GOUDA-AND-BEER FONDUE BREAD BOWL
This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
SMOKED GOUDA DIP
Smoked Gouda Dip - A quick and easy dip recipe perfect for a party. Smoked gouda, cream cheese, spinach, and bacon baked together and served with baguette.
Provided by madi
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine shredded gouda, cream cheese, spinach, bacon, worchestershire sauce, garlic powder, and onion powder. Mix until well combined.
- Transfer dip to a cast iron skillet or a pie dish. Place in oven and bake for 30 minutes or until the top of the dip starts to brown.
- Top with bacon and green onions (optional) and serve immediately with sliced baguette or crackers.
Nutrition Facts : Calories 324 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 651 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BEER AND GOUDA AND SOUP
A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.
Provided by winofoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
- Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
- Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 13.9 g, Cholesterol 71.2 mg, Fat 21.5 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 12.7 g, Sodium 1097.2 mg, Sugar 6 g
SMOKED GOUDA BEER DIP
Steps:
- Heat the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring until smooth, for 2 minutes. Slowly whisk in the beer so the mixture is smooth. Simmer until thickened, about 5 minutes. Add the Cheddar, Gouda, sour cream, mustard and paprika and whisk until the cheeses are melted, 2 to 3 minutes. Stir in the jalapenos, and season with salt and pepper. Serve with tortilla chips.
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- Meanwhile, spray 9-inch pie plate with cooking spray. In medium bowl, mix Gouda cheese, cream cheese, mayonnaise, sour cream and crushed red pepper; mix on low speed with electric mixer until well mixed. Reserve 2 tablespoons bacon for topping; set aside. Stir in remaining bacon and 3 tablespoons of the green onion.
- Transfer mixture to pie plate. Bake 20 to 25 minutes or until dip is heated through. Top with remaining bacon and green onions. Serve hot dip with sliced French bread.
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5/5 (7)Total Time 1 hr 15 minsCategory AppetizerCalories 206 per serving
- In a large pot, put the brats to simmer in 2 beers for 20 minutes or until cooked through. Transfer to a cutting board until cool enough to handle.
- Lay out the puff pastry dough. Shmere with a ~tablespoon of Dijon mustard. Wrap the brats in puffed pastry, then slice to 1-1/2 inch slices. Stand each piece up on a bake sheet. Brush each with egg wash, then sprinkle sesame seeds over top. Bake at 400°F for 25-30 minutes or until golden brown.
- While brats are cooking, prepare the Smoked Gouda Fondue: in a medium saucepan or small crockpot, add the remaining 8 ounces of beer and remaining 2 teaspoons Dijon mustard. Add the cheeses and heat, stirring often, until cheeses are melted and mixture is smooth.
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- Stir in all-purpose flour. Add shredded smoked Gouda cheese (about 1 cup), stirring with a whisk until smooth.
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5/5 (1)Servings 6Cuisine Irish, PubCategory Appetizer
- 1) This recipe comes together really quickly so gather all the ingredients gather and grate the cheese before you start.
- Melt the butter in a saucepan over medium to medium-low heat then sprinkle in the flour, garlic powder and ground cayenne pepper. Whisk together and cook 1 minute.
- Pour in the beer, whisking to combine then add the milk and Worcestershire sauce. Continue whisking until it's smooth.
- Turn off the heat, add the grated cheeses and stir until combined then fold in the softened cream cheese. Season with salt to taste and serve right away.
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5/5 (23)Total Time 2 hrs 25 minsCategory Appetizers, SnacksCalories 400 per serving
- Add warm milk, active dry yeast, and brown sugar to a bowl. Whisk together and allow yeast to bloom for about 8-10 minutes.
- Add 5 cups of Flour to the bowl of a stand mixer. Add salt and whisk together. Add the dough hook attachment and add yeast mixture, room temperature butter, and 1/2 cup of water. Start speed on low and gradually increase to medium, mixing for about 8 minutes, until dough is smooth. If dough is not coming together, add a tablespoon of water as needed.
- Add dough to a well-oiled bowl and cover. Allow dough to rest in the oven with the oven light on or in a warm place for 45 minutes to 1 hour, until it has doubled in size.
- Add 12 cups of water to a large pot. Warm the water over medium heat and bring to a boil. As water begins to warm, add baking soda (very slowly, the water will fizz up).
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From thecollegehousewife.com
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- and dissolve for 1-2 minutes. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn mixer on to medium-high speed and knead for about five minutes, or until the dough is smooth. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for 30-60 minutes, or until doubled in size.
- Line a baking sheet with parchment paper and set aside. Punch dough down and divide into 8-10 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel (see photos above in post). Dip each side of pretzel into baking soda water batch for 30 seconds. Transfer pretzel to parchment lined baking sheet and brush with egg wash and sprinkle generously with kosher salt. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown. Brush with melted butter as soon as they come out of the oven.
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