"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 02-27-2007, 05:09 AM   #1
Senior Cook
 
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Planning a raclette party

Fondue was very popular at one time, but how many of us have a fondue set stored in a closet somewhere and never use it?

Raclette is another story... I have several raclette dinners a year. It is perfect winter food, and makes for a very convivial and easy-to-prepare meal.

Raclette machines are not very expensive, and all you have to do is find the right cheese and cut it into slices (or have the store cut it).

On Saturday, I'm planning a Swiss wine tasting (6 different vintages of Pinot Noir made by a friend of mine in the Valais region) and raclette dinner for 15 people.

Other than cheese, and loosely based on the Swiss tradition, I will provide:
- lots of boiled potatoes
- crusty country-style bread
- pickled onions
- a range of delicatessen meats, including viande séchée des Grisons (dried beef)
- big bowls of mixed green salad
- a dessert that has yet to be decided: my wife was thinking of molding chocolate mousse into a mountain shape, covering it with "snow" and planting a Swiss flag on top!

Best regards,
Alex R.

__________________

__________________
AlexR is offline   Reply With Quote
Old 02-27-2007, 06:09 AM   #2
Sous Chef
 
Join Date: Dec 2006
Posts: 905
Don't forget cornichons. However, I imagine you are the expert on that. We gave our kids a raclette "machine" for Christmas. Had a WONDerful dinner at a raclette restaurant in Paris--Au Piano Muet on rue Mouffetard.
__________________

__________________
Candocook is offline   Reply With Quote
Old 02-27-2007, 06:19 AM   #3
Sous Chef
 
Lynan's Avatar
 
Join Date: Jul 2006
Location: New Zealand
Posts: 501
Send a message via MSN to Lynan
A Mont Blanc dessert may be what you are looking for after the Raclette.
I lived in Italy for many years and had a sister-in-law in Samedan (just out of St Moritz), Switzerland. We ate Raclette many times with her and the family and once she served Mont Blanc. This dessert is of pureed chestnuts with chocolate and covered in meringue, in the shape of a mountain. And if you can create a shape resembling the REAL Mont Blanc even better.
I have never made this dessert, but a search using Mont Blanc dessert should give you some recipes.

Have fun!!
__________________
In the book of life, the answers are NOT in the back.
Lynan is offline   Reply With Quote
Old 02-27-2007, 08:08 AM   #4
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Love Raclette parties!! Received a 6# half-round of Raclette cheese for Christmas and we're still playing with it - thank God it freezes so well!
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 02-27-2007, 11:22 AM   #5
Sous Chef
 
Harborwitch's Avatar
 
Join Date: Aug 2006
Location: landlocked
Posts: 516
Okay the list is growing - stone for the oven, a raclette machine, uhmmmm, bigger boat!
__________________
I'm just lookin' for my "cheese"!
http://cookafloat.blogspot.com
Harborwitch is offline   Reply With Quote
Old 02-27-2007, 12:16 PM   #6
Assistant Cook
 
Join Date: Feb 2007
Posts: 8
Dessert

In keeping with the Swiss theme, purchase some good Swiss dark chocolate and serve with port wine. The combo is out of this world delicious!

Please stop by my blog:<link removed>
__________________
shellsand is offline   Reply With Quote
Old 02-27-2007, 12:57 PM   #7
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Wow, I've never heard of a raclette machine or a raclette party! In fact, I only learned of raclette (LOVE it!) 7 or 8 years ago, when I saw it at Trader Joe's.

What a cool idea!

Lee
__________________
QSis is offline   Reply With Quote
Old 02-27-2007, 01:14 PM   #8
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
We had our first about a month ago..I was rather worried as the men around here are not fonduers or salad nibblers at meal time..I talked to the young fellow where I shop who is the buyer for a beautiful cheese department, and he suggested the raclette cheese from France instead of the swiss type. He said the french type was more mellow so we tried that and it was wonderful..I had the tiny par boiled yukon gold potatoes, cornichons, tiny boiled pickled onions, I also had procuitto which we wrapped around the potatoes then dipped into the melted cheese, The little onions they placed on a round slice of coppa then dipped that into the cheese..My guys ate everything and asked to do it again soon.
Enjoy your party.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 02-28-2007, 06:29 PM   #9
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Some blanched asparagus is also good.I had it the first time in germany for the 2000 New Years loved it.
I have since bought an inexpensive raclette grill.
You can also use Gruyere,Ementaller or Appenzeller if you cant get Raclette.I have to order Raclette from IGourmet.
There is also a french Raclette it's more pungent and softer than the swiss.
__________________
jpmcgrew is offline   Reply With Quote
Old 02-28-2007, 08:12 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by jpmcgrew
Some blanched asparagus is also good.I had it the first time in germany for the 2000 New Years loved it.
I have since bought an inexpensive raclette grill.
You can also use Gruyere,Ementaller or Appenzeller if you cant get Raclette.I have to order Raclette from IGourmet.
There is also a french Raclette it's more pungent and softer than the swiss.
JP,
have you had the chance to try the french raclete? I wasn't sure which to get when I shopped so I asked the young man who runs the cheese department..He suggested the french as a first try, saying that the swiss was rather smelly and strong and we probably like a milder cheese..Next time I do plan to try the swiss, I'm a cheese lover so won't mind if it is strong. Just wondering your take on the two cheeses and which you prefer.

kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.