There’s a winter food group that nurtures sociability: fondues.

Here are two recipes that are sure to be crowd pleasers:

Fondue Verde

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3 cups Monterey Jack cheese, shredded

3 tablespoons grated Parmesan cheese

1 tablespoon flour

1/2 cup dry white wine

4 teaspoons hot green pepper sauce

1/4 cup scallions, chopped

1 tablespoon green bell peppers, minced

1 tablespoon scallions, chopped

Toss Monterey Jack and Parmesan cheese with flour. Heat white wine and green pepper sauce in fondue pot or 3-quart saucepan over medium heat; bring to a boil. Add cheese mixture, 1 cup at a time, stirring constantly, until cheese is melted and smooth. Stir in scallions and peppers. To serve, remove pot from heat and place on lighted burner on top of table. Adjust flame as necessary. Garnish fondue with scallions, if desired. Makes 6 servings.

Spicy Cheese Fondue

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Fondue Verde is made with a combination of Monterey Jack and Parmesan cheeses, and can be served with Italian or French bread cubes, cooked shrimp, cooked chicken or pork cubes, or assorted vegetables.

2 cups Emmentaler cheese, or American Swiss cheese, shredded

2 cups Gruyere cheese, or American Swiss cheese, shredded

2 tablespoons flour

1/2 cup dry white wine

1 tablespoon hot pepper sauce

Toss cheeses with flour. Heat white wine and hot pepper sauce in fondue pot or 3-quart saucepan over medium heat; bring to a boil. Add cheese mixture 1 cup at a time, stirring constantly, until cheese is melted smooth. To serve, remove pot from heat and place on lighted burner on top of table. Adjust flame as necessary. Serve fondue with Italian or French bread cubes. Makes 6 servings.