South Jersey Dining Guide

EDAM and HABANERO CHILI FONDUE
Jacqueline Kelly - Delran

2 tbsp olive oil
4 oz smoked ham, chopped
2 scallions, white and green
1 medium red bell pepper, seeded and finely chopped
2 tsp minced habanero chili or jalapeno pepper
1 garlic clove
1/2 tsp dried oregano
1/2 tsp dried thyme
3/4 cup lager beer
1 tbsp cider vinegar
1 lb Edam cheese, finely chopped
1 tbsp corn starch

In saucepan, heat oil over medium heat. Add ham, scallions, red pepper, chili and garlic. Cook, stirring often, until onion is golden (about 5 minutes). Add oregano and thyme and stir until fragrant, about 30 seconds. Add beer and vinegar; bring to a simmer. Toss cheese with cornstarch. Stir in cheese, a handful at a time, stirring each batch until melted before adding another handful. Transfer fondue to a ceramic or enameled cast iron fondue pot and keep warm over burner. Serve immediately, with dipping ingredients of your choice (Italian bread, red peppers, tomatoes etc.)

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