| |
|
| April Fondue Recipe of the Month: |
|
| Apricot Syrup |
|
|
|
|
| Running syrup in your fountain gives the fondue a unique, translucent look and is perfect for a springtime brunch! |
|
- 8 cups apricot preserves
- 2 cups butter-flavored syrup
- 6 cups light corn syrup |
|
| Simmer all ingredients for about 5 minutes, stirring frequently. Cool for 10 minutes and then blend in blender. Strain and cool to room temperature. (Thin with hot water while fondue is running if necessary). |
|
Heat: Off
(Heat may cause syrup to thicken.) |
|
| Makes enough to run through the largest home fountains. |
|
|
|
| Suggested Dipping Items for |
| Apricot Syrup: |
|
- French toast sticks
- Waffle sticks
- Sliver dollar pancakes
- Breakfast sausage |
- Bacon strips
- Bananas
- Strawberries
- Other berries |
|
|
|
|
 |
|
| Chocolate-stuffed French Toast |
|
| Treat guests of all ages to this Easter brunch delight! |
|
Ganache Filling
[Prepare at least 1 hour prior to making French toast.] |
|
- 2 cups Sephra Belgian Dark Chocolate chips
-
1 ½ cups cream |
|
| Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months. |
|
| Egg Mixture |
|
- 12 eggs
-
2 cups half and half
-
1 ½ teaspoon vanilla extract
-
1 teaspoon cinnamon
-
Pinch of salt |
|
| Whisk all ingredients together in a large bowl and set aside. |
|
| For the French Toast... |
|
| - 8 slices of french bread, about 1 inch thick |
|
| Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat. |
|
|
|
| Chocolate of the Month: |
| Sephra Belgian Dark |
|
| Fondue of the Month Club members will receive 4 lbs of our Sephra Belgian Dark Chocolate this month. |
|
| Click here to join Sephra's Fondue of the Month Club. |
|
| Next month: Belgian White |
|
|
|
| Make chocolate chip pancakes by simply adding Sephra Belgian Chocolate chips to your pancake batter! |
|
|
|
A Hint: Most store-bought syrups can run through your fountain without adding a thinner! Try anything from butter-flavored to boysenberry*.
*pictured with the apricot syrup |
|
|
|
 |
|
| Peanut Butter Eggs |
|
| Even the Easter Bunny doesn't have eggs this good! |
|
- 1 ¼ cups peanut butter
-
2 cups powdered sugar
- ¼ teaspoon vanilla extract
-
Pinch of salt
-
1 ½ cups Sephra Belgian Dark Chocolate, melted |
|
| Combine the first four ingredients in a mixer until thoroughly mixed. Roll by hand into egg shapes. Chill in the refrigerator for 1 hour. Dip eggs in melted chocolate and then roll in powdered sugar, cocoa powder, or coconut. Chill the finished eggs on a cookie sheet lined with wax paper until firm. |
|
| A Twist: Personalize the eggs by decorating them as a family or with a group. Decorate them with your guests’ names to use as place markers. |
|
|
|
 |
|
Chocolate
Easter Egg Nests |
|
| Great for kids! |
|
- 2 cups Sephra Belgian Dark Chocolate chips
- ½ cup crunchy peanut butter
-
4 cups chow mein noodles |
|
| Microwave chocolate and peanut butter together in a microwavable bowl until melted, stirring occasionally to prevent scorching. Stir in chow mein noodles until evenly coated. Line muffin tins or small bowls with foil or wax paper. Form mixture into egg nest shapes with the back of a spoon, using the muffin tins or bowls as molds. Allow them to set in the fridge before removing. |
|
| A Tip: Make nests of various sizes to accomodate anything from jellybeans to Easter eggs. |
|
|
|
| Sephra Tip |
|
Leftover
Girl Scout cookies? |
|
| Next time you're using your chocolate fountain, grab your leftover Girl Scout cookies from the freezer. The cookies we have found especially excellent for dipping are: |
|
Peanut Butter Cremes
Samoas
Thin Mints
Shortbread Cookies
Café Crisps |
|
|
|
