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Smoked Gouda Fondue With Bacon and Almonds Recipe

Smoked Gouda Fondue With Bacon and Almonds Recipe

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Smoked Gouda Fondue With Bacon and Almonds

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Ingredients:

Serving

1 head cauliflower, cut into florets
1 lb asparagus
2 tbsp extra virgin olive oil
2 shallots, thinly sliced
1 lb fresh white mushroom , cut off woody stems, tops scored with knife in decorative crosses
salt and black pepper , to taste
2 tbsp red wine vinegar
1 1/2 lbs kielbasa
1 cup drained cornichons or 1 cup baby gherkin
2 red pears, cored and sliced
4 tsp lemon juice, divided
6 slices thick cut bacon
8 oz gruyere, shredded
6 oz smoked gouda cheese, shredded
1 tbsp all-purpose flour
1 large garlic clove, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Directions:

Heat 2 or 3 inches water in a medium frying pan until it boils, then salt it; add the cauliflower. Cook 3 minutes, then remove from water with tongs to a colander. Cool under cold running water to stopping cooking. Place decoratively on a serving platter.
Trim asparagus of tough ends and add to salted water, cook 3 minutes. Remove and cool in the same manner as the cauliflower; add to serving platter.
In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms togther in 2 tablespoons extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper, add red wine vinegar to the pan and cook it out, about 1 minute. Remove from heat. Add to serving platter.
Preheat broiler to high and a grill pan or large non-stick skillet to medium high. Drizzle sausage with extra-virgil olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large skillet 6 to 8 minutes, or until casing is crisp. Remove sausage and cut into 2 chunks on a bias. Add to serving platter. Add cornichons and chopped pears coated with 2 teaspoon lemon juice.
Broil bacon on slotted pan until crisp. Drain, cool and chop. Set aside.
Combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic, and then discard garlic. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to a simmer and add cheese by handfuls. Stir constantly, melt 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. Serve with prepared platter of meats, veggies and fruit. You can also add chunks of a nice French bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	646.31 Kcal (2706 kJ)
Calories from fat	401.7 Kcal
		% Daily Value*
Total Fat	44.63g	69%
Cholesterol	128.81mg	43%
Sodium	1631.35mg	68%
Potassium	800.44mg	17%
Total Carbs	26.19g	9%
Sugars	11.64g	47%
Dietary Fiber	6.12g	24%
Protein	33.81g	68%
Vitamin C	58mg	97%
Iron	3mg	17%
Calcium	496mg	50%

Amount Per 100 g
Calories	134.1 Kcal (561 kJ)
Calories from fat	83.35 Kcal
		% Daily Value*
Total Fat	9.26g	69%
Cholesterol	26.72mg	43%
Sodium	338.47mg	68%
Potassium	166.08mg	17%
Total Carbs	5.43g	9%
Sugars	2.41g	47%
Dietary Fiber	1.27g	24%
Protein	7.01g	68%
Vitamin C	12mg	97%
Iron	0.6mg	17%
Calcium	102.9mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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