Ingredients
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1
-
1
-
4
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Gruyere and Cider Fondue, In ‘Winter Gatherings’ by Rick Rodgers, In ‘Winter Gatherings’ by Rick Rodgers
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Steps
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1
Done
|
Combine the Cider and Vinegar in a Nonreactive Medium Saucepan. |
|
2
Done
|
Stirring to Dissipate the Bubbles, Bring to a Simmer Over Medium Heat. |
|
3
Done
|
Decrease Heat to Med-Low; the Liquid Should Barely Simmer. |
|
4
Done
|
Toss the Gruyere With the Cornstarch in a Large Bowl to Coat the Cheese. |
|
5
Done
|
a Handful at a Time, Whisk the Cheese Into the Simmering Cider Mixture, Whisking Until the First Batch Is Melted Before Adding More. |
|
6
Done
|
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. |
|
7
Done
|
Remove from the Heat and Stir in the Calvados; Season With Pepper. |
|
8
Done
|
Transfer to a Fondue Pot Set on Its Trivet Over the Flame. |
|
9
Done
|
Arrange the Bread, Apples, and Sausage For Dipping on a Platter. |
|
10
Done
|
Serve the Fondue Hot With Fondue Forks and the Platter of Dipping Ingredients. |
