Here’s what you need:

Ingredients:

2 cups of shredded raw sharp cheddar

2 cloves of minced garlic

1 cup cooked and pureed squash (butternut or acorn)

2 tablespoons of dry white wine

¼ teaspoon of nutmeg

⅛ teaspoon of ground black pepper

Preparation:

Mix ingredients together in your fondue bowl.

Heat until melty and stir well to combine.

Serve with a variety of accompaniments, such as veggies, meat, and bread

We hope you enjoy this seasonal twist on a regular cheese fondue! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

2 cups shredded Swiss cheese (8 oz)

2 cups shredded Gruyère or Swiss cheese (8 oz)

2 tablespoons all-purpose flour

1 clove garlic, cut in half

1 cup dry white wine
1 tablespoon lemon juice

3 tablespoons dry sherry or brandy 

1 loaf (1 lb) French bread, cut into 1-inch pieces

Any fruits, vegetables or accompaniments you desire!

Preparation:

In a resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.

Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over low heat just until bubbles rise to surface (do not let it come to a  boil). Stir in the lemon juice.

Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch (or dry sherry or brandy). 

Keep warm at a low heat once it’s come to a simmer.  Fondue must be served over heat to maintain its smooth, creamy texture. If your fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Dip, and enjoy!

Let’s be honest, at this point in the recipe, we would even dip cardboard just so we can get some of that delicious cheese sauce into our mouth! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. Bon  Appetit!