Founding Fathers (and First Lady Dolley Madison) Favorite Dessert

Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe.  According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan.  One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.

Vanilla Ice Cream

ice cream with peaches and raspberry sauce

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.

Yield: 1 1/2 quarts

Ingredients:

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions:

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
  6. Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
  7. Spin in ice cream maker following the manufacturer’s instructions.

 

 

DOLLY MADISON’S PEPPERMINT STICK ICE CREAM

Yield: 2 quarts
Ingredients:

Dolly Madison ice cream

20th century advertising co-opted Madison’s reputation for serving ice cream in the United States White House
Photo by Private Collection

  • 3/4 c. sugar
  • 2 tbsp. cornstarch
  • 3 c. whole milk
  • 3/4 c. light corn syrup
  • 2 whole eggs, beaten lightly
  • 1 c. cream
  • 4 drops natural peppermint extract
  • 2 drops red food coloring
  • 3/4 c. peppermint candy, crushed

 

Directions:

  1. Mix the sugar and cornstarch in the top of a double boiler.
  2. Stir in the milk, syrup and eggs.
  3. Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
  4. Stir in cream, extract and coloring.
  5. Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
  6. When partially frozen, add crushed peppermint and continue frequently.

 

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

  • 4 c. sharp Cheddar cheese, finely grated, room temperature
  • 1 c. butter, room temperature
  • 3 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Honey BBQ Sauce

by Karene Donnay of Glencoe, Minnesota for Taste of Home

“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.

Yield: 1-1/3 cups (10 Servings)

Ingredients:

  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14

National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

LBJ and Hubery H. Humphrey, Victory Barbecue, 11/4/1964, by Hulton Archive, with permission of Getty Images.

President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©

  • Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
  • 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
  • The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
  • The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
  • Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE

  • 1/4 c. butter or margarine
  • 1/4 c. cider vinegar
  • 1/4 c. ketchup
  • 1/4 c. lemon juice
  • 1/4 c. Worcestershire sauce
  • 1/2 t. Tabasco sauce

 

Directions:

  1. Bring all ingredients to a boil in a saucepan.
  2. If baking chicken, pour over the chicken pieces in a foil lined pan.
  3. Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
  4. Refrigerate leftover sauce.

 

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.