A culinary tour of Missouri and our Governor’s Mansion
Missouri Gov. Mike Parson and first lady, Teresa, enjoy dinner at the Governor’s Mansion in Jefferson City.
We’re excited to share a special cookbook compilation by the first lady, Teresa Parson, and the Governor’s Mansion staff as well as the Friends of the Missouri Governor’s Mansion. With more than 200 pages of recipes and history, the softcovered cookbook celebrates favorite recipes the first lady and the governor enjoy, as well as tidbits of Missouri history.
“When thinking of a way to celebrate the upcoming bicentennial of Missouri and the 150th anniversary of the People’s House, the idea of a cookbook sounded like the perfect way to commemorate the two events and showcase what our great state has to offer,” first lady Teresa says. “The book will feature some of the most favored foods from across Missouri, as well as some of the recipes the governor and I enjoy from the mansion kitchen. Being able to tie in the history and stories with the recipes will be an exciting treat. We hope this book is enjoyed for many years to come.”
Proceeds from cookbook sales ensure preservation of the mansion, its history and historical treasures for future generations. Preorders are being taken now and books will ship in October. Please see order information at the end of this recipe section.
- Shortbread Crust:
- 3/4 cup unsalted butter, softened
- 1 3/4 cups four
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Filling:
- 8-ounce package fresh or frozen cranberries
- 1/4 cup water
- 1 3/4 cups light brown sugar
- 5 large egg yolks
- 1/2 cup lemon juice
- 3 tablespoons cornstarch
- 1/4 cup butter, softened
- 1 tablespoon vanilla extract
- For crust:
- Heat the oven to 350 degrees and prepare a 9-inch tart pan with a removable bottom. Store-bought tart shells can be substituted.
- In a medium bowl, combine the butter, four, powdered sugar, vanilla and salt until mixed completely. Pour the crumb mixture into the tart pan. Firmly press the crumbs together to form a 1/2-inch thick crust along the edge of the pan. Once the edge is complete, use the remaining crumbs to form bottom crust as well.
- Use a fork to poke holes in the bottom of the crust to create vent holes. Place in the preheated oven and bake for 17 to 20 minutes or until golden brown. Set aside to cool.
- For filling:
- Pour the water and cranberries into a medium saucepan and simmer until the cranberries burst, about 10 to 15 minutes.
- Once the cranberries have burst, transfer them to a mixing bowl and place the mixer on high speed to blend until smooth. After the mixture is smooth, it will need to be strained through a sieve to catch any pieces of skin. Return the mixture back to the saucepan.
- Next add the brown sugar and egg yolks into the saucepan with the cranberry mixture and cook on medium heat.
- In a small bowl, mix the cornstarch and lemon juice until smooth, then stir into the cranberry mixture until fully blended. Continue stirring constantly and cook until the mixture is thickened. Remove from heat.
- Using a whisk add the butter and mix until smooth followed by the vanilla. Once completely combined, pour the mixture into the cooled tart shell then place in the refrigerator and chill for 4 hours or overnight.
- Finish the tart with whipped cream, sugared cranberries, fresh rosemary or a combination of these items and serve.
- 4 cups spring mix salad
- 1 pear, diced
- 1 crisp red apple, diced
- 5 pieces of bacon, cooked crisp and chopped
- 1/4 cup dried cranberries
- 1/4 cup slightly roasted pecans
- 1/4 cup feta cheese
- Dressing:
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon dried oregano
- Salt and pepper to taste
- Lay a bed of the spring mix down for your base. Add the diced pears, then stagger the apples.
- Next, layer the chopped bacon and dried cranberries. Add the roasted pecans and top with the feta cheese crumbles.
- Drizzle with white wine vinaigrette dressing and serve immediately.
- Combine all ingredients and shake well before serving.
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Four 6-ounce salmon fillets, skin removed
- 3 tablespoons olive oil, divided
- 2 tablespoons shallots, minced
- 12 poached garlic cloves, thinly sliced
- 1 cup fresh, cleaned fava beans, skin removed
- 1/4 cup white wine
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- 1 cup cherry tomatoes, halved and roasted
- Fried parsnips for garnish
- Heat the oven to 350 degrees. Mix the oregano, thyme, onion powder, salt and pepper and sprinkle over the salmon.
- Heat 1 tablespoon of olive oil in a skillet and sear the salmon. Finish in the oven until the fish is flaky; set aside. In a saute pan, heat the remaining olive oil and saute the shallots for 30 seconds. Add the garlic and fava beans.
- Deglaze the pan by pouring in the wine. Stir in the chopped parsley and reduce by half. Whisk in the butter; remove from heat and add the roasted tomatoes. Season with salt and pepper. Divide the fava bean mixture among plates and place salmon fillet on the center of the sauce. Garnish with fried parsnip strips and chopped chives.
- 1 quart heavy cream
- Salt and pepper to taste
- 3 sprigs fresh thyme, chopped
- 7 Idaho potatoes
- 1 cup blue cheese
- 1 cup cheddar cheese, shredded and divided
- 1 cup mozzarella cheese, shredded and divided
- Heat the oven to 350 degrees. Pour the heavy cream into a mixing bowl then add the salt, pepper and fresh thyme. Cut the potatoes 1/8 of an inch thick directly into the cream mixture.
- Spray a baking dish with pan spray and shingle the potatoes in layers. Between each potato layer, sprinkle 1/3 cup of each cheese until the potatoes are all layered.
- Pour the remaining heavy cream over the potatoes until completely covered. Bake uncovered until they are fork tender then remove from the oven.
- Bake uncovered until the top layer is browned. Cool for 10 minutes, cut into squares and serve.
“A Spoonful of History” is $40 plus $8 shipping and handling and can be preordered at missourimansion.com/cookbook or by calling Friends of the Missouri Governor’s Mansion at 573-230-7000. Orders will be shipped by publisher in October. For additional questions, please email cookbook@missourimansion.com.
