Eat Like YOU Live in the White House!
In celebration of Presidents’ Day, we are presenting some historical White House recipes, adapted for the kosher eater. Enjoy!
Chicken in White Wine
According to legend, Jacqueline Kennedy used this recipe for state dinners
Adapted from www.Food.com
4 tablespoons parve margarine
¼ lb smoked turkey
1 large onions, chopped
1 carrots, sliced
1 clove minced garlic
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 bay leaf
1 pinch salt, 1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms
Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.
Remove veggies, and brown the chicken in the remaining juices.
Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
Remove chicken from pan. Lightly sauté mushrooms. Remove. Whisk in flour until sauce is thickened and bubbly.
Combine all ingredients and simmer for 10 more minutes.
Keep warm in low oven.
Michelle Obama's Cauliflower Mac and Cheese
(From American Grown: The Story of the White House Kitchen Garden and Gardens Across America by Michelle Obama)
1/2 pound whole-wheat penne pasta
1/4 head cauliflower, cut into florets
8 ounces sharp cheddar cheese, shredded
1 ounce Parmesan cheese, grated
1/2 cup 1 percent or 2 percent milk
Salt and freshly ground black pepper
1 1/2 teaspoon chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
Bring a medium pot of salted water to a boil, add the cauliflower and cook for 5-7 minutes, or until soft. Drain. Place the cauliflower in a blender and puree.
In a medium pan over medium heat, place the pasta, the cauliflower puree, the cheeses and the milk. Stir gently to combine and continue stirring until the cheese is melted.
Season with salt and pepper. Sprinkle the chopped parsley over the mac and cheese and serve immediately.
Laura Bush's Cowboy Cookies
Chewy, Texas-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon.
Adapted from Good Morning America
3 cups all-purpose flour
1-tablespoon baking powder
1-tablespoon baking soda
1-tablespoon ground cinnamon
1-1/2 cups butter (at room temperature)
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1-tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop about 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.
Million Dollar Fudge by Mamie Eisenhower
Adapted from a 1955 Women’s National Press Club publication
4 1/2 cups sugar
Pinch of salt
2 Tablespoons butter
1 tall can evaporated milk
Boil above ingredients for six minutes on low.
In a large bowl combine:
12 ounces semi-sweet chocolate and 12 ounces German sweet chocolate
1 pint marshmallow cream
2 cups chopped nuts
Pour boiling syrup over ingredients in bowl: beat until chocolate is all melted and pour into a 9x13 parchment lined pan. Let stand at room temperature a few hours before cutting. Store in tin box.
President Thomas Jefferson enjoyed both gourmet foods and gardening!
Visit Monticello.org, to find various recipes from the Jefferson Presidency, including the Jefferson family’s homemade ice cream.
Chicken Country Captain
A favorite of President Franklin Delano Roosevelt
The favorite entree of President Franklin Roosevelt, introduced to him by his cook at his vacation home in Warm Springs, Georgia.
This dish is known throughout Georgia and much of the southern United States, and dates to the early 1800s.
1 frying chicken cut in pieces
1/2 c flour
salt and ground pepper, to taste
4 tbsp vegetable oil
1/2 c finely chopped onion
1 clove garlic
3/4 c finely chopped green pepper
1 c sliced mushrooms
1/2 c raisins
1 tbsp curry powder
1 tsp thyme
2 c chopped canned tomatoes
1/2 c toasted, slivered almonds
Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.
To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry
powder, and thyme, stirring until vegetables are wilted. Add tomatoes
and salt and pepper to taste. Bring to a boil, stirring, and add
chicken pieces, skin side up. Cover and cook until chicken is cooked
thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds,
and chutney on the side.
Bess Truman's Frozen Lemon Pie
Adapted from The Truman Library files
2 pasteurized eggs, separated
1/3 cup fresh lemon juice
1 tablespoon grated lemon rind
1 cup whipped cream
1/2 cup sugar
1/2 cup crumbled graham crackers
Beat egg yolks. Add lemon juice, rind and all, with two tablespoons of sugar. Cook over low heat, stirring constantly. Cool. Beat egg whites, add two more tablespoons of the sugar, fold into cooked mixture; then fold in whipped cream. Line greased pie or refrigerator pan with graham cracker crumbs. Save some to sprinkle on top. Pour filling into pan and freeze. Serves 4-6.
Abraham Lincoln’s PECAN PIE
Adapted from Internet sources
1 9-inch unbaked pie shell
1 ½ cups broken pecan meats
1 cup dark corn syrup
¾ cup sugar
½ cup butter, softened
3 large eggs, stirred
1 tsp. vanilla
Cream the butter and sugar. Stir in the dark corn syrup and the lightly beaten eggs. Add the pecans and the vanilla. Blend together well and pour into pie shell. Bake at 400 degrees 45-50 minutes or until knife inserted in filling comes out clean.
Nancy Reagan's Onion Wine Soup
Adapted from www.cdkitchen.com
4 tablespoons parve margarine
5 large onions, chopped
5 cups beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 cup dry white wine
1 tablespoon white vinegar
2 teaspoons sugar
1 cup parve creamer such as coffee rich, Mimic Crème or soy milk
1 teaspoon minced parsley
Melt margarine in large saucepan. Add chopped onions and gently sauté (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes.
Puree mixture in a blender. Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in parve cream, parsley and pepper to taste. Gently heat and serve.
For a dairy version, use, use parve vegetable broth, dairy cream and butter