George Bush, Barack Obama, and the Politics of Peanut Butter and Jelly Sandwiches

George Bush's memoir Decision Points has been described by the New York Times as "an autobiography focused around 'the most consequential decisions' of his presidency and his personal life from his decision to give up drinking in 1986 to his decision to invade Iraq in 2003 to his decisions regarding the financial crisis of 2008." According to the Product Description of the book:

President Bush brings readers inside the Texas Governor’s Mansion on the night of the hotly contested 2000 election; aboard Air Force One on 9/11, in the hours after America’s most devastating attack since Pearl Harbor; at the head of the table in the Situation Room in the moments before launching the war in Iraq; and behind the Oval Office desk for his historic and controversial decisions on the financial crisis, Hurricane Katrina, Afghanistan, Iran, and other issues that have shaped the first decade of the 21st century...

With so many momentous issues to review, it's not surprising that Mr. Bush didn't bother to mention his favorite foods, but...in an interview with Oprah Winfrey during the 2000 presidential campaign, he did say that his favorite sandwich is peanut butter and jelly on white bread.
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Eight years later, during the 2008 presidential campaign, peanut butter and jelly sandwiches once again made national headlines. Responding to charges that his economic policies were socialistic in nature, Barack Obama ridiculed his opponent John McCain for constantly resorting to trivialities and distractions:

Now, because he knows that his economic theories don't work, he's been spending these last few days calling me every name in the book. Lately he's called me a socialist for wanting to roll-back the Bush tax cuts for the wealthiest Americans so we can finally give tax relief to the middle class. I don't know what's next. By the end of the week he'll be accusing me of being a secret communist because I shared my toys in kindergarten. I shared my peanut butter and jelly sandwich.
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Although neither Bush nor Obama mentioned how they prefer their PB&Js to be made, we do know that John Harvey Kellogg, the cereal pioneer, was the first person to receive a patent for the process of making peanut butter in 1895. According to Andrew Smith's Peanuts: The Illustrious History of the Goober Pea, early peanut butters had several problems:

The first was that peanut oil has a melting point below room temperature. Gravity separated the oil, which then oxidized and turned rancid. Likewise, salt added to the peanut butter separated and crystallized. Grocers received peanut butter in tubs or pails and were advised to use a wooden paddle to stir it frequently...

During the early years of the twentieth century, William Norman, an English chemist, invented a method of saturating unsaturated and polyunsaturated fatty acids, thus preventing them from turning rancid. In 1922, Joseph L. Rosefield...applied these principles to peanut butter [and] developed a process to prevent oil separation and spoilage in peanut butter...The result was a semisolid peanut butter [that]...was thick and creamy and did not stick to the roof of the mouth as much as previous products.

Selecting the name "Skippy" for his product, Rosefield introduced creamy and chunky-style peanut butter in 1932. Three years later, the company inaugurated its first wide-mouth peanut-butter jar, which quickly became the industry standard. And in less than twenty five years, peanut butter had "evolved from a hand ground delicacy to a mass-produced commercial commodity sold in almost every grocery store in America."

FOOD FACT: Florence Cowles' 1928 cookbook Seven Hundred Sandwiches includes dozens of creative recipes for peanut butter sandwiches, including: Peanut Butter and Egg Sandwich, Peanut Butter and Cabbage Sandwich, Peanut Butter and Marshmallow Sandwich, Peanut Butter and Prune Sandwich, Peanut Butter and Cherry Sandwich, Peanut Butter and Cheese Sandwich, and Peanut Butter and Olive Sandwich made with Mayonnaise on Rye. Oh my!

John F. Kennedy's Inaugural Luncheon

In November, 1960, John F. Kennedy defeated Richard Nixon in one of the closest and most dramatic presidential elections in American history. Two and a half months later, on January 20, 1961, Kennedy was sworn in as the first Roman Catholic president of the United States and delivered his Inaugural Address on the terrace of the East Portico of the U.S. Capital.

Near the end of his address, he famously said

Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, to assure the survival and the success of liberty.

This much we pledge – and more.

And so, my fellow Americans: ask not what your country can do for you - ask what you can do for your country. My fellow citizens of the world: ask not what America will do for you, but what together we can do for the freedom of man...

After delivering his address, Kennedy and his wife Jacqueline were escorted to the Old Supreme Court Chamber in the U.S. Capitol for the traditional inaugural luncheon. According to Senate historians, Menu Items included Cream of Tomato Soup with Crushed Popcorn; Deviled Crab Meat Imperial; New England Boiled Stuffed Lobster with Drawn Butter; Prime Texas Ribs of Beef au jus; String Beans Amandine and Broiled Tomatoes with Grapefruit and Avocado sections with Poppyseed Dressing.

