{"id":5954,"date":"2005-08-17T20:23:41","date_gmt":"2005-08-18T03:23:41","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5954"},"modified":"2014-08-16T01:52:53","modified_gmt":"2014-08-16T08:52:53","slug":"smoked-gouda-fondue-with-bacon-and-almonds","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5954","title":{"rendered":"Smoked Gouda Fondue with Bacon and Almonds"},"content":{"rendered":"

Salt <\/span><\/p>\n

1 head cauliflower, cut into florets <\/span><\/p>\n

1 pound asparagus <\/span><\/p>\n

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling <\/span><\/p>\n

2 shallots, thinly sliced <\/span><\/p>\n

1 pound white mushrooms* <\/span><\/p>\n

Salt and black pepper <\/span><\/p>\n

2 to 3 T. red wine vinegar, eyeball it <\/span><\/p>\n

1 1\/2 pounds kielbasa <\/span><\/p>\n

1 C. drained cornichons or baby Gherkin pickles <\/span><\/p>\n

2 red pears <\/span><\/p>\n

4 tsp. lemon juice, divided <\/span><\/p>\n

1 baguette, sliced <\/span><\/p>\n

6 slices thick cut bacon <\/span><\/p>\n

8 ounces Gruyere, shredded <\/span><\/p>\n

1\/3 pound, about 6 ounces, smoked Gouda, shredded <\/span><\/p>\n

1 rounded T. all-purpose flour <\/span><\/p>\n

1 large clove garlic, smashed away from skin <\/span><\/p>\n

3\/4 C. dry white wine <\/span><\/p>\n

1\/4 C. smoked almonds, coarsely chopped <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

* If you like, score the tops of a few of the larger mushrooms with a paring knife. It will dress up the serving platter when mushrooms are cooked. 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 T. 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 tsp. 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 tsp. 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Salt 1 head cauliflower, cut into florets 1 pound asparagus 2 T. 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 T. red wine vinegar, eyeball it 1 1\/2 pounds kielbasa 1 C. drained cornichons or baby Gherkin pickles 2 red pears 4 tsp. lemon juice, divided 1 baguette, sliced 6 slices thick cut bacon 8 ounces Gruyere, shredded 1\/3 pound, about…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[123,55],"class_list":["post-5954","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","tag-fondue","tag-kielbasa"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5954"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5954\/revisions"}],"predecessor-version":[{"id":5956,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5954\/revisions\/5956"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}