Aged Gouda Fondue With Caraway Croutons Recipes
GOUDA FONDUE
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 2 cups fondue, serves 4 to 6
Number Of Ingredients 8
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
"Lynch suggests buying an eight-month-aged Gouda - nothing too smoky; just beautiful & salty." Recipe from F&W's Barbara Lynch, taken from a Chef's First Thanksgiving, originally appeared in 11/06.
Provided by Manami
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 615.6, Fat 49.5, SaturatedFat 30.6, Cholesterol 173.9, Sodium 676.2, Carbohydrate 26.9, Fiber 1.6, Sugar 1.2, Protein 17
AGED GOUDA FONDUE WITH CARAWAY CROUTONS
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°. 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.
GOUDA FONDUE
Make and share this Gouda Fondue recipe from Food.com.
Provided by pattikay in L.A.
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 468.3, Fat 31.1, SaturatedFat 20, Cholesterol 129.3, Sodium 932.1, Carbohydrate 7.8, Fiber 0.1, Sugar 3.1, Protein 28.3
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- Preheat the oven to 350°. 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.
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