Fondue, Smoked Gouda with Bacon and Scallions

By Kbird

Ingredients

• 1 head of cauliflower, cut into florets
• 1 lb. asparagus
• 2 Tbs. EVOO
• 2 shallots, sliced
• 1 lb. mushrooms
• Salt and pepper
• 2-3 Tbs. red wine vinegar
• 1 1/2 lb. kielbasa
• 2 red pears
• 4 tsp. lemon juice, divided
• 1 baguette, cubed
• 6 slices bacon, cooked and crumbled
• 8 oz. Gruyere, shredded
• 1/3 lb., about 6 ounces, smoked Gouda, shredded
• 1 rounded Tbs. flour
• 1 clove garlic, smashed
• 3/4 c. dry white wine
• Scallions

Details

Servings 4

Preparation

Step 1

Cook cauliflower and asparagus separately, for 3 minutes in boiling water. Cool under running water. In skillet, saute shallots and mushrooms together in 2 Tbs. olive oil until tender. Season with salt and pepper and add red wine vinegar to pan and cook 1 minute. Remove from heat.

Fry kielbasa until skin is crisp and cut in 2-inch chunks on a bias. Pile all on plate.

Combine cheese in bowl with flour. Rub inside of a small pot with smashed garlic. Add wine and remaining 2 tsp. lemon juice and bring to bubble over medium heat. Reduce heat and add cheese in handfuls. Stir constantly, in figure-eight pattern until melted. Transfer to fondue pot and top with bacon and scallions.