From the menu of … Sea Island Resort, 100 Cloister Drive, Sea Island. 855-714-9201, www.seaisland.com
Q. During a recent visit to The Cloister Beach Club on Sea Island for their seafood buffet, I opted for a Gold Brick Sundae for dessert. The topping was offered warm in a chafing dish, and then hardened over the ice cream. I have not been able to recreate the special flavor. Might you be able to obtain the recipe? It would be added as a special event dessert in my house.
Kathleen Carey, Atlanta
A. The Cloister Beach Club is one of the accommodations on Sea Island. Merry Tipton of Sea Island sent both the recipe and the photograph, allowing us to share this long time resort favorite with our readers. Executive pastry chef Kurtis Baguley who provided the recipe recommends using the best quality chocolate you can find.
Wonderland’s Gold Brick Sundae
Hands on: 20 minutes
Total time: 20 minutes
Makes: 2 1/2 cups
1 cup roughly chopped pecans
1/2 pound unsalted butter
1/4 pound milk chocolate, chopped
1/4 pound semisweet dark chocolate, chopped
Vanilla ice cream, whipped cream and cherries
Preheat oven to 325 degrees.
Arrange pecans on a rimmed baking sheet and bake 10 minutes or until just toasted, stirring occasionally.
While pecans are toasting, in a large saucepan, melt butter over low heat. Remove from heat. Stir in milk chocolate and semisweet chocolate and keep stirring until chocolate has completely melted. Add toasted pecans and keep warm until ready to serve.
To serve, top two scoops of ice cream with 1/4 cup warm topping. Garnish with whipped cream and a cherry and serve immediately. Any remaining topping will keep refrigerated for up to 2 weeks. Warm gently before reusing.
Per 1/4-cup serving: 295 calories (percent of calories from fat, 80), 2 grams protein, 13 grams carbohydrates, 1 gram fiber, 28 grams fat (13 grams saturated), 43 milligrams cholesterol, 7 milligrams sodium.
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