Recipe information
Yield
4 servings
Ingredients
6 slices thick-cut bacon
8 ounces Gruyère cheese, shredded
1/3 pound (about 6 ounces) smoked Gouda, shredded
1 rounded tablespoon flour
1 large garlic clove, smashed out of its skin
3/4 cup dry white wine
2 teaspoons fresh lemon juice
1/2 cup smoked almonds (I like Diamond brand), coarsely chopped
Serve with. . .
Blanched bite-size pieces of cauliflower, white asparagus, parsnip
Seared cubes of kielbasa
Cornichon pickles
Red pears, slightly underripe
Preparation
Step 1
Broil or fry the bacon until crisp. Drain, cool, and chop.
Step 2
Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.
