This is more autumn than Halloween, but it would make a great dinner before a movie night.
Fondue dippers can include cooked chicken and apple sausages, chorizo, cubed ham, or mini smokies; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels. Cornichon are a must.
Remember not to drink anything too cold, and no guzzling water: that cheese will turn into a cannonball inside your tummy!
This is very rich and best shared with a small crowd.
CHEDDAR AND HARD CIDER FONDUE
From Food Network Kitchens
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon Bourbon, whiskey or apple jack, optional
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
Transfer to a fondue pot or double boiler and serve with desired dippers.