White House Holiday Recipes

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White House Holiday RecipesWhite House

White House Holiday Recipes
As prepared by White House Chefs Walter Scheib III and Roland Mesnier.

Fruit Punch
Spice Fruit Bars Christmas Cookies
Smoked Salmon with Peppercorn Crust and Tarragon Mustard
Chorizo Cornbread Stuffing
Butternut Squash Salsa
Gingerbread

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Fruit Punch
Makes 1 1/2 gallons

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

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

Mix together and serve very cold.

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Spice Fruit Bars Christmas Cookies
Makes 90 bars

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

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

Allow mixtures to rest overnight in refrigerator. Using a number 8 tube, pipe 6 strips of mixture on parchmentpaper, 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

1 side of fresh salmon, filleted
kosher salt

Tarragon Mustard Sauce:

Pepper Melange:

Outside charcoal grill with lid
Double handful of wood chips, soaked in water

Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon. Preheat oven to325 degrees. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides ofsalmon pressing pepper into filet well. In a large non-stick pan, heat a little vegetable oil and sear filet on bothsides 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 createsmoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smokingprocess. After second time, remove salmon to baking dish and place into 325 degree oven for 7 to 10 minutesuntil just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on theside.

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Chorizo Cornbread Stuffing
Makes 4 Servings

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

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

Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteinguntil 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, tosstogether. 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 350degree 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.

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

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

Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not brown. Add squash and carrots. Coverand 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 cooledvegetables and toss to mix. Serve at room tempreature. Best made ahead so flavors can blend. Store anyleftovers covered in refrigerator.

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White House Pastry Chef Roland Mesnier's Recipe for Gingerbread

8 oz. butter
8 oz. sugar
2 eggs + 1 yolk
1 cup molasses
1 cup honey

½ T. baking soda
3/4 T. cinnamon
3/4 T. ginger
pinch salt
2 lbs. + 8 oz. flour

Mix butter with sugar. Add eggs and yolk. Mix well. Add molasses and honey. Mix well. Add baking soda, cinnamon, ginger, salt. Mix well. Add flour. Mix well.

Keep, covered, in refrigerator overnight. Roll out. Bake at 375 degrees until golden brown. Decorate with icing and colored sugar.

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Holidays at the White House 1998

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White House Holiday Recipes

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White House Holiday Card 1998

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