Sunday, November 22, 2009

Pumpkin Fondue!

Looking for a fabulous idea for a Thanksgiving appetizer? Try Pumpkin Foudue. I found this recipe in Gourmet Magazine last year and my Thanksgiving guests absolutely loved it and are already asking for it again this year. The pumpkin roasts to a beautiful golden brown and the filling if perfectly cheesy.

Pumpkin Fondue

1 french baguette (about 15 inches), cut into 1/2 inch slices
1 medium size pumpkin (about 7 pounds)
1 1/2 cups heavy cream
1 cup chicken or vegetable broth
1/2 teaspoon nutmeg (preferably freshly grated)
2 1/2 cups coarsely grated Gruyère
2 1/2 cups coarsely grated Emmental
1 tablespoon olive oil

Preheat oven to 450º with rack in lower third of oven.

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 tsp salt.

Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp 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 can be filled 2 hours before baking and chilled.

Source: Gourmet Magazine, November 2008

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