Cheese Fondue
2 garlic cloves, minced
1/4 tsp pepper
12 oz beer
4 Tablespoons of flour
1 bag of shredded sharp cheddar cheese
1 bag of shredded swiss cheese
1 tbsp worcestershire sauce
1/4 tsp mustard powder
Mix cheeses with flour. How I do this is by putting 2 tablespoons of flour in each bag of chesse, reseal and shake! Heat beer on the stove at med-high until steaming. Add Worcestershire, garlic, mustard & pepper; mix well. Add cheese & stir until melted. Transfer to a fondue pot or small crockpot. Use chunks of French bread, grape tomatoes, veggies & apples for dipping in cheese mixture.
Coq Au Vin Fondue (for meat and veggies)
3 1/2 cups vegetable stock (almost a full carton of broth)
1 cube Knorr brand vegetable bouillon cube
1/2 cup red wine
1 tablespoon garlic, minced
2 green onions, thinly sliced
Ingredients to cook in the fondue (beef cubes, whole fresh mushrooms, shrimp, cooked tortellini, zucchini cubes, partially cooked potato cubes. Use your imagination.)
In saucepan, heat vegetable stock, bouillon cubes, red wine, garlic and green onions until mixture boils. Transfer to fondue pot. Spear ingredients with a fondue fork and place in pot. Cook until desired doneness is reached. If the liquid level becomes to low in the pot, add boiling water to bring it back to the original level.
Picture Credit: www.meijer.com
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