Recipes

Traditional Raclette

Classic or traditional raclette is a simple meal that can be enjoyed by all.

2 lbs / 1kg small new potatoes
1 ½ lbs/ 800g raclette cheese, cut into slices (we can slice it for you at no extra charge)

Swiss Raclette
French Raclette
BC Raclette - Little Qualicum
Quebec Raclette - Regular or Griffon

Side dishes:

A selection of dried meats, prosciutto, Parma ham etc.
Baguettes
Gherkins, pickled onions
Fresh pepper.

Wash the potatoes and boil them in their skin until cooked. Place the potatoes, cheese and all side dishes on the table. Place a slice of cheese into raclette dish and place under the grill to melt. When the cheese has melted scrape onto potatoes, gherkins and pickled onions. Grind fresh pepper on top and enjoy with a dried meats and baguette. Pairs well with white wine such as German Riesling, Alsatian gewürztraminer or BC Pinot Gris.

Tips:

Other cheeses such as Appenzeller, Oka, Morbier can be used.

Basic Cheese Fondue

INGREDIENTS

16 oz Swiss Gruyere, shredded (about 5 cups, lightly packed)
8 oz Emmentaler or aged domestic Swiss, shredded (about 2 ½ cups, lightly packed)
2 teaspoons cornstarch
1 clove garlic, crushed
1 ½ to 2 cups of dry white wine.
1/8 teaspoon salt
Freshly ground black pepper, to taste
1 to 2 tablespoon kirsch (cherry brandy), to taste (optional)

FOODS FOR DIPPING

Crusty French loaf, cut ¾ - inch cubes (wrap half the cubes in paper thin shreds of prosciutto).
Herb croutons
Soft bread sticks, broken in pieces.
Roasted potatoes with fresh herbs or small, boiled new potatoes, in their jackets.
Lightly steamed broccoli and cauliflower florets
Bite-size cubes of cooked, smoked sausage.
Large poached shrimp
Blanched asparagus, cut into 2-inch lengths, wrapped in prosciutto strips
Bite-size cubes of honey-baked ham

Combine the cheeses with the cornstarch in a large bowl; set aside. Gather remaining ingredients.

Rub the inside of a medium, heavy saucepan with the garlic; drop it into the pan. Add 1 ½ cups of wine . Heat over medium heat until the wine simmers; discard garlic if desired.

Add the blended cheese in handfuls. Stir gently after each addition until the cheese melts and becomes smooth. Stir in the salt and pepper. Stir until the fondue bubbles gently around the edge of the pot, 1-2 minutes; do not boil.

If fondue seems too thick, warm the remaining wine and gently whisk in. Stir in the kirsch.

Pour into a warm cheese fondue pot. Place over a lighted burner adjusted to keep the fondue barely bubbling. Serve with several of the foods for dipping.

Makes 4 to 6 servings.

From Fondues & Hot Pots, HP Books, © Susan Fuller Slack.

Classic Swiss Fondue

Recipe courtesy of the New York Times

Serves 4 for dinner / 8 –10 for appetizer

· 1 small garlic clove (halved)

· 1 cup dry white wine

· 340 gram gruyere—grated

· 340 gram emmenthal, raclette or appenzeller —grated

· 1 ½ tablespoon cornstarch

· 1-2 tablespoons kirsch (optional)

· Kosher salt, fresh ground pepper and nutmeg to taste

· Crusty bread cubes, steamed cauliflower broccoli, cubed sausage for dipping

· Cornichons and pickled onions to serve alongside

1. Rub cut side of garlic along inside of fondue pot

2. Add wine and bring to simmer

3. Toss cheese with cornstarch

4. Add handful of cheese at a time to wine and stir in cheese until it melts before adding the next handful

5. Reduce heat and stir until cheese is completely melted and starts to bubble. Serve immediately with bread and other accompaniments

JAZZ UP YOUR BASIC CHEESE FONDUE.

Add a zesty flavor to a basic cheese fondue by mixing in one or more of the following seasonings. Amounts are approximate; vary them according to your own taste.

2 teaspoons curry paste
Freshly ground pepper
Red (cayenne) pepper, to taste
2 or 3 dashes of hot pepper sauce
Finely grated sapsago ( Swiss green herb cheese), to taste
2 to 3 teaspoons of grainy mustard
1 tablespoon of dry fine herbs with 1 tablespoon minced fresh garlic.
1 to 2 tablespoons minced fresh herbs (tarragon, basil, sage, chives, chervil, marjoram)
4 to 6 oz. Sautéed, chopped fresh mushrooms.
Dried mushrooms, rehydrated
1 to 2 tablespoons roasted garlic paste
6 shallots, sliced and caramelized
1 to 2 tablespoons olive paste, such as olivada San Remo
3 anchovy fillets, rinsed dried and mashed into a paste.
¼ cup brine-cured or spicy hot olives pitted and chopped.
3 to 4 oz minced ham, prosciutto, capicola, salami or pepperoni
6 to 8 pieces crumbled bacon
1/3 cup minced, rehydrated sun dried tomato

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