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Video: Dip into this festive fondue served in a pumpkin bowl

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    >> the world, andy medina.

    >>> we're in "today's kitchen" with flavors for the fall. it is harvest season, with pull contin pumpkins at their peak. why not put them to work outside and inside.

    >> served in a hollowed out pumpkin and sure to please your guest, it is my very good friend, andy medina.

    >> andy , so excited. kathie has been raving about this dish since you made it --

    >> a couple of weeks ago. we had a big party and --

    >> what did you do? you took a pumpkin --

    >> well, what i like about this, because you can get pumpkins once a year, that's what makes this so special.

    >> okay.

    >> there are two great ingredients about this, which i like, which are the new mexico chili you put in here, only grown in the fall and pumpkins.

    >> you appreciate it all the more, because you can only have it at this time of year.

    >> exactly. like you can have the chili anytime, but the pumpkin you can only get once a year.

    >> you hollow out the pumpkin.

    >> we clean it out .

    >> get all the gook out.

    >> get all the gook out. what we want to do when you get all the gook out, you want to make sure you don't thin out the walls too much.

    >> okay.

    >> you're going to cook those walls.

    >> right.

    >> here is a clean one.

    >> it will look like that when you're finished.

    >> okay.

    >> the most important thing is making sure we don't thin the walls out too much because this is our bowl.

    >> our bowl.

    >> our bowl. you got how much water?

    >> about an inch of water in there. after we pour the fondue in there, we're going to cover it lightly with tin foil and cook it up.

    >> for about an hour.

    >> yes. we're going to add our ingredients, the flour, cumin and paprika.

    >> what are you adding to that?

    >> some chorizo in there, dried. stir that up, incorporate it all together. this is new mexico green chile . i order this every year, it comes from hatch, new mexico . i'm from colorado. this is a great --

    >> dump that in there.

    >> it makes it special.

    >> pour that all together, we incorporate it all.

    >> okay.

    >> until the flour is a little toasty. what you do is pour in the chicken broth .

    >> mm-hmm.

    >> stir it up.

    >> looks so good already. smells like --

    >> it is just -- it is the most delicious thing you've ever had. it is so much fun. everybody was fighting over this.

    >> what is this?

    >> this is a mozzarella and a combination of monterey jack cheese and cheddar.

    >> dump it in. oh, my god.

    >> it is deadly, but delicious. it is worth it.

    >> you take all this in and put it back in the pumpkin?

    >> yes, i do. get it to where it melts a legal bit.

    >> so it is really not that difficult at all. you made me think this was --

    >> we got to try it. we have a few seconds. come on.

    >> pour it in, cover it, andy , or no?

    >> cover it with tin foil for an hour an take it off and cook it for ten more minutes.

    >> can't wait. while you're enjoying that, andy made me the greatest margarita.

    >> the most delicious. you get a little side of the pumpkin with it too, don't you?

    >> yes.

    >> so delicious.

    >> get in there. how is it? i like it watch people eat.

    >> you can't believe how awesome it is. everybody from the grandma to the little kids were diving into it.

    >> this recipe, hard to remember everything, will be on our website, klgandhoda.com. next week, we have julie andrews , christie brinkley and a alyssa milano and neil sedaka .

    >> and gavin mccloud. have an awesome weekend, everybody. god bless .

TODAY recipes
updated 10/18/2013 10:51:59 AM ET 2013-10-18T14:51:59

Recipe: Chorizo fondue in a pumpkin bowl

  • 1 (2-3lb) sugar pumpkin (seasonal)
  • 8 oz dried chorizo diced or other dried sausage of your choice
  • 4 to 6 oz fresh roasted New Mexico green chili (can substitute fresh roasted poblanos, remove skin and seeds, or canned green chili)
  • 2 pinches ground cumin
  • 1 pinch Cayenne Pepper
  • 4 tbsp all-purpose flour
  • 1 1/2 cups broth
  • 2 cups shredded mozzarella cheese or Oaxaca Mexican cheese
  • 1 cup Mexican cheese mix prepackaged by Sargento or Kraft
  • Mix of Monterrey Jack, cheddar, queso quesadilla, asadero cheese

1. Preheat oven to 375 degrees. Remove top of pumpkin near stem approximately 5 to 6 inches in diameter and remove seeds and pulp. Be generous in removing as this is your fondue bowl. Be careful not to thin out walls and base too much in order to maintain structure.

2. In a medium-sized stock pot, heat chorizo over medium-high heat until fat begins to melt, about 3 to 5, minutes stirring frequently. Add diced green chili, cayenne pepper, cumin and cook for 2 minutes until incorporated. Add flour and cook, stirring until well blended, about 2 minutes. Add chicken broth and bring to a gentle boil. Reduce heat to medium and begin adding cheeses. Heat, stirring occasionally, until all cheese has melted to a creamy consistency (about 2 to 3 minutes), and remove from heat.

3. Place pumpkin in a small oven-safe baking dish. Using a ladle, fill pumpkin with melted cheese until almost full (1 inch from the top). Add approximately 1 inch of hot water to baking dish surrounding pumpkin. Loosely cover pumpkin with foil and bake until pumpkin is tender, about 1 hour. Remove foil and bake for additional 15 to 20 minutes. Remove from oven and let stand for 5 to 10 minutes and transfer to separate platter. Be careful when transferring -- support the bottom of the pumpkin with a sturdy spatula.

Serve immediately with sturdy tortilla chips. Enjoy!

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