When planning this evening’s election-night menu, I turned to the 'Net for inspiration. I found listings of the presidents’ favorite foods at The White House Kids' page, which offers a bundle of quirky facts about our nation’s 43 presidents. Did you know, for instance, that William Taft loved Turtle Soup? Or that an unnaturally large number of our presidents listed pancakes as their favorite food? Or that John Quincy Adams considered silk worms and an alligator his pets? But I digress. Here's what we're serving at the Schoon house tonight, as we watch the returns roll in:
Crackers and cheese – Abraham Lincoln, great emancipator and, perhaps, greater nosh’er, named these his top snacks.
Shrimp – LBJ and JFK both loved seafood. And, adopting a theme of bipartisan spirit, I have discovered Obama and McCain both enjoy shrimp dishes.
Broccoli Salad – Of course, George Herbert Walker Bush once said, “I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm president of the United States and I'm not going to eat any more broccoli.”
Watergate Cake with Cover-up Icing – Obviously, Nixon prompted this dessert choice, based on a popular 1970s recipe featuring a boxed cake mix and instant pudding, and reportedly inspired by Tricky Dick’s fondness for the pistachio nut; I’ll include a lovely little recipe at the end of this post
Peanuts and Jelly Beans – For late-night emotional eating, we offer up savories and sweets favored by Carter and Reagan, respectively.
What party would be complete without a little liquid refreshment? There was no BLUE wine at the store, so I had to go for red. I thought carefully about my choices. They’re rather self explanatory. We’re not going to drink both bottles...unless it gets REALLY bad...
First, we have The Big Red Monster, a California table wine with blackcurrant and cherry aromas and a warning from its makers: it's a monster of a wine that should not be drunk by itself and that needs half an hour uncorked before it's ready to be consumed. Next, we have Joe Blow Red, a self-described awesome blend based on five varietals and having nothing whatsoever to do with a six-pack. Or a plumber.
Finally, in case something horrible happens, we’re prepared. We have a big can of Labatt’s Blue chilling in the fridge. It’s brewed by folks from our fine neighbor to the north, Canada -- which is where we vow to dedicate our allegiances if things don’t go our way
Watergate Cake
1 pkg. white cake mix
3/4 cup vegetable oil
3 large eggs
1 cup 7-up or club soda
1 (3 oz) pkg. pistachio instant pudding
1 cup chopped pecans
1/2 cup coconut
Cover-up Icing
8 oz. tub whipped topping
1 1/2 cups milk
1 (3 oz) pkg. pistachio instant pudding
1/2 cup coconut
1/2 cup chopped pecans
Combine the cake ingredients in the order given, blending well after each addition. Pour into a greased and floured, 13-x9-inch pan and bake in a preheated 350-degree oven for 35 to 45 minutes, or until the cake tests done. Cool. For icing, combine the topping, milk and pudding. Beat until thick. Spread on the cake. Sprinkle with the coconut and chopped nuts. Chill until time to serve.
Source: Rocky Mountain News
Photo courtesy The New York Times
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