Aged Gouda Fondue With Caraway Croutons Food

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

AGED GOUDA FONDUE WITH CARAWAY CROUTONS

Steps:

• Preheat the oven to 350°F
• In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently.
• Add the butter and let it melt.
• In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt.
• Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
• Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
• Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes.
• Whisk in the Gouda until melted.
• Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper.
• Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.
• *The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat.
• Toss together both cheeses and cornstarch in a large bowl.
• When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.
• Season with nutmeg and cayenne.
• Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
• Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.

NORWEGIAN GOUDA FONDUE

Steps:

• Dippers:
• Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Heat 2 or 3 inches water in a medium frying pan until it boils, then salt it; add the cauliflower. Cook 3 minutes, then remove from water with tongs to a colander. Cool under cold running water to stopping cooking. Place decoratively on a serving platter.
• Trim asparagus of tough ends and add to salted water, cook 3 minutes. Remove and cool in the same manner as the cauliflower; add to serving platter.
• In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms togther in 2 tablespoons extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper, add red wine vinegar to the pan and cook it out, about 1 minute. Remove from heat. Add to serving platter.
• Preheat broiler to high and a grill pan or large non-stick skillet to medium high. Drizzle sausage with extra-virgil olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large skillet 6 to 8 minutes, or until casing is crisp. Remove sausage and cut into 2" chunks on a bias. Add to serving platter. Add cornichons and chopped pears coated with 2 teaspoon lemon juice.
• Broil bacon on slotted pan until crisp. Drain, cool and chop. Set aside.
• Combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic, and then discard garlic. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to a simmer and add cheese by handfuls. Stir constantly, melt the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts. Serve with prepared platter of meats, veggies and fruit. You can also add chunks of a nice French bread.