The Thanksgiving Pumpkin Appetizer

I love to cook Thanksgiving dinner, especially when there are lots of family and friends around. This year was no exception. Steve's parents were visiting from WV and we had 8 other friends joining us. I like to blend traditional fare with new ideas. This year's highlight in the "new" category was an pumpkin "fondue" appetizer — a huge hit with the whole crowd.

I cleaned and dried a baking pumpkin, saving the seeds to roast later. Next I layered the pumpkin with slices of baguette and a mixture of Emmenthaler, Gruyere, cream and chicken stock seasoned with salt, pepper and nutmeg. I roasted the pumpkin in the over for an hour or so (until the flesh of the pumpkin was soft. We served it with slices of seeded baguette, making sure everyone scooped into the "fondue" mixture along with the pumpkin.

Out of this world... I can't wait to try it again!

Oh, and those seeds... After they dried, I combined with the ones I had dried at Halloween and roasted them in the oven with a blend of Salt, pepper, lime, Cholula hot sauce and a dash of cayenne. Spicy, salty, crunchy goodness!

New Years Resolution

It's hard to believe the holidays have come and gone! I hope everyone had safe and Merry Christmas and wish you all a Happy, Healthy New Year!

I had a great time cooking and entertaining over the last couple of months. Lots of food adventures to write about and I've made writing on a regular basis part of my resolution for 2009. Stay tuned for more of my thoughts, recipes and adventures in the culinary world. Family recipes and new ideas from the holidays are coming soon starting with a new posting by the end of the week!

Peace, Love and Good Food!
Stephanie