Festive Fondue Recipe

Fondue is an annual Christmas tradition at the Flinner household (last year’s here) and it's such a fun, interactive meal to create for an intimate dinner with friends or family - plus the recipe is simple and stress free! I love leaning into the theme by setting the table with lots of tartan, evergreens and pinecones and donning a favorite fair isle sweater as well. My mom has been making this recipe for years and we are actually making it again this coming weekend as a casual option for the day after our big dinner on Christmas. Happy holidays to you and yours! x

GRUYERE AND CIDER FONDUE RECIPE

Serve 4 people 

Ingredients. 

16 oz keilbasa sausage, cut on the diagonal into 1/2 inch slices

8 cups coarsely grated gruyere cheese (about 2 pounds)

5 tbsp cornstarch

2 cups hard apple cider

2 tbsp apple cider vinegar 

4 tablespoons brandy

3 Granny Smith apples cut into 1/2 inch cubes

2 baguettes 

2 heads of broccoli, cut into florets and blanched for 2-3 minutes

Method. 

Preheat oven to 300 degrees F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2-3 minutes. transfer to a baking sheet and place in oven to keep warm. 

Toss cheese and cornstarch in large bowl to coat. Bring cider and vinegar to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low (so it is barely simmering) and add a handful of cheese at a time, stirring and ensuring its melted before adding another handful. Increase heat to medium and cook until mixture begins to bubble stirring constantly. Stir in brandy and season to taste with pepper. Transfer mixture to fondue pot, set the fondue pot atop stand  and light the burner, arrange kielbasa, broccoli, apples, and bread on small plates and enjoy!  

GET THE LOOK: 

Fondue Pot // Tartan Blanket (as tablecloth - options here) // Simon Pearce Vintner Wine Glasses // Carolina Irving and Daughters Plates // Juliska Napkins // Water Glasses // Waterford Votive Candle // Charungi Salt and Pepper Mills