Red Potato Horseradish Cake From 2013 Obama Inaugural Lunch Recipes

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WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE



Wild Huckleberry Reduction Served at 2013 Obama Inaugural Lunche image

The official recipe for wild huckleberry reduction for the bison tenderloins and red potato horseradish cakes served on January 20, 2013 as part of the second course at the luncheon following the second Obama Inauguration

Provided by carrie sheridan

Categories     Berries

Time 20m

Yield 1-2 Cups, 4 serving(s)

Number Of Ingredients 7

4 ounces veal demi-glace
1 cup huckleberries, fresh if in season
1 teaspoon bitter chocolate
1/2 tablespoon butter
2 cups port wine
1 cup mirepoix (medium dice of carrot, celery, onion and leek)
1/2 tablespoon extra virgin olive oil

Steps:

  • In a heavy sauce pot, sauté mirepoix for 8 minutes on medium heat.
  • Add the port wine, 1/2 cup of the huckleberries and demi glacé and then allow this to reduce by half to intensify the flavor.
  • Strain through a sieve and return to a clean sauce pot.
  • Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
  • Serve immediately.

Nutrition Facts : Calories 216.4, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 23.3, Carbohydrate 16.2, Sugar 9.2, Protein 0.2

SWEET POTATO HAY SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON



Sweet Potato Hay Served at the 2013 Obama Inaugural Luncheon image

The official recipe for Sweet Potato Hay served on January 20, 2013 as part of the first course for the second Obama Inauguration luncheon hosted by the US Senate

Provided by carrie sheridan

Categories     Yam/Sweet Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 2

4 sweet potatoes, peeled
1 quart canola oil

Steps:

  • Heat oil to 350 degrees in a 1-gallon heavy-bottomed pot.
  • Drain sweet potato and pat dry with paper towels. Slice each very thin and cut into fine strips and place in very cold water.
  • Carefully drop a small handful of sweet potato strings in the fryer and allow to crisp and turn golden brown. Remove with a small strainer and place on clean paper towels to absorb the excess oil.
  • Serve immediately.
  • Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 1019.5, Fat 109, SaturatedFat 8, Sodium 35.8, Carbohydrate 13.1, Fiber 1.9, Sugar 2.7, Protein 1

RED POTATO HORSERADISH CAKE FROM 2013 OBAMA INAUGURAL LUNCH



Red Potato Horseradish Cake from 2013 Obama Inaugural Lunch image

The official recipe for the second course side dish for the luncheon following the second Obama Inauguration

Provided by carrie sheridan

Categories     Mashed Potatoes

Time 50m

Yield 10 Cakes, 10 serving(s)

Number Of Ingredients 11

12 ounces red potatoes, medium sized, 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
2 -4 tablespoons olive oil

Steps:

  • 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 Tb of butter, heavy cream, remaining 1 Tb of salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes.
  • With a large kitchen spoon, stir and smash 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. Form potatoes into a cake shape and top with remaining 1 Tb of 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.

Nutrition Facts : Calories 121.6, Fat 10.7, SaturatedFat 5.3, Cholesterol 25.5, Sodium 1455.4, Carbohydrate 6.2, Fiber 0.8, Sugar 0.6, Protein 1

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