Research by Steven L. Brawley

Royal Beef Tenderloin

Ingredients:

• 1 cup soy sauce
• 2/3 cup vegetable oil
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1 green onion, chopped
• 5 lbs beef tenderloin

Royal Butter portion

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1/4 cup mayonnaise
• 1/4 cup prepared horseradish, drained

Preparation:

• Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
• Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
• Remove the tenderloin from the bag and put the marinade in a saucepan.
• Bring to a boil (reduce) and set aside.
• Place the tenderloin in a roasting pan.
• Bake at 400 degrees for 45-55 minutes. Baste occasionally with marinade.
• In the last minute or so cover the tenderloin with the marinade and let baste on.
• Remove from oven and let stand for 10 minutes before slicing and serving.
• While the tenderloin is cooking, prepare the royal butter by combining all of the ingredients and beating at medium speed until well blended. Serve at room temperature. Makes 2 cups. You may want to adjust this recipe for the size of the tenderloin you are preparing. Top each serving of tenderloin with the royal butter.

Shepherd's Pie (Marta Squbin)

Ingredients:

• 4 cups chopped lamb (the meat must be rare) or 4 cups roast beef ( the meat must be rare)
• 2 large garlic cloves, chopped
• 1 large onions, chopped
• 1 teaspoon fresh rosemary leaves
• 8 tablespoons kerry Irish gold butter, divided
• 3 tablespoons flour
• 1 cup beef stock or 1 cup bouillon
• 4 cups mashed potatoes

Preparation:

• Preheat oven to 350. Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
• Melt 6 tablespoons butter in a large skillet and stir in the flour. 
• Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
• Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste. 
• Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
• Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter. Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.

Baked Seafood Casserole

Ingredients:

• 1 pound canned or frozen crabmeat
• 1 pound shrimp, cooked, shelled and deveined ( canned shrimp may be used)
• 1 cup mayonnaise
• 1/2 cup chopped green peppers
• 1/4 cup finely chopped onions
• 1 1/2 cups finely chopped celery
• 1/2 tsp salt
• 1 tbs Worcestershire sauce
• 2 cups coarsely crushed potato chips
• Paprika

Preparation:

• Heat oven to 400 degrees. Combine crabmeat, shrimp, mayonnaise, green peppers, onions, celery, salt, and Worcestershire sauce. Pour into a buttered 2 1/2 quart casserole.
• Top with cruched potato chips. Sprinkle with paprika. Bake for 20 to 25 minutes or until thoroughly heated. Makes about 8 servings. This can also be baked in individual dishes.

Beef Stroganoff

Ingredients:

• 2 pounds boneless beef sirloin 
• Salt and ground black pepper to taste 
• 3 tablespoons all-purpose flour 
• 4 tablespoons butter, divided 
• 2 cups beef broth 
• 1/2 cup sour cream 
• 3 tablespoons tomato juice or paste 
• -1/4 cup grated onion
• Rice or noodles

Preparation:

• Fresh sliced mushrooms. Ask butcher to cut beef into strips. Season beef generously with salt and pepper.
• Cover and let stand 2 hours in cool place. In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens.
• Let boil 2 minutes. Reduce heat and add sour cream alternately with tomato juice, still whisking.
• Simmer slightly 1 minute; do not let boil. In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper.
• Simmer very gently or cook over hot water in double boiler 20 minutes. Serve over rice or noodles. 6 servings.

Poulet A' L'estragon

Ingredients:

• 3 lbs chicken parts, can use whole chicken
• 2 tablespoons flour
• Salt
• Pepper
• 3 tablespoons butter , for browning, may need more
• 2 -3 shallots , finely chopped
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• bay leaf
• 1 pinch thyme
• 2 parsley sprigs
• 2 tablespoons dried tarragon or 1 bunch fresh tarragon
• 1 cup light cream
• 1/4 cup Parmesan cheese, grated
• Fresh tarragon leaves, to garnish (optional)

Preparation:

• Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later. Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
• Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
• Remove from pan and keep hot. To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken. Simmer over low heat until sauce is thick. Strain sauce over the chicken and garnish with tarragon leaves.

Chicken in White Wine (Rene Verdon)

Ingredients:

• 4 tablespoons margarine
• 1/4 lb bacon or salt pork
• 1 large onion, chopped
• 1 carrot, sliced
• 1 minced garlic cloves
• 2 minced shallots
• 8 boneless skinless chicken breasts
• 2 tablespoons flour
• 2 tablespoons chopped fresh parsley
• 1 teaspoon marjoram
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 pinch salt
• 1 pinch pepper
• 2 cups dry white wine
• 3/4 lb sliced mushrooms

Preparation:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots. Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, 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. Lightly saute mushrooms to get rid of the moisture. Drain. Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken. Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting."Do not increase oven temp, so you don't dry out the chicken.

