Gruyere And Cider Fondue Recipes

Steps:

• For the dippers: Preheat the oven to 400 degrees F.
• Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue.
• For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers.

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.

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 .

Steps:

• Combine the cider and vinegar in a nonreactive medium saucepan.
• Stirring to dissipate the bubbles, bring to a simmer over medium heat.
• Decrease heat to med-low; the liquid should barely simmer.
• Toss the Gruyere with the cornstarch in a large bowl to coat the cheese.
• A handful at a time, whisk the cheese into the simmering cider mixture, whisking until the first batch is melted before adding more.
• When all the cheese has been added, return the heat to medium and heat just until the fondue bubbles a few times; do not overcook.
• Remove from the heat and stir in the Calvados; season with pepper.
• Transfer to a fondue pot set on its trivet over the flame.
• Arrange the bread, apples, and sausage for dipping on a platter.
• Serve the fondue hot with fondue forks and the platter of dipping ingredients.