RACLETTE
Raclette comes from the French word, racler, which means “to scrape.” It refers both to the name of the cheese and the traditional Alpine meal. Legend is that Raclette originated centuries ago when farmers would heat up a piece of cheese over an open fire , scrape off a layer and eat for a hearty meal.
Many Raclette lovers swear by wine as an accompaniment but as we serve this family-style with lots of folks under 21, adults who want to get up early the next day, and friends who need to drive home in winter conditions, we sought out alternative beverages. Hot beverages are best as cold ones can mix uncomfortably with the cheese in one's stomach.
Our favorite Beverage accomaignments are AF hot toddy and Hot Tea. Juniper Berry Tea is a nice one.
RACLETTE
Classic Raclette Valaisanne
To make a raclette at home: a raclette machine is recommended. We have the Swissmar 8 person electric grill model, but many exist on the market. The traditional swiss cellars still often melt the cheese over an open fire but alas, chez nous, the electric version makes it a bit easier.
In our humble opinion, authentic Raclette cheese is a must, Val de Bagnes in Valais Switzerland has the AOC for Raclette. If you can find it Perfect! We have enjoyed the French version and We have also found one very good US-made cheese: Reading created by Spring Brook Farms in Vermont, which is delicious as well. Yes, they may seem pricey but we don't mind investing in quality. We are also saving heaps by not buying wine or handing over wads of cash at the bar.
Traditionally Raclette is melted and served portion by portion alongside:
Small steamed or roasted potatoes
Cornichons
Charcuterie , sliced cured meats such as prosciutto, bresaola, capicola etc
Grilled vegetables
Once upon a time, we thought only wine could accompany Raclette yet, often hot tea is a common choice. We like Juniper berry tea. Cold beverages, particularly water, are not recommended as they disturb the digestion of the cheese.
Bon Appetit!
INGREDIENTS:
Amounts are estimates for 4 persons served as a main meal.
Raclette Cheese: 2 lb
1 lb new potatoes (fingerling, Yukon gold, red bliss work well)
1 jar Cornichons
1 jar Pickled onions
1 lb mixed charcuterie
Example: ¼ lb Prosciutto sliced paper thin, ¼ lb Soppressata, ¼ lb Braesola, ¼ lb Geonoa Salami
Sliced Veggies
Example: bell peppers, zucchini, mushrooms.
Juniper Tea
