Remember a couple of weeks ago, when I posted pictures of the pumpkin farm?
Well, we came home with two big pumpkins, and four small sugar pumpkins. Each was perfect — blemish-free, and carefully hand picked by me. They looked very nice on our front porch, and seemed quite happy there.
~ This is the fourth in a series of posts about Presidential Food.
John F. Kennedy was a small eater, and often had to be coaxed with a bowl of his favorite clam or fish chowder. He once requested it three days in a row. Unlike his brother, Bobby, who liked “chocolate cake with chocolate frosting, served with chocolate ice cream and chocolate sauce,” JFK was an angel’s food cake man all the way. With fresh whipped cream and fresh strawberries, of course.
He and Jackie were true patrons of the creative arts, often inviting authors, poets, musicians, and artists to White House gatherings. Jackie hired French chef Rene Verdon, who received the Chevalier de la Legion D’Honneur for his contribution to French cuisine. His recipe for Strawberries Romanoff and JFK’s Favorite Clam Chowder can be found here.
An especially memorable State Dinner was prepared for Ayub Kahn, President of Pakistan. The magical evening began with a cruise down the Potomac aboard the presidential yacht (followed by PT boats to honor JFK’s service in WWII) to Mount Vernon. Upon their arrival, guests were treated to mint juleps (George Washington’s recipe). A candlelight house tour, parade of the Fife and Drum Corps (in Colonial costumes), and music by the National Symphony Orchestra delighted everyone.
Little did they realize the panic taking place behind the scenes, including vicious mosquitoes, a last-minute acoustical shell constructed so the orchestra could be heard, and the logistics of transporting all the food 12 miles from the White House kitchens.
Le Menu
July 11, 1961
Avocado and Crabmeat Mimosa
Haut-Brion Blanc 1958
Poulet Chasseur
Couronne de Riz Clamart
Moet et Chandon Imperial Brut 1955
Framboises a la Creme Chantilly
Petits Fours Sec
Demitasse and Liqueurs
Speaking of Poulet Chasseur, I made some last weekend. Easy, healthful and scrumptious, not requiring any exotic ingredients. I found the recipe in my Hammersmith Farm Cookbook, which I purchased when I visited the Newport, Rhode Island, “Summer White House” years ago. The Hammersmith Farm estate was owned by Jackie’s stepfather, Hugh Auchincloss, Jr. — a fascinating place if you haven’t been, as are all the other gorgeous summer residences in Newport. (JFK and Jackie were married at Hammersmith in 1953.)
Enjoy this dish soon, whether or not your yacht is nearby.
POULET CHASSEUR
A White House Recipe
Serves 4
Salt and pepper to taste
1 3-lb fryer, cut into 8 pieces
1/4 lb butter
2 T olive oil
1/2 lb raw mushrooms, sliced
3 shallots, finely chopped
1 cup chicken consomme
1 cup dry white wine
2 T brandy
1/4 cup tomato paste
1/2 tsp chopped tarragon
parsley
Salt and pepper the pieces of fowl and saute in butter and olive oil until golden brown. Take meat out of fat and saute mushrooms and shallots in same hot oil. When they begin to turn a golden color, pour in consomme, white wine and brandy. Let simmer, uncovered, to reduce liquid to about one third. Add tomato paste and tarragon and return chicken to the pan. Simmer, covered, until tender, about 30 minutes. Add salt and pepper to taste. Serve the fowl with its own sauce. Sprinkle with parsley.
If you have an inkling for dessert, try Jackie’s famous Creme Brulee.
~ from President Kennedy’s Inaugural Address, January 20, 1961:
The world is very different now. For man holds in his mortal hands the power to abolish all forms of human poverty and all forms of human life. And yet the same revolutionary beliefs for which our forebears fought are still at issue around the globe — the belief that the rights of man come not from the generosity of the state, but from the hand of God.
We dare not forget today that we are the heirs of that first revolution. Let the word go forth from this time and place, to friend and foe alike; that the torch has been passed to a new generation of Americans — born in this century, tempered by war, disciplined by a hard and bitter peace, proud of our ancient heritage — and unwilling to witness or permit the slow undoing of those human rights to which this Nation has always been committed, and to which we are committed today at home and around the world.
Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, in order to assure the survival and the success of liberty.
Full text of address can be found here.
*Photos courtesy of the JFK Presidential Library
Last week I read this Yahoo article about the 10 Least Favorite Types of Halloween Treats. Among the items listed were Smarties, Tootsie Rolls, Dum Dums, apples, toothbrushes, treat-size chocolates, raisins, and candy corn.
I definitely remember hating those little dum dum lollipops as a child, and loving Nestle’s Crunch/Hershey’s Krackle best of all. I didn’t mind the treat-size chocolates, but back then they were much larger than they are now (and they’re still shrinking).
No, I haven’t bought any candy yet. When we lived at our old house, we had lots of kids come by — but now, living at the end of a very long, dark driveway, only the brave few dare approach us. We’ve rewarded these adventurous souls with full-size chocolate bars and Pez. We’ve had as many as 24 kids, and as few as 2 (last year).
I know if I don’t buy any candy, lots of them will come. If I buy a lot of candy, nobody will come. And then we’ll be "stuck" eating all the leftovers!
Oh, the pressure! The angst! Now that I’ve read the undesirables list, I find myself wanting to buy candy that kids actually like (as opposed to stuff we like).
So, what are you giving out this year? What did you like most when you were a kid? What do your kids like most? Do you think kids these days have different preferences from previous generations?
Inquiring (and chocoholic) minds want to know!
So, have you tried the Autumn Garden Soup recipe yet?
Oh, it’s still simmering. Yes, well, we can’t rush that, can we? Good soup needs a little time and always packs a better punch with that added dash of anticipation.
Good thing we’ve got another kettle on the back burner. Many of the same ingredients, but in picture book form. (Oh, what a clever idea!) Some of us find joy wherever we can 🙂
Have a beautiful fall day, friends. Make nice with spice, and savor the flavor.
Michie Tavern, Charlottesville, Virginia
Recently, when my parents were visiting from Hawai’i, we drove out to beautiful Charlottesville, Virginia.
Our main objective was lunch at Michie Tavern — an 18th century colonial rest stop serving Southern specialties based on historic recipes. I had been to Charlottesville several times before, thoroughly enjoying Monticello and the University of Virginia campus, but this was our first time at the Tavern. I thought it would be fun to dine near the homes of Jefferson, Monroe, and Madison. Very presidential!
Michie only does a buffet lunch; people wait in line and enter the restaurant at the right of the building. The two hour drive was definitely worth it — take a look at the Bill of Fare:
Colonial Fried Chicken
Hickory Smoked Pork Barbecue
Murphy’s Biscuits
Michie Tavern Corn Bread
Black-eyed Peas
Green Bean Salad
Southern Beets
Stewed Tomatoes
Cole Slaw
Potato Salad
Garden Vegetable Soup
Crispy Peach Cobbler
The fried chicken was so delicious, we all had seconds, but then we were too full to try the peach cobbler for dessert. No matter, I purchased a Michie Tavern Cookbook (cookbooks are my favorite souveniers), and made a batch the other day.
Though they call it a “cobbler,” I would call it a “crisp.” I always thought cobblers had a pie crust on top. Anyway, there’s a pancake-like batter that you pour into the bottom of the baking dish, then you layer the peaches over that, and finally sprinkle the topping over all. Absolutely heavenly!
Jama's Alphabet Soup 