Sautéed Spinach Served At The 2013 Obama Inaugural Lunche Recipes

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

Ingredients

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

MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL

Maple Caramel Sauce for Ice Cream Served at 2013 Obama Inaugural image

Sauce served for the dessert course of Hudson Valley Apple Pie and Sour Cream Ice Cream served on January 20, 2013 at the luncheon following the second Obama Inauguration

Provided by carrie sheridan

Categories Sauces

Time 15m

Yield 1 Cup, 8-10 serving(s)

Number Of Ingredients 4

Ingredients

4 ounces butter
1 cup light brown sugar, packed
1/4 teaspoon salt
1/2 cup maple syrup, dark amber

Steps:

In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
Remove from heat and keep warm for serving over Sour Cream Ice Cream.

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