Hammersmith Farm's Spiced Chicken

Ingredients:

• 5 ounces plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1 garlic clove , crushed
• Salt
• Pepper
• 3 lbs chicken , quartered

Preparation:

• Mix yogurt and all the spices together.
• Add the chicken pieces and marinate, at room temperature, for 3 hours.
• Line grill with foil and put chicken pieces on rack.
• Grill for 20 minutes or until chicken is cooked.

Poulet Chasseur (Rene Verdon)

Ingredients:

• Salt and pepper to taste
• 1 3-lb fryer, cut into 8 pieces
• 1/4 lb butter
• 2 T olive oil
• 1/2 lb raw mushrooms, sliced
• 3 shallots, finely chopped
• 1 cup chicken consomme
• 1 cup dry white wine
• 2 T brandy
• 1/4 cup tomato paste
• 1/2 tsp chopped tarragon
• Parsley

Preparation:

• Salt and pepper the pieces of fowl and saute in butter and olive oil until golden brown.
• Take meat out of fat and saute mushrooms and shallots in same hot oil.
• When they begin to turn a golden color, pour in consomme, white wine and brandy.
• Let simmer, uncovered, to reduce liquid to about one third. Add tomato paste and tarragon and return
• chicken to the pan. Simmer, covered, until tender, about 30 minutes. Add salt and pepper to taste.
• Serve the fowl with its own sauce. Sprinkle with parsley.

Oeufs Toupinel (Marta Sgubin)

Ingredients:

• 6 large baking potatoes, scrubbed
• 6 eggs, poached
• Diced cooked ham
• Salt and pepper to taste
• Bechamel Sauce (see below)
• Grated Parmesan or Swiss cheese

Preparation:

• Preheat oven to 350 Fahrenheit. Pierce potatoes and bake for 2 hours or until the flesh can be pierced easily with the point of a knife. While the potatoes are baking, make Bechamel Sauce. Add diced cooked ham to the sauce and set aside. Poach the eggs and set aside.
• When the potatoes are baked, cut a slice off one of the long sides on each potato and scoop out the flesh, being careful to keep the skins whole. Put the flesh in a bowl and mash. Set aside a half-cup. Spoon equal portions of the sauce into each potato skin, then equal portions of the mashed potatoes.
• Top each with a poached egg and season with salt and pepper to taste. Cover each with a little of the reserved mashed potatoes and use a spoon to spread them out over the skins a little.
• Make a crosshatch pattern with a fork and sprinkle with grated Parmesan or Swiss cheese. Return the potatoes to the oven to reheat for a few minutes. Just before serving, put them under the broiler so the tops get brown and crisp.

Bechamel Sauce portion

Ingredients:

• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk, heated just at the boil

Preparation:

• In a heavy 2-quart saucepan, melt the butter over low heat, then sprinkle the flour over it and slowly stir it in with a whisk. Don't let this roux brown or take on any color, but cook slowly, stirring, for about 3 minutes.
• Turn the heat down until it is as low as you can get it and begin to add the hot milk a little at a time. Immediately begin stirring with a whisk.
• When the ingredients are blended and none of the roux is left unincorporated and you think the sauce is the right consistency, stop adding the milk and cook for another 4 or 5 minutes to get rid of the raw flour taste, stirring and scraping the bottom of the pan all the time. As the sauce cooks, it may thicken; if it does, add more milk. You may not need the whole 2 cups.

Roast Rack of Lamb

Ingredients:

• 1 ½ cups dry breadcrumbs, fine
• ¾ cup parsley, chopped
• 1 garlic clove, finely minced
• 1 tablespoon fresh rosemary, chopped
• ¼ cup olive oil, divided
• 2 double racks of lamb, trimmed
• Kosher salt
• Pepper

Preparation:

• Preheat the oven to 450 degrees F. In a small bowl, mix bread crumbs with parsley, garlic, rosemary and all but a few tablespoons of olive oil. Use the reserved tablespoons of oil to brush over the lamb and then season the lamb with salt and pepper.
• Place the rack, meat side up, in a roasting pan, and spread the bread crumb mixture evenly over the meaty parts of the racks. Roast for 15 minutes at 450 degrees F. and then reduce the heat to 400 and roast for another 10 minutes.
• Remove the racks from the oven and place them under the broiler just to give the crust some extra color. Let the meat rest for 8-10 minutes before carving. Note: You can use more garlic, parsley or rosemary.

