Be the first to Avocado is an unusual ingredient in this fondue with smetana and Edam cheeses. Fondue is an impressive dish, yet incredibly easy to make. You must try it. If you do not have access to smetana cheese, you may substitute thick sour cream.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 avocados, cut in half and seeds removed
- 3 teaspoons lemon juice
- 2 teaspoons cornstarch
- 1/3 cup smetana or thick sour cream
- 1 clove garlic, halved
- 3/4 cup dry white wine
- 3 cups grated Edam cheese
- Cubes of sesame-coated French bread and red and green bell pepper (sweet capsicum) chunks for dippers
Preparation:
Scoop flesh from the avocados with a large spoon into a bowl. Sprinkle with lemon juice and mash to a puree.
Whisk cornstarch and smetana or sour cream until blended. Set aside.
Rub the inside of a fondue pot with the cut garlic. Add wine to the fondue pot and bring to a boil. Stir in Edam cheese and heat gently until melted.
Slowly whisk cornstarch mixture into the cheese until smooth, then stir in avocado. Cook for 4 to 5 minutes until thickened, stirring often.
Serve Israeli fondue with bread cubes and peppers as dippers.
Yield: 4 to 6 servings
Whisk cornstarch and smetana or sour cream until blended. Set aside.
Rub the inside of a fondue pot with the cut garlic. Add wine to the fondue pot and bring to a boil. Stir in Edam cheese and heat gently until melted.
Slowly whisk cornstarch mixture into the cheese until smooth, then stir in avocado. Cook for 4 to 5 minutes until thickened, stirring often.
Serve Israeli fondue with bread cubes and peppers as dippers.
Yield: 4 to 6 servings
