Marinated Cheese Curds with Fennel and Orange

Name: Marinated Cheese Curds with Fennel and Orange
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1/2 orange, zest finely grated; 1/2 orange, unpeeled, cut into pieces; 1/4 fennel bulb, sliced, fronds reserved for serving; 7 oz (200 g) cheese curds; 1 tbsp (15 ml) olive oil; 1 tsp fennel seeds, crushed or ground; 1/2 tsp Korean chili powder (gochugaru) or 1 pinch cayenne pepper

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Preparation 10 min
Marinating 30 min
Makes 2 to 4 appetizers

When you get home from work, aim for simplicity at cocktail hour. With this recipe for seasoned cheese curd, you’ll be ready to nibble in no time! Thanks to a quick marinade of orange juice, olive oil and a pinch of chili, this original snack will surely become a specialty on uncomplicated evenings.

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 1/2 orange, zest finely grated
- 1/2 orange, unpeeled, cut into pieces
- 1/4 fennel bulb, sliced, fronds reserved for serving
- 7 oz (200 g) cheese curds
- 1 tbsp (15 ml) olive oil
- 1 tsp fennel seeds, crushed or ground
- 1/2 tsp Korean chili powder (gochugaru) or 1 pinch cayenne pepper

Preparation

- Place the orange zest in a bowl. Squeeze the juice from the orange pieces into the bowl. Place the squeezed orange pieces in the bowl and add the remaining ingredients. Season with salt and pepper and mix well. Let marinate for 30 minutes at room temperature.
- Serve as an appetizer on a charcuterie board. Sprinkle with the fennel fronds. The cheese curds are best enjoyed the same day they are made. They can be refrigerated and eaten the next day. In this case, let sit out at room temperature before serving.

Marinated Cheese Curds with Fennel and Orange

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Ingredients

Preparation

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