19th Hole Nectarines With Lemon Cream Recipes

Steps:

• Combine trout, onion, capers, lemon peel, pepper and salt in medium bowl. Stir in egg, cream and 1/2 cup bread crumbs to blend. Form mixture into 8 (1/2-inch thick) cakes. Place remaining bread crumbs in shallow dish then roll cakes in bread crumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches cook fish cakes until golden brown about 3 minutes per side. Add more oil, as necessary, then serve with horseradish cream.
• In a medium serving bowl, combine sour cream, horseradish, paprika, chives, garlic, salt and pepper until blended.

Steps:

• Pour brandy over nectarines and soak for about 30 minutes.
• For the lemon cream: Pour the milk and heavy cream into a heavy bottomed saucepot and add vanilla and lemon liqueur. Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and whisk in lemon zest, and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
• Place nectarines cut side up in a pan and sprinkle with 1 tablespoon sugar. Spoon brandy around nectarines, cover and heat nectarines and brandy briefly. Then remove cover and spoon warmed brandy over nectarines. * Remove from the heat and ignite with a long match to flambe. Alternatively, you can grill the brandy soaked nectarines until they begin to caramelize. Allow nectarines to cool to room temperature.
• Place 2 nectarines on each serving dish, and top with lemon cream and blackberries.

Steps:

• Preheat the oven to 425°. Line a large baking tray with baking paper.
• Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
• Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.