Tomato and Ricotta Tart (Marta Sgubin)

Pastry Shell portion

Ingredients:

• 2 cups flour
• Pinch of salt
• 3 tablespoons shortening
• 8 tablespoons unsalted butter, chilled and diced
• 4 tablespoons cold water
• 1 egg, lightly beaten

Preparation:

• Sift the flour and salt together in a bowl. Add the shortening and the butter and begin cutting them into the dry ingredients with a pastry blender. Finish making the mixture uniform with your fingertips, but try not to handle too much. The end product should resemble coarse cornmeal.
• Add up to 4 tablespoons cold water and mix to a rough dough. Shape the dough into a ball and then remove it from the bowl and place on a floured surface. Use the heel of your hand to smear out the dough, one small piece at a time.
• Reshape the dough into a ball, wrap in waxed paper, and refrigerate for at least 2 hours. When you are ready to bake, heat the oven at 450 degrees and have an 8-inch flan ring on a cookie sheet. Roll the chilled dough out on a floured surface to the right size to line the flan ring, and 1/8 -inch thick. Roll it up over the rolling pin and unroll it onto the ring. Let some dough hang over the sides of the ring, but carefully press around the inside. Prick the dough with a fork, cover with a piece of parchment paper, and weight it down with raw rice or dried beans over the paper.
• Bake for 10 minutes at 450 degrees, then lower it to 250 degrees for 10 minutes. Remove from oven, lift out the paper and the weights, and paint the inside of the shell with beaten egg. Then run a sharp knife around the rim of the ring to cut off any excess pastry. Return to oven and bake for a final 10 minutes. Lift the flan from the ring and let the pastry cool before filling.

Filling portion

Ingredients:

• 5 tablespoons olive oil
• 1 medium onion, chopped
• -3 pounds ripe tomatoes, peeled, seeded, and diced
• 1/4 cup chopped fresh basil
• Salt and pepper

Preparation: Heat the oil in a heavy skillet. Add the onion pieces and cook slowly until they are golden and soft. Add the tomato pulp and cook slowly for 1 hour or more, stirring from time to time, until all the moisture has evaporated and the mixture has reduced to a paste. Stir in the chopped basil and season with salt and pepper.

Topping portion

Ingredients:

• 4 ripe tomatoes, about 3 inches at the widest diameter, peeled and sliced into 1/4-inch rounds
• 8 slices Ricotta, sliced thin and in the same shape as the tomato slices
• 2 tablespoons butter, melted
• Salt and pepper

Assembly:

To slice Ricotta, slide it from its container onto a piece of waxed paper. Wrap in 2 pieces of waxed paper and squeeze gently to make a log the same diameter as the tomatoes. Use a sharp knife to cut the cheese into 1/4-inch thick slices. (You may substitute mozzarella.)

To assemble: Preheat broiler. Spread the filling evenly over the cooked pastry, then starting at the outside rim, arrange alternating slices of tomato and cheese slices in concentric rings over the top. Use a spatula to pick up the cheese slices. Fill any gap left in the center with end slices of the tomatoes or a cherry tomato. Brush the surface with the melted butter and season with salt and pepper.

Final: Place the tart under the boiler for 5 minutes or until cheese bubbles gently. Run a long, sharp knife under the pastry to make sure it comes loose from the cookie sheet. Then slice the tart onto a heated serving platter. Serve hot or at room temperature.

Fettuccine (Rene Verdon)

Ingredients:

• 1 pound fettuccine
• Salt, to taste, water
• 1 tablespoon butter
• 1/4 cup fine-chopped shallots or onions
• 1 cup chicken stock or fat-free, reduced sodium chicken broth
• 1/2 cup heavy cream
• 1 cup sour cream
• -Fresh-ground black pepper, to taste
• 2 tablespoons chopped chives
• 1/4 cup fresh-grated Parmesan cheese

Preparation:

Cook fettuccine in large pot of boiling salted water, cook fettuccine for 8 to 10 minutes or until tender but firm; drain well. Meanwhile, in heavy saucepan, melt butter over medium heat. Add shallots; cook, stirring often, for 5 minutes or until softened. Stir in stock or broth and bring to boil. Reduce heat and simmer 5 minutes or until reduced slightly. Whisk in cream; cook 30 seconds. Remove from heat. Add cooked pasta and sour cream; toss to combine well. Season with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

