Fondu

I've never felt particularly adequate making fondu. Somehow it just doesn't come off the way it ought. Well, this recipe used beer (inappropriately Dos Equis although really any lager will do, right?), Vermont cabbot cheddar, garlic powder, Dijon mustard, and Worcester sauce. Sadly, I added too much liquid and needed to thicken it. Tore the kitch apart looking for corn starch for gluten-free/Henry friendly fondu--no luck so used flour. I did learn that my little Croquette, if turned on like an hour before serving, will actually keep the fondu heated at the right temperature--about 200 degrees. Picture of the broccoli, apples and bread (from both Le Matin and Great Harvest) below. Well, Emma snarfed it down. I'm going to have to go back to working on this recipe. . .