(WTNH) -- Fall is here and that mean's it's pumpkin time. Learn how to cook a delicious creamy pumpkin fondue.
Cooking Instructor, Heide Lang has a pumpkin recipe that is simple, elegant and inexpensive to make. She also says that pumpkins are one of the healthiest of fruits.
Creamy Pumpkin Fondue with Cheese and Herbs
- 8 strips of bacon (1/4 cup shallots may be substituted for vegetarian version)
- 1/4 pound stale bread cut into cubes
- 1/4 pound cheese, such as gruyere, emmenthal, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into ½ inch cubes
- 3 cloves of garlic pressed or minced
- 1/8-1/4 cup fresh chives or scallions
- 2 teaspoons or more of fresh herbs (i.e., parsley, rosemary, thyme)
- 1/2 cup dried cranberries (optional)
- 1 sugar or Cinderella pumpkin weighing about 3 pounds
- 1/3 cup or more of heavy cream
1. Preheat oven to 350 degrees.
2. Sautee shallots until they are crispy (about 15 minutes), or fry bacon until crispy. Set aside.
3. Combine chunks of bread and cheese, along with dried cranberries (this is optional, but will add beautiful color to the fondue). Season with salt and pepper.
4. Add bacon or shallots to the bread and cheese mixture. Combine well.
5. Add any herbs you choose, along with the chives or scallions, and the garlic. Toss well.
6. Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
7. Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
8. Pack the filling tightly into the pumpkin (there shouldn't be any air pockets).
9. Pour in cream until the bread mixture is moistened and there is a bit of liquid on top (do not have the bread "swimming" in heavy cream.
10. Put the cap back on and bake until the pumpkin is soft, about 60-90 minutes. Check the pumpkin after 45 minutes to see how soft it is. Continue baking until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork. Do not let it burn; the pumpkin will turn black and collapse as it cools. You don't want all your good work ruined!
11. Place a large spatula under your creation and move it gently to a beautiful platter.
12. Serve as a side dish or an appetizer on small plates.
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