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FROTH 'N SAUCE™ RECIPES FOR THE WHOLE FAMILY! FROTH WHIP™ RECIPES CLASSICS Classic Froth Au Lait (4 servings) 1 cup fat free, low fat, or reduced-fat milk* Put Froth Whip in pitcher. Pour the desired amount and type of refrigerated milk into the pitcher. Press the start button and let unit run until it shuts off automatically.Allow 30 seconds or more for the hotmilktosettlethenrotatelidto the POUR position and carefully pour desired amount of hot milk for Cappuccinos, Lattes or other Specialty Drinks.
Espresso Latte (1 or 2 servings) If you like sweetened coffee add Irish cream or other suitable flavored syrup, sugar or sugar substitute. 1 cup fat free, low fat, or reduced-fat milk* 2 /3 cup hot espresso or strong hot coffee 2 tablespoons Irish cream syrup (optional) Follow steps to make Classic Froth Au Lait (page 2) until froth has formed and pitcher feels warm. While unit is still running, pour espresso or strong coffee and syrup through Flavor Hatch opening.
Rainbow Froths (4 servings) 1 cup fat free, low fat, or reduced-fat milk* Food coloring 2 to 4 tablespoons light colored flavored syrup (such as vanilla or hazelnut), sugar, or light color powder (such as plain malted milk or flan dessert powder) Follow steps to make “Flavored Froth Au Lait” on page 2. Tint milk to desired hue with a few drops of food color and flavor to taste. Fun to color co-ordinate for the holidays and a wonderful way to brighten your beverages and desserts.
Hazelnut Dream (1 or 2 servings) 1 cup fat free, low fat, or reduced-fat milk* 3 tablespoons hazelnut syrup 2 tablespoons malted milk powder Follow steps to make Flavored Froth Au Lait (page 2) until pitcher feelswarm. While unit is operating, pour syrup and malted milk powder through the Flavor Hatch opening and replace hatch.When ingredients aremixed, lift pitcher off base, remove lid, and pour mixture into 1 or 2 large mugs. Optional:Add 2 tablespoons Hershey's chocolate syrupwiththehazelnutsyrup.
Glorious Eggnog (1 or 2 servings) 1 cup fat free, low fat, or reduced-fat milk* 1½ tablespoons flan dessert mix powder (Jello or Royal) 1 tablespoon hazelnut syrup 2 tablespoons rum (optional) 1 or 2 teaspoons flan caramel syrup (from flan mix package) Follow steps to make Flavored Froth Au Lait (page 2). When froth has formed and pitcher feels warm, lift pitcher off base, remove lid, and add flan mix, hazelnut syrup, and rum. Replace lid, return pitcher to base, and push button.
DELECTABLE DESSERTS Golden Zabaglione (4 servings) This dessert alsomakesadelicioussauce, hot or cool, to serve on fresh raspberries, strawberries, and blackberries, sliced peaches or apricots, baked apples or pears, and steamed puddings. 1 cup fat free, low fat, or reduced-fat milk 2 tablespoons flan dessert mix powder (Jello or Royal) 2 tablespoons dry sherry, Chambord, or vanilla or raspberry syrup Put Froth Whip in pitcher.
SOPHISTICATED SMOOTHERS Doctor's Orders (1 or 2 servings) 2 tablespoons Drambuie 1 tablespoon triple sec 1 tablespoons honey ¼ teaspoon grated lemon or orange peel 1 /8 teaspoon ground cinnamon 1 /8 teaspoon ground cloves 1 cup fat free, low fat, or reduced-fat milk* In a small bowl, mix Drambuie, triple sec, honey, peel, cinnamon, and cloves. Put FrothWhipinpitcher.Pour the desired amount and type of refrigerated milk into the pitcher, and press the start button.
CULINARY FOAMS Flavored Savory Foams (4 servings) Trendy flavored foams that are popular with chefs are easy to prepare and are also very appealing to the eye. They add flavor to savory foods with less fat and fewer calories than many traditional sauces. To use them, ladle a spoonful onto the foods just as you would spoon whipped cream onto a dessert. The following recipe, uniquely suited to accommodate a wide variety of flavors, may be used as a basis for creating your own delicious combinations.
SAUCE WHIP™ RECIPES CLASSIC SAUCES Traditional Hollandaise Sauce (about ¾ cup) This is a delicate sauce that lightly clings to foods. Pour sauce over eggs benedict, sizzling steaks, grilled fish, roasted poultry, or herbed vegetables such as asparagus, broccoli, roasted tomatoes, and grilled carrots. ½ cup (¼ lb.) butter 2 large egg yolks 2 tablespoons water 1 tablespoon lemon juice 1 tablespoon Dijon mustard Heat butter in microwave until about ¾ of it melts (35 to 50 seconds).
Light & Simple Hollandaise (about ¾ cup) 4 oz. Liquid Margarine (I Can't Believe It's Not Butter Spray) or cool melted Margarine 2 large egg yolks 1 tablespoon lemon juice 2 tablespoons water 1 tablespoon Dijon mustard Put Sauce Whip in pitcher and add egg yolks, water, lemon juice, and mustard. Cover pitcher with lid and press start button. After about 10 seconds, while unit is running, slightly lift and tilt Flavor Hatch towards you and slowly pour Liquid or melted Margarine through opening into pitcher.
