super-fast fondue with steamed veggies

Well, hello out there! Did you think I forgot about you, my devoted follower(s)? I suppose the season distracted me for a while, but I am ready to start the new year with optimism and enthusiasm! Let the countdown to January 20th begin!
OK, so getting back on topic...I had a last-minute new year's eve party here, and had to throw together a few things in a jiffy. The easiest thing for that kind of situation is stuff with dip. I made my old standby, broccoli with wonderful dipping sauce, which all four of my guests loved. I found this recipe for fondue on VT's website, so I gave it a try. Now, I have never made fondue before, so I was pretty happy when this turned out so delicious. So perfectly cheesy and good, even though the texture was more chewy than melty and gooey. However, after it cooled off the first time, the cheese and liquid separated and could not be brought together again. The cheese was too tough for dipping, plus it was sitting in watery broth. There was simply nothing I could do to bring it back. Steph suggested heating it, which I did again and again to no avail. I also added wine, more broth, more flour, but nothing. So my lesson for next time would be to make it in 2 or 3 smaller batches at a time and eat it fast. But I think I will just get a fondue pot and learn how to make it the right way. Sorry I didn't take a picture-it was just too depressing to see all that expensive gruyere go in the garbage all soggy and lumpy. I would like to stress as a final note, though, that the fondue was really fantastically delicious before it died. It really was.