Spinach, Mushroom and Bacon Fondue (video)

mushroom-bacon-spinach-fondue-recipe-017.jpg

While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

Print

Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
mushroom-bacon-spinach-fondue-recipe-017.jpg

Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

***

Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

Comments 27

  1. Gaby

    I absolutely need this in my life ASAP!!!! Gouda and Cheddar and Bacon and Mushrooms is like a dream come true!

  2. :D

    This looks amazing and is thinking about having it as part of an appetizer course for Christmas. How long can you keep this warm over a candle burner?

  3. Debi(Table Talk)

    Fondue is popular at our house too. I still have my 18 year old wedding gift fondue pot that we break out with sterno and all! (It’s on the shelf next to the vintage crock pot).
    I know our girls will love trying this one!

    P.S. You look as beautiful as ever on camera

  4. Kiran

    This looks so amazing and delicious :D I love fondue and steam boats, which are famous in Malaysia.

  5. Lindsey

    OH YUM. I am drooling on my keyboard. Keep up the great work Jaden – love your blog, recipes and photography!

  6. Sarah

    OMG! What are you trying to do, KILL me?? Between this, the butter-poached lobster, and the bacon cauliflower, I am going straight to hell!

  7. Angela@spinachtiger

    Oh I love this. Mushrooms, spinach and bacon are great trio in so many dishes, but I never thought of fondue. Frittata, sandwiches, pasta, rice, burritos, all great, but never thought of fondue and granny smith apples. So perfect.

  8. Meagan

    Is there a substitute for Gouda that I could find in Podunk, Texas population 1500?

  9. Kim in MD

    Is it bad that that first photo made me want to lick my computer screen? Oh my heavens, Jaden! Seriously, this looks amazing! Now all I have to do is buy a fondue pot! :-)

  10. Shelly

    I printed out this recipe and am definitely going to make it… BACON… I knew I liked you :)

  11. Pingback: Monday Meal Plan | Kimchi Sauerkraut

  12. Pingback: Monday Meal Plan | Kimchi Sauerkraut

  13. Katherine

    Hi :) I tried to use the store bought shredded cheese but it didn’t work out :( so I have to buy cheese and shred myself them coat with flours?

Leave a Reply

Your email address will not be published. Required fields are marked *