Best 6 Gruyere And Cider Fondue Recipes

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.

GRUYERE AND CIDER FONDUE

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.

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 CHEDDAR FONDUE

Steps:

• Whisk first 5 ingredients in medium saucepan until blended. Bring to boil on medium heat, stirring constantly.
• Reduce heat to medium-low. Add cheeses, in small batches, cooking and stirring after each addition until cheese is completely melted. Remove from heat.
• Serve fondue with remaining ingredients for dipping.

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 .

GRUYèRE FONDUE WITH SALSA VERDE

Steps:

• Purée first 5 ingredients in blender until smooth. Transfer salsa verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room temperature. (Can be prepared 2 hours ahead. Keep at room temperature.)
• Toss Gruyère with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half of salsa verde. Season with salt and pepper.
• Transfer fondue to fondue pot. Spoon remaining salsa verde atop fondue. Swirl knife through fondue and salsa verde, creating marbled design. Set pot over candle or canned heat burner. Serve with focaccia, vegetables and shrimp.