Raclette-Style Cheese
Use this simple recipe for making raclette cheese. Melt the blend of cheeses in the Raclette Pans and spread on crusty bread or grilled vegetables.
shredded processed* Gruyere cheese | |
1 cup (250 ml) | shredded Gouda Cheese |
1 tbsp (15 ml) | snipped fresh basil or oregano |
2 tsp. (10 ml) | |
1 tsp. (5 ml) | white wine |
| Worcestershire sauce, to taste |
| Tabasco sauce, to taste |
| Blanched cauliflower and/or broccoli flowerets |
| Halved tiny new potatoes |
| Pita bread wedges |
In a small mixing bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, wine and Worcestershire and Tabasco sauces. Beat with an electric mixer on low speed until well combined; (mixture will be crumbly). Form into a ball about 4” (10 cm) round by 1 inch (2.5 cm) high. Wrap in clear plastic wrap. Chill several hours or overnight.
Preheat the Grill. Unwrap cheese round and cut into wedges. Place the wedges in Raclette Pans. Place Pans on Lower Plate and melt cheese until softened and heated through. Check often to make sure the cheese doesn’t
Grill vegetables and potatoes on the Grill Plate while cheese is melting. Serve cheese with warm vegetables and pita bread.
*It is important to use processed cheese. Processed cheese melts smoothly, giving an acceptable texture.
Veal Medallions with Camembert
4 | veal medallions (1/2”/12mm thick) |
4 slices | Camembert cheese |
| Salt and pepper, to taste |
Preheat the Grill. Season medallions with salt and pepper. Place medallions on the Grill Plate and cook until desired doneness. Place cooked medallions in Raclette Pans. Place a slice of cheese on each of the medallions and place Raclette Pans on the Lower Plate until cheese is melted. Serve.
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