Jackie Kennedys Whitehouse Hot Fruit Dessertcarrie Sheridan Recipes

JACKIE KENNEDY'S WHITE HOUSE HOT FRUIT DESSERT

Jackie Kennedy's White House Hot Fruit Dessert image

Number Of Ingredients 10

Ingredients

1 orange
1 lemon
1/2 cup light brown sugar, packed
1/4 teaspoon nutmeg
1 (8 3/4-ounce) can pineapple tidbit
1 (8-ounce) can apricot
1 (8 3/4-ounce) can peaches
1 (17-ounce) can pitted bing cherries
, jarred pitted prune, (can be added, to taste)
16 ounces sour cream

Steps:

1. Grate the rind of the lemon and orange and add to light brown sugar. 2. Cut orange and lemon into very thin slices. 3. Drain and combine fruits. 4. Butter a 1-quart casserole and arrange in layers of drained canned fruits, lemon and orange slices, sprinkled with light brown sugar; repeat. 5. Bake at 350 for 30 minutes. 6. Serve warm with a dollop of sour cream on top.

Nutrition Facts : Nutritional Facts Serves

TAINTED FRUIT SHOTS

Tainted Fruit Shots image

It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.

Provided by Allrecipes Member

Categories Jell-O® Shots

Time 1h

Yield 20

Number Of Ingredients 4

Ingredients

1 (6 ounce) package fruit flavored Jell-O® mix
2 cups boiling water
1 ¼ cups vodka, chilled
¾ cup cold water

Steps:

In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.n

Nutrition Facts : Calories 66 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 22.5 mg, Sugar 0 g

SHEPHERD'S PIE FOR JACQUELINE KENNEDY ONASSIS

Shepherd's Pie for Jacqueline Kennedy Onassis image

marta sgubin's recipe - diana vreeland, editor of Vogue magazine for many years, used to request this when having lunch with JKO -- the way the potatoes are mashed is the secret here -- see also my recipe for this included in the Jo Safford's Elegant Leg of Lamb --

Provided by carrie sheridan

Categories Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chopped lamb (the meat must be rare) or 4 cups roast beef (the meat must be rare)
2 large garlic cloves, chopped
1 large onion, chopped
1 teaspoon fresh rosemary leaf
8 tablespoons kerry irish gold butter, divided
3 tablespoons flour
1 cup beef stock or 1 cup bouillon
4 cups mashed potatoes

Steps:

See separate recipe for Marta Sgubin's Mashed Potatoes --
Preheat oven to 350.
Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
Melt 6 tablespoons butter in a large skillet and stir in the flour.
Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.

Nutrition Facts : Calories 281.4, Fat 16.3, SaturatedFat 10.1, Cholesterol 43.5, Sodium 663.3, Carbohydrate 30.5, Fiber 2.6, Sugar 3.2, Protein 4

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