Inaugural Luncheon Part 2
Angus Beef with Dark Chocolate Juniper Jus
Earlier in the week I shared my re-creation of the First Course of the Presidential Inaugural Luncheon, held on January 20, 2017 – a day that transcended politics and celebrated the peaceful transition of power, one of the true treasures of our nation.
Since 1901, The Joint Congressional Committee on Inaugural Ceremonies has been responsible for the planning and execution of the swearing-in ceremonies and the luncheon for the Inauguration of the President of the United States at the U.S. Capitol.
I’m delighted to share my re-creation of The Luncheon’s Second Course below.
Stunning inaugural floral design by Toulies en Fleur: Garden roses, regular roses, stock, Spray roses, calla lilies, dusty miller, silver brunia berries, and cloni ranunculus.
The 58th Presidential Inauguration
The recipes below are from the Executive Chef of the Inaugural Luncheon, Shannon Shaffer of Design Cuisine, Innovative Caterer in the Nation’s Capital. I give my comments in red.
The Second Course
Grilled Seven Hills Angus Beef
10 portion Seven Hills Angus beef tenderloin, 6 oz. steak, charcoal grilled
50 pieces baby carrots, 3 colors, toss with olive oil and sea salt, roasted
1 oval dish potato gratin*
10 oz. dark chocolate juniper jus*
2 cup parsnip puree*
70 pieces asparagus, pencil thin size, toss with olive oil, roasted, season with salt and pepper
30 pieces Brussels sprout leaves, blanched, toss with sea salt
10 oz. oyster Mushrooms, sauté with shallot, olive oil and sea salt
2 oz. herb oil*
*Denotes recipe below
12 oz. parsnips, peeled and sliced
1.5 cups heavy cream
2 garlic cloves, cut in 1/2 horizontally
3 oz. unsalted butter or extra-virgin olive oil
TT black pepper
TT is “To Taste”
Put parsnips in a pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender – the tip of a paring knife should easily go through without resistance, approximately 15 minutes..
In a medium saucepan place the cream garlic over low heat and bring to a simmer. Drain parsnips and reserve 2 cups cooking liquid. Place parsnips in a food processor or high power blender with butter and a couple of tablespoons of reserved cooking liquid. Begin to process and add heavy cream until desired consistency. Season with salt and pepper, to taste, and puree until very smooth.
Dark Chocolate Juniper Jus
10 oz. veal demi glace, can be purchased at gourmet market or online
4 oz. cabernet wine
3 oz. dark chocolate, grated
1 t juniper berries, dry
1 shallot, minced
1 T olive oil
In a sauce pot, sauté shallot on medium heat until lightly brown and tender and then add juniper berries and allow to sauté for another minute.
Add the cabernet wine and simmer until wine is reduced until about 1 oz. remains. Add the veal demi glace sauce and allow to simmer for approx. 10 minutes. Whisk in the chocolate and hold warm until ready to serve.
Note: The original sauce recipe on the JCCIC site had omitted the juniper berries. I was thrilled to get an email from the Executive Chef of the Inaugural Luncheon, Shannon Shaffer with the updated Juniper Jus recipe. The updated recipe is posted above. My sauce was prepared before I received his email, so the sauce in my photographs is made from the original recipe on the JCCIC website here.
I seasoned a 12 oz. piece of beef tenderloin with salt and pepper. Browned on all sides in canola oil over medium-high heat to get a nice crust all over. Finished in a 350°F oven for a few minutes to cook the inside to rare or medium-rare. Let rest 5 minutes, then slice in half.
1 cup parsley, chopped
1 cup basil, chopped
2 cup olive oil
Blend oil and herbs together in a high speed blender for 1 minute. In a medium sauce pot bring all ingredients to a boil for 3 minutes. Remove from heat and strain through a piece of cheese cloth. Return the oil to the sauce pot and bring to a boil for 3 more minutes. Remove from heat and strain through the cheese cloth again, allow to cool.
You can store this for up to 4 or 5 day before it will lose the nice green color. Transfer to a squeeze bottle for service.
(Herb Oil can be halved).
3 # Idaho potatoes (6 large potatoes)
2 cups heavy cream
1 cup gruyere cheese, grated
1 cup white cheddar cheese, grated
1 cup parmesan cheese
1 t kosher salt
½ t black pepper, ground
Pre heat oven to 275 degrees F. Mix all 3 cheeses and set them aside. Peel the potatoes and then thinly slice them using a mandolin or slicing machine to 1/16 inch slices.
Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 ½ cups of mixed cheeses, salt, and pepper and mix well. Pour the potatoes into a 14 inch oval oven proof casserole dish. Press down to smooth the potatoes. Loosely cover with aluminum foil and bake for 1 hour.
Remove from oven, add the remaining ½ cup of cream, sprinkle on top with 1/2 cup of mixed cheeses and bake uncover for ½ hour or until the potatoes are very tender and the top is brown and bubbly.
Remove from oven and allow to set for 10 minutes, clean the edges and sides of the French oval with a damp towel and serve.
Blanch scallion green leaves in boiling water, then shock in an ice bath. Wrap scallion around a few asparagus stalks into a neat bundle.
Spread a dollop of parsnip puree in one quadrant of the plate. Top with a slice of beef tenderloin. Surround beef with oyster mushrooms.
Place carrots, asparagus, and Brussels sprouts to the side of the beef.
Drizzle vegetables with herb oil.
Ladle dark chocolate juniper jus over the beef.
Taste With The Eyes’ Re-Creations of Historical Events:
Donald Trump 58th Inaugural Luncheon First Course Lobster & Shrimp with Saffron Sauce and Peanut Crumble (here).
Barack Obama 57th Presidential Inauguration, Hickory Grilled Bison with Wild Huckleberry Reduction, January 21, 2013 (here).
A Special Dinner Honoring President Abraham Lincoln at Delmonico’s in New York City, February 12, 1900 (here).
Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948 (here).