Hamilton Beach 31612 Mode D'emploi page 5

Hosting a Raclette Party
Typical Ingredients
Cheese
The classic recipe for raclette consists of melted raclette cheese
spread on boiled new potatoes or bread, then served with pickled
vegetables (e.g., gherkins). However, many other delicious cheeses
can also be used:
• Cheddar, camembert, emmenthaler, feta, fontina, gouda, and
roquefort.
Vegetables
Raw vegetables do well on the raclette grill, as long as they are
cut into small pieces. For faster cooking, whole vegetables can be
blanched until al dente, rinsed with cold water, and then cut into piec-
es before grilling.
Fruit
Any type of fruit may be used. Fruits that taste best with cheese
are slightly tart fruits such as apples, pears, plums, apricots, figs,
mangos, and papaya.
Preparation and Planning Tips
Timing
When it's planned and prepared in advance, a raclette meal lets the
host participate in the meal and relax. Cheese and vegetables can be
presliced, and meat can be marinated, precooked, and cut up.
Marinating Tips
Chicken or beef can be marinated overnight; however, fish should
not be marinated for more than a half hour. Never use marinade as
a finishing sauce on food. Always marinate food in plastic bags or
nonmetal bowls made of ceramic or glass.
Meat
Meat such as chicken, pork, or beef should be precooked or cut
into very small pieces before grilling so it cooks faster. Consider
marinating meat beforehand—it tenderizes meat and adds flavor.
Fish
Because it cooks quickly, fish and seafood are ideal for raclette
grilling. Fattier types of fish such as mackerel, salmon, catfish, or
fillets with the skin on tend to be better for grilling.
Potatoes
The traditional vegetable for raclette is new potatoes (preboiled in
their skins). After boiling, wrap the potatoes in a damp cloth and
place them in a bowl.
Seasonings
Remember to place salt, a pepper grinder, and other flavorings such
as paprika or sauces on the table, because grilled foods should be
seasoned after cooking, not before.
Meat Safety Tips
Meat should be thawed in the refrigerator, never at room
temperature. Also, meat can be sliced, marinated, and put into
serving bowls in advance and stored in the refrigerator until you're
ready to grill.
5