Prep 20 mins
Cook 20 mins
Recipe courtesy Rachael Ray
- 1 head cauliflower, cut into florets
- 1 lb asparagus
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 1 lb fresh white mushroom, cut off woody stems, tops scored with knife in decorative crosses
- salt and black pepper, to taste
- 2 tablespoons red wine vinegar
- 1 1⁄2 lbs kielbasa
- 1 cup drained cornichons or 1 cup baby gherkin
- 2 red pears, cored and sliced
- 4 teaspoons lemon juice, divided
- 6 slices thick cut bacon
- 8 ounces gruyere, shredded
- 6 ounces smoked gouda cheese, shredded
- 1 tablespoon all-purpose flour
- 1 large garlic clove, smashed away from skin
- 3⁄4 cup dry white wine
- 1⁄4 cup smoked almonds, coarsely chopped
- Heat 2 or 3 inches water in a medium frying pan until it boils, then salt it; add the cauliflower. Cook 3 minutes, then remove from water with tongs to a colander. Cool under cold running water to stopping cooking. Place decoratively on a serving platter.
- Trim asparagus of tough ends and add to salted water, cook 3 minutes. Remove and cool in the same manner as the cauliflower; add to serving platter.
- In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms togther in 2 tablespoons extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper, add red wine vinegar to the pan and cook it out, about 1 minute. Remove from heat. Add to serving platter.
- Preheat broiler to high and a grill pan or large non-stick skillet to medium high. Drizzle sausage with extra-virgil olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large skillet 6 to 8 minutes, or until casing is crisp. Remove sausage and cut into 2" chunks on a bias. Add to serving platter. Add cornichons and chopped pears coated with 2 teaspoon lemon juice.
- Broil bacon on slotted pan until crisp. Drain, cool and chop. Set aside.
- Combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic, and then discard garlic. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to a simmer and add cheese by handfuls. Stir constantly, melt the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts. Serve with prepared platter of meats, veggies and fruit. You can also add chunks of a nice French bread.