Dijon Mayonnaise (about 1 cup) Because this mayonnaise is actually cooked, it is exceptionally velvety and free of harmful bacteria, yet fresh and delicate in flavor. 1 large egg yolk 1 tablespoon white wine vinegar or lemon juice 1 tablespoon Dijon mustard 1 tablespoon water 1 cup vegetable (olive, peanut, corn) oil Salt and pepper Put Sauce Whip in pitcher and add egg yolk, vinegar, mustard, and water. Cover pitcher with lid.
BASIC COOKING SAUCES Use as directed in recipes that call for white sauce, cream sauce, or formeatgravies. White Sauce (about 1 cup) Use this versatile sauce as a base for soufflés, cream soups, milk gravies, flavored sauces, and to mix with cooked vegetables. Ifmaking a white or cream sauce as part of a recipe, you can also add sugar and other ingredients that dissolve quickly, such as gelatin, with the starch and liquid.
Dill Sauce (about 1 cup) ~ For meat and fish ~ 2 to 3 teaspoons fresh or dried dill 1 teaspoon onion powder Follow recipe formedium White or Cream Sauce (page 13).Addfresh dill or dried dill weed, and onion powder with the flour. Horseradish Sauce (about 1 cup) ~ For hot sliced roast beef, grilled beef steaks, lamb, or ham ~ ¼ teaspoon dry mustard 1 /3 cup prepared horseradish Follow recipe for medium White or Cream Sauce (page 13). Add dry mustard with the flour.
Creamy Tomato Sauce (about 1 cup) ~ For pasta and rice ~ 1 cup half and half or whipping cream 3 tablespoons flour 2 tablespoons tomato paste 2 tablespoons Campbell's Condensed Tomato Soup 1 teaspoon onion powder ½ teaspoon soy sauce Put Sauce Whip in pitcher. Add cream, flour, tomato paste, tomato soup, onion powder, and soy sauce. Hold top of whip and rotate in both directions until it moves easily and distributes the flour evenly. Cover pitcher with lid and press start button.
Newburg Sauce (about 1½ cups) ~ For lobster, jumbo shrimp, scallops, or freshly cooked vegetables~ 1 cup half and half 3 large egg yolks 5 tablespoons dry sherry or Madeira ½ teaspoon salt Pinch of red (cayenne) pepper 2 tablespoons butter, cut in pea-size pieces Put Sauce Whip in pitcher and add half and half, egg yolks, sherry or Madeira, salt, and pepper. Cover pitcher with lid and press start button. When pitcher iswarm, lift from base to stop unit, remove lid, and add pea-size pieces of butter.
Teriyaki Sauce (about 1½ cups) Use as a marinade for chicken, beef, or fish. 1 cup soy sauce ½ cup dry sherry or Japanese sake 1 teaspoon sesame oil 1 /3 cup brown sugar 1 teaspoon crushed garlic 1 teaspoon dried minced onion ½ teaspoon ground ginger Put Sauce Whip in pitcher and add soy sauce, sherry or sake, sesame oil, brown sugar, garlic, onion, and ginger. Cover pitcher with lid and press start button. When unit shuts off automatically, remove pitcher from base. Pour sauce into a glass bowl.
Lemon Dijon Sauce (about 2 cups) Serve hot over steamed or boiled vegetables, such as asparagus, or as an accompaniment for fish or chicken. 1 /3 cup (5½ tablespoons) butter 1½ cups chicken broth 3 egg yolks 3 tablespoons lemon juice 2 teaspoons Dijon Mustard 3 tablespoons flour Heat butter in microwave until about ¾ of the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
Savory Meat Gravy (about 1 cup) Use as a delicate gravy for meats and vegetables. Or, for a beautifully smooth and more richly flavored gravy, pour the cooked mixture into roasting pan with warm meat drippings from a roast chicken or turkey, or roasts of beef, pork, or lamb, and stir to blend well. For a transparent gravy, use cornstarch or potato starch to thicken it.
Bordelaise Sauce (about 1 cup) ~ For sizzling steaks and chops, or grilled hamburgers ~ ½ cup beef broth ½ cup dry red wine 2 tablespoons flour 1 teaspoon Worcestershire 1 tablespoon onion salt ¼ teaspoon salt 1 /8 teaspoon pepper ½ teaspoon parsley ½ teaspoon crushed bay leaves ¼ teaspoon thyme leaves 2 tablespoons butter, cut in pea-size pieces Put Sauce Whip in pitcher and add beef broth, wine, flour, Worcestershire, and seasonings.
