Creamy Pumpkin Fondue

♪
HEY, IT'S PUMPKIN TIME.
WAIT UNTIL YOU SEE WHAT WE ARE
MAKING TODAY.
A CREAMY PUMPKIN FONDUE.
HEIDE LANG IS BACK WITH A RECIPE
THAT IS SIMPLE, ELEANT ANDY
EXPENSIVE TO MAKE.
HELLO.
HOW ARE YOU?
I'M GREAT I LOVE THIS IDEA.
I DO TOO.
LET'S TALK ABOUT THE
INGREDIENTS.
WE ARE STARTING WITH A
PUMPKIN.
WE WANT TO US A SUGAR PUMPKIN,
KNOWN AS SUGAR PIE PUMPKIN OR
CINDEREL PUMPKIN, WHICH ARE
REALLY HUGE.
THEY ARE ABOUT SIX POUNDS,
YOU'RE GOING TO BE DOUBLING THE
RECIPE.
I DIDN'T REALIZE THERE WERE
DIFFERENT VARIETIES.
YEAH, IF YOU UCONN A
JACK-O'-LANTERN PUMPKIN, IT'S
WATERY AND STRINGY, NOT NOANT
BAKING.
SO IF YOU MAKE YOUR OWN PUREE
FOR PUMPKIN PIE OR WHATEVER, USE
THE SMALL ONES LIKE THIS OR A
LITTLE BIGGER, OR YOU CAN BUY
OFTEN AT FARMS WHEN YOU'RE APPLE
PICKING THESE WONDERFUL, CALLED
CINDERELLA PUMPKINS BECAUSE THEY
LOOK LIKE THE CARRIAGE FROM
CINDERELLA.
AND SERVING HE FONDUE IN THE
PUMPKIN, I LOVE THIS.
THIS IS WHAT WE CALL ONE-STOP
SHOPPING, WHICH I ALAYS LOVE.
SO YOU THROW EVERYTHING IN THE
BOWL, THEN EVERYTHING IN THE
PUMPKIN, THROW IT IN THE OVEN,
AND AN HOUR LATER YOU HAVE A
WONDERFUL APPETIZER.
OR YOU COULD ALSO USE IT ON
THANKSGIVING TABLES, PUT YOUR
SMALL ONES ON EACH END, USING IT
AS A SIDE DISH.
WE'RE GOING TO START WITH BACON,
WHICH MIRACLE OF MIRACLES, IS
ALREADY DONE.
IT'S AN APPLE BAKING ANTONIO.
IT'S AN APPLE SMOKED BACON.
YOU CAN USE ANY KIND YOU LIKE,
BUT YOU CAN SMELL HW FRAGRANT
THAT IS.
TERESA, IF YOU WANT TO JUST TAKE
THIS OUT OF HERE.
SURE, I CAN HANDLE THAT.
AND THERE'S A LITTLE GREASE,
THAT'S OKAY.
WE HAVE A PAPER TOWEL TO DRAIN
IT.
THEN WE TAKE THE THING I LOE
ABOUT RECIPES THAT USE
INGREDIENTS THAT YOU WOULD THROW
OUT, ALWAYS THE BEST.
SO WE WANT STALE BREAD, WE DON'T
WANT BREAD -- YOU WANT TO JUST
TIP.
THAT LET ME HELP WITH YOU THAT.
I'M GOOD WITH GREASE, HEIDE.
I JUST REALIZED THAT THAT CAN
GET VERY MESSY WITH A SPATULA.
THAT'S OKAY.
YOU'RE THE PRO AROUND HERE,
WE'LL LEAVE IT TO YOU.
SO WE'RE USING DAY-OLD BREAD.
DAY-OLD, REALLY GREAT, NICE
FRENCH BREAD FROM YESTERDAY.
INSTEAD OF THROWING IT AWAY, USE
IT FOR BRE CRUMBS OR SOMETHING
LIKE.
THAT PUT THAT IN HERE.
THIS IS WHAT I WAS SAYING.
NOW, WE DON'T HAVE TO USE
CRANBERRIES, BUT IT ADDS SOME
COLOR.
OH, I LIKE THAT.
THROW IT IN?
YES, IN THIS TOO.
YOU CAN ALSO USE POMEGRANATE
SEEDS.
YOU CAN BUY THEM ALREADY
EXTRACTED FROM THE POMEGRANATE.
YOU DON'T HAE TO DO IT, THAT'S
GOOD.
ANYTHING WITH COLOR, ANY DRIED
APRICOTS, ANY KIND OF FRUIT YOU
CAN PUT IN THERE.
THEN WE PUT SOMECHEESE.
THIS IS THE FONDUE PART.
THIS IS THE FONDUE PART,
EXACT.
I WHAT KIND OF CHEESE?
