Gloria Ferrer Glorious Bites Contest - September 2017

 
 

Smokey Fondue Bites w/ Shallot & Cherrywood Bacon Jam

Placement: Round 1 Semi-finalist - Cook-off in Denver, CO  

Round 2 Finals - Finished as the runner-up

Prize won: Amazing experience & paid travel stipend 

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Check out my Swiss-inspired Smokey Fondue Bites w/ Shallot & Cherrywood Bacon Jam recipe in the Gloria Ferrer website. 

Making my Smokey Fondue Bites w/ Shallot & Cherrywood Bacon Jam in 30 minutes was a sight to see! 

It sure was a 'Glorious' Bite! Perfect plating... great tasting... ideal pairing... just gotta keep it bite-size next time! Close one... On to the next! 

RECIPE:

Smokey Fondue Bites w/ Shallot & Cherrywood Bacon Jam

Ingredients:

  • 12 oz pound cherrywood smoked bacon, sliced into thin strips

  • 3 cups shallots, thinly sliced

  • 2 tbsp unsalted butter

  • 1 cup (or more if needed) Gloria Ferrer Sonoma Brut, divided

  • 1/3 cup packed brown sugar

  • 3 tbsp apple cider vinegar

  • 12 white bread slices, cut into 3-inch rounds

  • 2 cups smoked gruyere, finely grated (packed cups) - 8 oz

  • 2 cups fontina, finely grated (packed cups) - 8 oz

  • ½ cup flour (1/3 is better)

  • 2 large eggs

  • 2 cloves garlic, crushed

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper

  • ½ cup parsley, finely chopped

  • Canola oil, to fry

Directions:

  1. In a cast iron skillet, brown bacon; heat oil to 375 degrees.

  2. Meanwhile, slice shallots; 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;

  3. 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; cook over low heat, stirring occasionally till mixture is caramelized.

  4. In a medium bowl, combine gruyere, fontina, flour, egg, garlic, salt and pepper; slowly add remaining about 1/3 cup Gloria Ferrer Sonoma Brut until it forms a paste.

  5. CUT BREAD ROUNDS; 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.

  6. To plate, top fondue bites with bacon/shallot jam; sprinkle with parsley; indulge.

 
Lidia Haddadian