Research by Steven L. Brawley

Hot Fruit Dessert (From the 1960 Campaign)

Ingredients:

• 1 orange
• 1 lemon
• 1/2 cup light brown sugar, packed
• 1/4 teaspoon ground nutmeg
• 1 (8 3/4 ounce) can pineapple tidbits
• 1 (8 ounce) can apricots
• 1 (8 3/4 ounce) can peaches
• 1 (17-ounce) can pitted bing cherries
• 1 jar of prunes (can be added, to taste)
• 16 ounces sour cream

Preparation:

• Grate the rind of the lemon and orange and add to light brown sugar. Cut orange and lemon into very thin slices.
• Drain and combine fruits. Butter a 1-quart casserole and arrange in layers of drained canned fruits, lemon and orange slices,
• sprinkled with light brown sugar; repeat. Bake at 350 for 30 minutes. Serve warm with a dollop of sour cream on top.

Creme Brûlée

Ingredients:

• 3 cups heavy cream
• 1 piece vanilla bean
• 6 tablespoons sugar
• 6 egg yolks
• 1/2 cup brown sugar 

Preparation:

• In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean.
• In a bowl, beat the 6 tablespoons of sugar with the 6 egg yolks until they are light and creamy.
• Remove from the boiler and take out the vanilla bean. Stir the warm cream into the yolks very carefully and slowly.
• Return the mixture to the double boiler, over boiling water.
• Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set.
• When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more.
• Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes.
• Keep watching it or the sugar will burn. Serve immediately.

Chocolate Mousse

Ingredients:

• 6 oz. semi sweet chocolate
• 2 tbsp. Kahlua
• 3 tbsp. orange juice
• 2 eggs
• 2 egg yolks
• 1 tsp. vanilla extract
• 1/4 c. sugar
• 1 c. heavy cream

Preparation:

• Melt chocolate in Kahlua and orange juice in a double boiler.
• Set aside to cool. Put egg yolk and eggs in blender with vanilla and sugar.
• Blend 2 minutes medium speed. Add heavy cream and blend 30 seconds. Add melted and cooled chocolate, blend until smooth. Pour into serving dish and cover with foil 2 hours or more. Top with whipped cream.

Mango Ice Cream (Marta Sgubin)

Ingredients:

• 8 cups heavy cream
• 1 ½ cups sugar
• 4 cups pureed fresh mango (6-8 mangoes; they must be very ripe)
• Juice of 3 limes, strained

Preparation: Scald the cream, then, off the heat, stir in the sugar until it dissolves. At that point, stir in the mango puree and the strained lime juice. Let cool, then freeze in an ice cream machine according to the manufacturer’s directions. When the ice cream is ready, store in a container in the freezer. This should be served the same day it is made so it doesn’t get too hard. Another good idea is to grate some fresh ginger over the ice cream or top with a julienne of fresh mango just before serving.

Raspberry Sauce (Marta Sgubin)

Ingredients:

• 1 pint fresh raspberries
•  Juice of ½ lemon
• ½ cup sugar
• ½ teaspoon arrowroot
• 1 tablespoon Framboise or Kirsch

Preparation:

• Combine the raspberries, lemon juice and ¼ cup water in a food processor or blender and puree until smooth.  Strain through a fine sieve to remove all the seeds.
• Pour the puree into a small pan, add the sugar and bring to a boil.  Then reduce the heat and simmer for 15 minutes, stirring occasionally.  Dissolve the arrowroot in the liqueur and stir into the sauce.  Remove from the heat and let cool.  When cool, cover and refrigerate. This can be made with frozen raspberries, but  in the summer, when fresh berries are available,  it tastes so much better. 

Frozen Lemon Souffle (Marta Sgubin)

Ingredients:

• 12 egg yolks
• 1 ½ cups plus 2 teaspoons sugar, divided
• ¾ cup lemon juice
• Grated zest of 1 lemon
• ½ cup heavy cream
• 6 egg whites

Preparation:

