This years Chapter Christmas party was a lot of fun. Chef Fritz Sonnenschmit was his usual engaging self. Twenty five or so members and friends gathered to enjoy a pot luck dinner and to taste a meatless meal created by the Chef.
The scene was the Fair St Methodist church on the corner of St James & Fair St.
Chef Fritz was kind enough to leave us with a recipe for his culinary meal of the evening.
Meat less Wiener Schnitzel, Lemon, Austrian cucumber salad, Marinated cherry tomatoes. 4 Portions, 12 tasting.
4 Large Portabella mushrooms, gill removed, and peeled
1 Large egg
1/4 cup milk
arrowroot to dust
3 cups crushed corn flakes
Salt and pepper to taste
for garnish 4 lemon wedges
Oil to fry.
Whip egg and milk for 2 minutes add salt and pepper
Trim Mushroom, dust with arrowroot and submerge in egg mixture and bread with crushed corn flakes, (Standard breading procedure) and pan fry golder about 5 minutes.
Note: for garnish, 4 leaves of bib lettuce dipped in sour cream with Dill.
Do not refrigerate after breading!!
Austrian cucumber salad 8 portion
2 Cucumbers peeled
1 small red onion diced
1/2 tsp kosher salt
4 oz sour cream
some white pepper
1-2 T lemon Juice or white Vinegar
2 tsp maple syrup
1 T chopped Chives
Peel cucumbers and slice thin, place into bowl, add salt and pepper and rest for 5 minutes, add lemon juice and maple syrup and sour cream and chives and marinate for 1 hour in the refrigerator, add just seasoning.
Marinated cherry tomatoes
1-2 pints cherry tomatoes washed and sliced in half.
1 tsp Kosher salt, some black pepper from the mill
1 small red onion
1-2 T balsamic vinegar
1/2 tsp sugar
1-2 sliced thin scallions
1-2 T extra virgin Olive Oil
Combine all ingredients and toss well, Marinate for 1 hour at room temprature
Adjust seasoning to tast.