Hamilton Beach 31602 manual Hosting a Raclette Party, Typical Ingredients

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Hosting a Raclette Party

Typical Ingredients

Cheese

The classic recipe for raclette consists of melted raclette cheese scraped on boiled new potatoes or bread, then served with pickled vegetables (e.g., gherkins). However, many other deli- cious cheeses can also be used:

Cheddar Camembert Emmenthaler Feta Fontina Gouda Roquefort

NOTE: Plan on using 7-8 oz of cheese per person.

Vegetables

Raw vegetables do well on the raclette grill, as long as they are cut into small pieces. For faster cooking, whole veg- etables can be blanched until al dente, rinsed with cold water, then cut into pieces before grilling.

Fruit

Fruits that taste best with cheese are slightly tart fruits such as apples, pears, plums, apricots, figs, mangos, and papaya. However, any kind of fruit may be used.

Meat

Meat such as chicken, pork, or beef should be precooked or cut into very

small pieces before grilling so it cooks faster. Consider marinating meat beforehand – it tenderizes meat and adds flavor and variety to the meal.

Fish

Because it cooks quickly, fish is ideal for raclette grilling. Fattier types of fish such as mackerel, salmon, catfish, or fillets with the skin on tend to be better for grilling. Peeled or unpeeled shrimp is also delicious.

Potatoes

The traditional vegetable for raclette is new potatoes (pre-boiled in their skins). Because of their wide appeal and sub- tle flavor, potatoes can be combined with a large variety of foods. After boiling, wrap the potatoes in a damp cloth and place them in a bowl. You’ll need about half of a pound per person if potatoes tend to be popular with your guests.

Seasonings

Remember to place salt, a pepper grinder, and other flavorings such as paprika or sauces on the table, because grilled foods should be seasoned after cooking, not before. Marinades should be scraped off prior to grilling because they tend to burn.

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