Gouda Fondue Food

GOUDA-AND-BEER FONDUE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.
• To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
• Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
• Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
• Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
• Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

KETO CHEESE FONDUE

Steps:

• Prepare your fondue pot and place over low heat, or if you're using a dish, warm in a low oven or place it in a bowl and cover with boiling water, set aside.
• In a medium bowl, combine both cheeses, the xanthan gum, and the garlic powder. Toss well to coat. Set aside.
• In a medium, heavy-bottomed pot, over medium heat, bring the wine, broth, and lemon juice to a simmer. Immediately reduce the heat to low, then whisk in the cheese mixture, small handfuls at a time, until it's smooth and creamy. Whisk in the nutmeg, then transfer to a warmed serving dish or fondue pot.
• Arrange the "Dippers" items on a platter or serving board. Serve with the fondue and skewers.

CHEESE FONDUE WITH A TWIST

Steps:

• Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
• Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

COPYCAT GOUDA CHEESE FONDUE RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Set a fondue pot stand with a heat source, or an electric warming tray, in the middle of your dining table, and arrange around it individual serving plates accompanied by long fondue forks for dipping.
• Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves, then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
• Meanwhile, in a mixing bowl, use your fingers to toss the two cheeses together with the cornstarch, until evenly combined. Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture. Stir continuously until the mixture is thoroughly melted and smooth. Stir in the Kirsch and season with a little freshly ground black pepper and just a small pinch of nutmeg.
• While the fondue is cooking, spread the bread cubes on a baking sheet. Put them in the preheated oven and bake just until they are lightly toasted, 5-7 minutes, taking care that they don't turn too brown or burn.
• Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source that will keep the fondue warm during eating. Serve the fondue immediately, accompanied by the bread, vegetables, and meats, offering long fondue forks with which each person can spear bites of bread, vegetable, or meat and dip them into the cheese.

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.

SMOKED GOUDA FONDUE

Steps:

• In a mixing bowl, toss the cheese with the cornstarch. Set aside.
• Bring the wine, garlic, lemon juice, and dry mustard to a boil in a medium saucepan.
• Reduce the heat and bring the wine to a simmer.
• Slowly add the cheese, stirring constantly. As you add a handful, stir until it melts and the mixture begins to thicken, then add another handful until all the cheese is incorporated. Trust the process if you haven't made fondue before.
• When all the cheese is incorporated, turn the heat down as low as you can and stir in the nutmeg and salt and pepper to taste.
• Keep the fondue warm until you're ready to serve.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

GOUDA FONDUE

Steps:

• Pour wine into a 2-quart fondue pot or enamel casserole dish. Bring wine to a boil over high heat, add garlic. Let wine and garlic boil for 2 minutes; remove garlic with slotted spoon. Lower heat to a simmer. Stirring constantly with a fork, add cheese a handful at a time, allowing cheese to melt before adding another handful. In a small bowl, stir together cornstarch and liqueur. When all cheese is added and fondue is creamy and smooth, stir in cornstarch mixture along with nutmeg, pepper, Tabasco Worcestershire to taste. Taste and adjust seasonings; add caraway seeds if desired. Adjust heat so fondue is just barely simmering. Serve with mushrooms, pumpernickel or French bread.

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.

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.

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Broil or fry the bacon until crisp. Drain, cool, and chop.
• Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

GOUDA AND CHEDDAR CHEESE FONDUE

Steps:

• Roast the pumpkin bowl (optional)
• Meanwhile, toss the shredded cheeses, flour and nutmeg together in a large bowl. Stir until the cheese is coated with the flour and nutmeg.
• Add the olive oil and garlic to a medium saucepan and cook over medium-low heat until the garlic is fragrant, about 1 minute. Reduce heat to low. Add the half & half and cheese.
• Let the cheese melt slowly over low heat, stirring frequently until smooth.
• Preheat the oven to 350°F.
• If serving in a pumpkin bowl, add the cheese fondue to the roasted pumpkin bowl and return to the oven. Let bake until the cheese is bubbling, about 20 minutes, stirring occasionally.
• Serve with red grapes, bread cubes, pear slices, and roasted brussels sprouts.

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.

GOUDA CHEESE FONDUE WITH HERBED CROSTINI

Steps:

• Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
• Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.
• Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.