Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Breakfast Fondue
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- #1679
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
16 ounces cream cheese
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 cup brut champagne
6 ounces smoked salmon, chopped
10 cherry tomatoes, quartered
4 hard-cooked eggs, coarsely chopped
6 English muffins, toasted, cut into 1-inch pieces
3 bagels, halved, toasted, cut into 1-inch pieces
directions
In a large bowl, using an electric mixer, beat the cream cheese, sour cream, flour and mustard until well-blended.
Bring champagne to a boil in a heavy medium saucepan over medium-high heat. Reduce to medium-low.
Gradually whisk cream-cheese mixture into champagne, stirring until it's smooth. Stir in salmon, tomatoes and eggs. Transfer to a fondue pot or bowl and keep warm.
Serve with warmed bagel and English muffin pieces for dipping, speared on fondue forks.
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nutrition data
Nutritional data has not been calculated yet.
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