What would Lincoln eat?

Detroit Free Press (MCT) - Curious about what was on the menu for the traditional inauguration luncheon? We were, too.

The theme of this year's inauguration was "A New Birth of Freedom," celebrating the bicentennial of the birth of President Abraham Lincoln. At the luncheon, about 200 attendees, including new President Barack Obama, Vice President Joe Biden and their families, dined on foods that symbolized Lincoln and his presidency.

According to event coordinators, the menu consisted of simple foods Lincoln loved, such as wild game, but enhances them to reflect today's tastes.

The three-course luncheon, scheduled to begin at 1:05 p.m. today in Statuary Hall at the Capitol, will start with a Seafood Stew with lobster, sea scallops, shrimp and black cod topped with a puff pastry round. A Brace of American Birds will follow _ pheasant and duck served with a chutney and Molasses Sweet Potatoes. The luncheon will finish off with Apple Cinnamon Sponge Cake and Sweet Cream Glace. California wines are paired with each course.

The menu and recipes were designed by Design Cuisines of Richmond, Va., a caterer that has done inauguration luncheons in the past.

"We gathered and researched the foods for that time and the ones Lincoln would have liked to have," says company CEO Kathy Valentine. "Lincoln liked simple foods."

Valentine says seafood stew was popular at that time and that Lincoln liked stew when it was cold. Game birds, cakes and fruit pies were also among his favorites, says Valentine, so the caterer came up with the pheasant and duck course and the Cinnamon Apple Sponge Cake.

"We are bringing in the best product possible," says Valentine. "The duck is from Indiana and the pheasant is from Wisconsin. We are trying to support everyone and it's a party for everyone."

Note: Today's recipes were not tested in the Free Press Test Kitchen. The nutritional information was based on the ingredient amounts provided.

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THE INAUGURAL LUNCHEON MENU

First course:

Seafood Stew

Wine: Duckhorn Vineyards Sauvignon Blanc (2007)

Second course:

Brace of American Birds (pheasant and duck) with Sour Cherry Chutney, Molasses Sweet Potatoes and Winter Vegetables

Wine: Goldeneye Pinot Noir (2005)

Third course:

Apple Cinnamon Sponge Cake with Sweet Cream Glace

Champagne: Korbel Natural Special Inaugural Cuvee

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FIRST COURSE

Seafood Stew

Serves: 10 / Preparation time: 30 minutes

Total time: 1 hour, 45 minutes

6 Maine lobsters, 1 pound each

36 large shrimp, peeled, cleaned and tail removed, about 2 pounds

10 pieces (1 ounce each) black cod

20 medium-size sea scallops

˝ cup diced carrots

˝ cup diced celery

˝ cup diced leek

˝ cup diced Idaho potato

1 cup dry vermouth, optional

1 quart heavy cream

1 teaspoon kosher salt

1 teaspoon ground white pepper or black pepper

Ľ teaspoon ground nutmeg

10 (5 inches in diameter) puff pastry rounds

1 egg mixed with 2 teaspoons water

You will need 10 (3˝ inches in diameter) terrines or ramekins or serving dish of choice.

Bring 1 gallon of water to a boil; poach the lobsters for 10 minutes, then add shrimp, then black cod and then scallops last.

After all the seafood is cooked, remove from water; reserve water and bring to boil.

Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender, about 10 minutes. Allow the liquid to continue to boil until it is reduced to 1 quart. This will be the base for the sauce.

Bring the seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half. Season with salt, white pepper and nutmeg to taste. Cook until the sauce is thick enough to coat the back of a wooden spoon. Remove from the heat and set aside to cool.

Cut the lobster meat, shrimp and scallops into bite-size pieces.

Preheat oven to 400 degrees.

Fold the seafood and vegetables into the cooled sauce, being careful not to mix too much as this will break up the seafood. Scoop the mixture into terrines or other oven-proof baking dish.

Cover terrines with puff pastry rounds, brush them with egg wash and bake them until the top is golden brown, about 8-10 minutes. Remove from oven and cool for 5 minutes before serving.

Note: You can cook this 2-3 hours ahead and keep warm at 150 degrees. Other favorite options of your choice and availability may be substituted for seafood.

From Design Cuisine, Richmond, Va.

502 calories (70 percent from fat ), 39 grams fat (23 grams sat. fat ), 11 grams carbohydrates, 28 grams protein, 520 mg sodium, 228 mg cholesterol, 126 mg calcium, 1 gram fiber.

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DUCK BREAST WITH CHERRY CHUTNEY

Serves: 10 / Preparation time: 25 minutes

Total time: 1 hour, 25 minutes

1 tablespoon extra-virgin olive oil

˝ cup chopped onion

3 garlic cloves, peeled, crushed

1 tablespoon finely chopped shallot

1 tablespoon tomato paste

˝ teaspoon black pepper

˝ teaspoon ground cumin

Scant Ľ teaspoon dried hot red pepper flakes

ľ teaspoon salt, divided

˝ cup coarsely chopped red bell pepper

Ľ cup dry red wine

1 ˝ to 2 tablespoons cider vinegar

2 tablespoons sugar

˝ teaspoon Dijon mustard

1 can (3 cups) Bing cherries, quartered, divided

1 tablespoon chopped fresh tarragon or chives

˝ cup golden raisins

10 (6 ounces each) boneless duck breasts with skin

2 tablespoons water

Chutney and glaze

In a 2- to 3-quart heavy saucepan, heat the oil over moderate heat until hot but not smoking. Add the onion, garlic, and shallot; cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes and Ľ teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar to taste, and sugar and simmer about 5 minutes. Stir in the mustard, 1 ˝ cups cherries and remaining ˝ teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but Ľ cup of the mix to the side. Place Ľ cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck.

