Smoked Gouda Fondue with Bacon and Almonds

• 6 slices thick-cut bacon
• 8 ounces Gruyere cheese, shredded
• 1/3 pound (about 6 ounces) smoked Gouda, shredded
• 1 rounded tablespoon flour
• 1 large garlic clove, smashed out of its skin
• 3/4 cup dry white wine
• 2 teaspoons fresh lemon juice
• 1/2 cup smoked almonds (I like Diamond brand), coarsely chopped
• Blanched bite-size pieces of cauliflower, white asparagus, parsnip
• Seared cubes of kielbasa
• Cornichon pickles
• Red pears, slightly underripe

1. Broil or fry the bacon until crisp.
2. Drain, cool, and chop.
3. Combine the cheeses in a bowl with the flour.
4. Rub the inside of a small pot with the smashed garlic, then discard the garlic.
5. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat.
6. Reduce the heat to simmer and add the cheese mixture in handfuls.
7. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
8. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

bacon, gruyere cheese, gouda, flour, garlic, white wine, lemon juice, almonds, cauliflower, kielbasa, cornichon pickles, red pears

Taken from www.epicurious.com/recipes/food/views/smoked-gouda-fondue-with-bacon-and-almonds-374749 (may not work)