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Across generations, America’s first families have celebrated Thanksgiving not just with speeches and ceremonies, but with dishes that tell stories of home.
TRUMP KICKS OFF THANKSGIVING WEEK WITH TURKEY PARDON AND CHRISTMAS TREE ARRIVAL
From spicy deviled eggs inspired by the Bushes’ Texas roots to the Reagans’ pumpkin pecan pie, these presidential recipes offer a delicious glimpse into the tastes that once graced the nation’s most famous dining room.
Herbert and Lou Hoover’s Marshmallow Sweet Potatoes
Ingredients
6 sweet potatoes
2 tablespoons of butter
2 cups chopped walnuts
Nutmeg
Salt
Cream
Marshmallows
Instructions
1. Boil the sweet potatoes until tender. Drain well.
2. Mash the potatoes thoroughly with a potato masher, making sure to remove any strings.
3. Add butter, then season with nutmeg and salt to taste (start with small amounts and adjust as you like).
4. Pour in cream gradually, mixing until the potatoes reach a smooth, soft consistency.
5. Fold in the chopped walnuts.
6. Transfer the mixture to a baking dish and bake for 10 minutes.
7. Top with marshmallows and return to the oven. Bake until the marshmallows are lightly browned and the top is golden.
George and Laura Bush’s Deviled Eggs
President George W. Bush and Laura Bush pose for a photograph outside their Prairie Chapel Ranch in Crawford, Texas on Sept. 30, 2005. (George W. Bush Library)
Ingredients
12 large eggs, boiled hard and peeled
1 tablespoon (plus) soft butter
1 tablespoon (plus) mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Yucatán Sunshine Habanero sauce (can be substituted for another hot sauce)
Salt to taste
Instructions
1. Cut the eggs in half lengthwise and carefully remove the yolks. Set the egg white halves aside.
2. Place the yolks in a food processor and add the mustard, Habanero sauce, and salt.
3. Process for about 20 seconds, or until the mixture is smooth and well blended.
4. Taste and adjust seasoning—add a bit more mustard,…
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