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White House Holiday Recipes
1996
As prepared by White House Chefs Walter Scheib III and Roland Mesnier.
Fruit Punch
Makes 1 1/2 gallons
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1 c. sugar
1 1/4 c. fresh lemon juice
1 1/2 c. apricot nectar
2 c. fresh orange juice
3 c. fresh apple cider
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1 1/2 c. pineapple juice
2 qt. ginger ale or 1 qt. ginger ale & 1 bottle champagne
2 c. cranberry juice
3 oz. grenadine syrup
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Mix together and serve very cold.
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Spice Fruit Bars Christmas
Cookies
Makes 90 bars
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Cream together:
1 lb. sugar
6 1/2 oz. butter
8 oz. molasses
Pinch of salt
1 tsp. lemon rind
1 tsp. mace
1 1/2 tsp. cinnamon
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Add to mixture:
1/2 oz. baking soda dissolved in 1/3 c. water
4 eggs
Mix 6 cups bread flour into above mixture.
Add the following:
3 oz. sliced almonds
3 oz. currants
2 oz. candied lemon peel
2 oz. candied orange peel
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Allow mixtures to rest overnight in refrigerator. Using a number 8
tube, pipe 6 strips of mixture on parchment
paper, 4" apart. Bake at 350 degrees until firm. Allow to cool. Brush
on chocolate and decorate with nonpareil.
Yield: 6 strips, each cut into 15 pieces.
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Smoked Salmon With Peppercorn
Crust and Tarragon Mustard
Appetizer -- Serves 8
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1 side of fresh salmon, filleted
kosher salt
Tarragon Mustard Sauce:
2 oz. Dijon mustard
6 oz. lowfat sour cream
1 bunch fresh tarragon, chopped;
*mix all ingredients, season to taste, let
stand to blend flavors
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Pepper Melange:
1 Tbs. each rough, cracked peppercorns using black,
white, pink and szechuan peppers
Outside charcoal grill with lid
Double handful of wood chips, soaked in water
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Light charcoal in outside grill. Allow to burn down to glowing coals
while preparing salmon. Preheat oven to
325 degrees. Lightly season both sides of filet with kosher salt. Using
cracked peppercorns, coat both sides of
salmon pressing pepper into filet well. In a large non-stick pan, heat a
little vegetable oil and sear filet on both
sides for about 2 minutes each. (Cut filet in half if necessary.) Place
salmon on wire rack of grill. Into a small,
aluminum foil lined pan, place 3 to 4 hot coals. Place some of the
soaked wood chips on top of hot coals to create
smoke. Place this pan inside grill on wire rack with fish. Close
grill. When smoke subsides, repeat smoking
process. After second time, remove salmon to baking dish and place into
325 degree oven for 7 to 10 minutes
until just flaky. Remove from heat and cool. Cut into bite sized
squares and serve on platter with sauce on the
side.
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Chorizo Cornbread
Stuffing
Makes 4 Servings
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2 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/4 c. carrots, diced
1/4 c. sundried tomatoes, diced
1/4 c. Chorizo sausage, cooked, drained,
and crumbled
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2 tsp. ground cumin
2 Tbs. white bread crumbs
1/2 c. stale cornbread, crumbled
1 egg, beaten
1-2 oz. turkey or chicken stock
Salt and pepper to taste
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Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic
until soft. Add squash and carrots, sauteing
until tender. Add cumin, salt and pepper. Add tomatoes and warm but do
not overcook. Set aside to cool.
Combine cornbread, bread crumbs and Chorizo in a bowl. Add vegetable
mixture and, using two forks, toss
together. Add egg. Toss to mix. Add small amounts of stock, tossing
mixture to achieve stuffing consistency.
Bake in covered dish in 350 degree oven for 30 minutes.
Optional preparation: Spread stuffing onto turkey scallopini and roll
up, tucking edge under roll. Roast in 350
degree oven for 25 minutes. Slice and serve.
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Butternut Squash
Salsa
Good with Chorizo Cornbread Stuffing and as an accompaniment with
turkey or chicken. Makes 1 cup.
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1 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/2 c. carrots, diced
1/4 c. fresh tomatoes
1 Tbs. rice wine vinegar
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1 Tbs. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1-2 Tbs. chopped cilantro
lime juice and sugar to taste
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Heat 1 teaspoon olive oil in small pan and saute garlic until soft but
not brown. Add squash and carrots. Cover
and steam until just tender. Cool and add tomatoes. In a small bowl,
mix rice wine vinegar, olive oil, cumin,
jalepeno chile and cilantro. Add a little lime juice and a pinch of
sugar to taste. Pour mixture over cooled
vegetables and toss to mix. Serve at room tempreature. Best made ahead
so flavors can blend. Store any
leftovers covered in refrigerator.
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