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6
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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