Fun-du: Smoked Gouda Fondue with Bacon and Almonds

1. 1

   * If you like, score the tops of a few of the larger mushrooms with a paring knife.

2. 2

   It will dress up the serving platter when mushrooms are cooked.

3. 3

   Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower.

4. 4

   Cook 3 minutes, then remove from water with tongs or spider to a colander.

5. 5

   Cool under cold running water.

6. 6

   Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower.

7. 7

   In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes.

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   Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute.

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   Remove from heat.

10. 10

    Preheat broiler to high and a grill pan or large nonstick skillet to medium high.

11. 11

    Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork.

12. 12

    Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp.

13. 13

    Remove sausage and cut in 2-inch chunks on a bias.

14. 14

    While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice.

15. 15

    Broil bacon on slotted pan until crisp.

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    Drain, cool and chop.

17. 17

    Make the fondue: combine cheeses in a bowl with flour.

18. 18

    Rub the inside of a small pot with smashed garlic then discard.

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    Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat.

20. 20

    Reduce the heat to simmer and add cheese in handfuls.

21. 21

    Stir constantly, melting the cheese in batches.

22. 22

    Stir in a figure-eight pattern with wooden spoon.

23. 23

    Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

* Per serving · 4 servings · Values may vary.