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magazine gruyere and cider fondue
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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.
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Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
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Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
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A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
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Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way.
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The longer this cabbage relish ferments, the better it’s going to taste.
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.
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A cherry cola spritz—for adults.
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A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.
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This basil-infused puréed watermelon punch will go fast, trust us!
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This punch recipe easily scales down by half, or even all the way to festive drinks for two.
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A little retro, a lot of flavor, and perfect for your next party.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
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This easy recipe for homemade apple cider doubles as aromatherapy.
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No more punch bowls, big-batching, or complicated mixology. You've got better things to do, so let your guests serve themselves.
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The chefs at these 18 restaurants are working with designers to make gorgeous custom dishware, from chargers and carafes to fondue pots and tortilla warmers
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BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”
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