The 2012 election is finally here and what better way to watch election night coverage then with food that represents your favorite candidate.
There are so many great recipes from the four states the Presidential and Vice Presidential candidates come from. I’ve pulled a few of my all-time favorite treats from Hawaii and Chicago for President Barack Obama, Delaware for Vice President Joe Biden, New England for nominee Mitt Romney and Wisconsin for nominee Paul Ryan to celebrate the food heritage each candidate’s hometown brings to the table.
So head on to the kitchen and cook up these great dishes for your friends and family to enjoy on election night.
Democratic Presidential Nominee Barack Obama - Chicago-Hawaii Fusion Deep Dish Pizza with Ham & Pineapple
Yield: 6 to 8 servings
Born in Hawaii, but a Chicago resident, this pineapple and ham topped pizza are the perfect fusion of flavors for our sitting President! Add even more toppings like red onions or mushrooms!
- 1 package gluten-free pizza crust mix, prepared according to package instruction
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup thinly sliced Canadian bacon
- 5 slices pineapple
- 5 slices fresh mozzarella cheese
- Preheat oven to 425 degrees F. Grease a 9-inch springform pan with non-stick spray.
- Prepare the pizza dough according to the package instructions and then press it into the bottom of the springform pan, being sure to make a high side “deep dish” with room to fill in with toppings.
- Bake the crust by itself for 15 minutes. Remove from oven and spread a thick layer of sauce on the surface of the crust.
- Sprinkle with shredded mozzarella cheese and then add the bacon and pineapple evenly across the surface. Top with fresh sliced mozzarella cheese and bake for 12 to 15 minutes until the pizza is bubbly and golden brown.
Democratic Vice Presidential Nominee Joe Biden-Beer Battered Coconut Fried Shrimp
Yield: 6 to 8 servings
The famous Dogfish Head brewery sits right in Vice President Joe Biden’s backyard and with a new gluten-free beer on the market, it’s only fitting that this political star’s recipe features the T’weasonale brew. The strawberry undertones in the beer perfectly compliment the coconut in the batter.
- ¾ cup brown rice flour
- ¼ cup almond meal flour
- ¾ cup finely shredded sweetened coconut
- 1 teaspoon salt
- ¼ teaspoon paprika
- 2 eggs
- ¾ cup Dogfish Head T’weasonale gluten-free beer
- Vegetable oil, as needed
- 1 ½ pounds shrimp, peeled and deveined
- To make the batter, in a medium bowl, whisk together the brown rice flour, almond meal flour, coconut, salt, and paprika. Gradually whisk in eggs and gluten-free beer until a smooth batter forms.
- In a large sauce pan, heat 3 inches of vegetable oil until it registers 360 degrees on a thermometer. Dip a few shrimp at a time into the beer batter and then add to the hot oil, cooking until golden brown on one side, then flipping them and cooking to golden on second side, 2-3 minutes.
- Using tongs, transfer cooked shrimp to a paper towel to drain, and then repeat with remaining shrimp until all are cooked. Place shrimp on platter and serve with a cold gluten-free beer!
Republican Presidential Nominee Mitt Romney-New England Clam Chowder
Yield: 8 to 10 servings
Nothing says New England – Mitt Romeny’s home turf—Like a piping hot bowl of clam chowder. Sip this soup with a side of gluten-free crackers.
- 4 strips bacon, chopped finely
- 2 cups finely diced white onion
- 1 cup finely diced celery
- 1 tablespoon finely minced garlic
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- 1 pound baking potatoes, peeled and diced in ½ inch cubes
- 32 ounces clam juice
- 2 bay leaves
- 3 cups skim milk
- ¾ cup cornstarch
- 2 (6 ounce) cans clams in juice
- In a large pot, cook bacon over medium-high heat to render out the fat. Cook until the bacon is crispy and fat covers the bottom of the pan. Remove bacon pieces and set aside, but leave the fat in the pan.
- Add in the onion and celery and cook, stirring frequently, for 5 to 7 minutes until the onions are translucent. Add in the garlic, salt and rosemary and cook one additional minute.
- Add in the potatoes, clam juice and bay leaves and cook until the potatoes are tender, about 15 to 20 minutes. Remove and discard the bay leaves.
- In a bowl or measuring cup, whisk together skim milk and cornstarch. Pour the mixture into the soup and cook, stirring constantly until the soup begins to thicken, about 10 to 12 minutes.
- Add in the clams with their juice and cook an additional 5 minutes. Serve soup with reserved crispy bacon pieces on top.
Republican Vice Presidential Nominee Paul Ryan-Wisconsin Cheddar Jack Cheese Dip
Yield: 12 servings
There’s nothing more famous from Vice Presidential Nominee Paul Ryan’s home state of Wisconsin then cheese. Serve up this smokin’ hot cheese dip on election night to honor the great cheese state!
- 2 cups grated sharp cheddar cheese
- 2 cups grated Monterrey Jack cheese
- 1 tablespoon cornstarch
- ½ teaspoon dry mustard powder
- 1 clove garlic
- 1 cup gluten-free beer
- 1 tablespoon lemon juice
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- Gluten-free bread, broccoli, carrots, celery and crackers for dippers
- Gluten Free Stale Bread, cut into cubes
- In large bowl, toss together cheddar cheese, Monterrey Jack cheese, cornstarch and dry mustard powder. Set aside.
- Rub garlic clove on bottom and sides of medium size saucepan. Add in gluten-free beer and lemon juice and heat over medium heat.
- When beer begins to simmer, add one small handful of cheese at a time to beer, stirring until melted, being careful not to let the mixture come to a boil. Continue until all cheese is melted into beer, and then season with freshly ground black pepper and nutmeg.
- Pour dip into fondue pot to keep warm and smooth and serve with assorted dippers.