Raclette American Style Recipes

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RACLETTE AMERICAN STYLE



Raclette American Style image

We have a group of girlfriends who get together every so often for a night together, either out or at someone's house. My turn is always right before Xmas holidays and we've made a tradition of having Raclette night. Here's our fun variation on the authentic Swiss/French Raclette meal. I purchased my T-fal brand "Swiss Raclette with Grill for 8 people" at http://thekitchenstore.com. Raclette cheese is sold in fine cheese stores, at Trader Joes (for a lot less $$) if their store is close to you or it can be ordered on-line from http://www.igourmet.com/. igourmet.com also has a French sausage called Campagne Saucisson that I'd like to try next time. We served both red and white wines - beer is also nice. Cooking time will be for as long you and your guests want to sit at the table. Be sure to include a decadant chocolate dessert for the end of your meal - chocolate macaroons are especially nice. Enjoy!

Provided by annbb

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2-2 lbs raclette cheese
1/2-1 lb yellow sharp cheddar cheese
2 lbs small red potatoes (about 6 per person)
6 links sweet Italian sausage links (or a sausage of your choice)
1/3 lb very thinly sliced top quality prosciutto
1/3 lb very thinly sliced black forest ham
1 lb shaved or very thinly sliced beef steak (optional)
2 -3 medium portabella mushrooms
2 fresh red peppers, roasted to remove skin or 2 bottled roasted red peppers
olive oil
balsamic vinegar
salt & freshly ground black pepper
salad greens
1 can mandarin orange segments
1 cup toasted walnuts (or so)

Steps:

  • TO DO AHEAD, steps 1 - 5 (about 30 - 45 minutes prep time: Cut rind off Raclette cheese and slice about 1/4" thick and in a size to fit your raclette trays. Slice the cheddar cheese the same way. Arrange on a platter, cover and refrigerate.
  • Slice the Portobello mushrooms 1/4" thick, (or buy already sliced). Slice the peppers in long strips. Put mushrooms and peppers into a Ziploc bag. Mix or preferably emulsify together Good Seasons Italian dressing package with balsamic and olive oil. Pour into the Ziploc, close and gently shake to coat everything. Marinate for no more than half a day. Arrange on a platter, (We put it on an oval one, red pepper strips in the middle and mushrooms on each end - pretty!), cover and refrigerate.
  • Brown the sausages on all sides in a skillet. When nice and browned, boil them until just done, still a little pink in the middle. When they are cool enough to handle, slice them about 1/4" thick and on a slight diagonal. Arrange on a platter with the ham slices, (step 4).
  • Separate the proscuitto and ham slices. Cut them in half and arrange them on a platter - we took each slice and made a sort of rosette out of it so they were easier to pick up and put the sausages in the middle with the hams on either side.
  • Put shaved beef in a Ziploc bag. Pour in your marinade of your choice, close the bag and shake to mix well. (We emulsified together some olive oil, bourbon, a garlic clove, about a T. of Grey Poupon mustard, a splash of balsamic and black pepper.) Marinate for an hour to several hours. Drain the marinade off the steak; try to separate the slices, make "rosettes" and arrange on a platter BY ITSELF since it's a raw meat; cover and refrigerate.
  • AN HOUR BEFORE EATING, step 6: Take everything out of the refrigerator (at least an hour before eating) so they're room temperature.
  • ABOUT 20 MINUTES BEFORE EATING, steps 7 - 9: Bring a pot of water to a boil and cook the potatoes till just done - fork tender but not falling apart. Drain and place in a covered dish.
  • Put your greens in a salad bowl. No more than 20 minutes before eating, toss with your favorite vinaigrette (we made our own with wine vinegar, olive oil, salt, pepper, pinch of sugar and dried dill), orange sections and walnuts.
  • Turn on your Raclette grill. I taped the grill's electric cord to the table so it wouldn't be accidentally jerked off if someone tripped over the extension cord. Of course, I tripped over the cord - thank GOD it was taped down!
  • DINNER'S READY!!: Put everything on the table and enjoy! We used sandwich plates instead of dinner-size plates and everyone had their own salad bowl, which we dished up and took to each person at the table. We also used fondue forks for stabbing and grabbing. DELICIOUS!!! And a lot of fun!
  • For those of you who've not done this yet: Each person takes the cheese they want and what they want to grill on the top of the raclette maker and then"cooks" his own meal. The Raclette (or cheddar) cheese is melted in small pans underneath the grill top. When the cheese is melted it is poured over the potatoes. The meats and veggies are grilled on the top of the appliance. DELICIOUS!!

BAKED RACLETTE



Baked Raclette image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 pound fingerling potatoes
Kosher salt and freshly ground black pepper
Good olive oil
8 ounces chorizo sausages, such as d'Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally
1/3 cup dry white wine, such as Chablis
8 ounces cold raclette cheese, rind removed and thinly sliced
6 to 8 sprigs fresh thyme
12 cornichons, sliced in fans
Crusty French bread and Dijon mustard, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
  • Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
  • Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

RACLETTE



Raclette image

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

1 large wedge raclette (about 1 pound)
1 dozen cooked small new potatoes, unpeeled
Assorted pickled garnishes: cornichons, pickled onions, caper berries
1/2 pound sliced Black Forest ham
Sliced ripe tomatoes

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.

RACLETTE



Raclette image

Provided by Elaine Louie

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound (about 12) fingerling potatoes
1 tablespoon kosher salt, or as needed
10 ounces Raclette, or hard mountain cheeses like Emmenthaler or Gruyere, thinly sliced
freshly ground black pepper
2 scallions, trimmed, and sliced diagonally in 1/8 inch strips
Cornichons, pickled onions or pickled cauliflower, optional.

Steps:

  • In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over high heat to bring to a boil, then reduce heat to low and simmer until potatoes are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
  • If you have oven-proof plates, preheat a broiler. If you do not have oven-proof plates, preheat oven to 250 degrees. When cool enough to handle, cut the potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly among four plates, arranging them in a pinwheel pattern.
  • Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all potatoes. Broil or bake until cheese melts, about 3 minutes in a broiler or 10 minutes in an oven.
  • Season with salt and pepper to taste. Serve hot, garnished with scallions sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional accompaniments. If desired, the dish may be served with a green salad.

RACLETTE



Raclette image

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

800g raclette cheese , sliced
1kg new potatoes , halved if large
1 tbsp butter
1 curly lettuce (or endive), leaves separated
1 Baby Gem lettuce , leaves separated
2 red peppers , deseeded and sliced
2 yellow peppers , deseeded and sliced
150g jar pickled silverskin onions , drained
150g jar cornichons , drained
2 baguettes , or other crusty loaves, sliced
3 tbsp Dijon mustard
3 tbsp red wine vinegar
100ml sunflower oil
1 tbsp chives , finely chopped
250g assorted sliced cured meats (we used a mixture of salami, garlic sausage and Bayonne ham, but sliced gammon or Parma ham also works well)
1 x raclette grill machine with paddles

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

OVEN RACLETTE



Oven Raclette image

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

1 ½ pounds raclette cheese, rinds removed
½ teaspoon chopped fresh thyme, or to taste
ground black pepper to taste

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

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