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Phyllis Cousino's Spiced Cheese Fondue in a Pumpkin Bowl-Recipe/Day #101 Recipe

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This recipe for Phyllis Cousino's Spiced Cheese Fondue in a Pumpkin Bowl-Recipe/Day #101 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pumpkin for a bowl:
1 small pumpkin
2 Tbsp butter, softened
Ground nutmeg to taste
Ground Cinnamon to taste
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
Salt to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Ground cinnamon to taste
Paprika
Directions:
Directions:
Preheat the oven to 350°. Prepare the pumpkin by cleaning out the inside. Then combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of the cleaned pumpkin. Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened.
While waiting for the pumpkin, 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. Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture. Bring to a simmer.
Add the cheese to the mixture bit by bit, stirring constantly. Stir with a zigzag motion rather than a circular one. This will help to keep the cheese from clumping together into a ball. Heat and stir until all of the cheese is incorporated. Season as desired with salt, pepper, nutmeg, and cinnamon.
Pour fondue into your roasted pumpkin and sprinkle paprika over. Hold top of pumpkin to top of pumpkin base with two toothpicks. Serve with torn pieces of bread, sliced apples,or roasted cubes of sweet potato.

 

 

 

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