Posted on 09/29/2018 5:48:07 PM PDT by Jamestown1630
I recently discovered Raclette – which term can refer to a type of cheese, a kind of dinner party, or a unique table-top grill. As a dish, Raclette is similar to Fondue, and evolved from the practice of Swiss cowherds taking cheese with them as they tended their herds in the mountains, and melting the cheese over campfires to eat on bread. Traditional accompaniments are potatoes, gherkins, pickled onions, and various cured meats.
It looks like a fun way to entertain in that it’s a dish or dinner where everyone is involved in choosing and cooking their own portion; but it’s less messy than fondue, and offers more variety in terms of ingredients and ways to cook them. You can grill or warm over various meats and vegetables on the top of the grill, while melting portions of cheese in the little pans underneath. And if you don't want to make a meal of it, I'm thinking it could be a nice break-the-ice hors d'oeuvre with drinks, to get a dinner or cocktail party started.
It also seems uniquely suited to low-carb eating, adding interest and variety.
Raclette cheese can be be purchased online; but it can be difficult to source locally in many areas of the US. I believe it will become more available, but in the meantime you can substitute Gruyere, Emmental, Fontina or Appenzeller.
Here, from the website Viva, is a typical recipe for two:
http://www.viva.co.nz/article/food-drink/raclette-and-vegetable-grill-recipe/
and here’s an ad/demonstration for one of the popular brands:
https://www.youtube.com/watch?v=9Wfqts9weaY
Raclette machines come in various shapes and sizes; I think I’m in the market for one, and if anyone has one they like, let me know!
Here are reviews of some of the other brands; the Boska Holland ‘mini’ looks great if you just want to try it out, or want one just for your small family:
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I also discovered ‘Texas Tornado Cake’, from Phyllis Stokes of ‘Southern Frugal’; it’s a cake with fruit cocktail, brown sugar, nuts and coconut; a little more complicated than the average ‘dump’ cake, but looks really wonderful. There are lots of variations on this cake, including one using canned pineapple instead of the fruit cocktail. Phyllis includes links to the recipes she used/adapted:
https://www.youtube.com/watch?v=i8jyrEl31vs
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I’ve been an avid birdwatcher all my life, and while searching for something bird-related I happened to find the YouTube channel of Maurice Baker, a gentleman in Shropshire, England who photographs the feathered life in his garden. He has many informative and beautiful videos about birds, but also many of Nature and wildlife in general, with outstanding photography accompanied by restful, ambient music:
https://www.youtube.com/watch?v=GN73qE3TWmg
https://www.youtube.com/watch?v=3_fzRygNIUY
About Maurice:
https://www.youtube.com/user/MauriceBaker100/about
-JT
(Disclaimer: I am not associated/compensated in any way with regard to the promotion of the various appliances and other items - or the websites - that I write about on this thread. They are simply things that I’ve personally found interesting and want to share.)
SIMPLE RASPBERRY ICE CREAM
ING cup heavy cream, 14 oz can sweetened condensed milk, 8 ounce can Solo Raspberry Cake and Pastry Filling, teaspoon vanilla
METHOD Place a large mixing bowl into the freezer for approximately 5 minutes. In a separate bowl, add sweetened condensed milk, Solo Raspberry Cake and Pastry Filling, and vanilla extract. Whisk until evenly blended. FINAL Remove bowl from freezer, add heavy cream, and mix on high with an electric mixer (using a whisk attachment) until soft peaks form (approximately 4-5 minutes). Gently fold raspberry mixture into the cream mixture. Continue until the color and texture are consistent throughout.
FREEZE Prepare a square cake pan by lining it with parchment paper. Pour the mixture into the cake pan, and place a second piece of parchment paper on top. Place in the freezer until frozen, preferably overnight.
INSTANT CANDY CLUSTERS
Melt odds and ends of milk-and dark-chocolate pieces leftover from holiday
baking. Mix in broken pieces of Golden Graham cereal squares, diced
almonds, or peanuts, crunchy toffee bits.
Liftout clusters w/ soup spoon. Set on rack or parchment to completely dry.
Mundane ing made elegant served in fluted paper cups.
Martha has the scary cupcake liners.
The plastic hand is in cake decorating sections.
Frost the cupcakes then sprinkle with cookie "dirt."
The tombstone is a split Oreo Fudgee.
HEATH BRICKLE COOKIE BARS
CRUST Mix crumbly box yellow cake mix, egg, 1/3 c butter. Pat into 9x13" pan. Pour in Filling (below). Bake golden 50 deg 30-35 min.
Top w/ chocolate chips. Spread across bars. Sprinkle w/ chp Heath bars. Cool; cut into squares.
FILLING Mix 14 oz can sweet/cond/milk, cup chp nuts, tsp vanilla, egg, 1/2 c Heath Bits O' Brickle (or use Heath bars crushed w/ rolling pin).
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