Cheese Fondue Gruyere – Two Meals in No Time

It’s a busy night, you’re home from work late and you haven’t thought of what to serve for dinner.  A short stop at the grocery store and you can have a meal on the table that is warm and comforting in just half an hour.  Plus, the leftovers for tomorrow can be repurposed for another yummy, appetizing, simple meal.

Here is your shopping list:

Swiss Cheese ½ lb
Gruyere or Emmenthaler ½ lb.
Dry White wine, brandy, or white grape juice
Crusty bread (French, Italian, etc.)
Broccoli and Cauliflower

At home you begin cutting up the bread into cubes and wash your veggies.  The rest of the recipe is easy as pie.  Follow the directions below.   For the next night, you steam the veggies and pour the cheese sauce over    them.  Finish off the meal with leftover bread.  You have your meat and dairy, vegetables and grains, and the it was all practically effortless for two nights of  meals.  On the second night splurge and try one of my dessert fondue recipes.

Cheese Fondue Gruyere

3 c. shredded Gruyere (or other Swiss cheese)
2 c. shredded Emmenthaler
3 T. all purpose flour
1 ½ c. dry white wine or white grape juice
¼ c. milk
2 T. Kirsch brandy or extra grape juice
1/8 tsp. ground nutmeg
Pepper to taste

12 1-inch slices of herbed bread or other crusty bread cut into 1-inch cubes, washed broccoli or cauliflower florets for dipping.

Allow shredded cheeses to stand at room temperature for about a half hour.  Toss with flour and reserve for later.

Place cubed bread on a cookie sheet and bake for 5 minutes at 350 degrees.

Heat wine or juice in a large saucepan until just before it begins to boil.  Reduce to low and stir in cheese slowly, ensuring that the cheese melts before adding more to the pot.  Stir until it is near boiling again.  Stir in brandy or juice, milk and seasonings.

Pour into a fondue pot and serve.