To finish the chutney, add the remaining 1˝ cups of cherries, tarragon or chives and all the golden raisins. The chutney can be prepared one day ahead.

To prepare the duck

Put the oven rack in middle position and preheat oven to 450 degrees. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

In a 12-inch heavy skillet, heat the water on low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes. Transfer duck to a plate and discard all but 1 tablespoon of fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.

Roast duck in oven until thermometer registers 135 degrees, about 8 minutes for medium-rare.

Remove from oven and allow to rest for 5 minutes.

Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney.

From Design Cuisine, Richmond, Va.

289 calories (28 percent from fat ), 9 grams fat (2 grams sat. fat ), 17 grams carbohydrates, 35 grams protein, 282 mg sodium, 131 mg cholesterol, 23 mg calcium, 2 grams fiber.

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HERB ROASTED PHEASANT WITH WILD RICE STUFFING

Serves: 10 / Preparation time: 35 minutes / Total time: 2 hours

1 pound long grain wild rice

2 quarts chicken stock or canned chicken broth

˝ onion, peeled, diced

2 carrots, peeled, diced

2 tablespoons roasted garlic

˝ cup dried apricot, cut into a small dice

10 pheasant breast, boneless; remove tenders and reserve for stuffing;

˝ cup olive oil with chopped rosemary, thyme and sage

1 tablespoon mixture of salt and pepper mix

In a large heavy pot, boil the rice with the chicken stock, cook until soft and most of the liquid is gone, about 45 minutes.

Add the onion, carrots, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed, about 15 minutes. Refrigerate rice mixture until cold.

Meanwhile, in a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

Preheat oven to 400 degrees.

Make 10 small patties of the rice mix; cut a pocket and stuff mix inside pheasant, being careful not to overstuff . Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over saute of spinach.

Cook's note: Chicken may be substituted for the pheasant .

From Design Cuisine, Richmond, Va.

489 calories (25 percent from fat ), 14 grams fat (3 grams sat. fat ), 45 grams carbohydrates , 45 grams protein , 1,157 mg sodium , 87 mg cholesterol , 20 mg calcium , 4 grams fiber .

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CINNAMON APPLE SPONGE CAKE

Serves: 10 / Preparation time: 30 minutes

Total time: 2 hours, 30 minutes

APPLE FILLING

4 tablespoons unsalted butter

4 pounds Granny Smith apples, peeled, cored and thinly sliced

Ľ cup water

1 cup granulated sugar

˝ teaspoon ground nutmeg

Ľ teaspoon salt

Grated zest from 1 lemon

1/3 cup apple sauce

1 teaspoon vanilla extract

BREAD CRUST

14 tablespoons unsalted butter, divided

2 tablespoons granulated sugar

35 slices brioche (or white bread)

TOPPING

1 tablespoon butter

2 cups Granny Smith apples, peeled, cored, diced small

Pinch sugar

Pinch cinnamon

2 cups store-bought caramel sauce

1 quart vanilla ice cream

To make the filling: In a large saucepan, melt the butter over medium-low heat. Add the apples and caramelize, about 5 minutes. Add the water and cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Add the sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from the heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust.

The filling can be made one day ahead

Making crust: Position oven rack in lower third of oven and preheat to 425 degrees. Grease 10 ceramic dishes using 1-2 tablespoons butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside. Melt the remaining butter and set aside.

Using a bread knife, remove crusts from the bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip 10 rounds in melted butter and place one at the bottom of each mold.

Cut each of the 15 remaining slices of bread into four long rectangles. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered sides against the mold and overlapping by about ˝-inch to completely line mold. Use 6 rectangles total to line each mold.

Spoon the apple filling into bread-lined molds, mounding it slightly in center.

Take the remaining 10 rounds of bread, dip into the melted butter and place on top of filling, buttered-sides up. Press down lightly.

Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15 to 20 minutes, until top is deep golden brown and side slices are golden brown. Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.

Making topping: While the cakes rest, make the caramel sauce. In a medium skillet melt the butter in a skillet and saute the apples in it. Add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat, add the caramel sauce to the apples and stir to coat .

To Assemble: Pour desired amount of caramel-apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream if desired.

From Design Cuisine, Richmond, Va.

692 calories (30 percent from fat ), 23 grams fat (14 grams sat. fat ), 118 grams carbohydrates , 6 grams protein , 534 mg sodium , 57 mg cholesterol , 115 mg calcium , 5 grams fiber .

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MICHIGAN APPLES MAKE CHEESECAKE FROM CHICAGO GREAT

We know our Michigan apples are tops and the folks at Eli's Cheesecake in Chicago think so, too.

Going along with the Abraham Lincoln theme _ Lincoln loved apples _ Eli's created a huge apple cheesecake using 50 pounds of Michigan apples and served it at the Commander in Chief's Ball.

This huge cheesecake weighed in at 500 pounds. It featured the official Inaugural Seal and the five seals representing the Army, Navy, Air Force, Marines and Coast Guard.

Here's what it took to make the cheesecake:

100 pounds of cream cheese

30 pounds of sugar

25 pounds of sour cream

50 pounds of powdered sugar

126 eggs

15 pounds of flour

50 pounds of Michigan apples

30 pounds of butter

4 cups of Nielsen-Massey Madagascar Bourbon Vanilla

5 pounds of brown sugar

12 tablespoons of cinnamon

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© 2009, Detroit Free Press.