Mifroma Raclette Recipe Book

RACLETTE RECIPES

D ID Y O U K N O W ?

B R E A K FAS T

u Raclette was originally melted in front of a fire, where as nowadays raclette is melted on special raclette grills or pans.

Baked Eggs with Truffle Raclette Kale Red Chili Pepper Raclette Strata with Roasted Tomatoes Smoked Raclette Scones

u Raclette is a melted cheese dish and is a great alternative to fondue. u Traditionally eaten hot – Raclette can be eaten cold as well. u Raclette derives from the French word ‘racler’ meaning to scrape!

Spinach-Raclette Gateau de Crepes

LUNCH Christmas Truffle Raclette Party Board with Fondue Spicy Red Chili Pepper Raclette Dip Smoked Raclette Leek and Mushroom Quiche Raclette Stuffed Mushrooms

DINNER Truffle Raclette Potatoes Au Gratin with Pancetta Grilled Pork Burgers with Red Chili Pepper Raclette Smoked Raclette Gnocchi Gratin with Mushrooms and Caramelized Onions Warm Raclette Pastrami Reuben *Flavors can be substituted in the above recipes

Prep Time: 5 minutes Cook Time: 15 minutes Servings: 2

BAKED EGGS WITH TRUFFLE RACLETTE

DIRECTIONS Preheat oven to 375� F. Grease inside of 4 small ramekins with butter. Add 1 Tbsp heavy cream to the bottom of each ramekin. Top cream with two eggs.

Season with salt and pepper, and divide cheese between the four ramekins. Bake for 10-15 minutes or until the whites are set and the yolk reaches your desired consistency. Serve with a crusty baguette.

INGREDIENTS 1 Tbsp butter 8 Eggs 4 Tbsp heavy cream 1 Oz Truffle Raclette cheese, grated Salt and pepper Baguette, for serving

Prep Time: 25 minutes Cook Time: 50 minutes Serves: 6-8

KALE RED CHILI PEPPER R A C L E T T E S T R ATA W I T H R O A S T E D T O M AT O E S INGREDIENTS

DIRECTIONS

1 Tbsp olive oil

Preheat oven to 350� F.

1 Small onion, finely chopped 2 Garlic cloves, minced

Add olive oil and onions to a medium pan and cook over medium-low heat until soft and translucent, about 5 minutes. Add garlic and kale.

Cook until kale begins to wilt.

2 Cups roughly chopped kale

Transfer to a greased 13x9 baking dish. Fold in bread cubes, roasted tomatoes, and Chili Pepper Raclette.

8 Cups Italian loaf, cut into 1-inch cubes ¾ Cup roasted tomatoes 5.3 Oz Red Chili Pepper Raclette, diced 8 Large eggs 2 Cups half and half Salt and pepper, to taste

In a large bowl combine eggs, half and half, salt and pepper. Pour egg mixture over the bread cubes evenly. Bake uncovered, 45 minutes, or until golden brown and center is set.

Prep Time: 25 minutes Cook Time: 50 minutes Serves: 6-8

SMOKED RACLETTE SCONES

DIRECTIONS Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.

Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Mixture should be a little crumbly, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.

Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick circle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut circle in half, and then in half again, creating 4 large triangles. Cut each triangle in half again to create 8 scones total. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.

Preheat oven to 400� F. Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!

INGREDIENTS 2½ Cups all-purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 Tsp kosher salt ¼ Tsp baking soda ½ Cup (1 stick) very cold unsalted butter, cut into small pieces 5.3 Oz Smoked Raclette cheese, cut into small pieces Leaves from 1 thyme sprig ½ Cup heavy cream, plus 2 tbsp

Prep Time: 20 minutes Cook Time: 15 minutes Servings: 4-6

SPIANCH RACLETTE G AT E A U D E C R E P E S

INGREDIENTS 12 Small crepes 1 Large shallot, diced 4 Tbsp butter, divided 2 Tbsp flour 1 ½ Cup milk 4 Oz Raclette cheese Salt and pepper 2 Large garlic cloves, minced 6 Oz baby spinach 2 Tsp fresh squeezed lemon juice Salt and pepper

DIRECTIONS Make the béchamel sauce by placing shallot and 2 Tbsp butter in a medium pan over medium-low heat. Cook for 2 minutes then add flour.

Cook for an additional two minutes, stirring constantly. Slowly whisk in milk. Cook, stirring occasionally, until mixture begins to thicken, about 5 minutes. Remove from heat and immediately add cheese. Whisk until smooth. Season with salt and pepper.

Heat remaining 2 Tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add spinach and cook until wilted. Add lemon juice, and season with salt and pepper. Remove from pan and drain any excess liquid. Coarsely chop spinach and mix into the béchamel sauce.

Preheat oven to 450� F. Cover a rimmed baking sheet in foil and place crepe in center. Top with 2 spoonfuls of sauce. Top with a second crepe, and repeat until all crepes and sauce are finished, ending with 2 spoonfuls of sauce on top.

