All the way from the Savoy region of France, comes a variation on a fine eating tradition.
12 ounces Tomme cheese or Beaufort, grated
12 ounces Gruyere cheese, grated
12 ounces Emmental cheese, grated
6 glasses of dry white wine
2 shots kirsch liqueur
1 clove garlic, peeled and crushed
1 or two baguettes or one large loaf of French bread
One day ahead of making the fondue, cube the bread and allow it to dry at room temperature. Rub the bottom and sides of the fondue pot with garlic. Add the wine. On a stove-top or grill burner slowly bring to a soft boil. Add cheese stirring slowly with a wooden spoon.
Before the cheese is completely smooth, remove from burner and place on your lit fondue burner. Season with white pepper and add the kirsch liqueur stirring carefully. When cheese has melted and the mixture is smooth and creamy. Serve cubes on bread on fondue forks.
When cheese is almost gone, break the raw egg into the and stir quickly into the cheese. Allow to cook for about a minute add as many bread cubes as you may have left over and turn into the cheese and egg mixture. Extinguish the burner or remove from heat and serve the mixture with forks or on knife ends.
Here is a basic fondue recipe that emphasizes the flavor of the two selections. It’s the combination that makes it work.
8 ounces Swiss Cheese
4 ounces Gruyere cheese
1 Tablespoon cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 Tablespoon kirsch
French bread or baguettes sliced into cubes
Grate both cheeses and mix with cornstarch. Cut garlic clove in half. Rub one half of the garlic over the inside of the fondue pot. Chop or mince the other half and add to the pot.
Add the wine and heat slowly until wine starts to bubble. Slowly add the blended cheese and cornstarch. Stir constantly until it melts. When the mixture is smooth, add the splash of kirsch. Pass out the fondue forks and skewer bread and dip in the cheese.
Attributed to: More recipes for the little pal of that ol’ Raclette of mine.
I often wondered if you can manage Raclette on a grill, until I found Raclette trays without the plastic handles.
Small pickled corn
Pickled onions or cocktail onions
Cornichons (baby gherkins)
Small slices of fresh baguettes
Raclette cheese 8 or 12 ounces to a pound, depending on the quantities above
Scrub the baby potatoes and cook ahead with the skin on. Arrange on the Raclette trays or use small grill proof saucers or trays. Add the corn, onions, and pickles. Place a slice of cheese over the top, and cover the grill until the cheese is melted.
Serve immediately while the cheese is bubbling and hot. You can also place larger slices onto a grill proof platter in the middle of the grill. Grill the baby vegetables to one side and let folks add them to their plate and carve with a knife or large spoon as much melted cheese as they like.
Serve both ways on top of or next two quick toasted bread slices.
Goes great with a cordial of Traditional Swiss or German Gheist
Attributed to: My Raclette
This is an elegant treat for special occasions or to dress up an outdoor banquet table.
16 ounces chocolate (milk, dark or semisweet) broken into pieces
1/2 pint whipping cream
1/2 cup caramel topping
3 Tablespoons hazelnut syrup or favorite liqueur
Place all ingredients in a ceramic or stainless-steel fondue pot over low heat. Stir constantly until mixture is melted and smooth. Do not allow to bubble.
Arrange an assortment of bite-size dipping foods on a large tray near or around the fondue pot (not too close to the source of heat). Some great dipping suggestions include pound cake, marshmallows, strawberries, sliced bananas, apples, grapes, cherries, pineapples, and oranges.
Spear with fondue forks or wooden skewers, dip, swirl and eat.
Attributed to: Sharon Sacks
Piggly Wiggly sells a Smoked Picnic Ham, usually around Easter. If you can’t find a local Piggly Wiggly any Smoked Picnic Ham will do.
Smoked picnic ham, (any size that will fit into a pot), note the weight for cooking time
1 cup molasses
3 Tablespoons whole cloves
3/4 cup prepared yellow mustard
1/2 cup dark brown sugar
Place ham in pot, cover with water, add molasses and whole cloves. Bring to a gentle boil, reduce heat and simmer. Cook for 1/2 hour per pound on low heat.
Make a paste of mustard and brown sugar while ham is cooking. The amount of sugar and mustard depends on the size of the ham.
Remove ham from water, trim off skin and fat, discard. Slightly score ham. Spread paste over ham. Place in oven and bake for 45 minutes. Allow to cool before cutting and serving.
Attributed to: Piggly Wiggly Carolina Stores. Reprinted by permission. For more great recipes visit http://www.thepig.net