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
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
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
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.***
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.

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