Re: Raclette

[ Follow Ups ] [ Post Followup ] [ Newsgroup ]

Posted by Louise on November 16, 2000 at 20:58:41:

In Reply to: Raclette posted by Arve Gjellum on December 25, 1998 at 08:51:49:

: I'm desperately searching for recipes for any
: kind of Raclette food so I can use my Christmas gift. I am not sure what you mean by recipes For 15 year s I have been giving raclette parties. --Boiled potatoes (with or without skin) small round ones.
For some reason most people will consume about 5 potatoes a piece. The meat is "charcuterie" Through experience I have found the meats favored by my guests are sl;ices of corn beef/ pastrami/ good genoa salami, and the like. I have lately added turkey breast for some diet watchers. For cheese, I no longer use the raclette cheese. First of all it is expensive and not too fresh around here. I also find my guests like a variety. We have used Kasseri, Brie, Jarlsberg, Fontina etc. Do NOT use fat cheese such as chedddar or beer kase.(especially no beer kase)

I have a round raclette grill. I place a plate of the potatoes on the top, passe a plate of sliced cheeses with grape leaves as garnish (paper) and a plate of folded or rolled etc. meat s. The platters can be arranged ahead - cover with plastic and place in ref. until needed. The potatoes are the only things to be cooked. We serve wine or beer- Condiments are cornichons (French pickles) -please no dill. Small pickled onions and capers. It Nice, France it is the custom to also serve sliced hard cooked eggs andz a Belgium endive salad after the raclette. I usually omit that last two items..... It is a fun meal and easy. good luck L/M

Follow Ups:

Post a Followup




[ Follow Ups ] [ Post Followup ] [ Newsgroup ]

Main Menu | Recipesearch | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback

Copyright © 1998 StarChefs. All rights reserved.