So Cal Fondue ( Edam & Avocado)
Why I Love This Recipe
If you love Avocados, then living in Southern California is a blessing, for the orchards near Fallbrook are always producing these lovely green fruits. And yes, Avocado is a fruit, not a vegetable. Growing up in Oregon, I am well familiar with Guacamole, & Avocados on a salad. As a SoCal transplant, I have now learned that avocado goes with just about everything... i.e. Hamburgers, Omlettes, Pizza, Potatoes, Tuna melt, Pastas and, thanks to a Good Eats episode, I have found that not only is Ice Cream possible, but cake frosting as well.
So now, enter the Fondue.
And why not? Consider it as a warm and cheesy Guacamole.
In fact, there is no reason you cannot use lime instead of lemon.
Why not add a little bit of pureed cilantro, and a shot of tabasco.
If you don't like Edam, use grated Queso Oaxaca or Queso Quesadilla
Ingredients You'll Need
2 Avocados, halved and stoned
3 tsp of Lemon juice
1 clove Garlic, halved
3/4 cup dry white wine
3 cups grated Edam cheese
2 tsp of Corn Flour
5 TB thick Sour Cream (Greek Yogurt works well for this too)
Cubes of sesame-coated French bread
Directions
Scoop out flesh from avocados into a bowl and mash with lemon juice, to prevent browning, until smooth.
Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling.
Over a gentle heat, stir in cheese and cook until melted, stirring frequently.
In a small bowl, blend corn flour smoothly with sour cream, then add to cheese mixture with mashed avocados.
Continue to cook for 4-5 minutes until thick and smooth, stirring frequently.
Serve with cubes of sesame-coated Bread.
