Best 3 Jackie Onassis Kennedy Recipes
Jackie Onassis Kennedy, more formally known as Jacqueline Lee Bouvier Kennedy Onassis, was a renowned public figure known for her elegant style and impeccable taste. While she is remembered for her contributions to fashion, culture, and politics, her culinary skills may not be as widely recognized. In this article, we will explore some of the best recipes inspired by Jackie's life and legacy, providing you with an opportunity to create delectable dishes that capture her essence. From elegant appetizers to classic main courses and sweet desserts, these carefully curated recipes will offer a glimpse into the culinary world of this iconic figure.
Here are our top 3 tried and tested recipes!
JACQUELINE KENNEDY ONASSIS' CREME BRULEE
Steps:
- In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately.
MARTA SGUBIN'S MASHED POTATOES FOR JACKIE KENNEDY ONASSIS
marta writes "it's all in the way you make them -- this is a lot of work,and you have to stay over the stove, whipping the potatoes but the finished result is worth it" --
Provided by carrie sheridan
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Peel the potatoes and place them in a large pot with cold water to cover.
- Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
- Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
- When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
- Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
- Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
- Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
- Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.
Nutrition Facts : Calories 666.9, Fat 37, SaturatedFat 23.3, Cholesterol 104.2, Sodium 320.5, Carbohydrate 73.7, Fiber 8.3, Sugar 3, Protein 13.3
JACKIE KENNEDY'S ROYAL BEEF TENDERLOIN
When you have a craving for a great piece of red meat, turn to this recipe. It is perfect for guests but go ahead and spoil your family once in a while, too. Aren't they worth it?
Provided by Guava Girl
Categories Meat
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
- Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
- Remove the tenderloin from the bag and put the marinade in a saucepan.
- Bring to a boil (reduce) and set aside.
- Place the tenderloin in a roasting pan.
- Bake at 400 degrees for 45-55 minutes.
- Baste occasionally with marinade.
- In the last minute or so cover the tenderloin with the marinade and let baste on.
- Remove from oven and let stand for 10 minutes before slicing and serving.
- While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
- Serve at room temperature.
- Makes 2 cups.
- You may want to adjust this recipe for the size of the tenderloin you are preparing.
- Top each serving of tenderloin with the Royal Butter and ENJOY!
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste. Whenever possible, choose organic, locally-sourced ingredients.
- Pay attention to cooking times and temperatures: Overcooking or undercooking can ruin a dish. Use a timer to keep track of cooking times, and use a meat thermometer to ensure that meat is cooked to the proper temperature.
- Season your food to taste: Don't be afraid to add salt, pepper, and other seasonings to your dishes. Taste your food as you cook it, and adjust the seasonings as needed.
- Don't be afraid to experiment: Cooking is all about having fun and trying new things. Don't be afraid to experiment with different ingredients and flavors. You might just create a new favorite dish!
Conclusion:
Jackie Kennedy Onassis was a woman of many talents, and cooking was one of them. Her recipes are a testament to her love of food and her appreciation for simple, yet elegant dishes. Whether you're a seasoned cook or just starting out, I encourage you to try some of her recipes. You won't be disappointed.
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