Best Cheddar And Bacon Fondue Recipes

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.

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.

CHEDDAR AND BACON FONDUE

Steps:

• Fry bacon until crisp. Add onion and garlic. Saute until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce and mustard. Blend thorourghly. Serve warm with bread cubes.