Joint Congressional Committee on Inaugural Ceremonies
“A Vision of America”
The Fifty-Fifth Presidential Inaugural
January 20, 2005
Luncheon Recipes
Source: JCCIC

SCALLOPED CRAB AND LOBSTER
Design Cuisine Chef Rolf Stroeh
Yield: 8 servings
Unit Ingredients Method
1 gallon
1
2
1 qt
½ cup
4 x 1 ½#
1 ½#
4 oz
1 qt
1 qt
3 cups
1 cup
8
2 oz
8
1 oz
2 oz
3 oz
¼ cup
1 cup
1 cup
Fish stock
Onion
Bay leaves
White wine
Lemon juice
Lobsters, live
Jumbo lump crab meat
Madeira wine
Cream sauce
Button mushrooms, lightly sautéed
Tomato concasse
Toasted garlic herb butter bread crumbs
Shirred egg dishes
Chopped fresh dill
Dill sprigs for garnish
Dry mustard
Worcestershire sauce
Fresh butter
Chopped shallots
Heavy cream
Parmesan cheese
Make a court bouillon with the fish stock, white wine, lemon juice onion and bay leaves. Bring to a boil and simmer for 10 minutes. Place lobster in stock and poach for 9 minutes. Get an ice bath ready. Shock lobsters in ice water for 3 minutes upon removal from court bouillon. Shell lobsters; save claws for garnish and large dice the meat.

Melt butter in sauté pan and sauté shallots until translucent, do not brown. Add crabmeat and toss lightly. Deglaze with half the Madeira. Set aside.

Add cream sauce and Madeira in a heavy bottom pot over medium heat. Add dry mustard, chopped dill and heavy cream. Bring sauce to a boil.

Layer lobster meat, crabmeat and mushrooms alternately with sauce into dishes. Sprinkle with little parmesan and breadcrumbs.

Bake in 400º oven for 4 minutes until bubbly. Garnish with tomato concasse, sprig dill and buttered lobster claws.


QUAIL WITH HUCKLEBERRY GLAZE
Yield: 8 servings
Unit Ingredients Method
16
2 oz
2 bunch
1 oz
1 qt
2 cups
¼ cup
1 qt
1 qt
1 qt
2 qts
together





16
Quail breast de-boned, save bones for stock
Roasted garlic
Swiss chard, red
Olive oil
Pearl onions, fresh or frozen
Huckleberries, fresh or frozen
Shallots
Pickled apple cider, strained
Demi glace
Diced onion, celery, carrot, leek
Rosemary & thyme
Rutabaga
Roasted Baby beet
Navet
Asparagus tips
Salsify
Baby Brussels sprouts
Chestnuts
De-bone 16 quail, keep breast together. Cut up bones & legs and make a brown stock with mirepoix, little garlic and thyme. Simmer for 2 hour and strain. Add 1 qt demi glace and little juice from huckleberries. Reduce to 1 qt and strain through cheesecloth. Taste for seasoning.

Marinate quails breast in strained apple cider and juice from huckleberries (keep 1 cup of apple cider/berry juice aside), roasted garlic & chopped thyme. Marinate for minimum of 4 hours.

Clean Swiss chard; dice stems and julienne leaves. Heat olive oil in skillet until smoking hot. Add pearl onion and caramelized until lightly golden. Add Swiss chard stems and sautéed for 1minutes before adding leaves. Cook for 2 minutes more and keep warm.

Sauté ¼ cup shallots in butter until golden brown. Add 2 cups huckleberries and cook for 2 minutes. Add brown sauce and cook for 5 minutes. Add little fresh ground pepper. Strain. Top with a pat of fresh butter. Keep hot.

Take quail breast out of marinade and pat dry.
Melt butter in sauté pan. Preheat oven to 450º. Dust quail breast with little seasoned flour and place skin side down in sauté pan. Fry until golden then turn over. Place in oven for 2 minutes. Quail should be med rare, Keep warm.

Clean and turn vegetables: carrots, navet, rutabaga, asparagus tips, salsify and baby Brussels sprouts. Roast and peel chestnuts. Cook separately and sauté in fresh butter. Sprinkle with chopped parsley.


CARROT & PARSNIP PUREE
Yield: 8 servings
Unit Ingredients Method
3 med
3 med
4 oz
1 cup
1/4 cup
1/2 cup
Carrots, peeled & large diced
Parsnip, peeled & large diced
Butter
Buttermilk
Honey
Sautéed roasted sliced shallots
Salt
White pepper
Little nutmeg
Boil carrots and parsnips until soft; dry in oven. Season only with salt and put through ricer. Warm up butter, buttermilk and honey; whisk together with carrot and parsnip. Add ½ of sliced shallots. Season with salt, pepper and nutmeg. Serve with remainder of shallots on top.


APPLE, SOUR CHERRY AND BLACKBERRY COMPOTE
Unit Ingredients Method
1 ½ qt
20 oz
2
2
4
12 oz
1 pint
Water
Sugar
Cinnamon sticks
Cloves
Apple
Sour cherries
Blackberries
Peel and core apples, cut each into 10 wedges. Bring water, sugar, cinnamon sticks and cloves to boil. Reduce and keep simmering. Add apple wedges and simmer for 5 minutes
until just soft. Use a slotted spoon to remove apples and place in cherries and blackberries. Simmer for two minutes. Return apples to syrup, remove from heat and serve.


LEMON STEAMED PUDDING
Yield: 8 to 10 servings
Unit Ingredients Method
9 oz
9 oz
4 whole
1
7 ½ oz
½ oz

2 ½ oz
1
Butter
White sugar
Eggs
Egg yolks
Patent flour
Baking powder
Salt
Lemon juice
Lemons zested
Sift dry ingredients together.
Cream butter & sugar until fluffy. Add eggs and little flour to keep mix from splitting. Add sifted dry ingredients. Slowly add liquid.
Mix batter until smooth.

Butter and sugar timbale. Pour in batter and cover each timbale with foil. Steam in water bath for 30 to 35 minutes.

Puddings are best removed from molds when completely cool.