I hope you have enjoyed the article in Lenawee Magazine! It was great fun working with Amie, Lad, Vicki and Sue for such a lovely photo spread. Many thanks also go out to Sandy Heckerthorn, Linda Prochaska and John (my husband) for being such good sports and expert peelers, choppers and overall helping hands! I couldn't have done it without you!
If you DIDN'T receive the Lenawee Magazine, feel free to give The Daily Telegram a call at 517.265.5111 and they can point you in the right direction!
The Pumpkin Fondue is simple, elegant and delicious. It's hearty enough to serve as a side dish to your meal or as an appetizer. If you are cooking for a smaller crowd, you can adjust the recipe by half as well. You can see my original recipe post here with additional notes and photos of the assembly.
1 5lb-ish PIE pumpkin (do not use jack o lantern type pumpkin)
1 lb. Cheese- 1/2 lb. Gruyere and 1/2 lb. Emmentaler
1 cup heavy cream
1 1/2 cups stock, vegetable, chicken or veal
a generous pinch of freshly ground nutmeg
10 1/4 inch thick baguette slices, toasted until dry and crispy
1 Tablespoon Olive Oil
a pinch of Salt
Remainder of Baguette sliced into 1/2 inch thick slices for eating
Preheat oven to 450 degrees. Cut top off pumpkin and clean out seeds. Sprinkle salt onto inside flesh of pumpkin.
or grate cheeses and set aside. Bake baguette slices until crunchy and
golden brown. Mix heavy cream, stock and nutmeg together.
pumpkin into shallow roasting dish and layer baguette slices, then
cheese, then cream mixture into 2 layers inside pumpkin. You may have baguette slices left over.
pumpkin top back on. Rub exterior of pumpkin with olive oil. Bake 1
hour and 15 minutes until cheese is bubbly and pumpkin is golden brown.
Using 2 spatulas, remove from baking dish carefully and place on
platter. Serve with additional baguette slices or as a side dish.
You'll want to scoop up the roasted pumpkin flesh with all the cheese as
you are serving or eating!
12 ounces Bittersweet Chocolate chopped into small pieces
2/3 cup heavy cream
1 teaspoon pure vanilla extract or 1/2 vanilla bean seeds
In a large saucepan over medium heat, bring cream to just boiling. Remove from heat, add chocolate and vanilla and stir until completely melted.
Allow to cool in refrigerator about an hour. Using a teaspoon, melon baller or small scoop, create truffle balls, rolling gently in hands. You'll want to work it quickly in your hands to avoid melting.
Finish by rolling in cocoa powder, raw sugar, colored sugar crystals, even coconut or crushed candy canes! Use your imagination!
For the magazine, I zested an orange and mixed the zest with about the same amount of raw sugar. I let the mixture dry on parchment paper overnight then crushed it between my fingers and rolled just the top of the truffle in the orange/sugar.
Place the truffles on a parchment lined baking and refrigerate an additional hour. Then place in an airtight container, between layers or waxed/parchment paper in a cool place and they should last about 2 weeks.
NOTE: Bittersweet chocolate is between 65%-75% cacao. The lower the number, the sweeter the chocolate. Milk Chocolate will not firm up in this recipe, so I recommend using the bittersweet. If you'd like the truffles sweeter, make sure to use the 65% bar and roll in a sugar.
I hope you enjoy these recipes as much as we have! Happy Holidays!