Fennel And Leek Bruschetta With Cheese And Beer Fondue Recipes

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FENNEL AND LEEK BRUSCHETTA WITH CHEESE AND BEER FONDUE



Fennel and Leek Bruschetta with Cheese and Beer Fondue image

Provided by Brianna Jenkins

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 10

Olive oil, for brushing bread
16 (1/2-inch thick) slices baguette, from 1 baguette
3 1/2 tablespoons salted butter, divided
1 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Miller Genuine Draft 64)
6 ounces sharp English Cheddar, grated
3 ounces mild Brie cheese, rind discarded
1 fennel bulb, sliced
1 medium leek, sliced
1 tablespoon chopped chives, plus more for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush some oil on the bread slices and arrange them on a sheet pan. Bake until golden brown, about 8 minutes. Remove the bread from the oven and set aside.
  • Melt 1 1/2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Pour in 3/4 cup of the beer and simmer, whisking constantly, for 1 minute. Remove the saucepan from heat and add the cheeses, whisking until smooth.
  • In a large saute pan over medium heat, melt the remaining butter and add the fennel, leeks and chives. Saute until tender, and then stir in the remaining beer. Cook, stirring over medium heat, until all the onions are caramelized and the beer is mostly cooked off, about 15 to 20 minutes.
  • Spread the cheese fondue on the toasted bread. Put some of the fennel and leek mixture on top and arrange them on a serving platter. Sprinkle with fresh chives and serve.

BEER AND CHEESE FONDUE



Beer and Cheese Fondue image

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

4 cloves garlic, grated with a rasp grater
1 cup beer, such as a Belgian ale
1/2 teaspoon onion powder
1 pound shredded or grated cheese, such as a combination of Cheddar, Gruyere and Comte
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners, for serving

Steps:

  • Add the garlic, beer and onion powder to a large saucepan. Heat over medium heat until it starts to simmer around the edges.
  • Meanwhile, add the cheese and flour to a medium bowl and toss. Once the beer is simmering, add the cheese a handful at a time, stirring to melt it. Stir in the Worcestershire sauce and mustard. Cook over low heat, stirring and scraping the bottom of the pot, until all the cheese is melted, about 10 minutes.
  • Serve warm with sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners.

GERMAN CHEDDAR AND BEER FONDUE



German Cheddar and Beer Fondue image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Steps:

  • Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
  • In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
  • In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

CHEESY BEER FONDUE



Cheesy Beer Fondue image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
1/4 cup all-purpose flour
1 (12-ounce) bottle lager beer
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
4 cups shredded Cheddar
Cracked Wheat Beer Bread, recipe follows
1 (1-pound) box quick-mix cracked wheat-style bread mix
1 (12-ounce) bottle beer
2 tablespoons melted butter
2 tablespoons chopped fresh thyme leaves
Nonstick baking spray

Steps:

  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.
  • Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf

FANTASTIC FENNEL BRUSCHETTA



Fantastic Fennel Bruschetta image

This bruschetta is really delicious, a little different than the average bruschetta. It always gets devoured around my house, or wherever I take it. The fennel seed really makes the dish.

Provided by Sally Rogers

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 1h30m

Yield 20

Number Of Ingredients 9

6 large tomatoes, diced
½ large sweet Bermuda onion, diced
2 cloves garlic, minced
1 ½ tablespoons fennel seed
⅓ cup minced fresh basil
⅓ cup extra-virgin olive oil
salt and pepper to taste
1 (20 ounce) loaf French bread, sliced 1/2-inch thick
¼ cup extra-virgin olive oil, for brushing

Steps:

  • In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 18.6 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 185.3 mg, Sugar 2.3 g

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