CHEDDAR, BEER AND PUMPKIN FONDUE
Celebrate the finest flavors of the harvest with a cozy fondue party, the ultimate in one-dish entertaining.
Provided by Inspired Taste
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat beer over medium heat.
- Meanwhile, in medium bowl, toss cheese and flour.
- Once beer begins to simmer, add cheese mixture, 1/4 cup at a time and whisking after each addition, until cheese is melted. Add pumpkin, mustard, Worcestershire sauce, salt and hot sauce. Stir with whisk until smooth.
- Serve fondue with bread cubes.
Nutrition Facts : ServingSize 1 Serving
GIANT YORKSHIRE PUDDING
Classic Yorkshire pudding is the combination of a few humble ingredients-eggs, milk and flour-bolstered by the savory drippings from a large beef roast. The recipe is simple, and relies upon just a few ingredients whisked together in a bowl then baked at a high temperature to achieve puffy, golden-brown perfection. (Yorkshire pudding also happens to serve as a perfect accompaniment to said roast.) If you don't have roast drippings, or run short on them, or are serving vegetarians, the recipe can also be prepared using butter instead.
Provided by Erin Jeanne McDowell
Categories breads, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 450 degrees with a rack positioned in the lower third of the oven. Brush a 9-by-13-inch baking pan with 3 tablespoons roast drippings to coat the base and sides.
- In a large bowl, whisk the eggs, milk and the remaining 2 tablespoons roast drippings to combine. Add the flour and salt and continue to whisk until the mixture forms a loose batter.
- Transfer the baking pan to the oven and heat until warmed, 1 to 2 minutes. Pour the batter into the heated pan. Return the pan to the oven and reduce the temperature to 425 degrees. Bake until the pudding is puffy and deep golden-brown, about 40 minutes.
- Remove from the oven and serve warm. (The pudding may collapse slightly if not served immediately, but it will still be delicious.)
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 457 milligrams, Sugar 5 grams, TransFat 0 grams
GIANT PUMPKIN FONDUE PUDDING RECIPE BY TASTY
Here's what you need: pumpkin, gelatin, water, milk, heavy cream, maple syrup, milk chocolate, heavy cream, cocoa powder
Provided by Saki Yamada
Categories Desserts
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.
- In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.
- Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
- Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.
- Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
- Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
- Invert the pudding onto a serving dish.
- Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 25 grams, Fat 46 grams, Fiber 0 grams, Protein 6 grams, Sugar 24 grams
PUMPKIN PUDDING II
This is my Mothers recipe and my family loved it. It takes the place of pumpkin pies when there is not enough time to make pies.
Provided by Paula
Categories Fruits and Vegetables Vegetables Squash
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
- Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
- Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 39.8 g, Cholesterol 60.7 mg, Fat 14.6 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 4.2 g, Sodium 545.4 mg, Sugar 28.7 g
BAKED PUMPKIN FONDUE
Feed a crowd on Bonfire night or Halloween by roasting a whole pumpkin or squash and filling with a bubbling three cheese fondue
Provided by Sarah Cook
Categories Dinner, Starter, Supper, Treat
Time 2h20m
Yield Serves as many as you like
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
- Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.
Nutrition Facts : Calories 332 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
ROAST PUMPKIN WITH CHEESE "FONDUE"
As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.
Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (main course) servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in lower third.
- Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
- Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
- Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
- Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
- Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.
JOHN'S DELICIOUS PUMPKIN PUDDING
This pudding is my own creation, and you could almost say an deliberate accident using recipe from this website. It's cinnamon brown, thick and delicious!
Provided by Creative Man
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the walnut pieces.
- slowly toast them in a frying pan with a little bit.
- of sugar, just until fragrant.
- (don't burn them.).
- Mix in a mixing bowl, the pumpkin and the sugar.
- Stir in the cinnamon.
- Place mixture into a medium sauce pan, and slowly cook it on medium hight, constantly stirring, until warm.
- Serve warm or cold in small pudding bowls.
- Option: Add whipped cream if you want, but it's fine with out it!
Nutrition Facts : Calories 297.6, Fat 19.4, SaturatedFat 2, Sodium 275.5, Carbohydrate 30.8, Fiber 5.9, Sugar 21.2, Protein 5.8
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