Gruyere And Cider Fondue Recipes

CHEDDAR AND HARD CIDER FONDUE

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

GRUYèRE AND CIDER FONDUE

Steps:

• Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
• Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
• Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
• Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

CIDER CHEESE FONDUE

Steps:

• In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

GRUYERE AND CIDER FONDUE

Steps:

• Cut baguette into 3/4 inch cubes, set aside.
• Preheat oven to 300F.
• Heat a heavy skillet over high heat; slice kielbasa and add to skillet.
• Saute until browned on both sides.
• Transfer to a baking sheet.
• Put in oven to keep warm.
• Slice apples and toss with a few drops of lemon juice (to keep apple from turning brown)
• Toss cheese and 1 T cornstarch plus 2 t cornstarch in a large bowl to coat.
• Bring hard cider and vinegar to a simmer in a medium saucepan over low heat.
• Reduce to very low.
• Add a handful of cheese to the cider mixture; stir until melted.
• Add remaining cheese a handful at a time, allowing to melt each time.
• Increase heat to medium until fondue begins to bubble; stirring constantly.
• Pour in brandy.
• Season to taste with black pepper.
• Transfer the fondue to a pot.
• Set the pot atop a fondue stand; light candle.
• Arrange sausage slices, apple slices and bread cubes for dipping .