Raclette and recipes
What could be easier than gathering family and friends around the
table for a delicious, simple, country-style cheese
raclette!
If you’ve just returned from hiking or playing outside with the kids. Now you’re ready for some warm and hearty comfort food!
Québécoise,
Swiss, Italian, Surf and Turf or Forestière,
raclette is always delicious and simple to
prepare.
Raclette à la québécoise
- Raclette cheese
- Sliced apples or pears
- Broccoli blanched and cut in pieces
- Onions
- Hard-boiled eggs
- Ham
- Mushrooms
Serve with: Red Caballero de Chile,
Chile
- Swiss cheese
- Small round potatoes
- Smoked ham
- Des Grisons meat
- Pepper and paprika
Serve with: White Silverthorne,
Australia
Raclette
forestière
- Goat cheese
- Coffee mushrooms
- Shiitake mushrooms
- Oyster mushrooms
- Red peppers
Serve with: red Caballero de Argentina,
Argentina
- Mozzarella cheese
- Prosciutto
- Cherry tomatoes or dried tomatoes
- Salami
- Green or red pepper rings
Serve with: red Vellagio, Italy
Surf and Turf Raclette
- Gruyère cheese
- Bechamel sauce
- Des Grisons meat
- Smoked salmon
- Shrimps
- Scallops
- Red Onion
- Asparagus
- Pepper
Serve with: white Caballero de Chile,
Chile
Exotic Raclette
- Raclette cheese
- Pineapple
- Mango
- Curry, cumin
Serve with: Champs Élysées rosé, France
A long-standing tradition from Switzerland’s canton of Valais,
the word raclette refers to the cheese as well as
the meal. Early on, the Swiss would place a half-wheel of cheese
close to the embers of the fire and scrape off portions as it
melted.
Of course today, indoor grills are placed at the center of the
table where everyone can cook up their own
raclette creations. Raclette is
an excellent option allowing both host and guests to relax and
enjoy a meal together. Another advantage to
raclette is that it can be prepared in
advance.
Cheese
- In addition to raclette cheese, other great choices include camembert, brie, sharp cheddar, Emmental, Gorgonzola, Gouda, Gruyere, mozzarella and Monterey jack.
- Calculate between 125g and 150g (4 to 5oz) per person.
- Cut cheese into very thin slices.
Meat, poultry, fish and shellfish
- Calculate between 125g to 150g (4 to 5oz) per person.
- Precook meat such as sausage and braised beef or use thin slices of uncooked meat (thinly-sliced fondue beef or chicken).
- Marinate less tender cuts of meat.
- Fish, scallops and shrimps are ideal because they cook very quickly.
Fruits, vegetables, and seasonings
- Apples, pears, plums, apricots, figs, mangoes and papaya are ideal. Cut them so that guests can top them with cheese and heat them in their individual no-stick plates.
- Most vegetables should be blanched first.
- Offer small round potatoes (new potatoes are delicious), whole and unpeeled.
- A green salad is the perfect accompaniment.
- Don’t forget the condiments: salt, pepper, paprika, Dijon mustard, sauces (Hoisin, fondue sauces).
- Raclette is not raclette unless it is served with gherkins and marinated onions!
Find out more raclette recipes in a click!
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