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| recipe title: |
Raclette/style Cheese |
| category: |
Appetizers, Cheese |
| keywords: |
Cheese, Appetizers |
| servings: |
6 |
| ingredients: |
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**
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| directions: |
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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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