This Pumpkin Fondue is one of our absolute favorite recipes of all time. We’ve posted this one before, but in light of the demo it on TV the other day, I decided to bring it back from the archives. It’s too important to miss! If your Thanksgiving menu is still flexible, we highly encourage you to check this one out! Scroll down for the recipe and a video of the TV segment!
Pumpkins Stuffed with Everything Good – Our Way
From: Heide Lang, Adapted from Dorie Greenspan
8 strips bacon (¼ cup shallots may be substituted for vegetarian version
¼ pound stale bread cut into cubes
¼ pound cheese, such as gruyere, emmental, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into ½ inch cubes
3 cloves of garlic pressed or minced
1/8-1/4 cup fresh chives or scallions
2 teaspoons or more fresh herbs (i.e., parsley, rosemary, thyme)
½ cup dried cranberries (optional)
1 sugar or Cinderella pumpkin weighing about 3 pounds
1 cup or more heavy cream
Preheat oven to 350 degrees.
Sautee shallots until they are crispy (about 15 minutes), or fry bacon until crispy. Set aside.
Combine chunks of bread and cheese, along with dried cranberries (this is optional, but will add beautiful color to the fondue). Season with salt and pepper.
Add bacon or shallots to the bread and cheese mixture. Combine well.
Add any herbs you choose, along with the chives or scallions, and garlic. Toss well.
Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
Pack the filling tightly into the pumpkin (there shouldn’t be any air pockets).
Pour in cream until the bread mixture is saturated and there is a bit of liquid on top (but be careful not to have the bread “swimming” in heavy cream).
Put the cap back on and bake until the pumpkin is soft, about 60-90 minutes. Check the pumpkin after 45 minutes to see how soft it is. Continue baking until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork. Do not let it burn, or the pumpkin will turn black and collapse as it cools. You don’t want all your good work ruined!
Place a large spatula under your creation and move it gently to a beautiful platter.
Serve as a side dish or an appetizer on small plates.
Most people think I’m a little bit strange when I tell people that Halloween is my favorite holiday. It’s really simple. I adore the foods of Thanksgiving, Christmas, Hanukkah and Easter, not to mention all the glorious casual picnic foods from Memorial Day through Labor Day, but I just love the theatre and whimsy of Halloween.
This great holiday, after all, is not about gifts or how perfect the table looks for relatives. It’s about fun, and magic, and theatre. It transcends age. We will have 8-year-olds and 16-year-olds side by side at our house all enjoying the same silly food and wearing goofy costumes. What could be better? I get to take my apron off and think solely about what would make kids of all ages happy. The pressure is off to be perfect. All anyone cares about is that the offerings are funny, maybe a little “scary” and of course colorful.
So here’s part of our line-up for All Hallow’s Eve at our house. We’ll offer our friends and fellow trick-or-treaters Mad Scientist Bubbly Brew, followed by cauliflower brain dip, and darling little “pumpkins” made of clementines and celery. There will be other things, but these are my favorites. I hope this sampling of our Halloween inspires you to think like a child even for just one day. Happy Halloween everyone!
Have you got any special halloween foods you make at your house? We’d love to hear about them! Comment below to let us know!
From: Heide Lang
One dozen or more Clementines
Several stalks celery
Peel Clementines and place on a fun Halloween platter.
Cut a stalk of celery into small pieces for the pumpkin stem. Stick a celery piece into the top of each peeled Clementine and serve!
Creepy Cauliflower Brain Dip with Guacamole
From: Heide Lang
4 ripe avocados peeled and pitted
½ cup chopped onions
1/8 cup fresh lime juice
¼ cup cilantro (optional)
1 4 ounce can finely chopped seeded jalapeno chilies**
1 teaspoon salt
¾ teaspoon pepper
1 cup of tomatoes, diced and seeded (or canned diced tomatoes in the winter)
1 large cauliflower
1 package of red licorice string
Place all guacamole ingredients but tomatoes in a food processor or in a medium sized bowl. Puree in the food processor or puree in bowl using an immersion blender until very smooth.
Drain tomatoes thoroughly through a sieve and gently blend into the avocado mixture using a spatula.
Remove all of the leaves from the cauliflower and remove the stem so that there is a hollow area, but most of the florets are intact. (Use toothpicks to hold the sides together if it starts to fall apart).
Put the hollowed out cauliflower into a snug fitting bowl. (For a really scary presentation, wrap the bowl in cheesecloth stained with red food coloring.)
Fill in with the guacamole and decorate the florets by weaving the licorice between the florets to make the veins and arteries. You may also sprinkle a bit of red food coloring on the “arteries” as well but be careful not to overdo it.
Mad Scientist Bubbly Brew
From: Heide Lang
Clear glass container or punch bowl
Artificial green or red drink, such as Gatorade or Hawaiian Punch (You may also use a clear liquid like seltzer or Sprite, died with food coloring, if you want)
Gummy worms, plastic spiders or any other creepy creatures you wish
Fill container or punch bowl with a green or red beverage.
Place gummy worms, spiders, etc, on the edge of the bowl.
Add a few small pieces or pellets of dry ice, just enough to get the brew bubbling and smoky. If it comes in a big brick, you will need to chip pieces off of it. (Do NOT pick up dry ice with your bare hands. Use tongs to handle it or protective rubber gloves if you must pick it up with your hands.)
Serve immediately, adding additional pieces of dry ice every 10 minutes, or as needed.