Often, I read cooking articles and look at recipes from around the world. The other day I came across these which caught my eye and wanted to share them with you.
Picture of The White House in 1889
The President was Benjamin Harrison, 23rd President of the United States of America from 1889 to 1893. (Grandson to President William Henry Harrison)
PRESIDENT HARRISON’S WHITE HOUSE CHRISTMAS DINNER MENU 1889
MENU
Blue Point oysters, half shell
SOUP
Consomme royal
ENTREE
ENTREE
Bouches a la reine
ROAST
Turkey, cranberry jelly
Potatoes duchesse
Stewed celery
Terrapin a la
Maryland
Lettuce salad, plain dressing
SWEETS
SWEETS
Mince pie
American plum pudding
DESSERT
American plum pudding
DESSERT
Ice cream
Tutti frutti
Lady’s fingers, macaroons, Carlsbad wafers
FRUITS
Tutti frutti
Lady’s fingers, macaroons, Carlsbad wafers
FRUITS
Apples, Florida oranges, bananas, grapes, pears
Black coffee
Black coffee
To see the article in full I have added the link below.
http://clickamericana.com/topics/featured/christmas-dinner-from-the-white-house-1889
The next Christmas Menu for the White House was at the beginning of World War 2.
President was Franklin D. Roosevelt, 32nd President of the United States of America from 1933 to 1945
PRESIDENT ROOSEVELT'S WHITE HOUSE CHRISTMAS DINNER MENU 1941
(SPECIAL GUEST OF HONOR WAS BRITISH PRIME MINISTER CHURCHILL)
MENU
Oysters on the half-shell with Crackers
SOUP
Clear Soup with Sherry
ENTREE
Celery, Assorted Olives
Thin Toast
ROAST
Roast Turkey with chestnut dressing, sausage
Giblet gravy
Beans
Caulifower
Casserole of sweet potatoes
Rolls
Grapefruit Salad with cheese crescents
DESSERT
Plum pudding and hard sauce
Ice cream and cake
Coffee
Salted nuts and assorted Bonbons
To see the copy of the article see the following link
http://blog.timesunion.com/tablehopping/29789/historical-menu-white-house-christmas-dinner-1941/
In Australia, Christmas Day is normally very hot, so the traditional hot dinner has changed over the years to a cold one. People enjoy cold seafood and turkey with salads. The hot plum pudding has also changed to a ice cream plum pudding. This is my recipe, hopefully you will try it!
BERNADETTE'S CHRISTMAS PLUM PUDDING
Ingredients
Half a cup of caster sugar
One cup of water
Half a cup of raisins
Three quarters of a cup sweetened dried cranberries
Two litres vanilla ice cream
One teaspoon vanilla bean paste
Half a teaspoon of cinnamon
Half a teaspoon of nutmeg
85g unsalted shelled pistachios, chopped
One quarter of a cup of brandy
Blackberries and or raspberries, to serve
Icing sugar, for dusting
Method
Place the sugar and water in a small saucepan
over low heat and stir until sugar is dissolved.
Bring to the boil for 1 minute.
Place the raisins and cranberries in a bowl and pour over the water and sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
Place the ice cream, vanilla bean paste, cinnamon and nutmeg into a bowl. Beat with an electric mixer for 1 minute, or until softened. Stir through the raisin mixture, pistachios and brandy and spoon into a large capacity pudding bowl lined with muslin cloth. Top with a round of non-stick baking paper and freeze for at least 4 hours, or overnight until set.
When ready for pudding take out of freezer. Have a plate ready and take baking paper off pudding and turn upside down onto plate. This should slide out of bowl and then remove the muslin cloth.
Top with berries and dust with icing sugar.
Serves 8–10 people.
Enjoy!
Bring to the boil for 1 minute.
Place the raisins and cranberries in a bowl and pour over the water and sugar mixture. Set aside for 10 minutes or until the fruit is plump. Drain and allow to cool completely.
Place the ice cream, vanilla bean paste, cinnamon and nutmeg into a bowl. Beat with an electric mixer for 1 minute, or until softened. Stir through the raisin mixture, pistachios and brandy and spoon into a large capacity pudding bowl lined with muslin cloth. Top with a round of non-stick baking paper and freeze for at least 4 hours, or overnight until set.
When ready for pudding take out of freezer. Have a plate ready and take baking paper off pudding and turn upside down onto plate. This should slide out of bowl and then remove the muslin cloth.
Top with berries and dust with icing sugar.
Serves 8–10 people.
Enjoy!
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Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99
Ingredients
125ml strong black coffee, cooled
60ml Kahlua (or other coffee liqueur)
60ml Marsala
200g savoiardi (sponge finger biscuits)
1.5 litres vanilla ice cream, softened
150g good quality dark chocolate, grated
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99
125ml strong black coffee, cooled
60ml Kahlua (or other coffee liqueur)
60ml Marsala
200g savoiardi (sponge finger biscuits)
1.5 litres vanilla ice cream, softened
150g good quality dark chocolate, grated
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99
Line
a 20cm square baking tin with baking paper. How to line a square cake
tins video
Combine the coffee, Kahlua and Marsala in a bowl.
One at a time, briefly dip half of the savoiardi into the coffee mix and
use to line the base of the tin.
Layer half of the ice cream on top and then sprinkle with half of the
grated chocolate. Repeat these layers, then place in the freezer for 4
hrs or until frozen.
About 30 mins before you will be ready to eat the tiramisu, transfer to
the fridge to soften. Cut into squares to serve.
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99125ml strong black coffee, cooled
Read more at http://www.goodtoknow.co.uk/recipes/384034/Bill-Granger-s-tiramisu-ice-cream-cake#xcU9m08hQskgKDbi.99125ml strong black coffee, cooled
- 1 cup sugar
- 1 1/2 cups strong fresh brewed espresso
- 1/3 cup coffee liqueur like Kahlua
- Vanilla sponge cake
- 1/4 cup finely ground espresso
- 2 pints espresso ice cream
- Chocolate curls
-
- 1 cup sugar
- 1 1/2 cups strong fresh brewed espresso
- 1/3 cup coffee liqueur like Kahlua
- Vanilla sponge cake
- 1/4 cup finely ground espresso
- 2 pints espresso ice cream
- Chocolate curls
- 1
Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.- 2
Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9x9x2 inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.- 3
Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.- 4
Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.
