Best Gouda Fondue Recipes

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TOMATO, BASIL, AND GOUDA CHEESE FONDUE



Tomato, Basil, and Gouda Cheese Fondue image

This is a great savory fondue.

Provided by Karen Monson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 6

Number Of Ingredients 4

8 ounces Gouda cheese, cut into 1-inch cubes
⅓ cup diced fresh tomato
1 tablespoon chopped fresh basil
1 French baguette, sliced and toasted

Steps:

  • Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
  • Stir tomato and basil into melted cheese. Serve fondue with baguette slices.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 33.2 g, Cholesterol 43.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 16.2 g, SaturatedFat 6.9 g, Sodium 678.4 mg, Sugar 2.6 g

GOUDA & BEER FONDUE BREAD BOWL RECIPE - (4.6/5)



Gouda & Beer Fondue Bread Bowl Recipe - (4.6/5) image

Provided by jenlin

Number Of Ingredients 11

1 1/2 pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
1 (12-ounce) bottle lager beer
2 tablespoons fresh lemon juice, divided
1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges

Steps:

  • Preheat oven to 350°F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium nonreactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with apples, pears and reserved bread cubes .

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS



Smoked Gouda Fondue with Bacon and Almonds image

Categories     Broil     Fry     Gouda     Bacon     Almond     Simmer

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.

FUN-DU: SMOKED GOUDA FONDUE WITH BACON AND ALMONDS



Fun-du: Smoked Gouda Fondue with Bacon and Almonds image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 40 servings

Number Of Ingredients 20

Salt
1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
2 shallots, thinly sliced
1 pound white mushrooms*
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon
8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

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



Gouda Fondue image

Make and share this Gouda Fondue recipe from Food.com.

Provided by pattikay in L.A.

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup dry white wine
1 teaspoon fresh lemon juice
12 ounces gouda cheese (rind trimmed)
4 ounces aged gouda cheese (rind trimmed)
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 468.3, Fat 31.1, SaturatedFat 20, Cholesterol 129.3, Sodium 932.1, Carbohydrate 7.8, Fiber 0.1, Sugar 3.1, Protein 28.3

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges
1 1/2-pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
  • Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
  • Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
  • Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
  • Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

PETITE GOUDA (OR EDAM) FONDUE APPETIZER



Petite Gouda (Or Edam) Fondue Appetizer image

Kinda on the order of baked Brie appetizers. Just a little different. From the 1991 Sunset Annual Cookbook.

Provided by Jezski

Categories     Spreads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

7 ounces petite gouda cheese (whole) or 7 ounces edam cheese (whole)
2 small plum tomatoes, cored and diced
1 tablespoon basil, finely chopped
1 (8 ounce) baguette, sliced and toasted

Steps:

  • Remove wax coating; carefully scoop out center of cheese leaving a 1/4" shell. Coarsely chop scooped-out cheese into small pieces and put in microwave safe bowl. Mix in tomatoes & basil.
  • Cook cheese-tomato-basil mixture uncovered in microwave at 50% for 1 minute Stir and cook at 50% stirring every 20 seconds until cheese bubbles, 1-1/2 to 2 minute longer.
  • Set shell on plate, surround with baguette slices. Pour hot cheese into shell.
  • Cooking Tips:.
  • Chili/Onion Version: tomatoes, 1 T. chopped green chilies, 1 chopped green onion, 1/4 tsp chili or cumin or both.

GOUDA-AND-BEER FONDUE BREAD BOWL



Gouda-and-Beer Fondue Bread Bowl image

How to make Gouda-and-Beer Fondue Bread Bowl

Provided by @MakeItYours

Number Of Ingredients 11

1 1/2 -pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges

Steps:

  • Preheat the oven to 350 degrees F.To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes .Copyright 2014 Television Food Network, G.P. All rights reserved.
  • From Food Network Kitchen

GOUDA, PANCETTA, & ONION FONDUE WITH PRETZELS RECIPE - (4.4/5)



Gouda, Pancetta, & Onion Fondue with Pretzels Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 9

4 ounces pancetta, thickly sliced, chopped
1 red onion, thinly sliced
1 teaspoon ground cumin
salt and freshly ground pepper
1 pound Gouda, coarsely shredded
2 tablespoons all-purpose flour
3/4 cup dry Riesling
8 soft pretzels, warmed
cubed seeded rye bread, cornichons, and other pickled vegetables, for serving

Steps:

  • In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the sliced onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper. In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the pancetta and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.

NORWEGIAN GOUDA FONDUE



Norwegian Gouda Fondue image

Make and share this Norwegian Gouda Fondue recipe from Food.com.

Provided by tornadoes three

Categories     High Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup dry white wine
1 teaspoon lemon juice, freshly squeezed
12 ounces gouda cheese (rind trimmed)
4 ounces gouda cheese (rind trimmed)
2 tablespoons cornstarch
1/8 teaspoon nutmeg, freshly grated
1 teaspoon cayenne pepper

Steps:

  • Dippers:
  • Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
  • 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.

Nutrition Facts : Calories 469.9, Fat 31.2, SaturatedFat 20, Cholesterol 129.3, Sodium 932.2, Carbohydrate 8.1, Fiber 0.2, Sugar 3.2, Protein 28.4

GOUDA FONDUE



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.

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