Beer Fondue

• 1-1/2 cups fresh cauliflowerets
• 2 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 1 cup shredded Gruyere or additional Swiss cheese
• 1 tablespoon all-purpose flour
• 1-1/2 cups Irish or nonalcoholic beer
• 2 teaspoons lemon juice
• 2 tablespoons Dijon mustard
• 1 French bread baguette (10-1/2 ounces), cubed

1. In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside.
2. In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan.
3. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.

fresh cauliflowerets, fresh broccoli florets, cheddar cheese, swiss cheese, gruyere, flour, irish, lemon juice, mustard, bread

Taken from www.tasteofhome.com/recipes/beer-fondue/ (may not work)