And a recipe for Endives au Jambon
What is leftover cheese fondue I hear you cry! Well one of my lifelong traits is to over cater, which is exactly what I did recently when making a big pot of cheese fondue for a group of friends. I made my Savoyard cheese fondue using my Taste of Savoie recipe
So I had quite a lot of leftover cheese fondue to work through. You can save your cheese fondue in the fridge quite safely for a few days, best in a sealed container. Do make sure it is cold before refrigerating.
Reheating Cheese Fondue
You can reheat it easily in a microwave or on the hob over a low heat, maybe stir in a little milk or wine, stir until smooth and piping hot but don’t let it boil as it may split.
Can you freeze Cheese Fondue?
Cheese fondue can be frozen too. Wait until it is cold and hard, then cut into chunks and freeze in sealed plastic bags, make sure you remove as much air from the bag as possible.
Ways to use up Cheese Fondue
Cheese fondue used in cauliflower cheese is great and in macaroni cheese. How about a posh melted cheese toasted sandwich a la Croque Monsieur. Just place a slice of ham on a piece of toast, top with melted cheese fondue and place another slice of toast on top. For real decadence add more melted cheese on top and place under the grill until bubbling and browned – delicious!
You could mix some cheese fondue into your mashed potato and use it to top a shepherd’s pie (Parmentier) or fish pie. Use in place of the cheese sauce in a Lasagne.
Endives au Jambon Recipe
I made a version of Endives au Jambon. Normally the sauce is a bechamel, but I can tell you it’s really good with cheese fondue too.
Endives au Jambon
- 4 Endives
- A good squeeze of Lemon juice
- 4 slices of ham
- Leftover Cheese Fondue – slowly reheated
- Cheese to sprinkle on top
- Oil and butter
- Salt and Pepper
- Peel off the outer leaves from the endives and cut a little from the bottom. You can cut a small cone in the core to take away some of the bitter part.
- Sauté the endives in butter, browning all sides for around 10 minutes, season with salt and pepper. Then add some water to the pan just about 1cm and a squeeze of lemon juice (this also helps eliminate the bitter flavour) then put a lid on the pan and steam the endives for around 15 – 20 minutes. Test they are cooked by piercing the endive with a sharp point of a knife, it should be soft and easy to pierce.
- When the endives are cooked, leave to cool a little and then wrap each each endive in a slice of ham.
- Arrange the ham wrapped endives in a baking dish that you’ve greased with butter.
- Pour over the reheated cheese fondue and top with grated cheese.
- Bake in the oven for around 15 – 20 minutes until it’s bubbling and gold brown on top!
- Enjoy with a fresh crispy green salad, crusty French bread and a chilled glass of Savoie wine like Chignin Bergeron!
So next time you make a Savoyard cheese fondue bear in mind all the delicious things you can do with the leftovers – you may even intentionally make too much!