After last week’s Friday Feast posting of this Pale Ale and Cheddar Fondue recipe, this interesting email popped up in my inbox over the weekend –
…I’m a fly fishing guide in Virginia and pay the bills as a sous chef in an upscale restaurant. Like you guys I think good simple food is one of life’s few remaining pleasures. As a single guy who also enjoys entertaining a lady at my place now and then a nice fondue can make for a fun meal and make you look like a champ even though the hardest thing you’ve done for the meal is cube cheese and stir.
Come to think about it, I don’t think I’ve ever had a woman turn her nose up at a fondue meal and it’s actually a pretty sensual experience eating this way; if you set this out on a low table in front of the fireplace accompanied by even a decent bottle of wine you’re set to make an impression.
This is probably my personal favorite cheese fondue in my arsenal of recipes; use a quality artisanal bacon (better yet, cure your own pork belly at home) for a great depth of flavor and a decent white wine…
-Jack P.
Making it tonight, Jack. Bet my date of the past few years (She Who Must Be Obeyed) will be impressed…
1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tbsp. cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tbsp. sherry vinegar
1-3 tsp. Tabasco or your favoriteCrisp, tart apple pieces
Crisp pear pieces
Toasted dense bread cubes
Roasted pork tenderloin cubes
Firmly cooked potato pieces
Cold boiled shrimp
Prep. Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.
Sauté time. Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.
Melt it. Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.
Fondue time. Pour into your fondue pot, turn it to low or light the heat source and get after it.
Enjoy.
