The Fifty-Seventh Presidential Inauguration on January 21, 2013 presented by the Joint Congressional Committee on Inaugural Ceremonies.

Wild Huckleberry Reduction

Served at the Inaugural Luncheon, 2013

Ingredients

  • 4 ounces veal demi glace, can be purchased at gourmet markets or online
  • 1 cup huckleberries, fresh (when in season) or frozen
  • 1 teaspoon bitter chocolate
  • 1/2 tablespoon butter
  • 2 cups port wine
  • 1 cup mirepoix, (medium dice of carrot, celery, onion and leek)
  • 1/2 tablespoon extra virgin olive oil

Preparation

  1. In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. 

  2. Add the port wine, ½ cup of the huckleberries and demi glace allowing this to reduce by half.  Strain through a sieve and return to a clean sauce pot.

  3. Prior to serving bring sauce to simmer and add the chocolate, remaining ½ cup huckleberries and butter.

Additional Information

  • Course:
  • Servings: 4 servings