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.