Bake 10-15 minutes or until warmed through completely. Remove from oven and allow to rest 15 minutes before slicing. Serve warm.

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 6-8

CHRISTMAS TRUFFLE RACLETTE PARTY BOARD WITH FONDUE INGREDIENTS 10 Oz Truffle Raclette, grated 2 Tsp cornstarch 1 Garlic clove, sliced in half ½ Cup dry white wine 1 Tbsp heavy cream White pepper Salt and black pepper, taste

Accompaniments for serving Grilled Vegetables, Prosciutto, Salami, Baguette , Fingerling Potatoes , Roasted Brussels Sprouts, Apples

DIRECTIONS Mix the grated cheese with the cornstarch and set aside. Rub the garlic in a small saucepan and then discard. Add the wine and bring to a boil. Reduce heat to medium low and in handfuls, add the cheese while stirring continuously with a wooden spoon.

Continue until all cheese is melted. Stir in heavy cream. Add a pinch of white pepper and salt, to taste.

Pour into a fondue pot to keep warm and top with fresh cracked black pepper. Serve immediately with accompaniments.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 8-10

SPICY RED CHILI PEPPER RACLETTE DIP

DIRECTIONS In a medium bowl toss the cheese and flour together.

In a medium pot, add beer, garlic, chipotle chiles, and bring to a simmer. Cook on low until slightly thickens. Turn heat off, and whisk in cheese slowly by the handful.

Once all cheese is melted, stir in heavy cream.

Serve with crudité, breads, and crackers.

INGREDIENTS 2 (5.3oz) packages Red Chili Pepper Raclette 3 Tbsp flour 10 Oz light beer 1 Large garlic clove, minced 2 Chipotle chilies, chopped 1 Tbsp heavy cream Vegetables, for dipping Crackers, for dipping

Prep Time: 25 minutes Cook Time: 50 minutes Serves: 4-6

SMOKED RACLETTE LEEK AND MUSHROOM QUICHE

INGREDIENTS

DIRECTIONS

2 Tbsp olive oil

Preheat oven to 400� F. Heat olive oil in a large pan over medium heat. When oil is hot, add the mushrooms and cook until golden brown, about 5-7 minutes. Add the garlic and thyme, and cook 1 minute longer. Remove from heat and set aside.

8 Oz assorted wild mushrooms 2 Garlic cloves, minced 1 Prepared pie crust 1 Package (5.3 oz) Smoked Raclette, roughly chopped 1½ Cups half-and-half 8 Large eggs Salt and pepper

Press pie crust into a 9-inch, deep-dish pie pan. Place mushrooms and cheese over the bottom of the crust in an even layer.

In a large bowl whisk together the half and half, eggs, and salt and pepper. Pour egg mixture over the crust.

Place the pan on a rimmed baking sheet and cover loosely with foil. Bake on bottom rack of oven for 45 minutes, or until brown and set. Remove foil and bake another 10 minutes.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 8-10

RACLETTE STUFFED MUSHROOMS

DIRECTIONS Preheat the oven to 375� F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.

Add olive oil in a pan over medium heat. Add the shallot and garlic and cook for 3-4 minutes or until softened. Set aside.

Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.

Place the sausage, shallot mixture, raclette cheese, and oregano in a bowl. Stir to combine.

Spoon the sausage mixture evenly into the mushroom caps.

Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Serve warm.

INGREDIENTS 18 Baby Portobello mushrooms, stems removed 1 Tbsp olive oil 1 Large shallot, minced 1 Garlic clove, minced 8 Oz mild Italian sausage 3 Oz Raclette cheese, grated ½ Tsp dried oregano

Prep Time: 20 minutes Cook Time: 1 hour Servings: 4-6

TRUFFLE Raclette P O TAT O E S A U G R AT I N W I T H PA N C E T TA INGREDIENTS 5 Oz diced pancetta 1 Large shallot, minced 1 Tsp fresh thyme leaves 1 Cup heavy cream 1 ½ Lb baking potatoes, peeled and thinly sliced 3 Oz Truffle Raclette Salt and pepper ¼ Cup freshly grated Parmesan cheese

DIRECTIONS Preheat the oven to 375°F and line a plate with a paper towel.

Add the pancetta to a medium skillet over medium heat and cook, stirring occasionally, until crisp, 7-10 minutes. Use a slotted spoon to move the pancetta to the paper towel-lined plate.

Using the same pan, add shallot and thyme, and cook until translucent. Stir in the heavy cream and remove from the heat.

Grease a 1-quart gratin or baking dish. Line the bottom of the dish with about 1/3 of the potato slices, sprinkle with 1/2 the pancetta and 1/2 cheese. Add another layer of 1/3 of the potato slices, the remaining 1/2 of the pancetta, and remaining cheese. Add the final 1/3 of the potato slices in concentric circles. Pour the hot heavy cream mixture evenly over the gratin.

Cover with aluminum foil and bake 45 minutes, or until potatoes are fork tender.

