Sourcreamandlemonpeppercorn Recipes

LEMON SOUR CREAM PIE

Steps:

• Crack eggs in a small bowl, beat slightly with a fork and set aside.
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

PEPPERCORN SAUCE RECIPE

Steps:

• Place 3 teaspoons of the peppercorns in a zip-lock back, and roughly crush with a rolling pin (or use a pestle and mortar if you have one). Don't bash too much - we want a bit of texture, rather than a fine powder. Put to one side.
• Add the butter and oil to a frying pan and heat over a medium heat.
• When the butter has melted, add the shallots, salt the crushed peppers from earlier and the remaining 1 teaspoon of whole peppercorns. Cook for 2-3 minutes until the shallots are just starting to soften.
• Add the brandy to the pan, bubble for 1 minute, then add in the stock and Worcestershire sauce. Bring to the boil and simmer rapidly for 5 minutes until reduced by half.
• Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
• Serve over steak.

LEMON-SOUR CREAM PANCAKES

Steps:

• Combine flour, sugar, baking soda and salt.
• Mix eggs, sour cream, lemon zest and juice in medium bowl until blended. Stir in flour mixture.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Serve topped with blueberries and syrup.

SOUR LEMON SAUCE FOR PERSIMMON PUDDING

Steps:

• In a heatproof bowl set over (but not touching) simmering water, mix together sugar, cornstarch, and salt. Add hot water and cook, 3 to 5 minutes, whisking gently, until thick.
• Add the butter, lemon juice, and zest and continue cooking, stirring gently, for about 5 minutes. Cool slightly before using, but do not refrigerate (the sauce will become aspic-like) and do not reheat.

SOUR CREAM AND LEMON PEPPER CORN

Steps:

• Drain corn.
• Place all ingredients into pan and cook until hot and bubbly.
• Let rest for a short time before serving to allow it to thicken so it is not runny.