Best Fun Du Smoked Gouda Fondue With Bacon And Almonds Recipes

Smoked Gouda and Bacon Potatoes image

Provided by Food Network

Time 1h

Yield 30 servings

Number Of Ingredients 8

2 whole garlic bulbs
1 Tbsp. olive oil
15 small red potatoes, halved
15 bacon strips
2 cups (8 oz.) shredded smoked Gouda cheese
1 tsp. coarsely ground pepper
2 cups sour cream
1 Tbsp. dried cilantro

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.

Gouda Fondue image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 2 cups fondue, serves 4 to 6

Number Of Ingredients 8

1 cup dry white wine
1 teaspoon freshly squeezed lemon juice
12 ounces Gouda cheese, (rind trimmed), shredded
4 ounces aged Gouda cheese, (rind trimmed), shredded
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears

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.

Smoked Gouda Fondue with Bacon and Almonds image

Yield 4 servings

Number Of Ingredients 13

6 slices thick-cut bacon
8 ounces Gruyère cheese, shredded
1/3 pound (about 6 ounces) smoked Gouda, shredded
1 rounded tablespoon flour
1 large garlic clove, smashed out of its skin
3/4 cup dry white wine
2 teaspoons fresh lemon juice
1/2 cup smoked almonds (I like Diamond brand), coarsely chopped
Serve with. . .
Blanched bite-size pieces of cauliflower, white asparagus, parsnip
Seared cubes of kielbasa
Cornichon pickles
Red pears, slightly underripe

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.