Aged Gouda Fondue with Caraway Croutons
Tags: fondue, aged gouda, Wisconsin cheese
Serving Size: Serves 6
1 Tablespoon caraway seends
1 stick (4 ounces) unsalted butter
1 (about 12 ounces) baguette, cut into 1-inch cubes
3 cups heavy cream
1 pound Brennan’s Cellars Aged Gouda
Freshly ground white pepper
Adapted From: Adapted from Food & Wine Magazine
A fun twist on a classic recipe. You’ll find yourself using this recipe often
Preheat the oven to 350. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently. Remove 1 teaspoon of the toasted seeds and reserve. Add the butter to the remaining seeds and let it melt. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
Transfer the croutons to a basket.
Meanwhile in medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Gouda until melted. Transfer to a heated fondue pot and season lightly with white pepper. Sprinkle with the reserved caraway seeds serve with croutons.
Note: The croutons can be made the day before and stored in an airtight container. Recrisp in the oven.