Amazing Day in American History

United States of America.

We are second to no one.

Those of you that know me know, I did not support or vote for Barack Obama. I support and vote for the individual I feel is best qualified to be the leader of our great nation, and in this election I did not feel that to be him.

HOWEVER, I am American and I love and support our country. Barack Obama was chosen as our President. The verdict came in and I accept it and will support him, stand behind him, pray for his safety, guidance in his journey and his success. Because I love our country I wish great things for him and my desire is for him to succeed beyond imagination for the United States of America.

It is overwhelming and a great joy to see the excitement and hope he has inspired throughout the world. The interest in the political process that is being shown by our youth and individuals that are typically not interested or excited about our politics. This is amazing. The pride that is pouring out from the neighborhoods, businesses, churches, schools, factories. The sea of red, white and blue. Happy, smiling, shining people. Glowing in pride and accomplishment. This is amazing. Hope. Pride. Joy. Achievement. Excitement. Interest. Faith. America. Amazing.

In celebration of all that above, we also need to be excited, grateful and extremely proud to be Americans, not because we all believe the same things or vote for the same person, because we don't, but when the votes have been counted and once again, the verdict in, we allow, and should take great pride in, our ability to provide a peaceful transition of power.
This is so rare in our conflict-torn world today. We should celebrate and embrace this ability. Our Constitution has stood the test of time. We transition peacefully, without tanks and water trucks, without confrontation, without war and deaths. We are the United States of America.

What an Amazing Day in American History.

Being the event planner, I cannot allow the ceremonies of the day to go unmentioned. (I am still awaiting my invitation by the way. It must have got sent to my old address :( )


Events of the Day:

Morning Worship Service

The tradition of attending a morning worship service on Inauguration Day began with Franklin D. Roosevelt in 1933.

Processional to the Capitol

By tradition, the outgoing President accompanies the President-elect to the Capitol for the swearing-in ceremony.

Vice President's Swearing-In Ceremony

Until 1937, the Vice President was sworn into office in the Senate chamber.

President's Swearing-In Ceremony

There have been 54 formal Presidential Inaugural ceremonies, held at over 10 different locations.

Inaugural Address

Since George Washington in 1789, every President has delivered an Inaugural address, ranging from 8,445 words, to just 135.

Departure of the Outgoing President

Following the inaugural ceremony on the west front of the U.S. Capitol, the outgoing President and First Lady leave the Capitol to begin their post-presidential lives.

Inaugural Luncheon

Food............this is where we are going to spend some time! I assume most of you reading this probably didn't receive your invitation either. We will go together..............

History:
Often featuring cuisine reflecting the home states of the new President and Vice President, as well as the theme of the Inauguration, the Luncheon program includes speeches, gift presentations and toasts to the new administration. While this tradition dates as far back as 1897, when the Senate Committee on Arrangements first gave a luncheon for President McKinley and several other guests at the U.S. Capitol, it did not begin in its current form until 1953.

Today's particular luncheon was THEME related. I love themes!! The theme they used for the Inauguration; Abraham Lincoln.


They're going to party like it's 1861!

Although President Lincoln was not much of an eater, he loved seafood! The Seafood Stew they served consisted of lobsters, scallops, shrimp and cod.

Of course, as always, the dessert is worth special mention.

Apple Cinnamon Sponge Cake and Sweet Cream Glace

Lincoln loved apples. As do I, and I love dessert and this looks quite yummy!

This is not a complicated recipe and I have included it at the end of this post.


The first course was served on replicas of the china from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband's term in office. The china features the American bald eagle standing above the U. S. Coat of Arms, surrounded by a wide border of "solferino," a purple-red hue popular among the fashionable hosts of the day. (Please note all guests were seated on Chivari chairs that were in the same purple-red hue as the border of the plates).

What luncheon party would be complete without checking out the centerpieces:


The floral arrangements were designed by JLB Floral of Alexandria, Virginia. (Although they are fine, Kathy could have done better). They consisted of Red Charlotte roses, Rouge Basier roses, Hot Lady roses, a floribunda rose called Hot Majolica, hydrangea in shades of blues and purples, and light blue delphinium in a footed brass compote. After the luncheon, the floral arrangements were given to the Walter Reed Army Medical Center.

Wasn't that luncheon just delightful! Feel like you were there? No, me neither.

The luncheon is followed by the Inaugural Parade

and several Inaugural Balls.


President Obama will attend 10 Inaugural Balls, with his last expected time of arrival at 2:35 a.m.

It's good to have a President that can party like a rock star!

An Amazing Day. I am honored to have shared it with you.

Apple Cinnamon Sponge Cake and Sweet Cream Glace

Apple Filling
4 lbs. Granny Smith apples, peeled, cored and thinly sliced
4 tablespoons unsalted butter
1/2 cup water
1/3 cup granulated sugar
1/2 cup apple sauce
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon vanilla extract

Bread Crust
14 tablespoons unsalted butter, melt 10 of tablespoons
2 tablespoons granulated sugar
34 slices brioche bread (or white bread)

Equipment
10 ceramic baking ramekins or metal molds (3" diameter)

Sauce
2 cups caramel sauce (store bought)
2 cups Granny Smith apples, peeled, cored, diced small
Pinch sugar
Pinch cinnamon
1 tablespoon butter

Ice Cream
1 quart vanilla ice cream

Preparation

Filling

1. Melt butter in 6 quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add 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 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 and assembly

1. Position oven rack in lower third of oven and preheat to 425. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.
3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright around the inside of molds, buttered sides against mold and overlapping by about 1/2 inch to completely line mold. Use 6 rectangles to line the mold.
4. Spoon the apple filling into bread lined molds, mounding it slightly in the center.
5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered sides up. Press down slightly.
6. 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 (slide a thin bladed knife between bread and pan to check). 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.
7. For the apple cinnamon caramel sauce, sate 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.

Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream (or if you don't eat ice cream, as I don't....top with whipped cream).