Fundu Smoked Gouda With Bacon And Almonds
From valinkenmore 15 years ago
- 20 minutes to make
- Serves 6
Another fun "Fun-Du" as Rachel Ray says in this delightful fondue recipe. Love the use of the veggies, pickles and kielbasa sausage. From Rachel Ray, Food Network.
Ingredients
- salt shopping list
- 1 head cauliflower, cut into florets shopping list
- 1 pound asparagus shopping list
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling shopping list
- 2 shallots, thinly sliced shopping list
- 1 pound white mushrooms* shopping list
- salt and black pepper shopping list
- 2 to 3 tablespoons red wine vinegar, eyeball it shopping list
- 1-1/2 pounds kielbasa shopping list
- 1 cup drained cornichons or baby gherkin pickles shopping list
- 2 red pears shopping list
- 4 teaspoons lemon juice, divided shopping list
- 1 baguette, sliced shopping list
- 6 slices thick cut bacon shopping list
- 8 ounces gruyere, shredded shopping list
- 1/3 pound, about 6 ounces, smoked Gouda, shredded shopping list
- 1 rounded tablespoon all-purpose flour shopping list
- 1 large clove garlic, smashed away from skin shopping list
- 3/4 cup dry white wine shopping list
- 1/4 cup smoked almonds, coarsely chopped shopping list
How to make it
- * 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.
People Who Like This Dish 2
- peetabear Mid-hudson Valley, NY
- momo_55grandma Mountianview, AR
- minitindel THE HEART OF THE WINE COUNTRY, CA
- jolielives The Catskill Plateau , NY
- valinkenmore Malott, WA
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The Rating
Reviewed by 4 people-
oh yes and yes have you ever been to a fondu restaurant they give you 7 courses i love it its expensive though.........but ohhhhhhh so good !!!
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Umm, YUM!
Bookmarked & Forked.
Thank you for bringing this here as I prefer the History, Nat Geo, BBC America & SyFy Channels.
Thank you:)
Jo & Lee
jolielives
in The Catskill Plateau loved it
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wow! great fun do hih5 thanks high5
momo_55grandma
in Mountianview loved it
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