Mountainraclette Recipes
RACLETTE
Raclette is a traditional Swiss dish that dates back to the time when cowherds would pasture their animals high in the Alps and camp alongside them. There, they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, pickles and ham for the most rustic of meals. Raclette comes from the French verb racler, to scrape.
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.
EASY AT-HOME RACLETTE
Here's a doable alternative to the epic Swiss dish that calls for heating an enormous wheel of cheese and scraping off the melted part onto your plate for spreading and dipping.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.
- Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.
OVEN RACLETTE
Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.
Provided by Allrecipes
Categories Hot Cheese Dips
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
- Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
- Sprinkle cheese with thyme and pepper to serve.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 6 g, Cholesterol 103 mg, Fat 31.1 g, Protein 30.2 g, SaturatedFat 19.9 g, Sodium 215 mg
RACLETTE
Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette
Provided by Miriam Nice
Categories Buffet, Cheese Course, Starter, Treat
Number Of Ingredients 16
Steps:
- Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
- Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
- Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
- Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
- Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.
Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium
MOUNTAIN RACLETTE
Make and share this Mountain Raclette recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Boil potatoes until tender, drain.
- Thinly slice Raclette and place even amounts into three ovenproof ramekins.
- Place the sausages in a baking dish.
- Cook sausages and cheese at the same time, for about 10 minutes.
- Slice the sausages into coin-shaped pieces.
- Serve on dinner plates with melted cheese in the middle surrounded by piles of sausage, potatoes, fennel, and cornichons, along with a basket of sliced bread.
Nutrition Facts : Calories 1237.9, Fat 61, SaturatedFat 20.2, Cholesterol 163.4, Sodium 1525.1, Carbohydrate 124.5, Fiber 17.4, Sugar 5.3, Protein 49
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