Christmas Eve Fondue

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grate the cheese. Shoot for a cheese ratio of 80% cheddar to 20% emmenthaler.
  • Put grated cheeses and flour into a ziploc bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary).
  • Cut up the fruit, bread, and veggies.
  • Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
  • When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire.
  • If you have problems, add more beer to thin or more flour to thicken.
  • After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
  • Add fresh ground pepper and Worcestershire sauce. Stir.
  • Begin dipping items--enjoy!
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