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What President Obama will be eating
Published: 1/19/2009 4:12 PM
Last Modified: 1/19/2009 4:12 PM

President Obama's Inaugural Luncheon was designed to commemorate Lincoln, with several of Lincoln's favorite foods.

The caterer, Design Cuisine of Arlington, Va., was asked to create a menu that reflected Lincoln's life and presidency.

That menu was released by the Joint Congressional Committee on Inaugural Ceremonies.

- APPETIZER -
Seafood stew served in puff pastry
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley

- MAIN COURSE -
A brace of American birds (duck breast with sour-cherry chutney and herb-roasted pheasant), served with molasses sweet potatoes and winter vegetables
Goldeneye, 2005 Pinot Noir, Anderson Valley

- DESSERT -
Apple-cinnamon sponge cake and sweet-cream glacé
Korbel Natural Special Inaugural Cuvée, California champagne

Want to make it yourself? Here's the recipe, from the catering company, for the seafood stew.

SEAFOOD STEW

6 (1-pound) Maine lobsters
20 medium-size sea scallops
36 large shrimp, peeled, cleaned and tail removed, about 2 pounds
10 (1-ounce) pieces of black cod
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced leek
1/2 cup finely diced peeled Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
1/4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (optional)
10 (5-inch) puff-pastry rounds
10 (3 1/2-inch) terrines or ramekins, or serving dish of your choice

1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.

2. Cook all vegetables in liquid that was used for the seafood; remove vegetables when tender. Allow the liquid to continue to boil until only 1 quart of liquid remains. This will be the base for the sauce.

3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.

4. Cut lobster, shrimp and scallops into bite-sized pieces.

5. Preheat oven to 400 degrees.

6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or ovenproof baking dish of your choice.

7. Cover terrines with puff-pastry rounds, brush them with egg wash and bake them until golden brown, about 8-10 minutes. Allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 degrees. Makes 10 servings.




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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