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Raclette/Style Cheese




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Raclette/Style Cheese

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** 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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