Kitchen Chick

How to eat like a president: Inaugural Luncheon recipes

Newly sworn President Obama delivers his inauguration speech

In a tradition dating back to 1897, the Senate Committee hosts Obama's first luncheon. They've made the inaugural recipes available for download from their website so we can all eat like a president!

First Course
Seafood Stew
paired with Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley

Second Course
A Brace of American Birds (pheasant and duck) served with Sour Cherry Chutney and Molasses Sweet Potatoes
paired with Goldeneye, 2005 Pinot Noir, Anderson Valley

Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
paired with Korbel Natural "Special Inaugural Cuvée," California Champagne

Blackberry Clafoutis

A local grocery store had a huge sale on blackberries and I loaded up. Small cartons that probably sold for around $4 each were flying out the door at an amazing $1 each. (And I helped a few more fly out the door, along with some blueberries that were on sale, too.)

I've been meaning to try this cherry clafoutis recipe for a while, though I never seem to think of it when I have cherries on hand. Also, pitting cherries is not a lot of fun. Blackberries were an obvious substitute, and better yet I didn't have to pit them. And to make it just perfect, I happen to have a bottle of blackberry brandy on  hand. Mmmmmm... 

It's fast and easy to make. So easy that I made a second one today with a mix of blackberries and blueberries for breakfast.

Blackberry Clafoutis
adapted from "Black Cherry Clafoutis" in One-Pot & Clay Pot Cookbook

butter, for greasing
2-4 cups of blackberries (adjust amount as needed), washed
1/4 C all-purpose flour
1/2 C confectioner's sugar (icing sugar) - plus extra for dusting, which I forgot
4 eggs, beaten
1 C milk (whole/full cream milk preferred)
2 Tbs blackberry brandy (or other appropriately flavored liquor such as kirsch, cherry liqueur, raspberry)
vanilla ice cream to serve

Heat oven to 350 F. Grease baking dish with butter. The original recipe calls for a 5 cup (1.2 liter) baking dish. I used this rather large Emile Henry 13 inch oval dish, which is wider and more shallow than I think the recipe calls for but worked fine. Scatter berries in baking dish. (The original recipe calls for only 2 cups of fruit, but that didn't seem like enough for my wide dish so I used around 3 cups.)

Sift or whisk flour and sugar together. Gradually whisk in the eggs. Add the milk and whisk until smooth. Stir in the liqueur. Pour over the berries. Redistribute berries if needed so they are evenly spread out in the pan.

Back for about 40 minutes, until golden brown and the egg mixture is set. Test with a knife if you're not sure. Knife blade should come out clean.

Serve warm with vanilla ice cream.

This also works well — Joe thinks it's even better — with blueberries!