Raclette Recipe

From Dorothy McNett's Recipe Book.

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Raclette

From Dorothy McNett's recipes at www.dorothymcnett.com. This method of serving is to scrape the hot melted cheese over a potato, pickle and onion on each persons plate. Pass the peppermill, paprika and salt along with the crusty bread. Enjoy with beer or dry Riesling, or hot tea. This makes a nice appetizer as well as a main dish.

2 pounds small even-sized potatoes
1 1/2 pounds raclette cheese
cornichons
tiny or small onions, pickled or just cooked
mixed pickles
pepper in a pepper mill
Sweet Hungarian paprika
crusty bread or crisp crackers

Wash potatoes and put in microwave safe dish. Cover and microwave on high for about 6-7 minutes, or until potatoes are nearly tender. Place the potatoes in a basket or bowl with a napkin and wrap the hot potatoes to keep them warm. Set aside. Cut the Raclette cheese into pan-sized slices and set them out on a dish. Put bowls of the cornichons, onions, pickles, and bread out on the table. Put the pepper mill and the shaker of paprika on the table. When all is ready, place the cheese slices in each little pan and place under the Raclette broiler. If desired, first arrange 2-3 small potatoes or potato slices in the pan and then cover with the cheese. Just broil until the cheese melts and starts to brown on the edges. Serve by scraping the melted mixture off onto plates, arrange with onions, pickles and bread slices. Pass the peppermill and the paprika shaker. A dry white wine or rose goes best with Raclette, though a cool light beer will do, too. True connoisseurs recommend tea because it stimulates the digestion. You can serve seasonal salad as a starter and finish off with a fruit sorbet or fresh fruit for dessert.

Recipe created 1996-04-08.

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