RED POTATO HORSERADISH CAKE FROM 2013 OBAMA INAUGURAL LUNCH
The official recipe for the second course side dish for the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories Mashed Potatoes
Time 50m
Yield 10 Cakes, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.6, Fat 10.7, SaturatedFat 5.3, Cholesterol 25.5, Sodium 1455.4, Carbohydrate 6.2, Fiber 0.8, Sugar 0.6, Protein 1
WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE
The official recipe for wild huckleberry reduction for the bison tenderloins and red potato horseradish cakes served on January 20, 2013 as part of the second course at the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories Berries
Time 20m
Yield 1-2 Cups, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216.4, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 23.3, Carbohydrate 16.2, Sugar 9.2, Protein 0.2
SALMON AND HORSERADISH CAKES
Make and share this Salmon and Horseradish Cakes recipe from Food.com.
Provided by The Normans
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender. Drain, transfer to a large bowl and roughly mash.
- Heat 1 tablespoon of oil in a large non-stick frypan over high heat. Sprinkle salmon with salt and pepper and cook for 4 minutes on each side.
- Flake the salmon. Add salmon, parsley, sour cream, horseradish, egg, salt, pepper and 1/2 cup of the breadcrumbs to the potato and mix until combined. Shape 1/3 cup of the mixture into a patty. Repeat with the remaining mixture to make 8 patties.
- Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat.
- Heat the remaining oil in a large non-stick frypan over high heat. Cook the salmon and horseradish cakes in batches for 3 minutes each side. Sprinkle with salt. Mix the extra sour cream and extra horseradish in a small bowl and serve with the cakes.
Nutrition Facts : Calories 830.3, Fat 32.3, SaturatedFat 8.7, Cholesterol 135.4, Sodium 723.7, Carbohydrate 87.4, Fiber 8.4, Sugar 8.5, Protein 46.8
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