Posts tagged #Barack Obama

Enjoy Historic Food and Drink for an Honest Fourth of July This Election Year

Soon the U.S. will be celebrating its Independence Day. No president is more associated with American ideals than George Washington. Yet, similar to the current presidential campaign rhetoric, myths equally abound regarding the nation’s first president and Colonial War hero. Just consider...

Childhood

  • Then: George Washington never chopped down a cherry tree.
  • Now: Barack Obama was never born in Kenya.

Education

Personal Wealth

  • Then: George Washington refused his general’s salary of $48,000 while serving for 8 years as commander of the Continental Army. Instead, he billed Congress only for his expenses, which totaled $447,220!
  • Now: Mitt Romney has accepted no public campaign donations, choosing instead to rely on Super PACS funded by millionaires.

Human Rights

  • Then: George Washington was the only slave-owning President who ever freed his slaves – all 124 of them.
  • Now: Despite current political ads, illegal immigration is down 60% since 2000.

 Religion

  • Then: George Washington never knelt at Valley Forge or anywhere else. He occasionally attended the Episcopal Church but was known to never kneel with the Congregation or to receive Communion.
  • Now: Barack Obama is a Christian. Period, end of discussion.

Temperance

  • Then: Washington operated one of the new nation’s most commercial successful distilleries at Mt Vernon, producing rye whiskey, apple and peach brandies.
  • Now: Religious guidelines aside, the White House needs to continue to represent the bounty of America to its many international guests, including California’s wines and Kentucky’s legendary whiskeys and bourbons.

Hospitality

  • Then: George Washington hosted a nearly endless stream of guests. He also belonged to many social clubs and service organizations such as the Fish House Club and Masons.
  • Now: Mitt Romney often restricts press and public access, limits questioning and won’t release multi-year income tax filings.

As you can see, the U.S. has come a long way, and yet, still has further to go. So, why not skip the patriotically named red-white-and-blue colored cocktails this Fourth, and drink what Washington drank, the famed Fish House Punch, matched with his favorite Colonial Hoe Cakes.

It’s a strong drink, but it’s honest – the way we still long for our politicians to be.

Fish House Punch

Ingredients

  • 1 cup sugar
  • 3 ½ cups water
  • 1 ½ cups fresh lemon juice (6 to 8 lemons), strained
  • 1 (750-ml) bottle Jamaican amber rum
  • 12 oz. Cognac (1 1/2 cups)
  • 2 oz. peach brandy (1/4 cup)
  • Lemon Slices
  • Special Equipment: Half Gallon Cardboard Juice or Milk Carton, Top end cut off

Directions

  • To make ice block, fill carton with water and freeze until solid, about 8 hours.
  • Stir together sugar and 31/2 cups water in a large bowl or pot until sugar is dissolved.
  • Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours.
  • Put ice block in a punch bowl and pour punch over it.

Colonial Hoe Cakes

Ingredients

  • 1 ½ cups self-raising cornmeal
  • ¼ tsp baking soda
  • 1 ¼ cups buttermilk
  • 1 egg, slightly beaten
  • 1 Tbsp melted shortening
  • ¼ cup melted shortening

Directions

  • Combine cornmeal and baking soda in a medium bowl.
  • Add buttermilk, egg and 1 tbsp melted shortening.
  • Stir until just moistened.
  • Heat ¼ cup of shortening to 365 in large cast iron skillets. (Originally baked on a hoe’s metal surface, hence the name).
  • Pour ¼ cup batter into skillet for each hoe cake.
  • Fry 1 to 2 minutes until golden brown.
  • Serve with butter and honey.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Post Note, June 27, 2012: If you are looking for a great movie to honor the 4th that is historically accurate and entertaining, check out 1776, the Musical. It's a patriotic must.

Menu for Merkel White House Dinner Highlights Regional Cuisine with Style and Flair

President Barack Obama and First Lady Michelle Obama hosted German Chancellor Dr. Angela Merkel at a not to soon be forgotten White House State Dinner. As just the fourth such grand event and the first during the Obama Administration to honor a female head of state, Executive Chef Cris Comerford and Master Pastry Chef William Yosses have been working hard to craft a memorable menu for a now legendary night of Washington entertaining.

The center focus of their menu was a celebration of the first harvest of an American spring. Many of the selected vegetables and herbs were gathered fresh from the White House south lawn Kitchen Garden.  This remarkable garden was established under the direction of Mrs. Obama in 2009 to highlight healthy food choices.

Prior to the event, a special tasting was staged by Chefs Comerford and Yosses for some very special guests. At the invitation of Mrs. Obama a very lucky group of young women, all interested in a career in diplomacy, were able to preview the coming evening’s place settings and décor in the State Dining Room.

One final treat was a serving of Chef Yosses’ gala apple strudel dessert to each delighted young ladies.

While this all American dessert was being sampled inside the White House, the experienced executive ground staff was laying carpet in the Rose Garden (for as anyone knows in the industry, chairs for an outdoor event are NEVER set on bare ground as the legs will sink and the seating then becomes unstable).

Once the Garden was carpeted, the staff set up a mixture of long and round tables, each topped with snow white linens, glittering silverware and embossed menu programs, all under the direction of Rafanelli Events of Boston, New York City, Palm Beach and, of course, Washington DC. Rafanelli Events selected a modern interpretation of the German Bauhaus School of Design's concept that design should be inclusive as the central inspiration for the evening’s overall design theme.

As a result, the décor of the Garden was as vital as the design of the table centerpieces.

This same concept was reflected in the menu created by Chef Comerford. Every course was subtly accented with fresh herbs and vegetables from the White House Garden as well as heirloom regional American products.

The State Dinner Menu

Tuesday, June 7, 2011

-- FIRST COURSE --

White House Garden Chopped Salad accented Fine Herbs and a White House Honey Gastrique, made with Apple Cider Vinegar and garnished with Spiced Mammoth Georgian Pecans

-- SECOND COURSE -- 

Hawaiian Tuna Tartare with Rye Crisps, Pickled Young Carrots and Mustard Oil, Spring Pea Salad with Shaved Ham and Ginger Snaps

 -- THIRD COURSE --

Petite Filet and Maryland Blue Crab Ravioli with Wild West Viriginia Ramp Puree

 -- DESSERT COURSE --

Maryland Apple Strudel topped with Golden California Raisins, Vermont Topfen Farmer’s Cheese and Schlag Whipped Cream

Well Done Ladies and Gentlemen!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011