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Aged Gouda Fondue With Caraway Croutons

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“"Lynch suggests buying an eight-month-aged Gouda - nothing too smoky; just beautiful & salty." Recipe from F&W's Barbara Lynch, taken from a Chef's First Thanksgiving, originally appeared in 11/06.”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently.
  3. Add the butter and let it melt.
  4. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt.
  5. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
  6. Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
  7. Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes.
  8. Whisk in the Gouda until melted.
  9. Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper.
  10. Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.
  11. *The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.

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