White House Recipes
As prepared by White House Chefs Walter Scheib III and Roland Mesnier.

Acorn Squash and Leek Soup with Toasted Pecans
Roasted Rack of Lamb with a Pumpkin Thyme Crust
Hillary Clinton's Chocolate Chip Cookes

White House

Acorn Squash and Leek Soup with Toasted Pecans
2 acorn squash
1 large leek
1 qt chicken stock
cup toasted chopped pecans
1 tbl butter
2 tbls chopped chives
Cut acorn squash in half and bake in a 350° oven for 30-45 minutes or until tender. Remove from the oven and cool. Scoop out the seeds and discard them. Scoop out the flesh from the skin. Dice the leek into small pieces and wash. Sautee the leek in butter until tender, then add squash and about 2/3 of the chicken stock. Stir everything together and cook. Add additional chicken stock if too thick. Put the soup in a blender and mix until smooth. Again, add more chicken stock if too thick. Season with salt and pepper. Garnish hot soup with chopped toasted pecans and chives.

White House

Roasted Rack of Lamb with a Pumpkin Thyme Crust
2 Frenched Racks of Lamb
1 cup pumpkin purée
2 tsp chopped fresh thyme
1 cup bread crumbs from good bread
3 tsp olive oil
Remove excess fat from lamb. Salt and pepper the meat and sear on all sides in a saucepan with a little vegetable oil. Place in a 375° oven for about 20 minutes depending on the size of the rack. Cook of the way from your desired doneness. Let the rack sit on your counter and rest 20-30 minutes. When slightly chilled, spread pumpkin puree on the back and top of the lamb. Mix bread crumbs with salt, pepper, thyme and olive oil. Roll the rack of lamb in the bread crumbs. Put back in the oven to brown and finish. When done, cut chops and serve.

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