Rich Gruyere And Spice Fondue Served In A Roasted ... |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 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 Ingredients:
pumpkin |
1- small pumpkin, opened, cleaned, and seeded............ |
2- tbsp. butter, softened........... |
1 -pinch ground nutmeg.......... |
1- pinch ground cinnamon..... |
fondue............... |
1 1/2 tbsp-. extra virgin olive oil........... |
3 -shallots, minced.......... |
4- cloves garlic, minced............... |
8- oz-.... emmenthaler cheese, shredded........... |
8 -oz.- gruyere cheese, shredded................ |
1 tbsp. cornstarch |
2 tbsp. cold water |
1 1/2 cup-. dry white wine (good quality) |
salt, to taste |
freshly ground black pepper, to taste |
freshly grated nutmeg, to taste |
pinch ground cinnamon |
punch ground smoked paprika |
Directions:
1. Preheat the oven to 350 degrees F.
2. Prepare the pumpkin.
3. To do this, combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of your cleaned pumpkin.
4. Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened. ....................
5. 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.
6. Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture.
7. Bring to a simmer.
8. Add the cheese to the mixture bit by bit, stirring constantly.
9. Stir with a zig-zag motion rather than a circular one.
10. This will help to keep the cheese from clumping together into a ball.
11. Heat and stir until all of the cheese is incorporated.
12. .Season as desired with salt, pepper, nutmeg, and cinnamon.
13. Pour fondue into your roasted pumpkin and sprinkle paprika over.
14. Serve with hunks of crusty bread, sliced apples, crudites, even roasted chunks of sweet potato. ..........
15. serves 10-12......
|
|