Posted at 1:37 PM Oct 30, 2008
By Bonnie Ruberg
This week "OMG You Made That?" turns narcissistic, because it's about something I made. Yes, me. And it was awesome. Specifically, I made baked fondue inside a pumpkin. See that photo from Gourment magazine -- the one where it looks puffy and cheesy and delicious? It actually came out looking just like that. I am clearly proud.
This is a great recipe for the combination of two things that are bound to be true for you this week 1) you have a mid-sized pumpkin you bought in the spirit of autumn festivities but don't quite know what to do with and 2) you're going to a Halloween party and/or get together and you don't know what to bring. That's exactly what happened to me last Friday, which is why it rocked that I found this Roast Pumpkin with Cheese "Fondue" recipe in this month's Gourmet. Normally my cooking is limited to throwing some tofu on a skillet and hoping for the best, but the only weird things this recipe required were a pumpkin (which I had) and a couple hunks of fancy cheese. Done.
If you, like me, have instantly fallen in love with the idea of using a pumpkin -- a pumpkin! -- as a fondue pot, here are a couple things to know before you run off and try this in a friend's kitchen. 1) The recipe calls for way more cheese than you can stuff in a would-be jack-o-lantern. What to do? Make a batch of normal fondue using a double boiler while you wait for the pumpkin to bake. 2) You won't be able to just dip bread into the pumpkin, since part of the idea is to scrape off its pumpkin-y insides. 3) Everybody loves it. First they're just intrigued that you're filling a pumpkin with cheese. Later, when it's ready, they all gather around and say how bizarrely delicious it is.
Go on, try it yourself, Halloween chefs. If I can make it, any doll can!