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Pumpkin Fondue

Pumpkin Fondue

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Pumpkin Fondue

Pumpkin Fondue

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.




Pumpkin Fondue

Ingredients:

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 saucePumpkin Fondue 1




Directions:

Combine the combine puree, water and flour. Mix until all the lumps in the flour have dissolved (use whisk or hand mixer).Pumpkin Fondue 2

Pumpkin Fondue 3Pour 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.Pumpkin Fondue 4Pour 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

Recognize a blessing and be a blessing today.

 




Appetizers with Sun Dried Tomato

Baguette With Oven Roasted Sun Dried Tomato

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Appetizers with Sun Dried Tomato

Appetizers with Sun Dried Tomato and puree

I created this heavenly appetizer using these home oven roasted sundried tomatoes OR the puree, cheese and herbs.  I think you will enjoy serving them and believe me, your guests will think you picked them up at the local specialty shop!




Baguette with Roasted Tomatoes

Option #1

Slice baguette in approx. 1  1/2″ slices,

place on cookie sheet or pizza pan.

Spread with a thin coating of the roasted tomato pesto, then cheese cut to fit the bread and top with sliced fresh basil.

Broil just until cheese (provolone or munster work well) begins to melt.

Cool slightly and serve.  

 

Option #2

Slice baguette in approx. 1 1/2″ slices.

Spread with a layer of soft cream cheese, then sliced roasted tomatoes at room temperature.

Sprinkle with chopped fresh basil, or whatever herb you desire.

Serve.    


Click HERE  for the easy to follow tutorial to make your own oven-roasted aka sun-dried tomatoes and puree. 

Make them while their in season and freeze for use all year long.

Recipe copyrighted by Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.