Tag Archives: fondue

Ruth Reichl’s Cheesy Bread in a Pumpkin

Roast Pumpkin with Cheesy Bread Inside

Roast Pumpkin with Cheesy Bread Inside

Day 25 of 31 days of pumpkin and we return to the fondue concept and get it right, with a little help from Ruth Reichl, God Bless her. She was interviewed by Terry Gross for Fresh Air on NPR on October 14, 2009. I was deep into this pumpkin project and in the kitchen, in fact, when I heard Ruth Reichl start to describe this mouth-watering concoction. I immediately added it to the cue and now the day has finally come when I get to taste it and share my version of her recipe with you.

If you want to hear the exact moment that Ruth describes this dish in her interview, advance to 9:13 when you click on the NPR audio link.

She describes a recipe that appears in her new book, Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen and that recipe is reprinted on the Gourmet website. In my adaptation, I cut the recipe in half, used solely Gruyère, and used half-and-half instead of heavy cream as per Ruth Reichl’s description.

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Cheese Fondue in a Pumpkin

Pumpkin Fondue

Pumpkin Fondue

Day 19 of 31 days of pumpkin and it’s time for more cheese. This time, let’s just have it straight up, shall we?

I’ll be honest. I had never made fondue before and this time was not exactly a 5 star success. But if you avoid my mistakes, yours will come out perfectly. The flavor of this fondue was great, but the consistency was not quite creamy enough. Can you tell in the photo? So, I’m going to spend time in this post explaining what can go wrong when making a fondue and how to avoid it.

Are you with me?

My tagline is “We risk disaster, so you don’t have to,” for a reason.

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