Raclette

Name: Raclette
Ingredients: If using ready-sliced cheese, brush over a little white wine before placing under the grill section of your cooker, or if you have an electric table-top Raclette grill, place slices in the little pans and brush with a little wine before placing under the heating element. If you are using a traditional machine, prepare the quarter or half cheese by rubbing the outside rind with white wine – massage it well into the rind so that it is a little sticky but not soaking. Cook for a few minutes until bubbling.; If using ready-sliced cheese, brush over a little white wine before placing under the grill section of your cooker, or if you have an electric table-top Raclette grill, place slices in the little pans and brush with a little wine before placing under the heating element. If you are using a traditional machine, prepare the quarter or half cheese by rubbing the outside rind with white wine – massage it well into the rind so that it is a little sticky but not soaking. Cook for a few minutes until bubbling.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; Have ready all the bits and pieces that go well with Raclette: slices of Bayonne or other cured ham; speck, a smoked cured ham; different types of salame; thin slices of crusty bread; steamed vegetables such as broccoli florets and new potatoes; small gherkins called cornichons are also good; as well as small pickling onions, roasted in olive oil and balsamic vinegar. Another serving idea is to pour the melted Raclette over a baked potato.; If using a quarter or half cheese, you must use it all, as otherwise you will be left with rather a sorry-looking molten mess that will harden as it cools and be inedible.

Preparation info

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Raclette is not only the name of a cheese, but also a dish that began as a peasant-style meal and then somehow turned into a gourmet offering, especially at ski resorts. Raclette is a derivative of the word ‘racler’, which means ‘to scrape’, and traditionally a whole cheese was cut in half and placed in front of an open hearth and the melting cheese was scraped off onto thick wedges of bread or potatoes.

Method