Sunday, November 10, 2013


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 tablespoons 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 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite

crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp

Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.

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.

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.

Pour into your fondue pot, turn it to low or light the heat source and get after it.

bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013

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