2254 norwegian gouda fondue Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

frozen brussels sprouts (or 1 lb fresh brussels sprouts, trimmed), butter, shallot, finely chopped, flour, heavy cream (or half and half or a combination), sugar, pepper, paprika, salt , as needed to taste, shredded smoked gouda cheese (or regular gouda, but i recommend smoked), butter, melted, soft breadcrumbs

all-purpose flour, baking powder, salt, frozen spinach, well drained and squeezed with paper towel, smoked gouda cheese, shredded, eggs, lightly beaten, low-fat milk, sun-dried tomatoes packed in oil, chopped fine (undrained ), butter (or olive oil), flour, dry mustard, cayenne pepper (more if you wish), low-fat milk, smoked gouda cheese, shredded

boneless skinless chicken breasts , pounded even, flour, butter, smoked gouda cheese, cut up, low sodium chicken broth, gingerroot, freshly grated, green onions, sliced, smoked gouda cheese, sour cream or 1/4 cup plain yogurt, water , and, cornstarch , slurry if needed

unsalted butter, chopped fresh thyme leaves, minced garlic, heavy cream, cambozola blue cheese, crumbled , or other blue cheese, freshly ground black pepper, fondue pot, serve with cubed french bread , vegetables, walnuts, apple wedges, figs, apricots etc.

pumpkin, pumpkin , opened, cleaned, and seeded............, butter, softened ..........., ground nutmeg .........., ground cinnamon ....., fondue ..............., extra virgin olive oil ..........., shallots, minced .........., garlic, minced ..............., emmenthaler cheese, shredded ..........., gruyere cheese, shredded ................, cornstarch, cold water, dry white wine (good quality ), salt , to taste, freshly ground black pepper , to taste, freshly grated nutmeg , to taste, ground cinnamon, punch ground smoked paprika

shredded cave aged gruyere, shredded emmentaler, shredded red wax gouda, cornstarch, garlic, white wine, lemon juice, nutmeg, freshly ground pepper

unsalted butter or 2 tbsp unsalted margarine, all-purpose flour, whole milk, heavy cream, smoked gouda cheese, coarsely shredded, smoked paprika (optional), nutmeg, freshly grated, salt, fresh ground pepper, water, baby spinach, lemon , juice of (not the bottled kind, please!), extra virgin olive oil, onion, finely chopped, smoked gouda cheese , bechamel, salt, fresh ground pepper, fine dry breadcrumbs, smoked gouda cheese, coarsely shredded

chopped smoked norwegian salmon (about 3 oz.), cream cheese, softened, heavy cream, lemon juice, dried dill or 1 1/2 tsp chopped fresh dill, white pepper

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), real vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

saucepan, mixing bowl (that will sit on top of saucepan), measuring cup, measuring spoons, fondue serving set, fondue skewers, handy fuel or denatured alcohol, heavy cream, premium semisweet chocolate (recommended : lindt or callebaut), pure vanilla extract, brandy, strawberries , bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice

water, baby spinach, extra virgin olive oil, onion, finely chopped, smoked gouda cheese , bachamel, salt & freshly ground black pepper, fine dry breadcrumbs, coarsely shredded smoked gouda cheese

uncooked ziti, olive oil, chopped onion, chopped yellow bell pepper (it s still good if you leave this out!), garlic cloves, minced, diced tomoatoes with basil, garlic, and oregano, italian seasoned diced tomatoes, baby spinach, shredded, smoked gouda cheese, divided (can substitute smoked cheddar)

beef bones with marrow, cleaned and soaked overnight, oxtails, cut into small pieces, water to cover, onions, unpeeled, halved and studded with cloves, shallots unpeeled, whole fresh ginger, unpeeled, star anise, garlic cloves, cinnamon stick, parsnips cut into 2-inch chunks, salt, tripe and tendons, flank steak, beef brisket, garnishes for asian fondue, green onions , sliced thinly on the bias, chiffonade of cilantro, onions , julienned, fish sauce (nuoc mam), wide dried rice noodles , soaked in warm water for 30 minutes and drained, beef sirloin, sliced paper -thin, fresh ground black pepper, fresh bean sprouts, fresh jalapenos pepper , julienned, limes, cut into wedges, chinese basil , chiffonade, pairs chopsticks

heavy cream, premier white morsels, seedless raspberry jam, white chocolate liqueur, meringue cloud hearts , recipe follows, special equipment : fondue pot

butter, shallot, finely diced, all-purpose flour, cocoa powder, beef broth, red wine, worcestershire sauce, chopped unsweetened chocolate, cayenne pepper, salt and freshly ground black pepper, olive oil, beef sirloin, cut into 1-inch cubes, red potatoes, cut into 1-inch chunks and cooked until slightly tender, cheddar , cut into cubes, special equipment : fondue set

sharp white cheddar, shredded (about 2 1/2 cups), gruyere, shredded (about 2 cups), smoked gruyere or swiss, shredded, scant tbsp cornstarch, strained cooking liquid from beer-simmered bratwursts , recipe follows, spicy brown mustard, plus more for serving, a few drops hot sauce, kosher salt and freshly ground black pepper, slab bacon, rind removed, sliced about 1-inch thick, cremini mushrooms, caps only, canola oil, six to eight 2-inch-thick slices high-quality german rye bread, beer-simmered bratwurst , recipe follows, sweet and hot german mustards , for serving, special equipment : fondue pot and skewers, german light ale, caraway seeds, coriander seeds, mustard seeds, onions, unpeeled, roughly chopped, whole cloves garlic , smashed, fresh ginger, peeled and chopped, precooked bratwurst , pricked with a fork, canola oil

bread, active dry yeast, warm water , 110, mashed potato flakes, sugar, cooking oil, salt, egg, flour, sesame seeds, milk, fondue, shredded swiss cheese, flour, salt, nutmeg, pepper, garlic, white wine, kirch , if desired