• Select a deep-sided skillet or sauté pan that will comfortably hold a medium-sized heatproof bowl and allow room for water to come up the sides of the bowl on the outside.  After testing, remove and dry the bowl and bring the water in the skillet to a boil.
• Beat the 12 egg yolks with 1 ½ cups of the sugar in the bowl, using either a whisk or an electric mixer until light and lemon colored.  Add the lemon juice.  (Note:  It’s easier to grate the zest off the lemon before squeezing the juice, so do it in that order and set the zest aside.)
• When the water in the skillet is boiling, set the bowl in it and continue to beat until the egg mixture becomes smooth, creamy and custardy.  Be very careful, because if you aren’t paying attention at this point, the mixture can scramble in a minute. Scrape the mixture into a larger bowl and stir in the grated zest.  Let cool, and then refrigerate and chill thoroughly.
• Prepare the soufflé dish.  Tear off a length of waxed paper that will fit around the dish and overlap itself by about 2 inches.  Fold the paper lengthwise into thirds to make a long, thin strip, then wrap it around the upper rim of the soufflé dish to form a high collar rising above the rim. Make sure the ends overlap by at least 1 inch.   Secure with string tied under the rim of the dish. 
• Beat the heavy cream until it starts to thicken, then add 2 teaspoons of the remaining sugar and continue to beat until the cream is stiff.  Fold carefully into the chilled egg mixture. 
• In another clean, dry bowl, beat the egg whites.  When they start to mound, beat in the remaining ¼ cup of sugar.  Keep beating until the whites hold stiff peaks, then fold them carefully into the soufflé base.
• Pour into the prepared dish, smooth the top, which should come up almost to the top of the paper collar, then place the dish in the freezer for several hours or overnight until frozen.  Before serving, remove the collar and decorate the top with thin circles of sliced lemon and mint.  I put a little sprig of mint right in the middle so it looks like it was growing there. 
• If the soufflé has been frozen overnight, you might want to leave it in the refrigerator for half-an-hour or so before serving so the texture won’t be icy.

International Coffee Cake

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons butter

Preparation:

• Cream butter; add sugar; cream together. Add eggs, one at a time, beating well.
• Sift together flour, baking powder, baking soda and salt; add to first mixture, alternating with sour cream.
• Begin and end with flour mixture. Stir in vanilla extract.
• In small dish, mix sugars, pecans, cinnamon and 2 tablespoons butter. Pour 1/2 of batter in greased 10-inch tube pan. Top with 1/2 sugar mixture. Pour in rest of batter and top with rest of sugar mixture. Bake at 325 degrees F for 45 minutes.

Poached Red Plums

Ingredients:

• 1 cup sugar
• 2 cups water
• 2 medium oranges, zested, zest julienned
• 1 1/2 lbs red plums

Preparation:

• In a saucepan large enough to hold all the plums after being submerged in syrup, stir the sugar into 2 cups of water and bring to a boil.
• Lower the heat, add the zest, and simmer for 5 minutes.
• Prick each plum twice with the tines of a fork, then place them carefully in the syrup.
• Cover and let simmer to poach for 5 minutes. Let the plums cool in the syrup, then slip off the skins.
• Return the skinned plums to the syrup and let them steep until you are ready to serve.
• Serve at room temperature or chilled.

Floating Islands (John Jr.'s Favorite)

Meringues portion

Ingredients:

• 8 egg whites
• 3/4 c. sugar
• Pinch of salt

Preparation: Fill a large pot 3/4 full of water and bring to a boil. While the water is coming to a boil, beat egg whites and salt until they form soft peaks. Slowly add sugar, continuing to beat egg whites until they are very stiff. Turn the flame under the water down and reduce water to a simmer. Scoop out egg whites by the large spoonful, and slide each into simmering water. Poach for about 2 minutes and then turn with a slotted spoon. Poach on other side for another 4 minutes. Remove poached egg whites from water, drain on paper towels and set aside until ready to use. If the meringues are prepared more than 1 hour before serving, refrigerate uncovered.

Custard Sauce portion

Ingredients:

• 4 egg yolks
• 1/4 c. sugar
• Pinch of salt
• 2 c. milk
• 1 tsp. vanilla
• 1/4 tsp. lemon rind, grated fine

Preparation: Beat the egg yolks slightly, then add the sugar and salt. Scald the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon. Remove from heat and cool slightly. Add the vanilla and lemon rind. Chill thoroughly until ready to use. Note: This is not a firm custard, but a sauce. It must not be permitted to boil at any time. Makes about 2 1/2 cups.

Carmel Sauce portion

Ingredients:

• 1 c. sugar
• 1/2 c. water

Preparation: Combine sugar and water in a heavy saucepan. Stir well and then heat until sugar turns a golden brown. Do not stir while sugar mixture is boiling or it may crystallize. Remove from heat and cool slightly. To assemble: Pour a bit of the custard sauce into a deep dessert plate. Float a poached meringue on each pool of custard. Dipping a fork into the caramel sauce, drizzle a web of the caramel sauce atop the meringues.

