Somewhere before my time, fondue was a popular dish and fondue sets were popular wedding gifts. Then they fell out of favor and the fondue pots could be found in thrift shops for just a few dollars. But I'm pretty sure they're a thing again. I mean, why would a pot of melted cheesy goodness ever not be a thing?
Speaking of my annual pumpkin obsession ... pumpkin tortilla chips? Oh, yes, please! I've been enjoying a serious love affair with all the Food Should Taste Good flavors and we can just toss this one on the pile as well. Pumpkin-ey and spicy and so good. And what better to dip into pumpkin fondue than pumpkin chips? I served these in individual small pumpkins and thank goodness I did because it's the only way I had any self control. Enjoy!
Prep Time: 10 Minutes
Cook Time: 10 Minutes (plus pumpkin roasting time)
Ingredients (4 Servings)
- 1 Clove garlic, peeled
- 1 Cup white wine
- 1 Tablespoon lemon juice
- 1/4 lb. Emmental (Swiss) cheese, grated
- 1/4 lb. Gruyere cheese, grated
- 1 Tablespoon cornstarch
- 1/4 Teaspoon nutmeg
- 2 Tablespoons pumpkin puree
- Pinch of salt, if needed
Rub the clove of garlic over the bottom and sides of a pot and then discard. Add the wine and lemon juice and bring to a boil. Toss the grated cheeses with the cornstarch and add to the wine. On low heat, stir until all the cheese has melted. Stir in the pumpkin puree, the nutmeg and salt, if needed.
If you don't own a fondue kit, you can place the pot over a can of sterno while you serve or just reheat periodically.
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