ROAST PUMPKIN WITH CHEESE "FONDUE"
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in lower third.
- Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
- Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
- Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
- Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
- Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
PUMPKIN QUESO FUNDIDO
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
- 2. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips.
CHEDDAR, BEER AND PUMPKIN FONDUE
Celebrate the finest flavors of the harvest with a cozy fondue party, the ultimate in one-dish entertaining.
Provided by Inspired Taste
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat beer over medium heat.
- Meanwhile, in medium bowl, toss cheese and flour.
- Once beer begins to simmer, add cheese mixture, 1/4 cup at a time and whisking after each addition, until cheese is melted. Add pumpkin, mustard, Worcestershire sauce, salt and hot sauce. Stir with whisk until smooth.
- Serve fondue with bread cubes.
Nutrition Facts : ServingSize 1 Serving
BAKED PUMPKIN FONDUE
Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue
Provided by Sarah Cook
Categories Dinner, Starter, Supper, Treat
Time 2h20m
Yield Serves as many as you like
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
- Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.
Nutrition Facts : Calories 332 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
PUMPKIN CHEESE FONDUE
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.
Provided by Rita1652
Categories Cheese
Time 1h
Yield 1 small pumpkins
Number Of Ingredients 14
Steps:
- 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.
WHOLE PUMPKIN CHEESE FONDUE
Fill a whole pumpkin with cheese fondue, bake and serve with crusty bread. Ideal for an informal get together - all made ahead, no washing up - what more could you want for entertaining but so laden with calories.
Provided by Pendiya
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash outside of pumpkin, cut off top to make a lid, remove all seeds and membranes. Oil outside of pumpkin.
- Cut loaf of bread into squares and lightly toast.
- Layer bread and grated cheese inside pumpkin, press down. Pour on cream mixed with salt, pepper and nutmeg. Replace pumpkin lid and place pumpkin in a shallow dish.
- Bake at 200 degrees for 1 1/2 hours. Test flesh to see that the pumpkin is is tender.
- Serve with crusty bread and have guests scoop out the cheese and pumpkin mix.
Nutrition Facts : Calories 720.8, Fat 41.1, SaturatedFat 23.8, Cholesterol 126.8, Sodium 850.1, Carbohydrate 68.7, Fiber 3.5, Sugar 8.1, Protein 22.7
CHEESE FONDUE
Make and share this Cheese Fondue recipe from Food.com.
Provided by BarbaraK
Categories Cheese
Time 1h10m
Yield 1 pot, 24 serving(s)
Number Of Ingredients 6
Steps:
- Rub the inside of the fondue pot with a clove of garlic.
- Pour 2 cups of dry white wine in the fondue pot.
- Heat until ALMOST boiling.
- Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed.
- Put in a bag and toss with 1/3 cup flour.
- Add cheese by handfuls to the wine.
- Make sure all the cheese has melted before adding more.
- When all the cheese has been added and melted, pour in 1/3 cup sherry and mix.
- I serve with cut up egg bagels.
- It is very good.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.1, Sodium 51.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 5.6
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- Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits, keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
- In a small food processor add white onion, leek, garlic, sea salt and vegetable oil. Pulse chop until finely minced. Use your hands to rub the mixture all over the inside of the pumpkin bowl and flesh of the stem side. You can also do this by finely chopping the leek and onion, mincing the garlic and then combining with vegetable oil and sea salt in a bowl.
- Place both the stem side and pumpkin bowl onto a baking sheet and roast for 45 minutes. Once roasted scrape off the pumpkin flesh from the stem side only, so you have about a 1/2 cup of pumpkin to add to the fondue in the next step. Also scrape out the onion and garlic mince from the pumpkin bowl, leaving the roasted flesh intact.
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- Turn the pumpkin on its side and cut off the top third (stem side) of the pumpkin. The other side will be used as a serving bowl for the fondue. Scoop out the seeds and stringy bits keeping the pumpkin flesh intact. Set aside the stem and pumpkin bowl. Wash the stringy bits off the pumpkin seeds and reserve for another use, if you want.
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- Place both the stem side and pumpkin bowl onto a baking sheet and roast for 45 minutes. Once roasted scrape off the pumpkin flesh from the stem side only, so you have about a 1/2 cup to add to the fondue in the next step. Also scrape out the onion and garlic mince from the pumpkin bowl, leaving the roasted flesh intact.
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