I’ve been fiddling around with the idea of resurrecting my fondue pot this year. The one I received as a gift in the 70’s and have used 3 times.
The promise of a great fondue party sounds so appealing. Friends gathered around bubbling pots of liquid things, served fireside, drizzling and dipping. But do we ever get that little chunk of raw meat or seafood cooked just right? And in all reality, it’s messy. To throw a good party, the more pots the merrier = a lot of prep.
The logistics of planning a full blown 70’s inspired fondue dinner party extravaganza makes be feel anxious, I’m still not giving up on the thought. But for now I’m sticking with the Swiss on this one. Cheese. Served appetizer style and I’m feeling perfectly fond of fondue.
I judge a good recipe by the number of times I’ve been asked for the recipe. Let’s just say this one is a hit. My favorite of all the dippers was the light rye bread and the pickled items. Very nice flavor combinations.
This cumin spiced, bacon and onion gouda fondue appetizer was a hit at one of my recent holiday gatherings. This recipe with call you to the table to grab a fondue fork and start dipping.
This can be served in a full-sized fondue pot, or an small appetizer version as shown here. If using a small fondue pot, keep wine on hand to thin as you replenish the cheese in the pot. The cheese will thicken if not served immediately.
- 4 slices bacon cooked and chopped
- 1 red onion chopped
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- 1 pound Gouda coarsely shredded
- 2 tablespoons all-purpose flour
- 3/4 cup white wine
- Chopped raw red onion for topping
- Dippers: soft pretzels Cubed seeded light rye bread, cornichons, pickled asparagus, radishes, cherry tomatoes.
- In a medium skillet, cook the chopped bacon over moderately high heat, stirring occasionally, until it is crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the chopped onion, cover and cook over moderate heat until it is softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes longer. Stir in the cumin and season the onion with salt and pepper.
- In a bowl, toss the cheese with the flour. In a medium saucepan, bring the wine to a simmer over moderate heat. Add the cheese in handfuls and stir constantly until each batch is completely melted before adding more. Cook, stirring vigorously, until creamy, about 2 minutes longer. Stir in the bacon and half of the onion and season generously with pepper. Float the remaining onion on top of the fondue and serve with warm pretzels, rye bread cubes, cornichons and pickled vegetables.
- This can be served in a full-sized fondue pot, or an small appetizer version as shown here. If using a small fondue pot, keep wine on hand to thin as you replenish the cheese in the pot. The cheese will thicken if not served immediately.
Looking for more Cheesy appetizer ideas? How about this
Cumin Spiced Gouda Cheese Fondue … It’s what’s for an Appetier