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.)