Hudson Valley Apple Pie Served At 2013 Obama Inaugural Luncheon Recipes

HUDSON VALLEY APPLE PIE SERVED AT 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Pie dough:.
• In a mixing bowl for a mixer, cream the butter and sugar until mixed well. Fold in egg.
• Combine the flour and salt and fold into the butter mixture.
• Add the water 1 teaspoon at a time until the dough "pulls together".
• Wrap dough tightly in plastic wrap and allow to "rest" in the refrigerator for at least 1 hour (this can be made up to 2 days in advance).
• Portion dough into 10 equal parts and roll out thin, approximately 1/4 inch thick and place in individual metal ring mold or aluminum pie shells.
• Filling:.
• Combine sliced apples,mustard, cinnamon, cornstarch and vanilla in a mixing bowl.
• Layer the apples into pie dough until apples are piled higher than the sides of each pie shell (the apples will drop as the pies bake).
• Top each pie with Cinnamon Crumble (recipe featured separately on Food.com) and bake at 350 degrees for 25-30 minutes.
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• Note: this can be made as one pie. It will probably need to bake for a total of 1 hour.

SWEET POTATO HAY SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

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.

MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL

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.

CLAM CHOWDER SAUCE SERVED AT THE 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Combine shallots, garlic, dry white wine and clam juice in a bowl.
• Place a large heavy-bottomed pot on high heat for 3-4 minutes.
• Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
• Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
• Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
• Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
• In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
• Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
• Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.