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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.
1-1/2 cups (375 ml) shredded processed* Gruyere cheese
1 cup (250 ml) shredded Gouda Cheese
1 tbsp (15 ml) snipped fresh basil or oregano
2 tsp. (10 ml) Dijon-style mustard
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 over-melt
(the cheese shouldn’t loose it’s shape or start to run).
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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SAL6-480 BookletTPG_323_V3_EN 6/1/06 6:34 PM Page 8