Combine wine and lemon juice in a small pot over medium heat.
Toss together both cheeses and cornstarch in a large bowl.
When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth.
Season with nutmeg and cayenne.
Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.
Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden. Add flour and cook for 2 minutes, stirring often. While continuing to stir, slowly add the beer and cook until sauce is smooth and thickened.
Add Havarti and Gouda cheeses to the sauce, stirring until melted. Transfer Danish fondue to a fondue pot and serve with dippers.
Rub inside of fondue pot or heavy small saucepan
Soak fondue pot in cold water for two hours before using.
Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
Mix shredded cheese with cornstarch.
Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
Add the nutmeg. Season with salt, pepper and hot sauce to taste.
Set over low flame to keep fondue melted during serving.
Place Gouda cheese in a microwave-safe bowl; heat on high for 1 minute. Stir cheese and continue cooking in 30-second intervals until cheese is melted, 1 to 2 minutes.
Stir tomato and basil into melted cheese. Serve fondue with baguette slices.
Heat a ceramic fondue pot over medium-low heat.
Grate the cheese. Rub the fondue pot with the garlic clove.
erving bowl.
For cheese fondue, bring 1 cup wine and
1. In a gallon size ziplock baggie combine all four cheeses and the flour. Shake well.
2. In a large non stick pot or a fondue pot add the wine and lemon juice and bring to a simmer.
3. Add in Garlic, stir well.
4. Add in cheese/flour mixture slowly and stir but avoid stirring in a circle. I try to \"stir\" in a cross shape going up the pot and across the pot with the spoon- this will keep the cheese from forming into a ball and keeping it smooth. Cook until fully melted, watch it carefully to avoiding burning.
For the caramel fondue, heat sugar, cream and butter
PREPARE SMOKED GOUDA BECHAMEL:
In a medium
atter is used.
SMOKED GOUDA CHEESE SAUCE.
Heat butter
ower heat and add smoked gouda chunks and stir till cheese
n the oven.
Smoked Gouda Sauce: Heat butter over medium
45\u00b0.
Spoon Smoked Gouda Grits evenly onto 6 serving
o bowl.
Shred the gouda cheese; set aside.
Peel
Preheat oven to 350 degrees F (175 degrees C).
Mix mayonnaise, smoked Gouda, Gouda with chipotle peppers, onion, and bacon together in a bowl; spread into a baking dish.
Bake in preheated oven until mixture is bubbly and lightly browned along the edges, 15 to 20 minutes.
gain and stir into fondue.
Bring fondue to a simmer and
o 350\u00b0.
Cut Gouda round in half horizontally to
eal. Repeat to make second Gouda wrap.
Press out excess