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A zesty dip for your favorite seafood. |
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- 8 oz. butter
- 1 1/2 cups flour
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4 Tbsp. minced garlic
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1 gallon whole milk
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Zest of 4 lemons
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3/4 cup lemon juice
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Salt and pepper |
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| In a large saucepan, melt the butter over medium high heat. Add the flour and cook for 4 minutes, stirring constantly. Add the garlic and continue to cook another 2 minutes. Whisk in the milk gradually, starting with about a quart. Add the lemon zest. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring often. Stir in the lemon juice, salt, and pepper. Strain through a mesh strainer. |
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| Heat: High |
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| Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains. |
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| Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups. |
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| Suggested Dipping Items |
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- Shrimp
- Imitation crab bites
- Fried chicken tenders or nuggets
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- Fish sticks
- Garlic cheese biscuits
- Grilled fish* or chicken skewers
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*Firmer fish such as mahi mahi or swordfish work best. |
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| Coconut Dream Pie |
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White chocolate and coconut team up to create this
light-tasting yet flavorful dessert. |
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| [Allow 4 hours to set.] |
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- 1 1/2 cups coconut, divided
- 4 Tbsp. margarine, melted
- 1/2 cup graham cracker crumbs
- 2/3 cup Sephra Belgian White Chocolate chips
- 1 box coconut cream instant pudding (3.4 oz.)
- 1 1/2 cups whipping cream, divided |
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Preheat oven to 350°F. Mix together graham cracker crumbs, 1 cup coconut, and margarine. Press mixture firmly into bottom and sides of 9” pie pan. Bake crust for 10 minutes. |
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Melt 1/3 cup chocolate and spread evenly over crust. Let set in refrigerator until firm (approx. 10 minutes). In a separate bowl, whisk together milk and dry pudding mix for 2 minutes or until well blended. Stir in the remaining coconut (1/2 cup) and pour into crust. Place in refrigerator. |
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Microwave remaining 1/3 cup chocolate and 1/4 cup of the whipping cream in medium bowl for 1 minute. Stir until smooth and let cool in refrigerator until room temperature or for about 10 minutes. Beat together the remaining 1-1/4 cups whipping cream in large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Return mixture to remaining cream and stir gently. Spoon cream onto pie filling. Refrigerate until chilled (3-4 hours). Top with toasted coconut flakes before serving, if desired. |
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| Yield: 9” pie; 10 servings |
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| Chocolate of the Month: |
| Belgian White |
|
Fondue of the Month Club
members will receive 4 lbs of our
Sephra Belgian
White Chocolate
this month. |
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| Next Month: Belgian Milk |
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| CLICK HERE |
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to join Sephra's
exclusive Fondue Club. |
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| |
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| Fondue'n It! Farewell |
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Please be aware that this is the final issue of Fondue’n It! . We will continue to send out emails with special offers and occasional recipes and party ideas. Archived issues and recipes
will still be available online. |
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| Grandpa Pinkal’s Famous “Cookies” |
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Customer Submission:
William Pinkal
Colorado Springs, CO |
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| “My grandkids love to help me make these and really love to help me eat them!” |
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48 sandwich crackers (Ritz) |
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2 cups crunchy peanut butter |
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1 cup Sephra Belgian White Chocolate chips |
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2 cups Sephra Belgian Dark Chocolate chips |
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| Spread crunchy peanut butter in between two crackers. Melt White and Dark chocolate in separate containers and then combine, mixing only slightly. Dip cracker sandwiches in chocolate until coated completely. Lay on wax paper to set. |
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| Yield: 24 cookies |
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| Please feel free to contact us with any questions or concerns. |
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| support@sephra.com |
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888 9 SEPHRA
888 973 7472 |
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© 2007 Sephra, LLC
www.sephra.com |
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