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Serving Size: 4

Pro/Fats and Veggies - Almost Level One

Pull out your bell-bottoms fondue parties are back! I've eliminated the cornstarch in this and added mayonnaise to bind the cheese and keep it smooth. I serve this with little bites of chicken, steak, broccoli, cauliflower, zucchini and mushrooms.

For Fondue:
2 cups dry white wine*
8 ounces Swiss cheese, shredded
1 cup mayonnaise
1/2 teaspoon dried mustard powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg

For Dipping:
Bite-size pieces of cooked chicken breast
Bite-size pieces of cooked steak
Broccoli florets, blanched
Cauliflower florets, blanched
Button mushrooms

1. In a large saucepan or heavy-bottomed pan, bring wine to a boil and reduce by half, about 10 minutes of simmering.
2. Add cheese, mayonnaise and spices. Remove pan from heat, stirring constantly until all cheese is melted.
3. Transfer the cheese mixture into your SomersizeTM Fondue Pot and following heating instructions as directed.
4. Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
5. Spear meat and vegetable cubes, one at a time, with fondue forks and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat.
6. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pant to divide and eat.

* The 2 cups of wine in this recipe cause a minor imbalance. If you are doing well on Level One, you can probably handle this imbalance.