October 22, 2010 Pumpkin Tureen Fondue
As promised I am adding another post to celebrate my favorite season. Last night I went to a ladies game night. We each bring a treat to share, laugh and talk, and have a great time. I found this recipe at Familyfun.com. You can click here to get the recipe .
It was really easy, just be sure to have plenty of time to clean out the pumpkin and cook it. I was in such a hurry to get out the door that, like a real nincompoop, I forgot to take a final picture. If presentation is important, than this recipe is for you. Believe it or not, the pumpkin shell holds up perfectly as a serving bowl too.
1 four pound pumpkin, washed and dried
2 TB vegetable oil
2 cloves of garlic, minced
4 pieces of white bread, toasted and crumbled
2 oz. Mozzarella cheese, shredded
6 oz. Swiss cheese, shredded
1 pint half and half
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
French bread fingers for dipping
- Preheat oven to 350. Cut top of pumpkin and reserve. Clean out seeds and fibers from inside
- Blend oil and garlic. Rub (or brush) the inside of pumpkin to coat, then place on a large roasting pan.
- Alternate layers of cheeses and bread crumbs inside the pumpkin
- Combine half and half, salt, pepper, and nutmeg. Pour over cheese layers. Replace top of pumpkin
- Bake two hours. After 1 and 1/2 hours stir cheese mixture. Place back in oven for remaining 30 minutes. Accompany with bread sticks for dipping, if desired