Red Potato Horseradish Cake From 2013 Obama Inaugural Lunch Recipes

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CRISPY POTATO HORSERADISH CAKES



Crispy Potato Horseradish Cakes image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter
1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

  • In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
  • In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
  • To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

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

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