Christmas Eve Fondue

With Christmas approaching as well as the next big meal, there one meal that is sometimes overlooked and that is Christmas Eve Dinner. Be it with friends or family, it has been a tradition with my family that something special is also made albeit on a smaller scale. Each year it changes, but there has been one that will always make an appearance - a fondue, a cheese fondue. Not only is it a great way to spend time to spend with your family and friends, any leftovers can be used to help spice up leftovers after the big Christmas meal.

Our family's recipe is easy and fairly quick to prepare. It stores and re-heats very well.

Ingredients:

2 Tbsp butter

1 cup milk

8 oz. processed cheese block, cubed (we like to use Velveeta)

½ tsp dry mustard

½ tsp Worcestershire Sauce

1/8 tsp cayenne pepper (can use up to a ¼ tsp for spicier fondue)

2 egg yolks, beaten

Salt and pepper to taste

Directions:

Over medium heat, stir together milk and butter in large saucepan until hot but not boiling. Reduce heat to medium low.

Add cubed cheese a handful at a time. Stir constantly until cheese is melted and incorporated into milk and butter mixture. Continue melting cheese by handful until all cheese is incorporated. Add mustard, Worcestershire sauce and cayenne. Stir to combine. Taste and adjust with salt and pepper to taste.

Use ½ cup of cheese sauce, add to beaten eggs and stir until completely combined, add mixture to saucepan with remaining cheese sauce. Increase heat to medium and stir constantly until fondue is thicken, about four minutes.

Transfer to fondue pot. Serve with toasted bread cubes, vegetables (such as broccoli, cauliflower, carrot sticks, zucchini, mushrooms, bell pepper strips) and meats (such as mini meatballs and small sausages).

Note: Stir often to prevent the fondue from scorching the pot of the fondue pot. Leftovers (if there are any) can be used for Christmas morning breakfast, served over toast with a poached egg or a late night snack as a dip for ham or turkey.