Ingredients
- 2 slices bacon, cut into small dice
- 1/4 cup diced yellow onions
- 1/2 teaspoon minced garlic
- 1/4 pint oysters with their liquor
- 1/2 cup heavy cream
- Dash Worcestershire sauce
- 4 ounces grated Gruyere
- 4 ounces grated fontina
- 4 ounces pound fresh spinach, well washed and stems removed
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 2 tablespoons licorice flavored liqueur (recommened: Herbsaint, Pernod, or Ouzo)
- French bread cubes, for dipping
- Assorted crackers, for dipping
Directions
In a large heavy stockpot, cook the bacon over medium-high heat until brown, about 5 minutes, stirring constantly. Remove the bacon from the stockpot and drain on paper towels. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the oysters, the oyster liquor, cream, hot sauce, and Worcestershire sauce, and bring the mixture to a simmer. Once the mixture is hot and bubbly, add the cheese, whisking until melted. Remove the pot from the heat.
Using an immersion blender, or in batches in a blender, puree the ingredients, adding the spinach in batches as you puree. Season with the salt and white pepper, and stir in the liqueur. Pour the fondue into the fondue pot and garnish with the crumbled bacon. Serve hot with bread and crackers.
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By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
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Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
By danielemonette_...
Labelle
on November 26, 2009
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Made this recipe as is for a birthday party and it was a great success. You get all the flavors of oysters Rockerfeller without having to deal with shucking or baking the oysters so it's great for parties since you only have to reheat the dip you've made in advance. I also used canned oysters instead of fresh since I couldn't find fresh shucked oysters but with all the other ingredients, you couldn't tell (plus it was a lot cheaper! I had people ask for the recipe and some were fighting to get the leftovers home (I had made a LOT.
By taricani_11287206
state college, PA
on November 03, 2008
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Does anyone have a real review. If you don't add Oysters and for some reason wierd reason can not find Gruyere or fontina you are not making this receipe. I will make it and let you know.
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