WE'RE USING GRUYERE, BUT WUK
USE ANY SWISS CHEESE, ANY
MELTABLE CHEESE, EVEN GOAT
CHEESE.
JUST MAKE SURE IT CAN MELT SO
ALL THIS GOODNESS GETS MIXED IN.
THROW THAT IN TOO?
YEAH.
AND THEN WE CAN USE EITHER
SHALLOTS OR SCALLIONS OR CHIVES,
ANYTHING YOU LIKE.
SO I'M USING SCALLIONS TODAY
BECAUSE I LIKE THE COLOR OF THEM
AND I LIKE THE FLAVOR.
SO THROW THOSE IN.
AND THEN, JUST FOR A LITTLE
ZING,.
OKAY, ZING.
-- ALMO EVERY RECIPE I
THINK THAT IS WORTHY HAS SOME
GARLIC IT.
ON PASTRY.
[ LAUGHTER ]
SO WE THROW IN SOME GARLIC.
AND THEN ANY HERB YOU HAVE IN
YOUR GARDEN WILL WORK, OR
ANYTHING YOU WANT TO BITE.
WE STILL HAVE LOTS OF ROSEMARY,
SO WE'RE GOING TO THROW ROSEMARY
IN.
JUST CHOP THAT UP.
MAKE SURE YOU DON'T CHOP THAT UP
UNTIL YOU'RE READY TO PUT IT IN,
BECAUSE IT WILL GET KIND OF
BLACK.
EVERYTHING ELSE, YOU CAN MAKE
ONE NIGHT BEFORE.
TODAY I ACTUALLY PREPARED THIS
LAST NIGHT, I PUT ALL THE
INGREDIENTS IN SEPARATE BAGGIES.
OH, EASY TO THROW THEM
TOGETHER, THEN.
IT IS, BECAUSE SOMETIMES THE
DAY YOU'RE ENTERTAINERRING IS
NOT THE DY YOU WANT TO BE
CHOPPING EVERYTHING.
PUT THAT TOGETHER.
THEN HERE'S OUR LITTLE GUYS.
THESE GUYS ARE A LITTLE BIT
SMALLER THAN I WOULD LIKE, BUT
WHENEVER YOU COOK YOU HAVE TO GO
WITH WHAT YOU CAN FIND.
OKAY.
SO TODAY, YESTERDAY THESE ARE
ABOUTTWO AND A HALF POUNDS, WE
WOULD LIKE OE MAYBE THREE,
THREE AND A HALF POUNDS, OR
AGAIN, THE CINDERELLAS, THEY'RE
A MUCH LIGHTER ORANGE COLOR.
YOU WOULD DUBLE THE RECIPE.
ANDRE CARVED IT OUT.
I CARVED IT OUT.
LIKE MAKING A JACQUOT LAPTOP
EARN.
I'M GOING TO SHOW HOW TO DO
THAT, AFTER WE FILL THIS.
SO WE JUST THROW THIS IN.
ALL THE GLEENTS THERE.
YEAH, MAKE SURE YOU GETS THE
GUTS ON THE BOTTOM, BECAUSE
ALTERNATE FUN STUFF -- OH, WE
HAVE TO AT BACON.
YOU DON'T WANT TO LEAVE THE
BACON OUT.
FOR THE VEGETARIAN AUDIENCE --
YOU OBVIOUSLY DON'T NEED
THAT.
-- YOU DON'T HAVE TO PUT THE
BAC IN.
YOU MIGHT WANT TO CARAMELIZE
SOME SHALLOTS, MEANING LET THEM
SLOW-COOK FOR ABOUT A HALF HOUR.
THAT WILL GIVE IT THE ICE COLOR
WE WANT AND ALSO THE FLAVOR.
NOW WE'VE GOT THE BACON.
WE HAVE ABOUT 30 SECONDS.
OKAY.
YOU HAVE THE OVEN PREHEATED.
AND THEN ONCE THIS IS ULL,
WE'RE GOING TO ADD CREAM.
SO I'M GOING TO THROW THIS IN,
ADD A LITTLE BIT MORE, AND THEN
I'M GOING TO ADD SOME CREAM.UNTE
RECIPE, WHICH WILL BE ONLINE,
MAKE SURE IT'S NO SWIMMING.
WE ADOPT WANT THIS SWIMMING.
YOU WANT IT ALL TO BE
ABSORBED.
ALL ABSORBED, AND THEN PUT
I LOVE THAT!
AND TERESA SAID, WHEN YOU'RE
CUTTING IT, PRETEND YOURE
MAKING A JACK-O'-LANTERN, SCHOON
IT OUT THE SAME WAY AND FILL IT
UP.
HOW LONG DOES THIS COOK?
THIS COOKS FOR ABOUT AN HOUR,
DEPENDING ON THE SIZE, 60 TO 90