Raclette, in Swiss, is the scraping and warming of cheese- umm HELLO!? I think if you haven’t heard of this before you’re probably getting super excited, and if you have experienced raclette before you probably think we are nuts for having just tried this for the first time.
Last month we had a raclette party for our Dad’s birthday. Here is a picture of the raclette grill we borrowed from our friend Karen for the party:
We have also been eyeing up this little number: http://www.crateandbarrel.com/raclette-grill/s202266
The device basically consists of the grill on top (pictured above) as well as the little pans which heat under the burner, as pictured below, Mel is also using these diverse pans to shield her eyes from the awesomeness!
The key to a truly awesome raclette kitchen party —
endless flavourful options, cocktails, good tunes, CHEESE!! and good company!
We started the party by heating cheese (which is the original purpose of raclette) and used the grill top to heat up our sliced baguette.
Then we scrapped this lovely swiss-brie concoction onto our bread.. mmmmmmm…
After this cheesy start we began getting creative and heated veggies, skewers with asparagus, proscuttio and cheese, marinated tenderloin, and used the “underneath” pans to broil potatoes with cheese, bacon, etc.
When the heat got too hot to handle.. we stepped outside for a little outdoor brewskie and fire on the deck.
The best thing we love about raclette are the options! Immediately after the party we were brainstorming other ideas for future parties (breakfast parties with pancakes on top and omelettes underneath, etc.)
Have you ever done raclette? Have any great recipes or suggestions to pass along?