This is a complex and distinctive appetizer or hors d’oeuvre . The flavors combine sweet and savory perfectly, to delight your taste buds in a sophisticated culinary experience.
1 cup pumpkin puree (not pie filling)
1 cup water
1/2 tsp. chicken bouillon
2 Tbl. flour
1 Tbl. lemon juice
2 tsp. brown sugar
1 ½ tsp. balsamic vinegar
½ tsp. montreal steak seasoning
8 oz. shredded sharp cheddar cheese
¼ tsp. nutmeg
Dash hot pepper sauce
Combine the combine puree, water and flour. Mix until all the lumps in the flour have dissolved (use whisk or hand mixer).
Pour into a 2 qt. sauce pan over medium heat.
Add in all the other ingredients and stirring constantly, cooking until the fondue thickens and the cheese is fully melted.Pour all the pumpkin mixture into a fondue pot to keep warm.
Serve with sliced apples, pears, sliced baguette or crusty bread.
Carrie’s recipe adapted from Chef Tom, Copyright Carrie Groneman, A Mother’s Shadow, 2013
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