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|
|Calories from Fat: 119 (96%)|
|Amt Per Serving||% DV|
|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 %|
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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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