How to Throw A Raclette Party

Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread. Today we use fancy machines to do the melting, but the results are just as tasty. The cheese has a mellow, slightly funky flavor that makes it the perfect accompaniment to almost anything, and the texture is ideal for melting.

 

Throwing a Raclette Party is easy. The key is to have a nice variety of meats, veggies and bread for topping with the gooey cheese. There are 2 kinds of raclette machines: one holds a quarter wheel of the cheese and heats it under a lamp, the other heats individual portions of cheese on little pans. If you don’t have a raclette machine you can use a nonstick pan to melt slabs of the cheese, it’s just a little messier.

Here are some of our favorite things to serve with raclette:

Artisanal Breads

Vegetables: Small Potatoes, Roasted Brussels Sprouts, Roasted Butternut Squash, Cipolline Onions, Cauliflower

Meats: Prosciutto, Speck, Jambon Royale, Finocchiona Salami, Chorizo, Roasted Pork

Fruits that go with cheese: Sliced pears, sliced apples

Fruits to refresh the palate: Grapes, Berries, Dried fruits

Acidic and briny bites to refresh the palate: Cornichons, Olives

Murray’s Better than Basic Mac & Cheese

 

Béchamel

  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  1. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  2. Stir in the cooked pasta until well combined.
  3. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 25 – 30 minutes until lightly browned on top.

Serves: 6-8 people.

Murray’s French Onion Soup Mac & Cheese

Brilliant: combine two classic winter warmers into one delicious dish. Creamy, pungent Scharfe Maxx is the star here. It melts like a dream and its big, oniony flavor makes this mac over the top savory.

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INGREDIENTS

Béchamel

  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  1. In a large sauté pan set over medium-low heat, add the onions and olive oil and cook until caramelized, about 40 minutes. Be attentive, don’t overstir. When nicely browned and very soft, place in a bowl and set aside.
  2. In the same pan set over medium high heat, cook pancetta until crispy, about 8-10 minutes. Remove and reserve pancetta.
  3. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  4. Stir in the cooked pasta, the onions and the pancetta until well combined.
  5. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 45 minutes until lightly browned on top.

Superbowl Recipe: Chorizo Chili!

How do you make a classic winter chili even more warming and delicious? Throw in some chorizo for a subtly smoky, spicy twist on this one pot meal. This recipe comes from our own restaurant, Murray’s Cheese Bar. Makes enough to feed a crowd, so it’s perfect for game day! Make sure to have the recipe handy… they’re gonna ask for it.

 

Murray’s Cheese Bar Chorizo Chili

Ingredients:

2 Tbsp Olive oil

2 strips bacon, cut in ¼ inch strips

1 medium yellow onion, chopped

1 ea green bell pepper, chopped

1 jalapeno, seeds removed, diced

1 can chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 lb ground beef

1 lb ground pork

1/4 lb chorizo (if using fully cooked or cured, chop into ½ inch or smaller pieces; if using raw, remove casing before cooking)

28 oz can peeled whole tomatoes, chopped

28 oz can black beans

1.5 cups beef broth

1.5 Tbsp chili powder

1 tsp cumin

2 Tbsp paprika

1/2  cup cilantro, chopped

1 cinnamon stick

2 bay leaves

Instructions:

  1. Heat Oil in large pot over medium high heat. Add bacon, cook until slightly crisp
  2. Add Onion, Green Pepper, and Garlic to pot and sauté till aromatic. Add Beef and Pork to pot and cook until browned
  3. Add remaining items to pan. Once boiling, lower heat, cover and simmer for 2 hours.
  4. Season with Salt and Pepper
  5. Top with Sour Cream, Cilantro, and Cheddar Cheese. Serve with Tortilla Chips.

Serves: 10

Total Time:2.5

Creamy Mac & Cheese For Kids

Kids tend to like the boxed stuff, but this version will win them over with gooey goodness (and none of the yucky processed stuff). Fresh grated Parmigiano Reggiano makes this a dish grown-ups will love, too!

 

INGREDIENTS

Directions

  1. Bring 2 quarts of water to boil in large pot. Add salt and pasta. Cook pasta al dente following manufacturer’s instructions. Drain pasta, then pour onto a large lipped baking sheet to cool and prevent sticking while preparing sauce.
  2. Lightly heat the milk and broth in a sauce pan. Melt butter in the empty pasta pot; whisk in flour, followed by warm milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard & Parmigiano. Turn off heat, stir in grated Gouda until melted.
  3. Add drained pasta to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.