How To make Raclette/Style Cheese
1 1/2 c Shredded process Gruyere or
-process Swiss cheese (6 -oz.)* 1 c Shredded Gouda Cheese (4
-oz.) 1 tb Snipped fresh basil or
-oregano (or 1 tsp. dried -basil or Oregano, crushed) 2 ts Dijon-style mustard
1 ts White wine
Worcestershire sauce Tabasco sauce to taste Pimiento slices (optional) Fresh thyme, rosemary, -and/or savory sprigs (opt) Blanched cauliflower and/or -broccoli flowerets, boiled Halved tiny new potatoes Pita bread wedges** In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett
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Wanna make a big impression on your friends back home?
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The big moment: Scraping the cheese like a professional
Is the cheese ready to be served? Then comes the big moment:
1. Turn the cheese holder toward the prepared plate.
2. Lift the cheese holder to an inclined position.
3. Scrape off the melted cheese with gentle pressure and, most importantly, in one smooth motion with the non-serrated side of the raclette knife.
Do you even want to become a raclette master? Then take the cheese in your hand for scraping.
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