Nicole Frolick

Throwing a party?  Looking for a festive appetizer to warm the bellies of your guests that is simple and easy to make yet still has your guests saying "WOW!"?

With autumn in full swing and winter around the corner there is nothing better than comfort food....and cheese is one of my favourites!   This fabulous fondue is so easy to make and is bursting with autumn flavours that you can be sure it will be on the list every year!

You can make the fondue ahead of time but it is best to roast the pumpkin just before serving so that it keeps the fondue warm for your guests.  

Enjoy!

1 small pumpkin, opened, cleaned, and seeded

2 tbsp. butter, softened

1 pinch ground nutmeg

1 pinch ground cinnamon

1 1/2 tbsp. extra virgin olive oil

3 shallots, minced

4 cloves garlic, minced

8 oz. emmentaler cheese, shredded

8 oz. gruyere cheese, shredded

1 tbsp. cornstarch

2 tbsp. cold water

1 1/2 C. dry white wine (good quality)

Salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

Pinch ground cinnamon

Punch ground smoked paprika

1. Preheat the oven to 350 degrees F.

2. Prepare the pumpkin. To do this, combine the butter, cinnamon and nutmeg in a little bowl. Rub this mixture all over the inside of your cleaned pumpkin.

3. Return top to pumpkin, place on a baking sheet, and bake about 30 minutes, until softened.

4. Meanwhile, 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.

5. Stir the wine into you garlic-shallot mixture, followed by your cornstarch mixture. Bring to a simmer.

6. Add the cheese to the mixture bit by bit, stirring constantly. Stir with a zig-zag motion rather than a circular one. 

This will help to keep the cheese from clumping together into a ball.

7. Heat and stir until all of the cheese is incorporated.

9. Season as desired with salt, pepper, nutmeg, and cinnamon.

10. Pour fondue into your roasted pumpkin and sprinkle paprika over.

11. Serve with hunks of crusty bread, sliced apples, crudites, even roasted chunks of sweet potato.