We're serving a raclette tonight with chicken tenderloins, shrimp, italian sausage and caribou. For cheeses we have raclette, mild cheddar, havarti and cambezola. Would any of you have suggestions for dipping sauces and a wine accompaniment for our wide variety of meats? For dipping sauces I have a roasted red pepper sauce and a cucumber garlic sauce so far, but I'd like to add one more.
Raclette sauce accompaniments and wine suggestions
- Thread starter mimi
- Start date
Very traditionally...Fendant . Presuming that it's potatoes that carry the cheeses for the
main. Fendant is typically served with fondu and raclette. If you're looking for something to accompany the meats, rather than the cheese, then this is not it.
How about a Beaujolais?
I'm a traditionalist as far as raclette is concerned. Mini potatoes in their skins, grainy Dijon and maybe a radish; that's all for me. We will occasionally do a thin mild salami but it's the other half of the 'we' that eats it.
I guess this is the ONE time you don't serve bubbly wines, unless you want a stomach ache.
main. Fendant is typically served with fondu and raclette. If you're looking for something to accompany the meats, rather than the cheese, then this is not it.
How about a Beaujolais?
I'm a traditionalist as far as raclette is concerned. Mini potatoes in their skins, grainy Dijon and maybe a radish; that's all for me. We will occasionally do a thin mild salami but it's the other half of the 'we' that eats it.
I guess this is the ONE time you don't serve bubbly wines, unless you want a stomach ache.
andreaindc
Well-known member
Do you like your raclette grills? I'm considering getting one. My SIL in France has one&loves it.
Yes I guess we have gone far afield from the traditional raclette!
But we like to switch it up once in a while! I do really love the traditional charcruterie with raclette - that's my favorite way to do raclette. We do that about half the time. Raclette is the only way I can eat the moose and caribou that we're so often gifted with by the hunters in the family. Only a few of us actually use the "raclette" part of the raclette, most of the men just prefer to grill their meat and eat it like that, no cheese. For that matter I don't put cheese on my shrimp, or my caribou, just the chicken and sausage (and charcruterie if we're having it). Nobody here likes the little pickles and onions, but we will be doing the potatoes, and I'm also serving a salad and a veggie.
I've never even heard of Fendant! Next time we do cheese fondue I'll see if the SAQ has a Fendant, thanks for the tip!
I'll suggest a Beaujolais to my husband for tonight. I think he's got a few nice ones in the wine cellar.
But we like to switch it up once in a while! I do really love the traditional charcruterie with raclette - that's my favorite way to do raclette. We do that about half the time. Raclette is the only way I can eat the moose and caribou that we're so often gifted with by the hunters in the family. Only a few of us actually use the "raclette" part of the raclette, most of the men just prefer to grill their meat and eat it like that, no cheese. For that matter I don't put cheese on my shrimp, or my caribou, just the chicken and sausage (and charcruterie if we're having it). Nobody here likes the little pickles and onions, but we will be doing the potatoes, and I'm also serving a salad and a veggie.
I've never even heard of Fendant! Next time we do cheese fondue I'll see if the SAQ has a Fendant, thanks for the tip!
I'll suggest a Beaujolais to my husband for tonight. I think he's got a few nice ones in the wine cellar.
Yes we love ours for entertaining.
We actually have two big ones because one isn't enough if it's more than just me, DH and the kids. We have the kind with a grill for grilling meats, not the kind that melts down a half wheel of cheese, so we use it for grilling meat at the table as much or more than actually doing the "raclette" part.
We actually have two big ones because one isn't enough if it's more than just me, DH and the kids. We have the kind with a grill for grilling meats, not the kind that melts down a half wheel of cheese, so we use it for grilling meat at the table as much or more than actually doing the "raclette" part.
Wi ow, like I need another toy, did not realize all you could do with this one....
I'm thinking maybe a creamy horseradish or the spicy vinegarette thing cannot remember name now?
I am a cheese lover and this all sounds great.
Wine, was thinking Berger 2004 Gruner Veltliner from Austria for the cheese.
But googled Fendant and it looks terrific! Am going to see if our import shop here can get it.
For meats, I was thinking also Beaujolais, but maybe something a little bigger-Ravenswood Zinfindel or a malbec--Los Cardos from Argentina?
I'm thinking maybe a creamy horseradish or the spicy vinegarette thing cannot remember name now?
I am a cheese lover and this all sounds great.
Wine, was thinking Berger 2004 Gruner Veltliner from Austria for the cheese.
But googled Fendant and it looks terrific! Am going to see if our import shop here can get it.
For meats, I was thinking also Beaujolais, but maybe something a little bigger-Ravenswood Zinfindel or a malbec--Los Cardos from Argentina?
This is a great toy. Mine is like this one >>>
Not the exact same but similar. It's all the rage in Quebec (perhaps all of Canada) these days.
http://www.finerkitchens.com/swap/useragreement.php
Not the exact same but similar. It's all the rage in Quebec (perhaps all of Canada) these days.
http://www.finerkitchens.com/swap/useragreement.php
The one I couldn't remember is a mignonette, Ina Garten's is......
for 1/2 cup:
Place 2 minced shallots,3/4 cup champagne or white wine vinegar and 1 Tabls. sugar in sauce pan.Bring to boil and cook uncovered for 1 minute, uncovered. Cool and add 1 tsp. black pepper and 1 Tabls. herbs--parsley, dill and/or chives.
Usually served with raw oysters, but I like it with shrimp.
Horseradish sauce, I really don't have a good recipe--usually use a jarred horseradish with cream cheese. There were some on here a while back I think.
I was wondering where you were from to have moose, Yum.
Also that link is giving me the FinerKitchens user agreement?
Nan
for 1/2 cup:
Place 2 minced shallots,3/4 cup champagne or white wine vinegar and 1 Tabls. sugar in sauce pan.Bring to boil and cook uncovered for 1 minute, uncovered. Cool and add 1 tsp. black pepper and 1 Tabls. herbs--parsley, dill and/or chives.
Usually served with raw oysters, but I like it with shrimp.
Horseradish sauce, I really don't have a good recipe--usually use a jarred horseradish with cream cheese. There were some on here a while back I think.
I was wondering where you were from to have moose, Yum.
Also that link is giving me the FinerKitchens user agreement?
Nan
We ate at a raclette restaurant in Paris that was fun and delicious.
Meat and cheese.
From time to time I've had a raclette grill in my shopping cart on Amazon but am resisting another toy, as you say.
This one looks pretty nice. It was on a really good sale.
http://www.amazon.com/gp/product/B000AU3B3I/qid=1147603869/sr=8-10/ref=pd_bbs_10/102-5629728-6608146?%5Fencoding=UTF8&v=glance&n=284507
Meat and cheese.
From time to time I've had a raclette grill in my shopping cart on Amazon but am resisting another toy, as you say.
This one looks pretty nice. It was on a really good sale.
http://www.amazon.com/gp/product/B000AU3B3I/qid=1147603869/sr=8-10/ref=pd_bbs_10/102-5629728-6608146?%5Fencoding=UTF8&v=glance&n=284507
Here is the link I meant to post: Cuisinart 8-person Raclette Grill >>
For illustration purposes only; I don't have this make/model. Mine is a few years old, but it looks nearly identical.
http://raclette.finerkitchens.com/item2385.Cuisinart-8-Person-Raclette-Grill-CR-8C.html
For illustration purposes only; I don't have this make/model. Mine is a few years old, but it looks nearly identical.
http://raclette.finerkitchens.com/item2385.Cuisinart-8-Person-Raclette-Grill-CR-8C.html
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