Sweet Potato Hay Served At The 2013 Obama Inaugural Luncheon Recipes

WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE

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.

SOUR CREAM ICE CREAM FROM 2013 OBAMA INAUGURAL LUNCHEON

Steps:

• Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.
• In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.
• Remove pan from heat.
• In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.
• Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.
• Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.
• Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.
• Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.
• Chill custard until cold and freeze in an ice cream maker.

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.

RED POTATO HORSERADISH CAKE FROM 2013 OBAMA INAUGURAL LUNCH

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.