Fritz Sonnenschmidt. Recipes by Chef Fritz.

Shrimp Finger Sandwiches
- Shrimp cooked & diced 12oz. - Mayonnaise 2 tbsp - Crème Fraiche 2 tbsp - Dill freshly chopped 1 tbsp - Rye Bread 6 thinly sliced - Alfalfa Sprouts 2-3oz
Place the shrimp into a medium-sized bowl. Combine with mayonnaise, crème fresh, and dill. Season with salt & pepper. Place on a slice of toasted bread. Spread a layer of shrimp on the bread. Top with the other slice. Cut into small squares. Top sandwich with alfalfa sprouts or other garnish.

Creamed Zucchini
- Zucchini, diced 2 cups - Butter, unsalted 1 tbsp - White Truffle Oil 1 tbsp - Cream ½ cup - Salt & pepper
Heat a skillet, add butter, melt, and add zucchini. Sweat for 2 minutes. Add cream and reduce until zucchini is soft. Season with truffle oil, salt, and pepper.

Potato Crusted Salmon with Red Wine Butter Sauce
- Salmon Steaks, 2-3 oz. 4 ea. - Potatoes, grated, squeezed ¾ cup - Dill, Fresh, chopped 2 tbsp - Olive Oil 3 tbsp - Tea, Loose to taste
Place salmon steaks on tray & season with salt, pepper & tea. Grate potato & squeeze out water. Season with salt, pepper & dill and evenly distribute grated potato among the 4 salmon steaks. In a hot skillet, add oil & heat to smoking. Place fish, potato side down into a pan & sauté until potatoes are crisp. Flip salmon side over & cook to desired doneness.

Finger Sandwiches
- White Bread 2 slices - Butter 2 tbsp - Ketchup 2 tbsp - Black Pepper to taste
Toast bread. While still warm, spread each slice with butter. Spread with ketchup and top with black pepper. Cut into 4 triangles by slicing the bread diagonally. Serve 2 per person with the gazpacho

Beer Cured Turkey
- 1 bottle dark beer - 1 tbsp powdered caraway seeds - 1/2 tsp powdered Marjoram - 1 heaping tbsp brown sugar - 1 medium-sized turkey
Heat a skillet, add butter, melt, and add zucchini. Sweat for 2 minutes. Add cream and reduce until zucchini is soft. Season with truffle oil, salt, and pepper.

Recipes by Chef Fritz Sonnenschmidt

Beer Cured Turkey

Salmon Cardon Bleu

- 2 5oz. Salmon Steaks without skin, butter flied and chilly pounded
- 2 slices smoked salmon
- 2 basil leaves
- 1 egg, 3 tbsp. milk (egg wash)
- 3 tbsp. flour
- Bread crumbs to bread
- Olive Oil to pan fry
- Salt, pepper, mango tea

Sauteed Turkey with Caraway Beer Sauce

- 2-3 Turkey tendorloin cut in 1-2 steaks
- 3lbs of oil to saute
- 3 peeled Shallottes finely minced
- 8oz of light beer
- 2-3oz heavy cream
- 1/3tsp kosher salt or to taste
- some ground black pepper
- 1/2tsp sugar
- 1 tbs chopped chives

Pound turkey steaks lightly, season with salt and pepper. Heat oil in saute pan and saute turkey steaks for 2 min each side, remove from pan, keep warm. Add minced shallotts and saute for 2 min, add caraway seeds and beer, bring to boil and reduce by 1/3. Add cream slowly, and reduce by 1/3 (maple syrup thickness). Season with salt , pepper, sugar, add steaks and simmer for 2 min. Remove from fire, rest for 5min, add chives.

- 1 1/2lb potato washed & Shredded
- 2oz butter
- 1 small clove of garlic, finely minced
- salt and pepper

Heat butter in saute pan; add shredded raw potato, season with salt and pepper, and garlic and saute for 3 min or until golden brown, turn and repeat for 3 mins.

Tomato Sauce

- 1lb ripe tomatoes, blanched and peeled
- 3tbsp tomato ketchup
- 1-2 shallots minced
- 1 clove garlic mashed
- 2-3tbsp white wine
- 2-3tbsp virgin olive oil
-salt, pepper, sugar
- 2tbsp gin or 1/2tsp juniper berries in sachet

Peppered Papaya & Chicken
or Turkey Patties

- Butter 8 T
- Small onion finely chopped 1 each
- Garlic minced 2tsp
- Jalapeno pepper chopped fine 2-3 each
- Eggs 4 each
- Chicken or turkey ground 2lbs
- Bread Crumbs 5-6 cups
- Papaya, peeled seeded and chopped 2 each
- Salt, Pepper to taste
- Lime Juice 4tsp
- Dijon Mustard 4 tsp
- Frees cilantro or parsley chopped 2 tsp
- Flour 1 cup

