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| RECIPE FOR RACLETTE-STYLE CHEESE |
Title: Raclette-style Cheese
Serves: 6
Ingredients:
| 1.50 | c | Shredded process Gruyere or | | | process Swiss cheese (6 | | | oz.)* | | 1.00 | c | Shredded Gouda Cheese (4 | | | oz.) | | 1.00 | tb | Snipped fresh basil or | | | oregano (or 1 tsp. dried | | | basil or | | | Oregano, crushed) | | 2.00 | ts | Dijon-style mustard | | 1.00 | 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** |
Instructions:
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.
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