Fondue - Gouda/Gruyere & Bacon
A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up). The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon). How much flour to add is something I've always had to go back and sprinkle in a little more if too cheesy/stringy.
- 1 head cauliflower
- 1 pound broccoli (or asparagus, etc.)
- 1 1/2 pounds kielbasa
- 1 cup drained cornichons or baby Gherkin pickles
- 1 baguette, sliced
- 2 teaspoons lemon juice
- 6 slices thick cut bacon
- 1/2 lb Gruyere, shredded
- 1/3 - 1/2 lb Gouda (or smoked Gouda), shredded
- 1 1/2 rounded tablespoon all-purpose flour
- 1 large clove garlic, smashed away from skin
- 3/4 cup dry white wine
- Prepare things to dip:
- Chop cauliflower, broccoli (asparagus, etc.,) into florets or other finger-food and similar sized pieces.
- Boil a pot of water, next to it prepare a large bowl of cold water with ice in it.
- Add veggies to boiling water (usually like veggies together to cook the same) for 3 minutes until color comes out and slightly tender.
- Remove from boiling water and cool in ice-bath (this will keep the color & crispness).
- Slice kielbasa into ~1cm slices on a bias and grill on a large nonstick skillet at medium high until done (brown/crisped) on both sides. Remove to paper towels to drain of excess fat.
- Cut bread into 1" cubes leaving some crust on each piece.
- Arrange veggies, kielbases, cornichons, etc., on a serving tray & bread in basket or bowl.
- For the Fondue:
- Cook bacon until crisp (broil or fry). Drain, cool and chop.
- Combine grated cheeses in a bowl with flour, mixing so cheese is mixed up and flour coats the grated cheese.
- Rub the inside of a small pot with smashed garlic then discard.
- Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat.
- Reduce the heat to simmer and add cheese in handfuls.
- Stir constantly in a figure-eight motion (note: stirring in a circle will likely make clumpy),
- Add handfuls of cheese as it melts in the pot
- Transfer the fondue to heated fondue pot (with heat on) and mix in chopped bacon
- (top with some chopped almonds or walnuts if you want).
- If very stringy after you've moved it to the fondue pot, you can sprinkle in some flour mixing in the same figure-eight...but a little stringy is good (it is melted cheese after all).
- Serve with fondue forks or bamboo skewers.
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