Delicious Cheese Fondue

The Superbowl calls for fun foods that are a little more extravagent than usual- usually involving things like meat, cheese, nachos, and beer! Our Patriots were going in to the big game with a crazy undefeated record and so hubby and I needed something extra special to nosh on.

Rather than pub food like fried mozzarella or greasy nachos, I opted for a great cheese fondue. Yeah, you can't go wrong with tasty foods dipped in molten cheese!

So the Pats played poorly- and lost. It was a major bummer. But you know, we didn't feel that bad because this fondue was especially delicious!

The dipping stars were broccoli, carrots, mushrooms, and pumpernickel rye bread. All the veggies were raw, so we upped the healthy factor since we were eating cheese for dinner! We also had cauliflower, granny smith apples, and french bread.


Cheese Fondue

• 1 Shallot, chopped
  
• 1/2 lbs. Gruyere cheese, grated
  
• 1/4 lbs. Fontina cheese, grated
  
• 1/2 C. Cheddar cheese, grated
  
• 1 1/2+/- White Cooking Wine
  
• 2 Tbsp. Cornstarch
  
• 2 tsp. Ground Mustard
  
• Items for dipping

1. Mix together the cheeses, cornstarch and mustard.
   
2. In the fondue pot, saute the shallots over medium heat until soft. (I didn't bother with oil or butter, I just put them in the hot pot.)
   
3. Add in the cheese mixture and a little wine- maybe 2/3 C. Stir until the cheese melts.
   
4. Continue to add the wine until the cheese is the liquid consistancy you desire.
   
5. Keep fondue over low heat while eating to reduce the cheese burning to the bottom of the pan. Be careful when eating, as the cheese is quite hot and can burn your mouth; dip and blow on it a little before eating!