Although the traditional Inaugural Luncheon at the Capital dates back to 1897, when the Senate Committee on Arrangements hosted an official luncheon for President William McKinley and other guests, it didn't begin in its current form until 1953, when President Eisenhower, his wife Mamie, and fifty other guests dined on Creamed Chicken, Baked Ham, and Potato Puffs in the Old Senate Chamber.

Since then, the Joint Congressional Committee on Inaugural Ceremonies has organized a luncheon celebration at many presidential inaugurations. 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.

FOOD FACT: According to the John F. Kennedy Library and Museum,  Kennedy preferred orange juice, poached eggs on toast, crisp broiled bacon, milk and coffee at breakfast. For lunch, he enjoyed all kinds of soup, especially New England Fish Chowder. At dinner, there were no particular favorites, although he did like lamb chops, steak, turkey, baked beans and mashed potatoes. He also enjoyed corn muffins, and, for dessert, if he had any, it would "likely be something prepared with chocolate." Kennedy was a "food-as-fuel" kind of guy and often had to be reminded to eat because "politics always took preference over food."

For more on presidential inaugurations, click here!

George Washington's Thursday Dinners

When George Washington was inaugurated in March, 1789, some of the most pressing questions facing the new nation involved social manners and etiquette. This may seem trivial today, but back then, George and his fellow patriots had just fought a long war against the British Crown and they wanted to be sure that the American people would never mistake their president for a king.

How much pageantry should surround the office of the presidency? How elaborate should presidential dinners be? And how should the new president be addressed? As “His Excellency” or “His Mightiness”? These were questions of great importance when George Washington took the Oath of Office on the balcony of Federal Hall in New York City on April 30, 1789.

Immediately after taking office, Washington distributed questionnaires to his advisors, soliciting their opinions regarding the basis of “a tenable system of etiquette.” After much discussion, it was decided that George would be addressed as President Washington or simply Mr. President.

It was also decided that “levees” (receptions) would be held each Tuesday afternoon for "foreign ambassadors and other strangers of distinction” and that congressional dinners would be held each Thursday. Friday nights were chosen for Martha Washington’s “Drawing Rooms” and the remaining days were reserved for state banquets and personal entertaining.

Despite his desire to avoid the trappings of monarchy, George's Thursday dinners were truly fit for a king. "Dinners would begin promptly at four o’clock," according to culinary historian Poppy Cannon, and would often consist of three "bountiful" courses, the first two of which typically consisted of fifteen or twenty different dishes – all brought to the table at once!

A menu from Martha Washington’s family cookbook reveals just how elaborate these dinners could be. For a first course, she suggested serving Boiled Turkey, Baked Salmon, Shoulder of Mutton, Chicken Patties, Baked Ham, Stewed Cabbage, Scotch Collops, Pork Cutlets and Sauce Robert with Mashed Potatoes, Maids of Honors, Dressed Greens, French Beans, Oyster Loaves and Celery Sauce.

This course would be followed by Asparagus a la Petit Poi, Crayfish in Sauce, Fruit in Jelly, Lamb Tails, Partridges, Poached Salmon, Wild Duck, Roasted Hare, Sweetbreads, Plovers, Prawns, and Chardoons with Fricassed Birds, Rhenish Cream and custard.

After this course, the table cloth was removed and fresh glasses and decanters of wine were placed on the table with all kinds of fruits and nuts. If Martha and other ladies were present, they would excuse themselves at this point and the men would settle down (with very full bellies!) to talk about politics and other important affairs of the day.

Although Martha's dishes might be difficult to duplicate today, you can try this fabulous recipe for Poached Salmon with Creamy Dill Sauce or this one for Poached Salmon with Dill from simplyrecipes.com.

1 to 1½ pounds salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley

Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon, skin-side down on the pan. Cover and cook for 5 minutes. Season with freshly ground black pepper and enjoy.

FOOD FACT: If you visit Mount Vernon someday, be sure to stop by the Mount Vernon Inn Restaurant which serves such authentic colonial appetizers as Peanut and Chestnut Soup, Colonial Hoe Cakes, and Fried Brie with Strawberry Sauce. Dinner menu items include Filet Mignon wrapped in Virginia Pepper Bacon;  Roast Duckling with “George Washington’s favorite Apricot Sauce,” and Stuffed Pork Loin with Opium Sauce!

