The Addison on Amelia is gearing up for the Christmas season and we are looking forward to Christmas dinner with our guests!
photo credit Inn Cuisine
Chef Grant Heaslewood, our future son-in-law, will be cooking up a memorably sumptuous meal. The menu includes: Seafood Bisque, Addison’s Caesar Salad and a choice of entrees, either Slow Roasted Prime Rib (topped with horseradish butter and au jus) or pan roasted Atlantic Salmon (with a citrus beurre blanc). My Raspberry Tiramisu will top off the meal.
photo credit The Addison on Amelia Island
As we do every evening at the Addison on Amelia, our Christmas happy hour will feature an appetizer. This year I asked Grant to come up with a unique treat to whet the appetites of our guests and give them a hint of what they can expect to find at dinner. Grant is an exceptional chef and very passionate about his art. It took very little time for him to come up with an idea—an Acorn Squash Fondue. We planned a night of testing a few days later and feasted on a wonderfully spicy and seasonal dish that I’m sure will delight all.
Enjoy!
The Addison on Amelia, 614 Ash Street Amelia Island, FL 32034
Tel: 1 (904) 277-1604 or 1 (800) 943-1604 (USA only)
Email: info(at)addisononamelia(dot)com
Acorn Squash-Apple Cider Fondue
(recipe from guest chef Grant Heaslewood, featured appetizer at the Addison on Amelia Island)
- 1 medium Acorn squash
- 1 cup apple cider
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened to room temperature
- 8 ounces sharp cheddar cheese, shredded (use a good quality for best results)
Preheat oven to 350 degrees F for baking.
Assembly
For Fondue
Cut the top off the squash and scoop out the seeds. Shave a small amount off the bottom of the squash so that it will sit flat. Lightly salt the inside of the squash and place in a roasting pan, top side up. Bake at 350 degrees F for approximately 30 minutes (until knife tender, but still firm). Cool, then scrape out the squash meat, leaving about 1/2″ thickness on all sides of the shell. The squash shell will be your fondue bowl.
In a saucepan over medium heat, combine the squash pulp and apple cider. Cook stirring constantly, until the squash is broken down and fully blended with the cider. An immersion blender works well here and speeds up the process. Add the heavy cream and cream cheese, and continue blending over heat to fully incorporate. Add the cheddar cheese and continue blending over heat until it is also fully incorporated. Pour the mixture into the squash shell and top with a few, dried cranberries and chopped, candied pecans for accent. Serve with slices of fresh French baguette, dried apple and pear rounds (large pieces) and Cinnamon Scented Baguette Rounds.
To Create Cinnamon Scented Baguette Rounds
Slice a baguette into 1/4″ slice and butter one side. Dip buttered side of bread into a dish and press gently to capture the cinnamon to the bread. Place on an ungreased cookie sheet, buttered side up, and broil until bubbles form. Serve immediately.
A Note About Chef Grant Heaslewood: Grant was an executive sous chef for several years at a very successful, multi-million dollar restaurant in the Washington D.C. area before moving to Florida. He is now the head chef of a gourmet deli/catering restaurant and guest chef of the Addison on Amelia Island Bed and Breakfast. He recently delighted our guests with a fantastic Thanksgiving feast. We are always delighted when he is able to take the time to treat us to his unique culinary talents.
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{ 8 comments… read them below or add one }
When the temperature drops I so wish I lived in a warm climate like Florida. This delicious fondue would top off any meal here or there.
I think I just decided on my next vacation. That is amazing. Every last detail.
Oh that dip, I love that, i will make it for sure…it’s perfection in a squash!
not only is that pretty much the best presentation ever, the dip itself sounds marvelous! innsider. i like it.
Shannon, a big thanks to you and Grant for sharing this recipe. I kept taste-testing it as I was making it (the kids helped) and it was delicious every step of the way.
I now have a new appreciation of acorn squash, and this fondue will make a regular appearance in all my fall and winter entertaining. Delish!
This sounds delicious! I bet the inn is beautiful around Christmastime
What a really original recipe, I’ve never heard of anything like that version of fondue but it sounds delicious!
Sounds like a marvelous place to visit especially for a foodie!