No Experience Necessary! Cook Up A Weekend Feast For Family And Friends With Raclette

Dec. 9, 2009 - PRLog -- Raclette is just the thing that satisfies after an invigorating game of touch football or hockey, hiking, skating, skiing or sledding…even a day of marathon mall shopping!  It’s a great way to turn a little bit of cooking know-how into a big delicious spread for a group, too.  The term raclette is derived from racler, meaning “to scrape.”  Medieval writings refer to it as a particularly nutritious meal enjoyed by Swiss peasants, who warmed the cheese over a campfire then scraped it onto pieces of bread.

Raclette is traditionally served with small firm potatoes and gherkins, pickled onions, dried meats and roasted sausage, sliced peppers, tomatoes and pears. After melting down the cheese, it's dusted with paprika and fresh-ground pepper. Jarlsberg is a great cheese for raclette, with its superior melting quality and slightly nutty-buttery flavor. While there are actually raclette grills, an ovenproof baking dish will do fine just fine.  Serve this rustic meal with warmed cider and fruity ales, white wine (such as Riesling or Pinot Gris) or a light-bodied red (Beaujolais or Pinot Noir).   Set up buffet style and call the gang in for a feast that was effortless to prepare, but looks mighty impressive!

JARLSBERG RACLETTE  TO SERVE 8 - 10
2 1-pound wedges Jarlsberg cheese
2 medium cucumbers cut into ½- rounds
2 pounds fully cooked favorite sausage, cut into ½-inch rounds
2 dozen sweet gherkins
Buttery Dill Potatoes (see recipe)
Preheat oven to 375o.  With a sharp knife, remove rind from cheese.  Place each wedge into its own ovenproof serving dish and bake for 15 minutes until cheese starts to melt and begins to run. Remove from oven and serve as a hearty dip for sausage, cucumber, sweet gherkins and bites of potato.  Place dish back in oven, as necessary, to melt down more of the wedge of cheese.

BUTTERY DILL POTATOES
2 pounds small new potatoes, quartered
2 tablespoons chopped fresh parsley
3 tablespoons butter
1 tablespoon chopped fresh dill

Peel potatoes and boil in salted water until tender.  Drain; toss with butter, parsley and dill.  Keep warm until ready to serve.

Tip:  Be creative with your accompaniments.  Cooked shrimp, mini meatballs, prosciutto, zucchini, peppers and tomatoes are delicious choices.  Have on hand fresh sliced pear, apple, grapes, nuts and snap cookies (ginger, chocolate, sugar) for a light, refreshing end to the meal.

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