I love interactive food. Food that you do more with than just put into your mouth, things like making your own or dipping into fondue are just more fun to me. Back in the 70s when I was a kid (no cracks about my age) I remember sometimes there being fondue parties. Oh my! Glorious simmering pots of stocks, cheeses, and chocolates and this fancy long fork with all these foods to dip. Having that gooey cheese drip off the bread cube at the last minute and onto your chin. Dipping fruit into molten chocolate and watching it glisten and anticipating how good it would taste while you waited for it to cool just a bit….. Mmmmm……
When offered the chance to review a fondue pot from Beka I obviously said yes. I love this little Dolce model that they sent to me, it is the perfect size for us. But they also have 4 other sizes and styles of fondue pots. What I love about the little one is that it really still holds quite a lot and I can use it for savory or sweet or even butter if we have lobster or artichokes and we want to dip. The candle holder uses inexpensive tea lights (check the dollar stores for big bags of tea lights) and quickly brings the pot up to temperature to keep your contents hot (not just warm). I’ve got two super easy recipes to share to use in a new Beka fondue pot. I was able to find the Beka Fondue pots at Amazon.com
Easy Parmesan Fondue
Recipe by Robyn Wright
- 1 8oz package of Philadelphia Cream Cheese
- 3/4 cup milk (I use skim because that is what we had on hand)
- 1 tsp white pepper (black is ok if you don’t have white)
- 2 cloves of garlic, minced
- 1 cup freshly grated Parmesan cheese (not from the green can, use regular Parmesan cheese for this – the other will not taste right).
In a saucepan on medium-low heat combine the cream cheese and the milk. Using a whisk is helpful here, do not rush it though, just give it some time to all come together. Now add your pepper and garlic and stir until combined. Add your Parmesan cheese and continue to stir until melted. Now transfer to your fondue pot and serve with breads and veggies as you like.
Recipe from Sara Lee Desserts
- 1 (16oz) Sara Lee Frozen Pound Cake
- 1 (14oz) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
(I just bought one bag of chocolate chunks that was 1 3/4 cup and it worked fine)
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- assorted fruits, marshmallows, anything you want to dip (optional)
Thaw your Sara Lee Frozen Pound Cake and cut into cubes, set aside. Place sweetened condensed milk and chocolate in large microwavable bowl. Microwave on high for 2 minutes, stirring after one minute. Stir with a wire whisk until chocolate is completely melted and mixture is well blended. (While it at first looked like it wasn’t melted enough, just a few turns of the whisk and it started to incorporate right away, don’t worry). Now stir in the whipping cream and vanilla; mixing until well blended (this took a tad bit longer than the first mixing, but don’t worry it will come together). Serve with pound cake, fruits, marshmallows, etc. I put my fondue into the fondue pot with the candle below to keep it warm while we dipped.
The Giveaway: One reader will win a Beka Dolce Fondue Pot
Required Entry: Leave a comment telling me what type of fondue you like best and what is your favorite item to dip.
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Rules: Only one of each entry method listed per person/family/household. No entering on behalf of others, using extra identities or others identities, no automated program entries, etc. If I catch you cheating you will be banned from this and all of my future giveaways! This giveaway is only open to those in the USA, ages 18+. All entries must be received by 11:59 pm Central Time on Wednesday, April 13, 2011. I will pick a winner and email them and they have 48 hours to claim the prize. If no response, I will pick a new winner. Good luck!
DISCLOSURE: I received a sample Beka Dolce to review for this post. The opinions are purely my own. Beka is also providing the prize for the giveaway. Transparency is everything!