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Gouda Fondue Bread Bowl

Ingredients

  • 1 Round Sourdough Loaf
  • 1/3 cup (75 mL) extra virgin olive oil
  • 8 oz (225 g) Gouda cheese, grated
  • 8 oz (225 g) Swiss cheese, grated
  • 2 tbsp (30 mL) cornstarch
  • 1 12 oz bottle lager beer
  • 1/2 tsp (3 mL) garlic powder
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 2 ripe apple pears, cut into wedges
  • 1/2 pkg Terra Sweets and Beets chips
  • 1 carrot, sliced into sticks
  • 2 ribs celery, sliced into sticks

Directions

1. Preheat the oven to 350ºF(176C)
2. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
3. Place the bread bowl on a baking sheet and brush with the olive oil. Place it in the oven until it is heated through and golden on the inside, about 30 minutes.
4. Meanwhile, to make the fondue, combine the Gouda and Swiss cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
5. Combine the beer, garlic powder and the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard. Season to taste with salt.
6. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Pour the hot fondue into the warm bread bowl. Serve with the apple pears, chips, carrots, celery and the reserved bread cubes.

Hint: You can use non-alcoholic beer in place of the lager.

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Related Recipes

Gouda Fondue Bread Bowl

Ingredients

  • 1 Round Sourdough Loaf
  • 1/3 cup (75 mL) extra virgin olive oil
  • 8 oz (225 g) Gouda cheese, grated
  • 8 oz (225 g) Swiss cheese, grated
  • 2 tbsp (30 mL) cornstarch
  • 1 12 oz bottle lager beer
  • 1/2 tsp (3 mL) garlic powder
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 2 ripe apple pears, cut into wedges
  • 1/2 pkg Terra Sweets and Beets chips
  • 1 carrot, sliced into sticks
  • 2 ribs celery, sliced into sticks

Directions

1. Preheat the oven to 350ºF(176C)
2. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
3. Place the bread bowl on a baking sheet and brush with the olive oil. Place it in the oven until it is heated through and golden on the inside, about 30 minutes.
4. Meanwhile, to make the fondue, combine the Gouda and Swiss cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
5. Combine the beer, garlic powder and the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard. Season to taste with salt.
6. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Pour the hot fondue into the warm bread bowl. Serve with the apple pears, chips, carrots, celery and the reserved bread cubes.

Hint: You can use non-alcoholic beer in place of the lager.