RACLETTE

YIELDS: 4-6 servings

PREP TIME: 30 min.

COOK TIME: Less than 10 minutes

REFRIGERATE: 24 hours

INGREDIENTS:

½ C     white vinegar
¼ C      sugar
1 T        kosher salt
1 T        Urban Herbs pickling spice
¾ lb.   The Cheese Shop Raclette cheese
3            cucumber, peeled & sliced
1            medium onion, sliced
1            large red pepper, diced

 *You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first. 

PICKLING

1.      In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. 
2.      Bring to room temperature & add pickling spice.  
3.      Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. 
4.      Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE 

1.      Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
2.      Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. 
3.      Serve immediately with pickled sides. 

OTHER ACCOMPANIMENTS:
Pickled herring, smoked trout, sliced ham, prosciutto, crusty bread, boiled red-skinned potatoes, apples, cooked asparagus & mushrooms, black olives.

 TO POUR:
 Green tea, ice wine, pinot gris, Riesling, Beaujolais wine.