RECIPE: PUMPKIN FONDUE

Eating Rules photo. See original recipe.

The original recipe calls for brie, but I substituted light cream cheese to make it healthier. I'm sure the brie would be fantastic, but this was really delicious and lighter.

1 clove garlic, smashed

1 3/4 cup crisp-style hard apple cider (or non-alcoholic apple cider if you prefer)

3/4 cup fresh pumpkin puree

1/4 tsp. dry mustard

1/4 tsp. cayenne

1/4 tsp. mixed spices (see below)

1/2 tsp. sea salt

2 Tbs. flour

2 oz (about 1/2 cup) grated cheddar cheese

1 oz (about 1/4 cup) grated gruyère cheese

3 oz light cream cheese

1 tsp. fresh lemon juice

In a medium sauce pan combine the garlic, apple cider, pumpkin, mustard powder, cayenne pepper, mixed spices, and sea salt. Whisk occasionally until well combined then cook over medium heat until it just comes to a boil. Reduce the heat to medium-low.

While the mixture is heating combine the flour with the cheeses and toss to coat. Add the cheeses to the pumpkin mixture in three installments, whisking until the cheese is melted before adding the next addition. Whisk in the lemon juice then pour into a fondue pot or a heat-proof serving bowl that has been warmed.

Serve with bread, apples, and pears.

Mixed Spices

1 Tbs. cinnamon

1/2 tsp. allspice

1/4 tsp. nutmeg

1/4 tsp. cloves

1/8 tsp. ground ginger

Combine the spices and mix well. Store in an air-tight container until ready to use. Yields 2 tablespoons.