A number of people have asked what the consensus was on the Gourmet pumpkin fondue.
It was a motherfucking HIT.
M. made it in our Big Green Egg which freed up oven space and gave it a very subtle smokiness (not to mention looked adorable). It’s meant to be served as soup and so the recipe calls for layering toast, cheese, and cream in the pumpkin, producing a sort of French onion situation when you scoop it out into a bowl. But we served with cubes of squishy bread and fondue forks and basically said, Have at it.
Had they did — there was a small crowd around the pumpkin from the moment it was set on the table ‘til it was scraped dry.
Doing it again as an appetizer, I’d reduce the amount of toast inside the pumpkin to one layer along the bottom. There was a bit too much bread happening (#thanksgivingproblems).
Anyhoo — I am here to say just do it. Make this dish before the season’s through, either as soup or (way more fun) as fondue. (We’re making it again on Thursday!)
PS: Thanks to my lovely hand model Lori.
They put the fun into fondue. (otherwise it’s just onde). yumm!