GRUYERE AND CIDER FONDUE

Steps:

• Cut baguette into 3/4 inch cubes, set aside.
• Preheat oven to 300F.
• Heat a heavy skillet over high heat; slice kielbasa and add to skillet.
• Saute until browned on both sides.
• Transfer to a baking sheet.
• Put in oven to keep warm.
• Slice apples and toss with a few drops of lemon juice (to keep apple from turning brown)
• Toss cheese and 1 T cornstarch plus 2 t cornstarch in a large bowl to coat.
• Bring hard cider and vinegar to a simmer in a medium saucepan over low heat.
• Reduce to very low.
• Add a handful of cheese to the cider mixture; stir until melted.
• Add remaining cheese a handful at a time, allowing to melt each time.
• Increase heat to medium until fondue begins to bubble; stirring constantly.
• Pour in brandy.
• Season to taste with black pepper.
• Transfer the fondue to a pot.
• Set the pot atop a fondue stand; light candle.
• Arrange sausage slices, apple slices and bread cubes for dipping .