Ingredients
-
1
-
2
-
1
-
1
-
1 1/2
-
3
-
2
-
8
-
8
-
1
-
1
-
-
1/4
-
-
Directions
Pumpkin Cheese Fondue, This a a great Halloween treat, Thanksgiving Appetizer or just a nice way to spend a Autumn Day And yes you can eat the pumpkin Keep the fondue warm over as low heat as possible to avoid scorching the cheese
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Steps
|
1
Done
|
Cut a Slice Off the Top of the Pumpkin and Scoop Out Seed. |
|
2
Done
|
Use to Make Spicy Roasted Butternut (the Butternut Seeds Can Be Replaced With the Pumpkin) Seeds Recipe #50958 or Your Favorite Recipe. |
|
3
Done
|
Brush the Inside of the Pumpkin With Melted Butter Season With Nutmeg and Cinnamon Place on Cookie Sheet With Tops on and Bake at 350 Degrees For 30 Minutes. |
|
4
Done
|
Meanwhile Heat the Oil in a Pan Saute Scallions and Garlic For 2 Minutes Add Wine or Sherry, and Cornstarch Paste Heat and Then Add the Cheeses to the Simmering Wine, Stir in a Zig Zag Rather Than Circular Motion to Help Break Up the Cheese. |
|
5
Done
|
Season With Salt, Pepper, Nutmeg and Cinnamon. |
|
6
Done
|
Heat Gently Stirring Till Melted and Combined. If to Thick Can Add Some Water or Chicken Broth to Thin. |
|
7
Done
|
Pour Into the Baked Hot Pumpkin Sprinkle With Paprika and Serve With Apple, Pears, Celery, Peppers, Cubes of Crusty Bread Cooked Shrimp, Cooked Chicken, and or Cooked Potato Skins . |
|
8
Done
|
Instead of Making the Paste You Can Also Dust the Cheese Cubes With the Cornstarch Then Add to the Warmed Wine. |