 

 

 

 

 

 

 

 

 

 

 

Research by Steven L. Brawley

Boula Boula "American Soup"

Ingredients:

• 3 cups of frozen peas, cooked
• 1/4 cup of  liquid from peas
• 1 tablespoon of butter or margarine
• 1/4 teaspoon of salt
• Dash of freshly ground black pepper
• 3 cups of canned green turtle soup or beef bouillon
• 1 1/2 cups of dry sherry
• 1/2 cup of heavy cream, whipped

Preparation:

• Using an electric blender, puree peas with 1/4 cup of liquid from peas until very smooth.
• Heat puree in medium saucepan, add butter, salt and pepper. Stir until butter melts.
• Add green turtle soup and sherry, heat just to boiling point.
• Ladle soup into serving cups and top each with a little plain whipped cream.
• If desired, quickly place cups under the broiler to lightly brown the cream. Makes 6 servings.

John F. Kennedy & J. Edgar Hoover's Favorite Soup

Ingredients:

• 1 can condensed pea soup
• 1 can condensed tomato soup
• 1 can milk
• 1 can water
• Dash of curry powder

Preparation:

• Combine all ingredients. Heat and serve. Makes 4 servings.

Boston Clam Chowder (JFK Favorite)

Ingredients:

• 2 lb little neck clams in shells (or 1 cup shucked clams)
• 1 tbsp butter
• 1 oz salt pork or bacon, cubed
• 1 onion, finely chopped
• 2 potatoes, peeled and diced (about 1 lb)
• 1/2 tsp each salt and pepper
• 1 cup warm milk
• 3/4 cup warm whipping cream

Preparation:

• Under cold running water and using a clean nylon scrub pad or small brush, scrub clams to remove loose barnacles and dirt. Place clams in a large deep saucepan; add just enough water to cover. Bring to boil; boil for 5 minutes or until shells open. Strain through fine mesh sieve set over bowl, reserving broth. Remove clams from shells; chop flesh into 1⁄2 inch pieces. Reserve.
• In large saucepan, melt butter over medium heat. Add salt pork; cook, stirring often, for 2 to 3 minutes or until just translucent. Add onion; cook, stirring occasionally, for 10 minutes or until translucent but not brown.
• Add potatoes; cook, stirring, for 1 minute. Add reserve broth and bring to boil; boil for about 8 minutes or until potatoes are fork-tender. Add clams, salt, and pepper; cook for 1 minute or until clams are heated through. Remove from heat; stir in milk and cream. Serve immediately. Makes 6 servings.

Potato Soup with Sour Cream (Rene Verdon)

• 2 cups diced potatoes
• 1 cup boiling water
• 1 tsp salt
• 1 small onion, sliced
• 1/2 tsp pepper
• 2 cups sour cream
• minced parsley

Preparation:

• Combine first 5 ingredients and cook together for 15 minutes.
• Add sour cream and cook until potatoes are tender.
• Serve hot, garnish with parsley.

 

Research by Steven L. Brawley

Jackie was no "in the kitchen" cook, but she knew how to use food as a way to showcase the important role of presidency, and for entertaining friends and royalty alike.

There are several recipes "attributed" to her, mostly for the 1960 campaign and during John's senate years. At the White House she created a new kitchen and dining room on the second floor in the family quarters. Her state dinners are historic benchmarks. Her private dinner parties, legendary.

Through cookbooks by Marta Sgubin, Annemaire Huste, and Rene Verdon, we gain insight into Jackie's diverse culinary tastes.

When Lean Cuisine hit the shelves, Jackie was an immediate fan, using the frozen meals when she was off in the horse countries of New Jersey or Virginia. She easily moved from cheese souffles to cheese sandwiches. She loved ice cream.

Jackie's Cooks/Chefs

• Mattie Penn, Dent Place
• Fred Decre, Aboard the Caroline Airplane
• Pedro Udo, White House (Eisenhower's Chef/Cook, Replaced by Verdon)
• Rene Verdon, White House  Chef
• Julius Spessot, White House Assistant Chef
• Fredinand Louvat, White House Pastry Chef
• Navy Staff, Camp David
• Annmarie Huste, New York City (fired)
• Karle Jerome, New York City (fired)
• Marta Sgubin, New York City (former nanny, friend)