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White House Holiday Recipes
As prepared by White House Chefs Walter Scheib III and Roland Mesnier.

Fruit Punch
Makes 1 1/2 gallons
1 c. sugar
1 1/4 c. fresh lemon juice
1 1/2 c. apricot nectar
2 c. fresh orange juice
3 c. fresh apple cider
 1 1/2 c. pineapple juice
2 qt. ginger ale or 1 qt. ginger ale & 1 bottle champagne
2 c. cranberry juice
3 oz. grenadine syrup
Mix together and serve very cold.



Spice Fruit Bars Christmas Cookies
Makes 90 bars
Cream together:
1 lb. sugar
6 1/2 oz. butter
8 oz. molasses
Pinch of salt
1 tsp. lemon rind
1 tsp. mace
1 1/2 tsp. cinnamon
 Add to mixture:
1/2 oz. baking soda dissolved in 1/3 c. water
4 eggs
Mix 6 cups bread flour into above mixture.
Add the following:
3 oz. sliced almonds
3 oz. currants
2 oz. candied lemon peel
2 oz. candied orange peel
Allow mixtures to rest overnight in refrigerator. Using a number 8 tube, pipe 6 strips of mixture on parchment paper, 4" apart. Bake at 350 degrees until firm. Allow to cool. Brush on chocolate and decorate with nonpareil. Yield: 6 strips, each cut into 15 pieces.



Smoked Salmon With Peppercorn Crust and Tarragon Mustard
Appetizer -- Serves 8
1 side of fresh salmon, filleted
kosher salt

Tarragon Mustard Sauce:

    2 oz. Dijon mustard
    6 oz. lowfat sour cream
    1 bunch fresh tarragon, chopped;
    *mix all ingredients, season to taste, let stand to blend flavors

 Pepper Melange:

    1 Tbs. each rough, cracked peppercorns using black, white, pink and szechuan peppers

Outside charcoal grill with lid
Double handful of wood chips, soaked in water
Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon. Preheat oven to 325 degrees. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides of salmon pressing pepper into filet well. In a large non-stick pan, heat a little vegetable oil and sear filet on both sides for about 2 minutes each. (Cut filet in half if necessary.) Place salmon on wire rack of grill. Into a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the soaked wood chips on top of hot coals to create smoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smoking process. After second time, remove salmon to baking dish and place into 325 degree oven for 7 to 10 minutes until just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on the side.



Chorizo Cornbread Stuffing
Makes 4 Servings
2 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/4 c. carrots, diced
1/4 c. sundried tomatoes, diced
1/4 c. Chorizo sausage, cooked, drained, and crumbled
2 tsp. ground cumin
2 Tbs. white bread crumbs
1/2 c. stale cornbread, crumbled
1 egg, beaten
1-2 oz. turkey or chicken stock
Salt and pepper to taste
Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm but do not overcook. Set aside to cool. Combine cornbread, bread crumbs and Chorizo in a bowl. Add vegetable mixture and, using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing mixture to achieve stuffing consistency. Bake in covered dish in 350 degree oven for 30 minutes. Optional preparation: Spread stuffing onto turkey scallopini and roll up, tucking edge under roll. Roast in 350 degree oven for 25 minutes. Slice and serve.



Butternut Squash Salsa
Good with Chorizo Cornbread Stuffing and as an accompaniment with turkey or chicken. Makes 1 cup.
1 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/2 c. carrots, diced
1/4 c. fresh tomatoes
1 Tbs. rice wine vinegar
 1 Tbs. olive oil
1 tsp. ground cumin
1/4 tsp. jalepeno chile, diced
1-2 Tbs. chopped cilantro
lime juice and sugar to taste
Heat 1 teaspoon olive oil in small pan and saute garlic until soft but not brown. Add squash and carrots. Cover and steam until just tender. Cool and add tomatoes. In a small bowl, mix rice wine vinegar, olive oil, cumin, jalepeno chile and cilantro. Add a little lime juice and a pinch of sugar to taste. Pour mixture over cooled vegetables and toss to mix. Serve at room tempreature. Best made ahead so flavors can blend. Store any leftovers covered in refrigerator.

 

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