Name: Gruyère and Cider Fondue
Yield: Makes 4 to 6 servings
Ingredients: 8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices; 4 cups coarsely grated Gruyère cheese (about 1 pound); 1 tablespoon plus 2 teaspoons cornstarch; 1 cup hard apple cider*; 1 tablespoon apple cider vinegar; 2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy); 2 Granny Smith apples, cored, cut into 1/2-inch-thick slices; 1 baguette, cut into 3/4-inch cubes

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Gruyère and Cider FondueJosé Picayo

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Test-kitchen tip:

Start your fondue in a saucepan on the stovenot in the fondue pot. If the mixture seems a little lumpy, keep stirring and turn up the heat a bit.

Recipe notes

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