Sanford Restaurant
1547 N Jackson St
Milwaukee, WI 53202
Phone: (414) 276-9608
Fax: (414) 278-8509
http://www.sanfordrestaurant.com/

Sunchoke Cakes With Smoked Salmon and Paprika Caraway Cream

Makes six appetizers

9 oz good- quality sliced smoked salmon
6 - Sunchoke Cakes (recipe follows)
Paprika Caraway Cream (recipe follows)

Paprika Caraway Cream

2/3 cup sour cream
2T lemon juice
1T boiling water
1T ground caraway seed
2t paprika
3/8t kosher salt
1/8t fresh ground black pepper

Method: Soften sour cream with whip. Mix caraway and paprika with boiling water. Mix with sour cream, lemon and add salt and pepper to taste.

Sunchoke Cakes

6 oz Jerusalem artichokes or sunchokes – washed and scrubbed with a clean scrub pad (no soap)
¼ onion (2 oz) – diced small and rinsed under warm water, drained dry
¼ Granny Smith apple (about 1 ½ oz)
1 egg yolk
2T flour
1/2T ground caraway
Zest of ½ lemon
½ t paprika
½ t kosher salt
1/8 t fresh ground black pepper
¼ cup canola oil

Method: Slice artichokes and apples and place in the bowl of a food processor with remaining ingredients. Pulse until chunky (about the size of the diced onions). Place a large sauté pan over medium high heat. Add the oil and scoop out about ¼ cup of sunchoke mixture for each cake. Place in oil, tap down lightly with a fork and sauté on both sides about 2-3 minutes per side until lightly golden and cooked (use more oil if dry). Divide smoked salmon on top and garnish with paprika cream.

Lemon Semolina Cake With Lemon Cream

Serves 12-16

12 oz plain yogurt - drained
8 oz melted butter
1 cup sugar
2 1/2 cup semolina
2 t vanilla
1T and 1t cardamom
2 t baking powder
2 t baking soda
Zest of 2 lemons

Method: Mix all ingredients together - do not over mix. Bake in buttered 11X17 pan in a 350 degree oven for 20 minutes. Cut in desired shapes and pour warm syrup over.

Syrup:

2 1/4 cups sugar
1 1/3 cups water
2 oz lemon reduction

Method:

Bring up to a boil and simmer for 10 minutes. Wash down sides of pan with water.

Lemon Reduction:

Zest of 2 lemons
2 cups lemon juice

Method: Reduce to 1/2 cup liquid.

Lemon Cream:

8 oz sour cream
8 oz heavy cream
2 T sugar
1 T lemon reduction

Method: Soften sour cream in a stainless steel bowl. In another bowl, whip sugar and heavy cream to medium stiffness. Fold all ingredients together with lemon reduction.