Avocado-Bacon Relish and Cheddar Fondue (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Ingredients:
1/4 cup heavy cream |
1 cup grated cheddar |
1 teaspoon chopped fresh parsley |
1 teaspoon freshly ground white pepper |
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 |
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 |
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:
1. Creme Fraiche:
2. 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.
3. 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.
4. 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.
5. 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
6. For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white
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