Fun-du: Smoked Gouda Fondue with Bacon and Almonds

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
40 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Salt
  • 1 head cauliflower, cut into florets
  • 1 pound asparagus
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
  • 2 shallots, thinly sliced
  • 1 pound white mushrooms*
  • Salt and black pepper
  • 2 to 3 tablespoons red wine vinegar, eyeball it
  • 1 1/2 pounds kielbasa
  • 1 cup drained cornichons or baby Gherkin pickles
  • 2 red pears
  • 4 teaspoons lemon juice, divided
  • 1 baguette, sliced
  • 6 slices thick cut bacon
  • 8 ounces Gruyere, shredded
  • 1/3 pound, about 6 ounces, smoked Gouda, shredded
  • 1 rounded tablespoon all-purpose flour
  • 1 large clove garlic, smashed away from skin
  • 3/4 cup dry white wine
  • 1/4 cup smoked almonds, coarsely chopped
Directions

* If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked.

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.

While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. 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, melting 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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    The Classic Swiss Fondue

    Recipe courtesy of Paula Deen