Updated: 09/06/2018 4:24 PM | Print Story |  Email

Hamilton Inspired Dishes

The hit musical Hamilton is now playing at the Orpheum theater. Benjamin Spangler is the Executive chef for Mercy in in Minneapolis, the restaurant right across the street from the Orpheum. He stopped by to share recipes for a three-course meal straight out of the late 1700's and early 1800’s.

Chilled Asparagus
Ingredients
4oz         Asparagus
1oz         Anchovy vinaigrette
                (1oz balsamic vinegar, 2oz raisins,2 garlic cloves, 1oz capers, 1oz anchovy, 1/2c parsley, 4oz evoo)
2oz         Mixed greens
1oz         Pecorino cheese
1t            Cured egg yolk

How to Make it:
•    In a blender mix the anchovy vinaigrette by adding all the ingredients at once.
•    Once smooth, chill.
•    Poach asparagus in salted water for 3 min and then shock in cold water
•    Finish salad mix asparagus, greens with vinaigrette
•    Garnish with shavings of pecorino cheese and cured egg

White Bean Soup
Ingredients
10oz       Ham
8oz         Onion
4oz         Celery
4oz         Carrot
3ea         Garlic
4oz         White wine
30oz       Soaked beans
32oz       Veal stock
16oz       Water
1t            Paprika
1t            Celery seed
1t            Caraway seed
1/2t        Black pepper
2t            Tarragon minced
2t            Parsley minced
2t            Chives minced

How to Make It:
•    Ground smoked ham and cook until lightly brown
•    Mince onions garlic, carrots, celery and add to ham
•    Cook until liquid evaporated and slightly browned
•    Deglaze with wine add remaining ingredients and simmer until beans are tender

Pot Roast
Ingredients
Beef eye of round
2c            onions diced
1c            carrots diced
1c            celery diced
1ea         bay leaf
4oz         tomato paste
1qt         beef stock
1c            red wine
10oz       tomato purée
1t            caraway seed
1/2t        black pepper
2t            tarragon minced
2t            parsley minced
2t            chives minced

How to  Make it:
•    Place all ingredients in a large pot and cover with tinfoil and place in oven at 300f until meat is tender pending the size of the meat will change the amount of time, meat should pull apart and be tender but not falling apart.

Mac and Cheese                             
Butter   2 oz wt.               
Flour      1.67 oz wt.         
Half and half       4 cups
Kosher salt          1 t          
Black pepper      ¼ t         
Sugar     1 t
Hot sauce            2 t          
Cheddar, shredded         10 oz wt.             
Chilled Lobster Meat     

How to Make It:
•    Melt butter in sauce pot
•    Add flour and mix with a spoon, cooking for 2 minutes over med-low heat. Slowly add half and half, whisking to incorporate and leaving no lumps.
•    Add spices then bring to a simmer using med-low heat, this should take about 40 minutes. Stir frequently to avoid scorching sauce.
•    After mixture has simmered for 1 minute (temp should be at least 210º), remove from heat and whisk in cheese, continue to whisk until all cheese is fully melted and incorporated into sauce.
•    Cool quickly and store cold.

1800’s Snow Egg
***Due to the complicated nature of the recipe just use marshmallows and make the sauce below and pour over the marshmallows.***
Ingredients
Egg Yolks   3
Brandy  3 TBS
Sugar     6 TBS
Vanilla Extract    1T
Heavy Cream     ½ CUP

•    Combine yolks, booze and sugar in a small stainless bowl and whisk together well. Place over a boiler and whisk constantly until eggs are thick and mixture is cooked. Take the mixture off the heat and chill over an ice bath. Whip the cream in a separate bowl and fold it into the egg mixture.