Wednesday, November 9, 2011

F is for: Fondue {baked in a pumpkin!}

Fondue spread baked in a miniature pumpkin! 
I realize I already professed my love affair for Autumn this week in my post about Apple Hill. (In fact I got the pumpkin for today's recipe from that trip).

But I can't help myself. I really do love all of the rich flavors this season brings. And I especially love anything with squash or pumpkin. Combine it with one of my other favorite all time ingredients...cheese...and it's pretty much a match made in heaven.

You absolutely have to make this pumpkin fondue! It is so melty and gooey and delicious and it would be perfect during the Thanksgiving holiday...either as an appetizer to the big meal or at some other point throughout the weekend. And despite the large number of steps, it's actually really easy and looks totally gourmet.



Start with a small sugar pumpkin (NOT the big kind you use for jack-o'-lanterns). Cut a 3-inch circle around pumpkin stem and remove top. Scrape out pumpkin seeds and fibers from interiors and tops. (Save the seeds to make roasted pumpkin seeds!) Mix olive oil and garlic and rub on the inside of the pumpkin. Season with salt and pepper. Roast for about 20-30 minutes. [UPDATE: If needed, you can skip this step entirely or roast for less time with smaller pumpkins]

















Whisk cream, broth, nutmeg, dry mustard, wine, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
Freshly grated nutmeg is best, and I love this Microplane Grate and Shake to do the job.



















Place shredded cheeses in a large ziplock bag with flour or cornstarch and shake to coat cheese. (This will help it be less stringy). Remove pumpkin from oven and stuff them by making 3 layers in each pumpkin in the following order: toasted bread crumbs, cheese, cream mixture. Repeat until pumpkin is filled. Depending on the size of the pumpkin, you might not use all of the cheese or cream. Cap pumpkin and roast for an hour. Give it a stir, and continue roasting if needed.


When everything is melted and pumpkin is tender, remove and arrange on a platter with remaining baguette slices. Sprinkle with paprika and roasted pumpkin seeds (if using). (If you are a huge dork like me, you have pumpkin shaped cheese spreaders perfect for this type of occasion.) Make sure to scrape out some of that yummy pumpkin when you load up your piece of bread. So good! (*Note: this won't be smooth like a traditional fondue, more like a cheesy spread).

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Pumpkin Fondue

by Jaymee Sire
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: roast appetizer pumpkin gruyere cheese Thanksgiving fall

Ingredients (1 pumpkin)
  • 1 small sugar pumpkin
  • 15-inch baguette, cut into 1/2 slices
  • 1/4 pound to 1/2 pound Emmentaler cheese, rind removed and shredded
  • 1/4 pound to 1/2 pound Gruyere cheese, rind removed and shredded
  • 1 tablespoon flour or cornstarch
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • salt & pepper
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dry mustard
  • pinch of freshly grated nutmeg
  • paprika (for garnish)
  • onion powder & garlic powder (for roasting pumpkin seeds)
Instructions
  1. Preheat oven to 450 degrees. Arrange 8-10 baguette slices on sheet pan and bake until golden brown, about 7 minutes. Cool and crumble into bread crumbs. Reduce heat to 350 degrees.
  2. Meanwhile, cut a 3-inch circle around pumpkin stem and remove top. Scrape out pumpkin seeds and fibers from interiors and tops. (Save the seeds to make roasted pumpkin seeds!) Mix olive oil and garlic and rub on the inside of the pumpkin. Season with salt and pepper.
  3. Whisk cream, broth, nutmeg, dry mustard, wine, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
  4. Place shredded cheeses in a large ziplock bag with flour or cornstarch and shake to coat cheese.
  5. Stuff pumpkin by making 3 layers in the following order: toasted bread crumbs, cheese, cream mixture. Repeat until pumpkin is filled. Depending on the size of the pumpkin, you might not use all of the cheese or cream.
  6. (optional step) Rinse the seeds, and allow to dry. Mist with olive oil and season with sea salt, garlic powder and onion powder. Roast in the oven and sprinkle a few over the top of the fondue when you serve it.
  7. Cap pumpkin and roast for 45-60 minutes. Stir and continue cooking if necessary. When everything is melted and pumpkin is tender, remove and arrange on a platter with remaining baguette slices. Sprinkle with paprika and roasted pumpkin seeds (if using)
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5 comments:

  1. I made this for a pre-Thanksgiving meal, and it was AWESOME! It was gone in like a half hour... Highly recommended!

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  2. Thanks Dave! I'm so glad you liked it!

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  3. my daughter made this for Thanksgiving dinner and i could not get enough of this delicious dish------it is awesome and the flavours are cooked in such a way that your taste buds go carzzee.....very good side dish.

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  4. Making it now for a mom's get together. Excited about it!

    ReplyDelete
  5. Making this tonight for the mothers in my son's class. Excited about it!

    ReplyDelete

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