Richard Nixon Inaugural Grapefruit Avocado Salad

As devout Quakers, Richard Nixon’s parents taught their four sons patience, courage, and determination, traits that Nixon said he  drew strength from during trying times in his life. He later recalled that he "gained his first taste for politics during debates around the family dinner table" and described “friendly pillow fights with his three brothers in the small upstairs bedroom they shared.”

Growing up on a small citrus farm in Yorba Linda, California, Nixon might have enjoyed  grapefruit often, and Grapefruit-Avocado Salad was among the official menu items served at his second Inaugural Luncheon on January 20, 1973. If you'd like to whip up  a refreshingly colorful, slightly tangy Grapefruit Avocado Salad in honor of Richard Nixon's birthday today, here's a simple and simply delicious recipe to try from Ina Garten:      

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup olive oil
3 or 4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit...and enjoy! 

Andrew Jackson Inaugural Orange Whiskey Punch

When John Quincy Adams took the oath of office in 1825, it was under a cloud of controversy. The election of 1824 had been a bitterly contested four-man race between Andrew Jackson, Henry Clay, William Crawford, and Adams.

Since no candidate had won a majority of electoral votes, the election was thrown into the House of Representatives where Clay, as Speaker of the House, quickly threw his support to Adams, even though Jackson won the most popular and electoral votes. Adams then appointed Clay as Secretary of State. Outraged and feeling cheated out of the White House, Jackson called the deal a “Corrupt Bargain to "cheat the will of the people."”

With these accusations hanging over his head, Adams faced problems from the start and his four years in office weren't easy ones. Although his intelligence, family background, and experience could and should have made him a great president, he lacked the charisma needed to create a base of loyal supporters.

Not surprisingly, he lost the election of 1828 in a landslide, and when Andrew Jackson was inaugurated in March, 1829, twenty thousand of his loyal supporters, who believed he had been cheated out of the White House four years earlier, descended "like locusts" upon Washington, eager to celebrate the long-delayed victory of their champion.

According to culinary historian Poppy Cannon, Jackson's inauguration "sparked a celebration that did everything but set fire to the White House." Thousands of rowdy fans crammed into the building and "little thought was given to the delicate French furniture, elegant draperies, and fine china" as ice cream, punch, ices and cakes "were gobbled up as fast they appeared on long serving tables."

In a letter to her sister, Margaret Bayard Smith, a prominent Washington socialite, described the chaos of Jackson's inaugural festivities this way:

But what a scene did we witness! The Majesty of the People had disappeared, and a rabble, a mob, of boys, negros, women, children, scrambling fighting, romping. What a pity, what a pity! No arrangements had been made, no police officers placed on duty, and the whole house had been inundated by the rabble mob...

Cut glass and china to the amount of several thousand dollars had been broken in the struggle to get the refreshments, punch and other articles had been carried out in tubs and buckets, but had it been in hogsheads it would have been insufficient...

Ladies fainted, men were seen with bloody noses, and such a scene of confusion took place as is impossible to describe…This concourse had not been anticipated...Ladies and gentlemen only had been expected at this Levee, not the people en masse. But it was the People's day, and the People's President, and the People would rule!

Another observer described the day's events this way:

Orange-punch by barrels full was inside, but as the waiters opened the door to bring it out, a rush would be made, the glasses broken, the pails of liquor upset, and the most painful confusion prevailed. To such a degree was this carried, that tubs of punch were taken from the lower story into the garden to lead off the crowds from the rooms.

Although no one knows how those waiters prepared the punch that day, you can get some great whiskey tips from eatdrinkfrolic.com and The Wall Street Journal scoured some ninteeenth century cookbooks and provided this adapted recipe for Inaugural Orange Punch that's "easy to make by the bucketful" if you've got a mob to entertain today!

3 parts fresh orange juice
1 part fresh lemon juice
1 part Mulled Orange Syrup*
1 part dark rum
1 part cognac
2 parts soda water

Mulled Orange Syrup: Combine 1 cup sugar with 1 cup water and heat to a boil, stirring to dissolve the sugar. Reduce heat to a low simmer. Add the peel from an orange and mulling spices (a couple of cinnamon sticks, some whole cloves and allspice berries). After 15 minutes, remove from heat and let it sit for several hours. Strain.

Combine Mulled Orange Syrup and all other ingredients in a punch bowl with a large block of ice. Serve in punch cups with a little crushed ice. Add a dash of Angostura bitters to each glass and enjoy!

For 5 Wild & Crazy Presidential Elections and Inaugurations, click here!