Christmas Eve Fondue Food

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

CHRISTMAS EVE FONDUE

Steps:

• 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!