Avocado Bacon Relish And Cheddar Fondue Recipes

AVOCADO-BACON RELISH AND CHEDDAR FONDUE

Steps:

• For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm.
• For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside.
• In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes.
• Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving
• For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside.
• For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche.
• In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.
• Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!
• Heat a good swirl of oil in a nonstick pan or griddle over medium heat.
• Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.
• Drain on paper towels. Season with salt.

BACON CHEDDAR CHEESE FONDUE

Steps:

• If you do not have a fondue pot to prepare the fondue in, you may prepare a double boiler. To prepare a double boiler place 2 to 3 inches of water in a pot, and then place a heat-proof bowl over the pot. The bowl should make a tight seal. The heat should be turned up high enough to boil, then the temperature should be reduced to medium.
• Place beer into the bowl with the garlic, dry mustard, horseradish, and Worcestershire sauce. Stir to combine. Combine the cheese and cornstarch together. When the beer warms to almost boiling add half of the cheese. Stirring the cheese constantly, until it has melted.
• Continue to add cheese by small handfuls until all of the cheese has been melted completely. Add in 3 tablespoons of crispy cooked bacon. If you are using a double boiler remove from heat. Place the cheese in a bowl and garnish with the remaining bacon and sliced scallions. Serve with plenty of bread, baby-cut carrots, green apple, and other items of your choice.

AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS

Steps:

• Heat a grill on medium-high heat.
• Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
• Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
• Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
• In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
• Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

CHEDDAR CHEESE & BACON FONDUE

Steps:

• 1. In a saucepan, melt butter. Add wondra flour and stir until "dissolved".
• 2. Add milk and bring to a simmer, stirring constantly. Add salt, chives, garlic and onion powders, mustard and pepper[s]. Stir in annatto.
• 3. Add cheese in small batches, stirring until each is dissolved before adding the next. When complete, fold in bacon.
• 4. Place over a flame in your fondue set. Serve with seasoned croutons, apple wedges, celery sticks, little meatballs and whatever else you can think of!

BACON CHEESE FONDUE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.

AVOCADO RELISH WITH CILANTRO PESTO

Steps:

• Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.