Here I incorporate homemade pumpkin purée into the fondue along with a crisp apple cider, warm spices, and creamy cheese.
Servings: 12 servings
- 1 clove Garlic smashed
- 1 3/4 cup Crisp-Style Hard Apple Cider or non-alcoholic apple cider if you prefer
- 3/4 cup fresh Pumpkin Puree
- 1/4 tsp. dry Mustard Powder
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Homemade Mixed Spices See below
- 1/2 tsp. Sea Salt
- 2 Tbs. Unbleached All-Purpose Flour
- 2 oz about 1/2 cup grated Cheddar Cheese
- 1 oz about 1/4 cup grated Gruyère Cheese
- 3 oz Brie Cheese rind removed (about 1/3 cup of cheese without the rind)
- 1 tsp. fresh Lemon Juice
- 1 Tbs. Cinnamon
- 1/2 tsp. Allspice
- 1/4 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1/8 tsp. ground Ginger
In a medium sauce pan combine the garlic, apple cider, pumpkin, mustard powder, cayenne pepper, mixed spices, and sea salt. Whisk occasionally until well combined then cook over medium heat until it just comes to a boil. Reduce the heat to medium-low.
While the mixture is heating combine the flour with the cheeses and toss to coat. Add the cheeses to the pumpkin mixture in three installments, whisking until the cheese is melted before adding the next addition. Whisk in the lemon juice then pour into a fondue pot, or a heat-proof serving bowl that has been warmed.
Serve with diced apples, cubed rustic bread, and cut vegetables.
Calories: 66kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 155mg | Potassium: 50mg | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 58mg | Iron: 0.2mg