoon salt

10 bread slices, cut in 1-inch cubes

1/2 cup dried currants (raisins will work)

1/4 cup Rum Sauce (see recipe below)

Oil (or spray) an 8 x 1 1/2-inch round or square baking dish.

In a large bowl combine beaten egg, milk, brown sugar, rosewater, ginger, nutmeg, and salt. Stir in bread cubes and currants.

Bake, covered, at 350° till knife inserted half way between center and edge comes out clean, about 25 minutes. Spoon the hot sauce over hot pudding. Garnish with whipped cream. Serves 6.

RUM SAUCE

3/4 cup dark brown sugar

1/3 cup water

1/2 cup butter (1 stick)

1/4 cup dark rum

In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Serve warm.

Keep it simple and keep it seasonal! 
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 
that are delicious, family oriented and easy to prepare.