Norwegian Gouda Fondue Recipes

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat.
• Toss together both cheeses and cornstarch in a large bowl.
• When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.
• Season with nutmeg and cayenne.
• Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
• Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Broil or fry the bacon until crisp. Drain, cool, and chop.
• Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

FALL FONDUE WITH GOUDA

Steps:

• Combine cheeses, milk and cornstarch in a bowl and refrigerate, for 2 hours.
• When ready to make the fondue: Set up a fondue pot, double boiler, or place a bowl over a saucepan of simmering water. Melt the butter in the pan or bowl. Then add the cheese mixture and heat gently, stirring until the cheese has melted and the mixture is thick enough to coat the back of spoon. Take care to regulate the heat to make sure the water doesn't boil, as overheating the cheese will cause it to curdle. Add the apple brandy just before serving. Keep warm and serve with the selection of dippers.

FUN-DU: SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• 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.

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.