Prep 20 mins
Cook 30 mins
"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.
- 1 tablespoon caraway seed
- 4 ounces unsalted butter (1 stick) or 4 ounces unsalted margarine (1 stick)
- 1 baguette, cut into 1-inch cubes
- 3 cups heavy cream
- 1 lb medium-aged gouda cheese, coarsely shredded
- fresh ground white pepper
- Preheat the oven to 350°F
- In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently.
- Add the butter and let it melt.
- In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt.
- Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
- Transfer the croutons to a basket, reserving 1 teaspoon of the caraway seeds.
- Meanwhile, in a medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes.
- Whisk in the Gouda until melted.
- Strain the cheese sauce through a fine sieve set over a heatproof bowl or fondue pot and season lightly with white pepper.
- Sprinkle with the reserved caraway seeds then serve hot with the croutons and either toothpicks or skewers.
- *The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.