Smokey Fondue Bites w/ Shallot & Cherrywood Bacon Jam

Recipe created by 2017 Glorious Bites Semi-Finalist: Lidia Haddadian of California

This glorious appetizer from Lidia, one of our Denver Glorious Bites 2017 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine.

INGREDIENTS

  • 3/4 lbs of cherrywood smoked bacon, sliced into thin strips
  • 3 cup of shallots, thinly sliced
  • 2 tbsp of unsalted butter
  • 1 cup of Gloria Ferrer Sonoma Brut, divided
  • 1/3 cup of packed brown sugar
  • 3 tbsp of apple cider vinegar
  • 12 whole of white bread slices, cut into 3-inch rounds
  • 2 cup of smoked gruyere, grated
  • 2 cup of fontina cheese, grated
  • 1/2 cup of all-purpose flour
  • 2 whole of eggs
  • 1 tsp of garlic, crushed
  • 1/4 tsp of sea salt
  • 1/8 tsp of ground black pepper
  • 1/2 cup of parsley, finely chopped
  • 1 qt of canola oil, for frying

DIRECTIONS

Step 1: In a cast iron skillet, brown bacon; remove bacon with a slotted spoon; remove all but 3 tbsp bacon fat from skillet; add shallots and butter to skillet and cook over medium/low heat till slightly brown; deglaze with 1/3 cup Gloria Ferrer Sonoma Brut; cook off liquid; add brown sugar, vinegar and reserved crispy bacon; season with salt and pepper to taste. [10 minutes]; cook over low heat, stirring occasionally till mixture is caramelized.

Step 2: In a medium pot, heat oil to 375 degrees F. In a medium bowl, combine gruyere, fontina, flour, egg, garlic, salt and pepper; slowly add remaining Gloria Ferrer Sonoma Brut slowly until it forms a paste. [10 minutes]

Step 3: Top bread rounds with equal amounts of cheese mixture, forming domes; fry in batches in batches in pre-heated oil till brown on both sides (about 1 minute), turning once throughout frying process. [5 minutes]

Step 4: To plate, top fondue bites with bacon/shallot jam; sprinkle with parsley; indulge. [5 minutes]

SERVINGS

Makes 12 servings

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