German Raclette - Ultimate Party Guide With Tips And Recipes - Ultimate Party Guide With Recipes | Cooking The World (2024)

FAQs

What is the German tradition of raclette? ›

Raclette is a cheese that traditionally would be melted in front of the open fire, and as soon as the cheese gets soft, the melted part would be scraped off. Swiss like serving their Raclette with bread, hard-boiled potatoes, pickled cucumbers, pickled onions and dried meat.

Try following these 3 Swiss Rules when having Raclette: No Side Dishes – They don't want anything else grilling. No Drinks – You cannot drink water during and 2 hours after, you can only wine, beer or hot tea. They believe that when you drink anything else, it will cause you congeal cheese in your belly.

Place slices of Swiss cheese, emmental or gruyere under the Severin Raclette grill until it's bubbling and delicious. Tip out over boiled potatoes, crusty loaves or crackers and you'll be in melted cheese heaven. The versatility of a raclette is endless.

Raclette originates in Switzerland, but is very popular in Germany as well. For Raclette, a special appliance, an electric Raclette grill, is used to melt individual portions of cheese on small broiling trays.

Raclette (capital R) is the name of a traditional cheese that originated in the French and Swiss Alps. But raclette (lower-case r) is also the method of serving this cheese melted over bread, potatoes, or other goodies.

Raclette is a Swiss cheese dish, a cultural land mark, the name of a cheese, a table top appliance, a dining experience, a great time! Raclette is very popular in Europe, especially in the Swiss Alps and other ski regions. And that's where it's said Raclette came from.

If your raclette stove has a flat-top grill, you can use it to grill mushrooms, courgette or aubergine – a lovely subtle yet flavoursome way to round off the dish. If you like really hearty food, try combining your raclette with grilled food and include sausages, bacon or even pieces of chicken, beef or lamb.

Another rule: no water (or no drinks besides wine, beer or hot tea while eating raclette –and for two hours afterward). The argument is that anything besides these drinks will cause the raclette to congeal in your belly, committing you to the very painful process of passing a large ball of cheese the next day.

Here's what you need for an authentic raclette: The cheese: If you can't find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. Make sure the cheese has a flat surface to melt in front of the fire.

What cold cuts for raclette? ›

White ham: Cooked pork knuckles (French origin); Bacon: Coche meat (Tarn Pork from France), salt, pepper; Coppa: Pork meat (from Tarn, France), salt, pepper; Bayonne Ham: dried pork ham (from France); Rosette: pork meat (from France), salt, pepper; Ventrêche: Pork meat (from France), salt, pepper.

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

The main meal of the day is das Mittagessen, or lunch. The tradition is to have a hot meal during lunch. Sauerbraten, snitzels, Frikadellen (German meatballs), potatoes (such as Kartoffelsalat), green beans, soups, and stews are frequently served for lunch.

Classic raclette is served with a trio of sides: potatoes, pickled onions and gherkins. Add a pepper mill and perhaps a special mix of raclette spices.

Raclette cheese finds its roots in the Valais canton of Switzerland, with its name derived from the French word "racler," which means "to scrape." This term refers to the traditional method of melting the cheese near an open fire or heating element and then scraping it onto plates or over accompaniments like boiled ...

Traditionally, raclette is served with boiled potatoes, gherkins and pickled onions. The cheese itself is seasoned with freshly ground black pepper. However, there are no limits to culinary fancies: pickled mushrooms or vegetables and a number of mixed herbs are just as suitable.