Fondue

Cheese fondue and Coq Au Vin.
For the cheese fondue:
1. On the stove, heat 1 cup white wine, garlic, and black pepper until simmering.
2. Slowly add in small handfuls of shredded cheese until melted, reaching fondue consistency. Stir occasionally.
3. Pair with apples, pears, cherry tomatoes, and bread.
For the coq au vin:
1. On the stove, heat 2 cups broth, 1 cup red wine, garlic, salt, and black pepper.
2. Bring to a consistent boil.
3. Pair with potatoes, carrots, asparagus.
Optional dressings to serve: peanut sauce, teriyaki sauce, tamarind & date sauce.