The Forum: Thank LBJ, Betty Ford for treats

  • By Judyrae Kruse Herald Columnist
  • Friday, July 24, 2009 11:59am
  • Life

Let’s pin a medal on Jody Harnish, who writes, “A couple of years ago, I sent you some recipes that were favorites of past presidents for Presidents’ Day. Since then, I’ve done more research into the food served in the White House.

“For Presidents’ Day this year, my daughter and I prepared a buffet luncheon using favorite recipes of our presidents and served it to the military recruiters by the Everett Mall. It took us a day and a half to make everything, but it was worth the work when we saw how much our heroes enjoyed it.

“I’d like to pass along a couple of the recipes we used that are great for summer. The first is the recipe for the tea Lyndon Johnson used to serve after he took visitors for a 90 mph tour of his ranch. (Frankly, I think I’d need President Grant’s rum punch after that experience!) It looks like swamp water, but it’s delicious.

“The second recipe is first lady Betty Ford’s strawberry mousse. I think this recipe is where good strawberries go when they die.”

LBJ Ranch spiced tea

8 cups boiling water

4 family-size tea bags

1 can (6 ounces) frozen limeade

1 can (6 ounces) frozen orange juice

1 stick cinnamon

Few whole cloves

Sugar to taste

Place all ingredients in a large pot and simmer a few minutes. Remove tea bags, cinnamon and cloves. Serve hot or cold.

Betty Ford’s strawberry mousse

1½ pints fresh strawberries, divided

½ cup sugar

1 tablespoon kirshwasser

1 tablespoon lemon juice

½ cup water, divided

2 envelopes unflavored gelatin

2½ cups whipping cream, divided

Place 1 pint of the strawberries, sugar, kirschwasser, lemon juice and ¼ cup water in electric blender and blend until smooth; set aside.

Sprinkle gelatin over remaining ¼ cup water and heat until dissolved. Stir into strawberry puree. Chill until mixture starts to thicken.

Whip 1½ cups of the cream until stiff; fold into the strawberry puree to thicken. Spoon mixture into a 1½-quart mold. Chill several hours or overnight, until firm.

To serve, unmold onto a serving plate. Decorate with the remaining cup of cream, whipped, and remaining whole strawberries.

The next Forum will appear in Wednesday’s Good Life section.

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