Avocado-Bacon Relish and Cheddar Fondue
- Level: Easy
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 115
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 21
- Sodium
- 73
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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.
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.