Avocado-Bacon Relish and Cheddar Fondue

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
about 3 dozen
Level:
Easy

Ingredients
  • Cheese Fondue:
  • 1/4 cup heavy cream
  • 1 cup grated Cheddar
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon freshly ground white pepper
  • Relish:
  • 1 avocado
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons grapeseed oil
  • 4 pieces bacon, cut into small dice
  • 1 shallot, thinly sliced
  • 1 teaspoon rice wine vinegar
  • Pinch salt
  • Pinch sugar
  • Creme Fraiche:
  • 1/2 cup creme fraiche
  • 1/4 cup heavy cream
  • Few twists freshly ground white pepper
  • 1 tablespoon hot sauce
  • Squeeze fresh lime juice
  • Sour Cream Potato Pancakes, recipe follows, or crostini, for serving
  • Sour Cream Potato Pancakes:
  • 6 Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 2 eggs
  • 1 tablespoon sour cream
  • 1 cup all-purpose flour
  • Pinch salt
  • Olive oil or grapeseed oil, for cooking
Directions
Watch how to make this recipe. Creme Fraiche:
  • 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 f="http://www.foodterms.com/encyclopedia/pepper-hot/index.html" class="crosslink" debug="876 887">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.

Sour Cream Potato Pancakes:
  • 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.


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