Tuesday, January 08, 2013

Dessert Recipes For President Obama's 2013 Inaugural Luncheon: Hudson Valley Apple Pie With Sour Cream Ice Cream, Maple Caramel Sauce

Instructions for the home chef to recreate the Inaugural Luncheon for a party of four...
President Obama's Inaugural Luncheon will be held at Statuary Hall in the US Capitol following the swearing-in ceremony on Monday, Jan. 21.  The "Faith in America's Future" farm-to-table feast pays homage to sustainably produced and artisanal foods.  CLICK HERE for a full post, with commentary from Sen. Chuck Schumer (D-NY), Chairman of the Joint Congressional Committee on Inaugural Ceremonies, the luncheon's hosts.  (Above, the dessert course, plated) 
The three-course menu was created by Executive Chef Shannon Shaffer of Arlington, Virginia's Design Cuisine, and he has shared the recipes for home cooks wishing to recreate the celebration for a party of four.  Pie is President Obama's favorite dessert, and the grand finish to the luncheon is Hudson Valley Apple Pie, served in individual portions with a cinnamon crumble topping, a la mode with sour cream ice cream, and maple caramel sauce.  Artisan cheeses and honeycomb accompany.  The recipes are below.

The luncheon will begin with a steamed lobster tail topped with a New England clam chowder sauce, placed atop sautéed spinach.  The first course recipes are here Hickory grilled bison tenderloin with a wild huckleberry reduction and vegetables are the entree.  The main course recipes are here.

The recipes reprinted here are as offered by Chef Shannon, edited slightly by Obama Foodorama for clarity of instructions.  The Chef recommends Gala apples or similar baking apples, and using aluminum pie shells that are about 4 inches.  The cheese served with the dessert at the President's luncheon will be Toma Cerena and Jersey Girl Colby from Cooperstown Cheese Company (Milford, NY).  The seasonal, certified kosher honey and honey comb will be from Seaway Trail Honey (near Lake Ontario, NY).  Korbel Natural, Special Inaugural Cuvée Champagne (California) will be served with the dessert.  

The Chef's plating instructions:  Place one piece of each type of cheese and 1/2 ounce of the honeycomb on each plate.  Warm tart on low heat for 15 minutes, and place 1 ½ ounce of maple caramel sauce on the plate.  Place the warm tart halfway covering the caramel.  Set scoop of ice cream on top of the tart.  Finish plate by drizzling honey and the remainder of the maple caramel sauce. 

*Hudson Valley Apple Pie with Sour Cream Ice Cream*
*Maple Caramel Sauce*

The Pie Dough

*6 Ounces Unsalted Butter, softened

*1 1/2 Ounces sugar

*1/2 Pound All Purpose Flour

*2 Teaspoons water

*Pinch of salt

*1/2 Egg, lightly beaten

1.  In a mixing bowl, cream the butter and sugar until mixed well, and then mix in the egg.

2.  Combine the flour and salt and then stir into the butter mixture. 

3.  Add the water 1 teaspoon at a time until the dough pulls together. 

4.  Wrap dough tightly in plastic wrap and allow to rest in refrigerator for at least one hour.  Can be made up to two days in advance. 

5.  After chilling, portion dough into four equal parts and roll out thin, approximately 1/4 inch thick. Place in individual metal ring molds or aluminum pie shells, about 4 inches.


Cinnamon Crumble Topping

*1/2 Cup All Purpose Flour

*1/4 Cup Sugar

*2 Tablespoons Brown Sugar, packed

*3 Tablespoons Unsalted Butter, chilled, cut into ½ inch cubes

*1/2 Teaspoon ground Cinnamon

*Pinch of Salt

1.  Blend first 5 ingredients in a food processor.

2.  Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand


For Apple Filling

*1 Pound Gala Apples, peeled, cored, sliced thin

*3 Ounces Sugar

*1/2 Tablespoon Cinnamon

*1 1/2 Tablespoons Corn Starch

*1/4 Teaspoon vanilla extract

1.  Combine all ingredients in a mixing bowl. 

2.  Layer the apples tightly into pie dough in tins until full.  This will be piled higher then the sides of the shell.  The apples will drop during baking.

3.  Top each pie with Cinnamon Crumble and bake at 350º F for 25-30 minutes.

*Remove from oven and let cool on pie rack. 


Sour Cream Ice Cream

*2 Cups Half-and-Half

*1 Cup Sugar

*8 egg yolks, large

*4 Cups Sour Cream

*1 Vanilla Bean

1.  In heavy saucepan combine Half-and-Half, 3/4 cup sugar, and vanilla bean and bring just to a boil.

2.  Remove pan from heat.

3.  In a bowl whisk together egg yolks and remaining 1/4 cup sugar and hot half-and-half mixture in a steady slow stream, whisking until incorporated.

4.  Return mixture to pan and cook over moderately low heat, stirring, until 170º F on a candy thermometer.

5.  Remove pan from heat. Scrape seeds from vanilla bean into mixture until combined well and discard pod.

6.  Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.

7. Chill custard until cold and freeze in an ice-cream maker.

*You may substitute your favorite store-bought ice cream.


Maple Caramel Sauce

*4 Ounces Unsalted Butter

*1 Cup Light Brown Sugar, packed

*1/2 Cup Maple Syrup, Dark Amber

*Pinch of Salt

1. In a small saucepan over medium-high heat, melt butter.  Add sugar and salt.

2.  Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil two minutes longer.

3. Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, two to four minutes longer.  Remove from heat and hold warm for serving.


1/4 Cup honey
.5 Ounce of honeycomb
Two pieces of Artisan Cheeses, .5 oz each, cut thin
*Top photo by Brendan Hoffman; photos of President by Scout Tufkanjian, Obama for America