Cheddar Cheese Sauce (about 1¼ cups) Serve as a dip, over hot cooked pasta, grilled beef patties or chicken, or as a sauce for vegetables. 1 /3 cup chicken or meat broth /3 cup milk (fat free, low fat, reduced fat, or whole) 2 teaspoons cornstarch or potato starch 1 teaspoon dry mustard 1 packed cup (¼ lb.) shredded cheddar cheese, mild to sharp 1 to 2 teaspoons Worcestershire sauce 1 Put Sauce Whip in pitcher and add broth, milk, cornstarch, and dry mustard. Cover pitcherwithlidandpressstartbutton.
ELEGANT CUSTARDS Froth 'n Sauce custards cook in about 5 minutes and are consistent in quality and texture.Whentheunitshutsoffautomatically, use a heat resistant rubber spatula to stir sauce vigorously against the bottom of pitcher for about 60 seconds. Use spatula to pour the custards from the pitcher. Serve soft custards as a sauce, hot or cold, on fruit, ice cream, or over desserts. Enjoy thick custards as desserts or as a nourishing breakfast.
Cream Custard (about 3 cups when hot, about 2 cups when cold) Usually this custard thickens when chilled to mound when spooned. However, if the custard is not thick enough after chilling, add 2 teaspoons cornstarch and cook again in the pitcher.Whenyounextmakecustard, add cornstarch to the ingredients before cooking. The custard can also be used as a pudding, spooned into individual tart shells, or served plain or toppedwithfruit.
Pot de Crème (4 to 6 servings) This wonderful recipe is also the first step for several elegant desserts. 1 cup half and half or whipping cream 2 to 4 tablespoons sugar 4 large egg yolks 1 teaspoon vanilla extract Flavoring (see choices in Good Ol' Fashioned Custard) Put Sauce Whip in pitcher and add half and half or cream , sugar, eggs, and vanilla extract. Cover pitcher with lid and press start button. (The cycle is usually about 5 minutes.
Dark Chocolate Mousse (6 servings) For more intense flavor, use the maximum amount of chocolate. Serve hot as an incredibly fine sauce for ice cream, cakes, and other desserts. The chocolatemakes the dessert firm when cold.
Crème Bavarian (6 to 8 servings) Light and fluffy, smooth and cool, this is a very refreshing dessert. 1 cup low fat, reduced fat or whole milk 1 large egg 2 to 3 tablespoons sugar 3 tablespoons Froth Au Lait Vanilla, Caramel, or Hazelnut Syrup 1 tablespoon cornstarch or potato starch 1 envelope plain gelatin (for 2 cups liquid) 3 tablespoons rum 1 to 2 tablespoons Cointreau or Grand Marnier 2 cups Cool Whip or whipped cream Put Sauce Whip in pitcher.
Peach Sauce (about 1 cup) Use for peach melba, or serve over ice cream, cheesecake, brownies, crepes, pancakes, or waffles. ½ cup Kern's Peach Nectar 1 /3 cup Froth Au Lait Vanilla Syrup 2 teaspoons sugar 1 tablespoon cornstarch Insert SauceWhipinto pitcher.Add nectar, syrup, sugar, and cornstarch. Hold top of whip and rotate in both directions until it moves easily and distributes cornstarch. Cover pitcherwithlidandpressthestartbutton.
Suzette Sauce (about 1½ cups) Serve over fresh fruit, ice cream, or crepes. ½ cup (¼ lb.) butter 1 tablespoon orange juice 3 tablespoons orange-flavored liqueur ½ cup sugar 1 to 2 teaspoons finely grated orange peel Heat butter in microwave until about ¾ of the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes. Put SauceWhipinpitcherand add orange juice, liqueur, sugar, and orange peel.
Flavored Pudding, Flan, or Tapioca 3.5 oz. (4 serving size) package Royal or Jello Cook & Serve pudding mix, Flan, or Tapioca pudding mix** 2 cups cold whole milk Insert SauceWhipinto pitcher. Pour milk into pitcher and add pudding mix. Hold top of whip and rotate in both directions until it moves easily and distributes mix. Cover pitcherwithlidandpressthestartbutton.
Parisian Lemon Curd (about 1 cup, enough to fill 4 shallow pastries, about 3 inches wide) This curd is most like the kind you'll find in the finest Parisian patisseries. ½ cup (¼ lb.) butter 4 large egg yolks ¼ cup fresh lemon juice ½ cup sugar 1 teaspoon grated lemon peel 2 tablespoons Cointreau or Grand Marnier Heat butter in microwave until about ¾ of the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
Intense Orange Curd (about 1 cup) ½ cup (¼ lb.) butter 2 large eggs 3 tablespoons fresh orange juice 1 tablespoon frozen orange juice concentrate, thawed 1 tablespoon fresh lemon juice ½ cup sugar 2 teaspoons grated orange peel 1 tablespoon Cointreau (optional) Heat butter in microwave until about ¾ of the butter melts (35 to 50 seconds). Stir to melt remaining butter; it should not be hot. Refrigerate in measuring cup to cool for 2 to 3 minutes.
RECOMMENDED ACCESSORIES You may want to order additional pitchers to prepare multiple sauces, flavored froth toppings or hot chocolate for your family or when entertaining. The following are available and can be ordered via the phone or internet at the numbers listed below.
