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Gooey Pumpkin….Year Two

If you ever see a pile of baking pumpkins at a grocery store..STOP. Buy immediately. Pick up some cheddar and Emmenthal cheeses too (yes I know, you are suppose to throw Gruyere in there but YUCK.) I first heard this recipe described on NPR, and it reminded me of the cheesy deliciousness I made last year based on a Gourmet recipe:

2009 Attempt
More an assault on my stomach..too much cheese!

This recipe was a much better attempt–instead of just cheese, bread, and pumpkin, this recipe had chives, thyme, and BACON. The porportions worked out a lot better, and the finished product is less of a stomach ache and more of WOW, amazing…and it’s gone.

Pre-baking

Some tips:
Use fancy cheese. It makes a difference in flavor and you will thank me when you taste the first bite.
– Original recipe calls for Guyere, which you can include if you like it, but keep the total cheese weight the same.

    Baked Pumpkin Fondue
    Original by Dorie Greenspan 

    • 1 pumpkin, about 4 pounds
    • Salt and freshly ground pepper
    • 1 c. stuffing cubes (or stale bread, no seasoning!)
    • .25 lbs Emmenthal cheese- cut into small cubes
    • .25 lbs Cheddar (I used a sharp, gourmet white New Zeland cheddar)
    • 3 garlic cloves, coarsely chopped
    • 4 strips bacon, cooked crisp, drained, and chopped
    • 1/4 c. green onions (or scallions, chives)
    • 1 T. minced fresh thyme
    • 1/3 c. heavy cream
    • Pinch of freshly grated nutmeg

    Read the recipe for some really good tips on prep, serving, and additions. But if you want the quick and dirty directions:

    1. Preheat the oven to 350 degrees, cook the bacon, prep the rest of the ingredients and add everything together in a bowl (except the cream and nutmeg). 
    2. Cut the top off the pumpkin (KEEP IT–it cooks with the lid on) scoop out the innards and season liberally with salt and pepper. Stuff the dry ingredients inside until almost full, then add the nutmeg-cream mixture. Finish stuffing the pumpkin until over-full. Add the lid back on, and bake for 2 hours.
    3. The pumpkin is done when you can easily poke the skin with a knife, and the inside is bubbly with cooked cheese. Cut slices of pumpkin with stuffing and serve. 

    Served by the fire
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