Fennel And Leek Bruschetta With Cheese And Beer Fondue Recipes

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.

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.

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

Steps:

• Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
• Add leeks, season with salt and pepper, cook 5 minutes more,.
• Stir in lemon zest and butter, adjust seasonings, serve.

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.