19th Hole Nectarines With Lemon Cream Recipes

FRESH NECTARINE TARTS WITH LEMON MASCARPONE FILLING

Steps:

• Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a piece of parchment paper.
• Using a knife or pastry cutter (a pizza cutter works great too!), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with lots of space between them.
• Slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough - just about halfway through the thickness of the dough.
• Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it's baking and it will create the perfect shape for the fillings.
• Beat the egg and the 1 tbsp of water and brush the borders of the puff pastry dough very lightly with this mixture. You'll have tons of the egg wash left over...don't overdo it, or you'll end up with very egg-y edges, and nobody wants that!
• Sprinkle the borders of the puff pastry dough with the turbinado sugar and bake at 400 degrees Fahrenheit for about 15 minutes, or until the pastries are a light golden brown, especially around the edges.
• When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it's important that it's lower than the golden, sugary border.
• Let the pastries cool to room temperature while you prepare the mascarpone filling.
• Using a stand mixer fitted with the paddle attachment (or a hand mixer) combine the Mascarpone cheese with the powdered sugar and the lemon zest until the mixture is smooth.
• Fold in the whipped cream or whipped topping with a rubber spatula.
• Spread the Mascarpone mixture into the tart shells once they've cooled completely. Gently top with the slices of nectarine and a drizzle of maple syrup.
• Serve immediately.

TROUT CAKES WITH LEMON

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.

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY

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.