Presidential Profferings

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Pay tribute to Obama's island heritage with this festive cocktail. The fruity drink boasts a blue hue and tons of citrus flavor. Go patriotic and garnish with a single red cherry in place of the orange wedge.

Blue Hawaiian

Yield
1 serving

Ingredients
1 ounce Smirnoff Orange Vodka
1 ounce blue curacao
2 ounces orange juice
1 ounce pineapple juice
1 slice orange
Preparation

Fill glass with ice.

Add Smirnoff Orange Vodka, blue curacao, orange juice, and pineapple juice.

Stir well.

Garnish with orange slice


Cheese Fondue
Celebrate the event with a tasty homage to the "melting pot" status of America with a dip-it-yourself appetizer of rich, nutty, and slightly sweet cheese fondue. This recipe holds a secret ingredient shortcut–Alfredo sauce–which offers the same thickening qualities and flavor as traditional cheese fondue, but saves you loads of time.

The perfect cheese fondue is unctuously rich, nutty yet sweet, and as fun to eat as s'mores. Traditional recipes call for two or three kinds of cheese, such as Gruyère and Emmentaler, slowly and carefully melted together and thickened with cornstarch. This 21st-century recipe starts with shredded Swiss cheese and ready-to-eat Alfredo pasta sauce, eliminating the need to grate additional cheeses and whisk in cornstarch. And if you serve sliced fruit in addition to the cubes of bread, your fondue will not only be more up-to-date; it will be healthier too.

Yield
Makes 4 servings

Ingredients
1 garlic clove, halved (optional)
1/2 cup dry white wine
1 10-ounce tub refrigerated Alfredo sauce
1 8-ounce bag shredded Swiss cheese (2 cups)
1/8 teaspoon ground nutmeg
1 tablespoon kirsch or brandy (optional)

Preparation

Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg. Stir constantly until the cheese is melted and very hot. Add the kirsch or brandy (if using).

Serve with cubes of bread, sliced pears, and sliced apples.


African Peanut Soup
Honor Obama's family roots from Africa. This creamy, rich soup is a vibrant update of the classic tomato soup, taking bold flavor from cayenne pepper, peanut oil, and peanut butter. It takes only 20 minutes and is sure to get the night off to a festive start. Keep the culture road trip going by offering partygoers a cup of coffee featuring beans from Kenya. (Try Kenya Coffee by Starbucks Coffee
1-lb for $10.65 @ starbucksstore.com.)

Yield
Makes 4 to 6 servings

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
1 28-ounce can chopped tomatoes, undrained
1 6-ounce can tomato paste
1/2 cup creamy peanut butter
4 cups chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 cup white rice
6 scallions, chopped
1/4 cup salted peanuts, roughly chopped
Preparation

In a medium saucepan, over medium heat, heat the oil and garlic for 1 minute. Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, and salt and whisk to combine. Bring to a boil. Add the rice, reduce heat to low, cover, and cook for 20 minutes. Ladle into individual bowls and garnish with the scallions and peanuts.

Tip: For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts.


Smoky Beef-and-Bacon Chili
It's been reported that President-elect Obama's favorite dish to whip up in the kitchen is a hot bowl of chili. Feed your guests a heaping helping of this meaty top-rated recipe. Bacon, fire-roasted tomatoes, and spicy smoked paprika add a deep, complex flavor to this easy-to-make chili. Brown the meat, add vegetables and spices, and let the flavors meld. Serve chili-bar style with sour cream, scallions, and grated cheese and let your guests add their own toppings. (It is, after all, a free country.)

Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor. While it's great right after you make it, it's even better the next day. Serve with warm cornbread for a complete meal. Prep and Cook Time: 1 hour, 10 minutes. Notes: Smoked paprika from Spain's La Vera area (pimentón de la Vera) and fire-roasted tomatoes are sold at gourmet, specialty, and Whole Foods stores.

Yield
Makes 6 servings

Ingredients
2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika (see Notes)
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping
Preparation

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.


Chicago-Style Pizza
While you can't bring the exact flavor of classic deep-dish Chicago-style pizza to your party, you can offer a pie packed with the telltale toppings of the Windy City. Top refrigerated dough with spicy pizza sausage, diced tomatoes, fresh Parmesan, mozzarella, and basil. The pie cooks quickly and takes only a few minutes to prepare, so it's easy to make while you enjoy the party with your guests.

Yield
8 servings (serving size: 1 piece)

Ingredients
2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage (recipe follows) or use hot italian sausage meat
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper
Preparation

Preheat oven to 450°.

Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.


Atsa Spicy Pizza Sausage

It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.

This recipe goes with Chicago-Style Pizza

Yield
5 cups (serving size: 1/2 cup)

Ingredients
1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed
Preparation

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.


Inaugural Cupcakes With Cream Cheese Frosting
End the night with a sweet spot of flavor. Make cupcakes from a simple, moist sheet cake recipe and top with cream cheese frosting and red, white, and blue decorations. If your guests are already stuffed, package them in individual bags and send the treats home with partygoers as favors.

Yield
Makes 24 cupcakes

Ingredients
24 paper baking cups
Yellow Cake Batter (recipe follows)
Cream Cheese Frosting (recipe follows)
Preparation

1. Place 24 paper baking cups in muffin pans. Prepare Cake batter as directed, and spoon into baking cups, filling two-thirds full.

2. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool in pans on a wire rack 10 minutes. Remove cupcakes from pans to wire rack, and cool 45 minutes or until completely cool.

3. Place all of Cream Cheese Frosting in a zip-top plastic freezer bag. Cut off 1 corner of bag to make a hole (about 1 inch in diameter). Squeeze a small amount of frosting on top of each cupcake. Sprinkle each frosted cupcake with red-, white-, and blue-colored sprinkles, or top each with 1 red, 1 white, and 1 blue jelly bean.

Note: To make ahead, bake and cool cake layers or cupcakes as directed. Do not frost and decorate. Double wrap in plastic wrap and heavy-duty aluminum foil or place in airtight containers, and freeze up to 1 month.

Yellow Cake Batter
Yield
Makes 24 servings

Ingredients
2 cups sugar
1 cup butter
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla
2 1/2 cups cake flour
1/2 teaspoon baking soda
1 cup buttermilk

Preparation

1. Beat sugar and butter at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in lemon juice and vanilla.

2. Combine flour and baking soda in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Proceed to fill baking cups as directed above.

Cream Cheese Frosting

Yield
Makes 3 1/2 cups

Ingredients
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
1 (16-oz.) box powdered sugar
2 teaspoons fresh lemon juice
Preparation

1. Beat all ingredients at medium speed with an electric mixer until fluffy.