Fun-Du: Smoked Gouda Fondue With Bacon And Almonds

Serves: 5

Marley Adams

1 January 1970

Based on User reviews:

57

Spice

54

Sweetness

57

Sourness

41

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1

Salt

1

Cauliflower (head, cut into florets)

450 g

Asparagus

2 tbsps

Extra-Virgin Olive Oil (2 turns of the pan, plus some for drizzling)

2

Shallots (thinly sliced)

450 g

White Mushrooms (*)

1

Black Pepper

3 tbsps

Red Wine Vinegar (eyeball it)

680 g

Kielbasa

1 cup

Cornichon (drained)

2

Pears (red)

4 tsps

Lemon Juice (divided)

1

Baguette (sliced)

6

Bacons (Thick cut, slices)

230 g

Gruyere (shredded)

170 g

Smoked Gouda (shredded)

1

All-Purpose Flour (rounded tablespoon)

1 large

Garlic (clove, smashed away from skin)

3 cup

White Wine (dry)

1 cup

Almond (smoked, coarsely chopped)

Directions:

1

Make the fondue: combine cheeses in a bowl with flour

2

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower

3

Cook 3 minutes, then remove from water with tongs or spider to a colander

4

Cool under cold running water

5

Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower

6

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

7

Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute

8

Remove from heat

9

Preheat broiler to high and a grill pan or large nonstick skillet to medium high

10

Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork

11

Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp

12

Remove sausage and cut in 2-inch chunks on a bias

13

While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice

14

Broil bacon on slotted pan until crisp

15

Drain, cool and chop

16

Rub the inside of a small pot with smashed garlic then discard

17

Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat

18

Reduce the heat to simmer and add cheese in handfuls

19

Stir constantly, melting the cheese in batches

20

Stir in a figure-eight pattern with wooden spoon

21

Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts