Raclette

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Pre-Notes

    Raclette is a popular style of cooking in Europe, especially Switzerland and France.

    At the time of entering this recipe, both Raclette cheeses could be purchased at Penn Mac in the Strip District, if you can not find these cheeses, you can subsititue any of the following cheeses: Appenzeller, Comte, Dando, Edam cheese, Emmentaler, Gouda, Gruyere, Havariti, Original Riches Monts, Samso or Tilsiter.

    The food is prepared in advance, in bite-sized portions and it is cooked on the table-top Raclette Grill.

    It is a very social style of cooking, where all diners participate in the cooking, and the process can last several hours.

    Be sure to have various types of cheeses, meats and vegetables cooking at all times, to be shared by your diners.

Ingredients

    Raclette Cheeses

  1. Swiss Raclette cheese, about 4 oz per person (for cheese trays)
  2. Livradois Raclette cheese, about 4 oz per person (for cheese trays)
  3. Halloumi cheese (for table-top grilling)
  4. Raclette Meats (charcuterie) (choose any variety)

  5. Bayou Shrimp, about 6 per person
  6. Sausage Links, such as Chicken Sausage with Spinach and Feta, (or any variety you like). Cooked and sliced into thin discs
  7. Salami
  8. Ham, cut into small pieces
  9. Chicken, cut into small pieces
  10. Steak, cut into small pieces
  11. Raclette Vegetables (choose any variety)

  12. baby potatoes, assorted varieties, boiled
  13. asparagus spears
  14. zucchini, sliced into thin discs
  15. miniature bell peppers, sliced in half and seeded
  16. mushrooms, sliced thin
  17. onions, sliced thin
  18. baby carrots
  19. cherry tomatoes
  20. Accompaniments (choose any variety)

  21. olive oil
  22. sea salt
  23. crusty baguette, sliced thin
  24. Vegetable Dip
  25. gerkins pickles, sweet and/or dill
  26. olives, kalamata and/or Asiago stuffed green
  27. sun-dried tomatoes, packed in olive oil
  28. apple slices
  29. pear slices
  30. pickled cocktail onions

Instructions

  1. Preheat the Raclette Grill, sprinkle coarse salt on the cook surface. Adjust temperature as needed to ensure food cooks, but does not burn.
  2. Raclette Cheeses

  3. Cut thin slices of the Raclette cheeses and place in the trays.
  4. Place the trays under the heating element to melt. Be careful to remove cheese trays once the cheese is melted, but before it starts to burn.
  5. Cut bite-sized flat pieces of the Halloumi cheese and place on the cooktop until it becomes lightly browned.
  6. Raclette Meats

  7. Place raw marinated shrimp on skewers onto the cook surface. Cook for about 2 minutes, turn and cook for an additional 2 minutes. Be careful to make sure the raw shrimp does not come in contact with any of the foods or plates you will be eating from.
  8. Place sausages, salami and ham on the cook surface, until heated through.
  9. Raclette Vegetables

  10. Place boiled potatoes on the cook surface, to warm them up.
  11. Place raw vegatables on salted cook surface, drizzle with olive oil, cook for a minute or two, until tender and slightly browned around edges.
  12. Spread the melted Raclette cheeses on the meats, and vegetables just before eating.
  13. Accompaniments

  14. Serve desired accompaniments on the side.

Picture of Recipe

Raclette  - Picture of Recipe
Raclette  - Picture of Recipe
Serves: varied, up to 8
Prep Time: 30 minutes
Course: Entree,Appetizer
Type of Food: Raclette,Seafood
Ethnicity/Origin: Swiss,French
Key Ingredient: Cheese,Shrimp,Sausage,Vegetables
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Raclette Grill
Themes/Holidays: Raclette

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