Fondue may be a fad from the 1970’s, but let me tell you - the concept of dipping meats and vegetables into melted cheese is still very relevant! Melting the cheese and assembling the dipping accouterments is easy, and revitalizing a classic theme like this is a fun way to change up a party! We managed to pull this off with a regular dutch oven and wooden skewers - so no fondue set is required! We paired this meal with an “Almost Famous” movie night, and couldn’t be happier with the outcome.

CHEESE INGREDIENTS (Yields 4 servings)
12oz Gruyere
12oz Swiss
1/4 cup vegetable or chicken stock
1/4 cup dry white wine
Pinch of salt
Pinch of nutmeg
1/4 cup all purpose flour

THINGS TO DIP
Apples, Bacon, Bell Peppers (Red, Orange, Yellow, Green & Purple), Bread, Broccoli, Brussels Sprouts, Carrots, Cauliflower (White & Purple), Cherry Tomatoes (Red, Yellow & Orange), Chicken Sausage, Haircot Verts, Mushrooms, Pears, Roasted Fingerling Potatoes, Salami, Shishito Peppers, Squash, Steak, Zucchini

HOW TO
Wash and slice all the vegetables into bite sized pieces that you can easily pick up with a skewer. Roast everything with light salt & pepper seasoning that you wouldn’t want to eat raw. We roasted all vegetables other than the bell peppers and cherry tomatoes. Cook the meat accordingly, and prepare into bite sized pieces as well.
Use a shredder to grate all of the cheese. This is a painstaking but important step to ensure your fondue is not lumpy! Bring a dutch oven or heavy-bottomed pot to medium heat. Bring the wine to a simmer, and gradually drop in the grated cheese, a few spoonfuls at a time. Stir vigorously until the cheese has melted (it will look lumpy at this stage!) and continue to add the remaining cheese until all is in the pot. Add the vegetable/chicken stock and continue stirring. Do not be alarmed if the cheese is all sticking to itself in one lump. Begin dropping in the flour, 1 spoonful at a time and continue stirring over medium heat. Continue to stir and add the flour until your desired consistency is reached. Season with nutmeg, salt, enjoy while hot, and dip to your hearts’ content.