Fondue - Gouda/Gruyere & Bacon Recipe by Michael Chen.

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A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up).
The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon).
How much flour to add is something I've always had to go back and sprinkle in a little more if too cheesy/stringy.

Prep time: 30 Minutes	French
Cook time: 30 Minutes	Servings: 15

• Current rating: 10.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 69g
Recipe makes 15 servings
Calories 133
Calories from Fat 74	56%
Total Fat 8.46g	11%
Saturated Fat 5.09g	20%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 207mg	9%
Potassium 110mg	3%
Total Carbs 4.17g	1%
Dietary Fiber 0.6g	2%
Sugars 2.63g	2%
Protein 8.26g	13%

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Ingredients Convert Measures

• 1 head cauliflower
• 1 pound broccoli (or asparagus, etc.)
• 1 1/2 pounds kielbasa
• 1 cup drained cornichons or baby Gherkin pickles
• 1 baguette, sliced
• 2 teaspoons lemon juice
• 6 slices thick cut bacon
• 1/2 lb Gruyere, shredded
• 1/3 - 1/2 lb Gouda (or smoked Gouda), shredded
• 1 1/2 rounded tablespoon all-purpose flour
• 1 large clove garlic, smashed away from skin
• 3/4 cup dry white wine

Directions

1. Prepare things to dip:
2. Chop cauliflower, broccoli (asparagus, etc.,) into florets or other finger-food and similar sized pieces.
3. Boil a pot of water, next to it prepare a large bowl of cold water with ice in it.
4. Add veggies to boiling water (usually like veggies together to cook the same) for 3 minutes until color comes out and slightly tender.
5. Remove from boiling water and cool in ice-bath (this will keep the color & crispness).
6. Slice kielbasa into ~1cm slices on a bias and grill on a large nonstick skillet at medium high until done (brown/crisped) on both sides. Remove to paper towels to drain of excess fat.
7. Cut bread into 1" cubes leaving some crust on each piece.
8. Arrange veggies, kielbases, cornichons, etc., on a serving tray & bread in basket or bowl.
9. For the Fondue:
10. Cook bacon until crisp (broil or fry). Drain, cool and chop.
11. Combine grated cheeses in a bowl with flour, mixing so cheese is mixed up and flour coats the grated cheese.
12. Rub the inside of a small pot with smashed garlic then discard.
13. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat.
14. Reduce the heat to simmer and add cheese in handfuls.
15. Stir constantly in a figure-eight motion (note: stirring in a circle will likely make clumpy),
16. Add handfuls of cheese as it melts in the pot
17. Transfer the fondue to heated fondue pot (with heat on) and mix in chopped bacon
18. (top with some chopped almonds or walnuts if you want).
19. If very stringy after you've moved it to the fondue pot, you can sprinkle in some flour mixing in the same figure-eight...but a little stringy is good (it is melted cheese after all).
20. Serve with fondue forks or bamboo skewers.

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