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Listed in: Main Courses / Vegetarian
2 cups (240 g) grated Gruyère cheese
2 cups (240 g) grated Cheddar cheese
8 ounces (235 ml) dark beer, plus more if necessary
1 tablespoon (15 ml) Worcestershire sauce (organic to avoid high-fructose corn syrup)
6 dashes hot sauce, or to taste
1 1/2 teaspoons (4.5 g) dry mustard
1 cup (150 g) each sliced carrot sticks, celery sticks, zucchini sticks, and red, yellow, or orange bell pepper sticks (6 inches, or 15 cm, in length)
1 pint (340 g) cherry tomatoes
2 cups (142 g) blanched broccoli florets
2 cups (100 g) cubed sprouted-grain peasant bread, optional
Place a heavy ceramic fondue pot on the stovetop over medium heat and add the Gruyère, Cheddar, beer, Worcestershire, hot sauce, and dry mustard, and gently mix. Cook, stirring frequently, until the cheeses have melted and the ingredients have combined thoroughly, about 15 to 20 minutes. If the cheese becomes too thick or begins to separate, add another splash of beer. Transfer the fondue pot to a tabletop warmer and serve with the prepared veggies and bread for dipping.
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