recipe 
yields
8 servings
4 cups coarsely grated Gruyère cheese (about 1 pound)
5 teaspoons cornstarch
1 cup medium-dry hard apple cide
1 tablespoon apple cider vinegar
2 tablespoons Calvados or other apple brandy
Salt and freshly ground black pepper
Freshly ground nutmeg
Serve with assorted accompaniments such as chunks of salami, dry sausage, or browned kielbasa; apples; crusty bread; with cornichons on the side. If you prefer vegetables, try steamed or roasted broccoli, cauliflower, green beans, fingerling potatoes, or Brussels sprouts
Ingredients
steps
- Toss together the cheese and cornstarch in a large bowl to coat.
- Bring the cider and vinegar just to simmer in a medium saucepan over medium heat. Reduce the heat so that the mixture barely simmers. Add a handful of cheese and stir until smooth. Add the remaining cheese a handful at a time, stirring until smooth between additions.
- Increase the heat to medium and cook until fondue begins to bubble, stirring constantly. If the mixture persists in being lumpy, increase the heat a bit and keep stirring.
- Stir in the Calvados. Season with salt and pepper.
- Transfer to the fondue pot and sprinkle with nutmeg. Serve warm with the accompaniments of your choice.
Date Published: 10.08.14
share
- from Sheri Castle, writer of "The Southern Living Community Cookbook", ©2011, Chapel Hill, NC
