Pumpkin Cheese Fondue Recipe #72105
This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
by ~Rita~
1 hour | 30 min prep
1 small pumpkins
- 1 small pumpkin
- 2 tablespoons butter, melted
- 1 pinch nutmeg, for baking the pumpkin
- 1 pinch cinnamon, for baking the pumpkin
- 1 1/2 tablespoons olive oil
- 3 scallions, finely sliced
- 2 garlic cloves, minced
- 8 ounces emmenthaler cheese, grated
- 8 ounces gruyere cheese, grated
- 1 cup sherry wine or dry white wine
- 1 tablespoon cornstarch, mixed to a smoothpaste with some water
- grated nutmeg
- 1/4 teaspoon cinnamon
- paprika
- Cut a slice off the top of the pumpkin and scoop out seed.
- Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
- Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
- Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
- Season with salt, pepper, nutmeg and cinnamon.
- Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
- Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
- Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.
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5 stars