Aged Gouda Fondue With Caraway Croutons |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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. Ingredients:
1 tablespoon caraway seed |
4 ounces unsalted butter (1 stick) or 4 ounces unsalted margarine (1 stick) |
1 baguette, cut into 1-inch cubes |
salt |
3 cups heavy cream |
1 lb medium-aged gouda cheese, coarsely shredded |
fresh ground white pepper |
Directions:
1. Preheat the oven to 350°F
2. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently.
3. Add the butter and let it melt.
4. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt.
5. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
6. Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
7. Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes.
8. Whisk in the Gouda until melted.
9. Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper.
10. Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.
11. *The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.
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