RACLETTE WITH PICKLED VEGETABLES

Serves: 4-6

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
½ lb. grated Parmigiano Reggiano

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

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

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

BASIC FONDUE

4 1/2 oz each:  The Cheese Shop Emmenthal, Gruyere, Raclette, grated
1 Tbsp cornstarch
1 garlic clove, cut in half
1 1/2 cups white wine or hard cider
freshly grated nutmeg, to taste
salt and pepper, to taste

1. Toss cheese with cornstarch.
2. Rub the inside of the pot with the garlic.
3. Pour in the wine/hard cider and heat until it just begins to bubble.
4. Slowly add in cheese, a small handful at a time, stirring in a figure eight motion. Wait until cheese is fully melted before adding next handful.
5. Add nutmeg, salt and pepper. Serve with bread or fruit.

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.