Once every year, on a particularly gloomy winter day, I make cheese fondue. This Sunday was the day.
1/2 pound Gruyere cheese, shredded
1/2 pound Emmenthaler cheese, shredded
1 1/2 cups white wine
It also should contain 2 oz. of kirsch, but we were out of kirsch, and this being North Carolina we couldn't go buy some, because it was Sunday and the liquor laws here are ridiculous.
Cubed pumpernickel bread and sliced apples for dipping.
Calories: I don't want to know.
We didn't eat the whole dish on Sunday night, so I used the leftovers on Monday. I made French onion soup, topped with the remaining cubed bread and fondue cheese, and used what was left of the un-cubed pumpernickel to make grilled Reuben sandwiches.