Christmas Eve Fondue

• 6 cups French bread cubes (Rye or Pumpernickel can also be included)
• 2 granny smith apples
• 3 cups vegetables, cold (carrots, celery, cauliflower)
• 1 1/2 lbs sharp cheddar cheese
• 1/4 lb emmenthaler cheese
• 1 -2 tablespoon flour
• 6 ounces Budweiser beer (1/2 a can)
• 1/8 teaspoon mustard powder
• 1 -2 tablespoon minced garlic clove
• 1/2 teaspoon Worcestershire sauce

1. Grate the cheese. Shoot for a cheese ratio of 80% cheddar to 20% emmenthaler.
2. 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).
3. Cut up the fruit, bread, and veggies.
4. Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
5. 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.
6. If you have problems, add more beer to thin or more flour to thicken.
7. After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
8. Add fresh ground pepper and Worcestershire sauce. Stir.
9. Begin dipping items--enjoy!

bread, granny smith apples, vegetables, cheddar cheese, emmenthaler cheese, flour, mustard powder, garlic, worcestershire sauce

Taken from www.food.com/recipe/christmas-eve-fondue-140970 (may not work)