3 RACLETTE Classic Dinner and Dessert Party Menus “Entertainment Dining”


I was introduced to this fabulous new way of entertainment dining at a small dinner party, in a glass house on the top of a mountain. It was quite the experience, and I totally fell in love! This cooking method is so much fun! It is so easy! It can mostly be purchased, and the options are endless.  Wonderful for entertaining, as well as family dinner! ~Amy

I was introduced to this fabulous new way of entertainment dining at a small dinner party, in a glass house on the top of a mountain. It was quite the experience, and I totally fell in love! This cooking method is so much fun! It is so easy! It can mostly be purchased, and the options are endless. Wonderful for entertaining, as well as family dinner!
~Amy

RACLETTE CLASSIC DINNER and DESSERT PARTY MENU
“Entertainment Dining”

Vegetables:
Baby rose, yellow and purple, or fingerling potatoes, roasted or boiled
Baby Squash and zucchini mix, thinly sliced
Thin stalk asparagus
Fresh tomatoes, sliced
Artichoke hearts, marinated and drained
Mini carrots with stems, cooked
Mushrooms thinly sliced

Fresh Herbs:
Chives
Fresh basil
Rosemary

Meats:
Fillet of roast beef, thinly sliced
Roasted Rosemary Chicken, thinly sliced
Black Forest Ham, thinly sliced
Crumbled bacon

Sauces and toppings:
Carmelized onions
Horseradish sour cream
Honey mustard
Panko bread crumbs, buttered*
Crisp onions

Cheese:
Gruyere, sliced or shredded
Fontina, sliced or shredded
Harvarti, sliced or shredded
Brie, sliced
Camembert, sliced
Bleu cheese, crumbled

Desserts:
Fruits:
Pears, thinly sliced
Peaches, thinly sliced
Bananas
Raspberries/ blackberries, fresh or frozen softened
Golden delicious apples
Plums
Pineapple, thinly sliced

Sauces:
Brown Sugar Caramel Sauce*
Lemon Caramel Sauce*
Raspberry Fruit Reduction*
Cinnamon honey
Cream of Coconut, sweetened
Dulce de leche

Toppings:
Brown Sugar Crumble*
Vanilla Butter Crumble*
European white, dark, or milk chocolate, coarsely chopped
Pecans, almonds, pistachios, coarsely chopped

Individual containers Haagen-Dazs Vanilla Ice Cream
Whipped cream

* Recipes below

Dessert Menu Recipes:

Vanilla Butter Crumble:
1 cup flour
2/3 cup sugar
1/2 cup butter, cut into pieces
1/4 tsp Nielsen Massey Vanilla Powder

In a medium sized bowl, whisk together flour, sugar, and vanilla. With a pastry blender cut in butter until it becomes an even crumb.

Brown Sugar Crumble:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp coarse salt
1 cup old fashioned oats

In a medium sized bowl, whisk together flour, sugars, salt and oats. With a pastry blender cut in butter until it becomes an even crumb.

Raspberry Lemon Fruit Reduction:
1/2 cup raspberry freezer jam, or preserves
Juice of 1/2 lemon

In a small bowl whisk together ingredients until well blended.

Brown Sugar Caramel Sauce
1/2 cup butter
1 cup brown sugar
1 cup sour cream

In a small saucepan, melt butter. Stir in brown sugar and cook over medium heat until sugar is dissolved and lighter in color. Remove from heat and whisk in sour cream.

Lemon Caramel Sauce
1 14 oz can sweetened condensed milk
Zest from 1 large lemon
Juice from 1/2 lemon

In a small bowl, whisk together all ingredients until smooth.

Recipes and menu design by Amy Richardson

RACLETTE MEDITERRANEAN DINNER PARTY MENU
“Entertainment Dining”

Base:
Prepared Polenta, purchased or homemade, thinly sliced
Italian bread, lightly toasted on stone

Vegetables:
Zucchini, thinly sliced
Marinated artichokes, drained
Eggplant, thinly sliced
Leaf spinach
Kalamata olives, or assorted
Roma tomatoes, thinly sliced
Grape tomatoes, halved
Baby bell peppers, thinly sliced
Mushrooms, thinly sliced

Herbs:
Fresh basil, snipped
Flat leaf parsley, snipped
Fresh oregano leaves

Cheese:
Fresh Mozzarella, thinly sliced
Mozzarella, grated
Fresh Parmesan
Provolone
Ricotta

Sauces:
Pesto
Balsamic reduction
Olive oil
Marinara sauce
Alfredo sauce

Meats:
Capocollo
Prosciutto
Salami
Mortadella
Italian sausage, cooked and sliced or crumbled

Menu ideas by Amy Richardson

RACLETTE SOUTHWEST DINNER PARTY MENU
“Entertainment Dining”

Base:
Flour tortillas, warmed on the stone
Corn tortillas, cooked on the stone

Vegetables:
Red, yellow and green bell peppers, thinly sliced
Tomatoes thinly sliced
Avocado slices
Fresh jalapeño, sliced
Black beans, drained and rinsed
Mango, thinly sliced

Toppings:
Fresh Cilantro
Purple onion, chopped
Sour cream
Salsa

Meats:
Shredded beef
Chorizo
Sweet pork
Shredded chicken

Cheese:
Colby Jack cheese, sliced or grated
Cotjia cheese, crumbled
Cheddar, shredded or sliced
Mozzarella, shredded or sliced
Pepper Jack, shredded or sliced

Menu ideas by Amy Richardson

PRODUCT INFORMATION:
Swissmar Raclette Classic Party Grill with Granite Stone
Amazon.com
$98.99
Variety of styles ranging from
$96.73-142.99

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6 thoughts on “3 RACLETTE Classic Dinner and Dessert Party Menus “Entertainment Dining”

    • Hi Tara!

      I really think it just depends on what you are wanting an emphasis on. The reversible grill is going to be a more familiar cooking surface and a guaranteed success. Especially if you are super into cooking meat. The granite, will do a wonderful job too, it just conducts heat a little differently. I think it is such a beautiful showpiece, so elegant, and makes it an entirely different experience. But functionality is also worth considering. Good luck and I hope you love it as much as I do!
      ~Amy

      • My thoughts were to use as a breakfast grill, also. Crepes or pancakes on top and egg cups underneath?

      • Hi Tara! That is a brilliant idea!! Love it! I will have to try it out for sure. One of the types they offer has a specific surface area for crepes. The grill would work great too!
        ~Amy

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