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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