Plated + Served: The Dish on the Inauguration Luncheon
This is weird, I know, but I’m so into food, I love reading menus from big events.
Last meal on the Titanic. Kate and Will's wedding breakfast. Today’s inauguration luncheon in Washington.
The inauguration theme is “Faith in America’s Future.” Regardless of which side of the aisle you stand on, you have to appreciate that the menu spotlights artisanal and sustainably produced food from farms around the country. They’ve also tried to make the recipes as healthy as possible.
I found a website that tells you what they’re going to be serving and gives you the recipes for the various dishes. You can check out those recipes here:
- First course: Steamed Lobster with New England Clam Chowder (less cream and more fish broth in the clam chowder).
- Second Course: Hickory Grilled Bison with a Red Potato Horseradish Cake and Wild Huckleberry Reduction (bison is lower in fat and calories than chicken).
- Third Course: Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey (less sugar and butter).
Didn’t feel like spending the moola for lobster or bison, but I knew my crowd would love the Red Potato Horseradish Cake… and they did. I followed the recipe, but I did cut back even more on the butter, heavy cream and salt that was called for in the original recipe. I had leftovers and they were perfect the next morning with poached eggs.
Democrat or Republican… we can all appreciate good food prepared in a healthy way. Now, if we can just get Congress to be as agreeable, we might make some progress over the next four years!
Red Potato Horseradish Cake (my version)
prep: 20 minutes
cook: 20 minutes
1 lb. red potatoes, medium sized, cut into 1 inch dice, skin on
1 tablespoon prepared horseradish
1/2 tablespoon whole grain Dijon mustard
2 tablespoons butter, softened but not melted
1/4 cup heavy cream
4 teaspoons salt
1 teaspoon white pepper
1/4 cup chives
1 cup micro greens
let’s get to it…
Boil diced potatoes with 1 teaspoon of salt in enough water to just cover for 10 to 12 minutes or until tender. Drain for 5 minutes to remove all water.
Whisk mustard, horseradish, 1 tablespoon softened butter, heavy cream, 2 teaspoons salt, white pepper and chives in a small bowl.
Return drained potatoes to pot. Fold in horseradish mixture with a rubber spatula until mixed but still chunky. Taste to see if you need remaining salt.
Scoop a 3 oz. portion onto a greased baking sheet. Form potatoes into a cake shape and spread evenly with remaining 1 tablespoon of butter.
Place potatoes under the broiler for 4-5 minutes or until golden brown.