![\"\"](\"https:\/\/cmtu.org\/wp-content\/uploads\/2010\/12\/IMG_5517.jpg\" "\\"IMG_5517\\"")
<\/a>Chef Fritz<\/dt>\n<\/dl>\n<\/div>\n\n
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![\"\"](\"https:\/\/cmtu.org\/wp-content\/uploads\/2010\/12\/IMG_5523-150x150.jpg\" "\\"IMG_5523\\"")
<\/a>Tasting time <\/p><\/div>\n
![\"\"](\"https:\/\/cmtu.org\/wp-content\/uploads\/2010\/12\/IMG_5516-150x150.jpg\" "\\"IMG_5516\\"")
<\/a>Bill Banks Sr & Burt Darrow. Bill is 92.<\/p><\/div>\n
Chef Fritz was kind enough to leave us with a recipe for his culinary meal of the evening.<\/p>\n
Meat less Wiener Schnitzel, Lemon, Austrian cucumber salad, Marinated cherry tomatoes. 4 Portions, 12 tasting.<\/p>\n
4 Large Portabella mushrooms, gill removed, and peeled<\/p>\n
1 Large egg<\/p>\n
1\/4 cup milk<\/p>\n
arrowroot to dust<\/p>\n
3 cups crushed corn flakes<\/p>\n
Salt and pepper to taste<\/p>\n
for garnish 4 lemon wedges<\/p>\n
Oil to fry.<\/p>\n
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Preparation:<\/p>\n
Whip egg and milk for 2 minutes add salt and pepper<\/p>\n
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.<\/p>\n
Note: for garnish, 4 leaves of bib lettuce dipped in sour cream with Dill.<\/p>\n
Do not refrigerate after breading!!<\/strong><\/p>\n
—————————————————————————————<\/p>\n
Austrian cucumber salad\u00a0\u00a0 8 portion<\/p>\n
————————————————————————————–<\/p>\n
2 Cucumbers peeled
\n1 small red onion diced
\n1\/2 tsp kosher salt
\n4 oz sour cream
\nsome white pepper
\n1-2 T lemon Juice or white Vinegar
\n2 tsp maple syrup
\n1 T chopped Chives
\n——————————————————————————————————————–<\/p>\nPreparation:<\/p>\n
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.
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\n—————————————————————————————————————————–<\/p>\nMarinated cherry tomatoes
\n—————————————————————————————————————————-<\/p>\n1-2 pints cherry tomatoes washed and sliced in half.
\n1 tsp Kosher salt, some black pepper from the mill
\n1 small red onion
\n1-2 T balsamic vinegar
\n1\/2 tsp sugar
\n1-2 sliced thin scallions
\n1-2 T extra virgin Olive Oil<\/p>\nPreparation;<\/p>\n
Combine all ingredients and toss well, Marinate for 1 hour at room temprature
\nAdjust seasoning to tast.<\/p>\nEnjoy<\/p>\n
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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 … Continue reading