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Preheat the oven to 350. 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 tsp. 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.
This recipe I also good with gruyere.
Make Ahead: The croutons can be stored in an airtight container overnight. Recrisp in the oven if necessary.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 124 | ||
Calories from Fat: 119 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 48.9mg | 15 % | |
Sodium 71.7mg | 2 % | |
Potassium 28.9mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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