Sunday, September 20, 2009

Raclette and Cheese Fondue

I love parties that revolve around food. Especially when you get to experience something new. Last night my husband and I were surrounded by amazing people and lots of cheese. The reason for this culinary adventure? My friend Zoya's birthday.

Marc planned the evening to a T. Even arranging to have this fancy schmancy raclette burner in place.

We started off with 5 cheese fondues lined up on the table. Gruyère, Old Cheddar, Raclette, Jarlsberg and Emmental, all carefully prepared with either beer, wine or brandy and wine. There was no skimping on the food for dipping either, roasted cauliflower, broccoli, white and whole wheat breads, sausage pockets and Granny Smith apples were readily available. I even learned that the “religieuse” is a delicacy and can be asked for after your fondue at La Savoie. It's the cheese that has been stuck to the bottom of the pot. Crispy and yummy. It's called religieuse in reference to old crusty nuns.

The most impressive part of the evening was watching the raclette burner in action. Pat brought this magnificent French creation (one of only 4 in Quebec and imported from France) from his work, Restaurant La Savoie in Mont Tremblant (they even had to rewire the plug to fit our North American outlets). I've never been to this restaurant before but given the experience I had last night, there's no doubt in my mind that this would be a very fun place to go with friends and pig out on raclette and fondues. In fact I think I may have to do that on our next visit. The half wheel of raclette cheese was even imported from Savoie, France.

In addition to the fondue sides listed above, a trio of Rosette de Lyon were carefully placed near the burner. Thanks so much for making everyone's evening so special Pat!

Lorrie brought these beautiful and sweet little cupcakes. Time and effort made these not only nice to look at but super fun to eat.

Awesome party Marc! Thanks so much for having us and to all the new friends that made us feel so welcome, and fat.


An ostrich named Sam said...

Rachelle, does the Raclette melt and crisp the cheese? It looks really good...

Oh the recipe for donair sauce:
1 can eagle brand milk
1/4 -1/2 c. white vinegar ( to taste)
1tsp of garlic powder ( more if you like).

Whisk all 3 until it thickens. Simple and oh so fattening!

Rachelle said...

NICE!! thanks so much for the recipe. my husband is sitting next to me mentally planning our next meal!! (i hope)

And yes, the raclette melts the cheese and makes it crispy on the edges. so decadent!