Cheddar pumpkin fondue
The Dish Archive: Cheddar pumpkin fondue
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Aged Cheddar & Pumpkin Fondue
(serve with grilled sourdough bread or pita chips)
-- 1 # Aged Cheddar Cheese, grated
-- 2 tbsp. Butter
-- 2 tbsp. Flour
-- 1/2 c. Shallots, minced
-- 2 ea. Garlic Cloves, minced
-- 1 tbsp. Dijon Mustard
-- 1 1/4 c. Ayinger Oktoberfest/lager
-- to taste Tabasco, or other hot sauce
-- 1 ea. Small Sugar Pumpkin
-- Cut a whole in the top of the sugar pumpkin as if carving a jack o' lantern.
-- Scoop out the softer inside flesh and seeds until neat and clean.
-- Rub the inside of the pumpkin with olive oil and season with a bit of salt.
-- Roast in a preheated 350 degree oven until the pumpkin becomes slightly tender, but still holds its shape.
-- Toss the cheese with the flour in a bowl and set aside.
-- In a fondue pot or heavy bottomed stock pot, melt the butter over medium heat.
-- Add the shallots and garlic and cook, stirring frequently, until golden brown and very soft, about 10 minutes.
-- Add the salt, mustard, and stout. Increase the heat to medium-high, stirring constantly, until the liquid boils.
-- Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition.
-- Season with additional salt if necessary and your favourite hot sauce.
Serve immediately in the pumpkin with cubes or grilledtoasted sourdough bread, veggies such as broccoli or cauliflower and cooked sausages.
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