Gouda Fondue
Total Steps
5
Ingredients
8
Tools Needed
3
Ingredients
- 8 slices thick fresh whole grain bread or French bread, cut into bite size cubes
- Freshly ground nutmeg and pepper(optional)
- 2 tablespoons Kirsch
- 1 tablespoon Potato flour or cornstarch(optional)
- 1 teaspoon Dijon mustard
- 4 cups Shredded Gouda Cheese
- 1 clove garlic, halved
- 1 1/2 cups Dry white wine
Instructions
Step 1
<a href="/technique/DYM522S6/rub">Rub</a> the inside of a heavy 2 quart pan with garlic. (I just use my <a href="/technique/86CL32S2/fondue">fondue</a> pot-the same as the <a href="/technique/Y6MVNCHX/serving">serving</a> pot). Add wine and cook over medium low <a href="/technique/XZFHRHHF/heat">heat</a> until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly <a href="/technique/7S3QCKWK/mix">mix</a> cheese, mustard, and flour.
Step 2
<a href="/technique/DRM2WPZ4/stir">Stir</a> cheese mixture into wine, a spoonful at a time. Continue <a href="/technique/DRM2WPZ4/stirring">stirring</a> slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring <a href="/technique/86CL32S2/fondue">fondue</a> to a <a href="/technique/GFSF4J5F/simmer">simmer</a> (too high <a href="/technique/XZFHRHHF/heat">heat</a> may cause <a href="/technique/86CL32S2/fondue">fondue</a> to separate).
Step 3
To <a href="/technique/Y6MVNCHX/serve">serve</a>, transfer <a href="/technique/86CL32S2/fondue">fondue</a> to a chafing <a href="/technique/QQVZX64Y/dish">dish</a> over an alcohol burner or to a <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/QQVZX64Y/dish">dish</a> on an electric warmer. <a href="/technique/H7TNTGFZ/season">Season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with nutmeg and pepper.
Step 4
Adjust <a href="/technique/XZFHRHHF/heat">heat</a> so <a href="/technique/86CL32S2/fondue">fondue</a> keeps bubbling slowly. Offer <a href="/technique/86CL32S2/fondue">fondue</a> forks or bamboo <a href="/technique/8F6C5KQK/skewer">skewers</a> to spear <a href="/technique/482ZKJDV/bread">bread</a> for dipping into <a href="/technique/86CL32S2/fondue">fondue</a>.
Step 5
Makes 4 entree <a href="/technique/Y6MVNCHX/serving">servings</a> or10 to 12 appetizer <a href="/technique/Y6MVNCHX/serving">servings</a>.