Saute onion, red pepper, garlic, and jalapeno in 4tbsp of butter. Cool Lightly.
In a bowl mix together eggs, onion mixture, ground chicken and next 6 ingredients.
Form mixture in to patties, aprox. 3 inches across, 1 inch thick. Dust patties with flour.
Heat remaining butter and fry patties 3-4 min or until golden

Tivoli Chicken

- 2 single chicken breasts
- 2 oz. diced sturgeon
- 1 small red onion diced
- 3tbs butter
- 2tbs catsup
- 1tbs arrow root or potato starch
- 1 1/2 cup hard cider
- 2tbs sour cream
- salt and pepper
- 2tbs chopped parsley
- 2 parsnip roots peeled, cut oblique

Stuff chicken with albany beef (substitute Lumb crab meat) dust chicken with potato starch, heat 1tbl butter and saute chicken on each side, remove, keep warm, add onion and saute 1-2min. Add catsup & brown 1-2 min, add starch and cider, mix well (no lumps). Simmer for 5-6min, season with salt, pepper, add sour cream & 1tbs parsley. Add chicken & tripping and simmer for 2-3 min.

Heat 1tbs butter & saute parsnips for 2-3min, add 1/4c of chicken and cover braise for 5min or until cooked (if needed add more chicken broth) sprinkle with rest of parsley.

Finger Sandwiches

Rhinebeck Apple and Grape Schmarn

- 2 apples, peeled core removed and sliced.
- 2tbs grapes cut in halves
- 6tbs butter
- 2tbs sugar
- 1/2 pint milk 2-3tbs flour
- 1-2 eggs
- some salt

Combine flour, milk, eggs, 1tbs. sugar, a touch of sugar and 4tbs. melted butter. Mix well, no lumps.
Rest 30 minutes
Heat rest of butter and saute apples and grapes in batter and brown on both sides, with 2 forks rip apart and dust with rest of sugar and toss well. Serve with strawberry marmalade.

Potato Crusted Salmon
with Red Wine Butter Sauce

Creamed Zucchini

Shrimp Finger Sandwiches

White Tomato Mousse

White Tomato Mousse
- 8 red ripe tomatoes - 1-2 cloves garlic - 1 Shallotte - 6-8 basil leaves - 1/2 juice of a lime - Plain gelatin - salt, pepper - 1c. heavy cream whipped - 2 tbsp. chopped dill
Cut tomato into cubes and juice together with garlic, basil and shallotte. Bring liquid to a boil and strain through a coffee filter. Add gelatin, salt, and white pepper, cool and fold in whipped cream and dill. Pour into a mold and chill - un-mold and serve.

Guljas Soup (Hungarian)

- 9oz. onions diced.
- 3oz lard
- 1/2 sweet hungarian paprika
- 1 1/2lb beef shank meat small cube
- 4tbs water
- 4oz tomato diced
- 2 green pepper small cube
- 10 oz potato cubed small
- 2tbs water
- small matzo balls
- Guljas spice: chopped garlic, caraway seeds, zest of lemon

Heat lard in heavy pot. Saute onions, paprika and beef, add 4tbs water, cover and braise in a 400F oven for 20 mins. Add green pepper and potatoes, cover with water and stew covered in oven until meat is tender (60 min). Add Guljas spice and season with salt and pepper, serve with mini matzo balls.

Matzo Ball base recipe:
- 1 oz matzo meal
- 1 oz eggs
- 1 oz oil
- A pinch of baking powder
- A pinch of salt
Beat eggs, oil and salt with a 2 prong fork, mix matzo meal and baking powder and mix into egg mixture. Rest for 30 min or longer, form mini balls and simmer in salt water for 20-30 min.

Salmon Cordon Bleu

Tomato Sauce

Mango Rice

Guljas Soup

Rhinebeck Apple & Grape Schmarn

Peppered Papaya & Chicken

Tivoli Chicken with Albany Beef

Sauteed Turkey with Caraway Beer Sauce

Sauteed Romaine Lettuce
(to go with sauteed turkey, above)

Sauteed Romaine Lettuce
(to go with sauteed turkey)

- 1 large romaine lettuce, cut into 6 wedges, rinsed well
- 2 tbs Balsamic Vinegar
- 2 tbs shaved ginger
- 1 tbs olive oil

Rinse wedges and dry with paper towels, season with balsamic vinegar, shaved ginger, salt and pepper. Heat oil to smoking, add romaine and seat 1-2 min on each side.

Mango Rice
- Brewed Mango Tea - Rice, Salt, Pepper - 2 Shallotte's minced Ratio: 1 cup of rice: 2 cups of tea