Remove the foil and sprinkle evenly with the Parmigiano Reggiano and return to the oven to bake until the cheese is melted, about 15 minutes.

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 6

Grilled Pork Burgers with Red Chili Pepper Raclette DIRECTIONS

INGREDIENTS

In a large bowl, combine first six ingredients. Combine well and season with salt and pepper, to taste. Shape into 6 equal patties.

1 Large egg

Grill burgers, covered, over medium heat for 5 minutes on each side, or until internal temp reads 160 degrees. Top with raclette during the last minute of cooking.

½ Tsp garlic powder

Serve on buns with red onion, and bbq sauce, if desired.

¾ Cup breadcrumbs ½ Tsp onion powder ¼ Tsp dried oregano 2 Lbs ground pork Salt and pepper 2 Oz Red Chili Pepper Raclette 6 Brioche hamburger buns Red onion, for serving BBQ sauce, for serving

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 6

Grilled Pork Burgers with Red Chili Pepper Raclette DIRECTIONS In a large bowl, combine first six ingredients. Combine well and season with salt and pepper, to taste. Shape into 6 equal patties.

Grill burgers, covered, over medium heat for 5 minutes on each side, or until internal temp reads 160 degrees. Top with raclette during the last minute of cooking.

Serve on buns with red onion, and bbq sauce, if desired.

Prep Time: 20 minutes Cook Time: 1 hour Servings: 3-4

SMOKED RACLETTE GNOCCHI WITH MUSHROOMS & CARAMELIZED ONIONS

INGREDIENTS

DIRECTIONS

Caramelized Onion

Caramelized Onions:

1 large onion

In a large, heavy-bottomed pan add butter and the onions. Sprinkle with salt, toss to coat and spread out evenly in the pan. Turn the heat to medium-low and let the onions slowly caramelize. The caramelization process will take at least 45 minutes.

1 Tbsp butter Pinch sugar Gratin 1 Tbsp olive oil 8 oz assorted mushrooms, sliced 1 garlic clove, minced 1 Lb pack potato gnocchi 1 Tbsp parsley 2 cups heavy cream Pinch nutmeg Salt and pepper 3 oz Smoked Raclette ¼ cup freshly grated Parmesan

Stir occasionally to prevent the onions from browning too quickly. It’s important that the onions slowly brown. You may have to turn the burner down to low, depending on your stove. If they are browning too quickly add a splash of water to the pan and stir the onions.

After about 15 minutes add a pinch of sugar. You also may need to add a little more oil to the pan if the onions start sticking to the bottom of the pan.

Continue to stir the onions and scraping up the brown bits on the bottom of the pan until they develop a nice, deep brown color.

For the Gratin: Preheat oven to 400� F.

In a large pan cook mushrooms in olive oil over medium heat until brown and tender. Season with salt and pepper. Set aside. In the same pan, fill with water and bring to a boil. Add gnocchi, bring back to a boil, then immediately reduce to a simmer. Gently boil for 2 minutes. Drain, and add to mushrooms.

Grease an 8-inch baking dish. Add half of the gnocchi, mushrooms, and caramelized onions to dish. Place half of the smoked raclette over top, and pour over 1 cup of the heavy cream. Sprinkle with a pinch of nutmeg. Season with salt and pepper, to taste. Repeat with remaining gnocchi, mushrooms, and caramelized onions. Top with remaining cheese and heavy cream. Sprinkle Parmesan evenly on top of the gratin.

Bake for 10 minutes, then place under the broiler on low for 1-2 minutes (watching carefully to not burn). Remove and allow to sit for 15 minutes before serving.

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 3

WA R M R a c l e t t e PASTRAMI REUBEN Raclette DIRECTIONS In a bowl combine all the ingredients for the Russian Dressing, set aside.

Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate. Spread the dressing on each slice then top with pastrami, raclette, and sauerkraut. Top with bread slice to close the sandwich.

In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crisp.

INGREDIENTS

½ Lb Pastrami 6 Slices rye bread 2 Tbsp butter 6 Slices Raclette ½ Cup sauerkraut

Russian Dressing

¼ Cup mayo 1 ½ Tsp ketchup ½ Tsp apple cider vinegar 1 Tsp horseradish 1 Garlic clove, minced Worcestershire, dash Salt and pepper

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 3

WA R M R a c l e t t e PASTRAMI REUBEN

INGREDIENTS

½ Lb Pastrami 6 Slices rye bread 2 Tbsp butter 6 Slices Raclette ½ Cup sauerkraut

Russian Dressing ¼ Cup mayo 1 ½ Tsp ketchup ½ Tsp apple cider vinegar 1 Tsp horseradish 1 Garlic clove, minced Dash Worcestershire Salt and pepper

DIRECTIONS In a bowl combine all the ingredients for the Russian Dressing, set aside.

Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate. Spread the dressing on each slice then top with pastrami, raclette, and sauerkraut. Top with bread slice to close the sandwich.

In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crisp.

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