Rich Gruyere and Spice Fondue Served in a roasted pumpkin
From minitindel 14 years ago
- 35 minutes to make
- Serves 10
This is one of those Halloween party appetizers that will never get old. Your guests will love its simplicity and, well... its cheesiness. This is just about as good as fondue gets, and is chock-full of wonderful autumn-y flavors. Read more Too good to be believed.......yummm......... courtesy of dinner parties See less
Ingredients
- Pumpkin: shopping list
- 1- small pumpkin, opened, cleaned, and seeded............ shopping list
- 2- tbsp. butter, softened........... shopping list
- 1 -pinch ground nutmeg.......... shopping list
- 1- pinch ground cinnamon..... shopping list
- ********************************* shopping list
- Fondue............... shopping list
- 1 1/2 tbsp-. extra virgin olive oil........... shopping list
- 3 -shallots, minced.......... shopping list
- 4- cloves garlic, minced............... shopping list
- 8- oz-.... emmenthaler cheese, shredded........... shopping list
- 8 -oz.- gruyere cheese, shredded................ shopping list
- 1 tbsp. cornstarch shopping list
- 2 tbsp. cold water shopping list
- 1 1/2 Cup-. dry white wine (good quality) shopping list
- salt, to taste shopping list
- Freshly ground black pepper, to taste shopping list
- Freshly grated nutmeg, to taste shopping list
- Pinch ground cinnamon shopping list
- Punch ground smoked paprika shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Prepare the pumpkin.
- To do this, combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of your cleaned pumpkin.
- Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened. ....................
- Meanwhile, make the fondue. In a large saucepan, cook the shallots and garlic in oil about two minutes over medium-high heat. In a small bowl, stir together the water and cornstarch until smooth.
- Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture.
- Bring to a simmer.
- Add the cheese to the mixture bit by bit, stirring constantly.
- Stir with a zig-zag motion rather than a circular one.
- This will help to keep the cheese from clumping together into a ball.
- Heat and stir until all of the cheese is incorporated.
- .Season as desired with salt, pepper, nutmeg, and cinnamon.
- Pour fondue into your roasted pumpkin and sprinkle paprika over.
- Serve with hunks of crusty bread, sliced apples, crudites, even roasted chunks of sweet potato. ..........
- serves 10-12......
The Rating
Reviewed by 9 people-
~HELLO~
What a 'Genius' "5"FORK!!!!! recipe~
This will keep my 'guests' Smiling(^_^)
from 'ear-to-ear' !
The Flavor 'combo' is Fantastic~!
~*~mj~*~
~Photo~FLAGGED~
mjcmcook
in Beach City loved it
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It's great!! high 5!
cuzpat
in Sikeston loved it
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Fantastic recipe and served so creatively! Well done!
leonora5
in Kleinemonde loved it
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