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How to make fondue/raclette more substantial

c
cleopatra999 Dec 22, 2013 08:31 AM

My SO does not like fondue or raclette. He doesn't like the cheeses in the fondue and therefore doesn't fill up with it. Then the raclette is slow and small bites at a time. He finds he is hungry.

The obvious solutions are don't do that meal or he eats something before. But I was wondering if anyone can come up with a way to make the raclette more substantial. I might make him a cheddar beer dip to help a bit.

Also what can do ahead of time? This is for xmas eve and I have the 2 days prior free. (I guess that is today and tomorrow).

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  1. c
    cheesemonger RE: cleopatra999 Dec 22, 2013 08:44 AM

    Cured meats, roasted potatoes, cornichons, other pickles, bread, other cheeses, fruits, dried fruits, nuts, anything! Also, what cheeses are you using for your fondue? There are so many cheeses to melt, perhaps you need something else?

    1 Reply
    1. re: cheesemonger
      c
      cleopatra999 RE: cheesemonger Dec 22, 2013 08:56 AM

      I will purchase a mild cheese for him for melting with the raclette, a mozza or monterey jack, but it is still not a favourite part.

      My plan is:
      tenderloin
      sausage
      shrimp
      potatoes
      assorted veg including mushrooms

    2. m
      masha RE: cleopatra999 Dec 22, 2013 08:47 AM

      When I cook fondue, I do it as a 3 course meal: appetizer course of cheese with bread and apples; main course of beef and vegetables like broccoli florettes, cooked in oil table side, served with various sauces -- bearnaise, barbecue, horseradish; dessert course of chocolate sauce served with cubes of a dense cake (like pound cake) and fruit such as strawberries or orange slices. No one could be hungry after that! You could add or substitute shrimp for the beef in the entree course and modify the sauces accordingly.

      1 Reply
      1. re: masha
        c
        cleopatra999 RE: masha Dec 22, 2013 09:06 AM

        Perhaps I should do up a different app for him, since he is not eating the cheese fondue. I think for him it is more the speed of it (slow).

      2. h
        HillJ RE: cleopatra999 Dec 22, 2013 08:49 AM

        In addition to the recommendation already provided, I heat/toast up several full, split loaves of ciabatta bread for dipping, making a small sandwich from the platter and because it fills and stretches the meal. I just drizzle either avocado or olive oil and keep the bread warm.

        2 Replies
        1. re: HillJ
          c
          cleopatra999 RE: HillJ Dec 22, 2013 09:08 AM

          that is a nice idea, then he can take the tenderloin and make a sandwich while his first tray is cooking...

          1. re: cleopatra999
            h
            HillJ RE: cleopatra999 Dec 22, 2013 09:10 AM

            Exactly, it keeps the pace going too.

        2. c oliver RE: cleopatra999 Dec 22, 2013 08:56 AM

          I don't do fondue but actually have TWO raclette grills :) First, each person has two pans for melting the cheese so by the time you've finished one the next is ready. Also on the top of the grill, we do all sorts of vegetables and meats. I've done marinated strips of pork or chicken and the last few years have been getting these small (finger size) precooked sausages from TJs (can't remember their name but they're whiteish) that then get 'cooked' on the grill. We do boiled eggs also for the cheese to get poured over. We have too many choices and get way beyond traditional but no body goes away hungry :)

          1. c
            cleopatra999 RE: cleopatra999 Dec 22, 2013 09:30 AM

            what do you think I can prep today? big snow storm coming so want to hit the slopes the next couple days?

            Can I:
            grate/slice the cheese?
            blanch the veg?
            slice the tenderloin?
            thaw the shrimp?
            make garlic butter?
            cube bread & keep in plastic bag?

            11 Replies
            1. re: cleopatra999
              c oliver RE: cleopatra999 Dec 22, 2013 09:32 AM

              Sounds like you're aiming for fondue now rather then raclette?

              1. re: c oliver
                c
                cleopatra999 RE: c oliver Dec 22, 2013 09:42 AM

                I am doing cheese fondue to start (for the rest of us) then raclette.

                My SO insists on eating beforehand, so he says don't make anything extra/special for him. :(

                1. re: cleopatra999
                  c oliver RE: cleopatra999 Dec 22, 2013 09:46 AM

                  You're doing fondue AND raclette??? Wow. If he doesn't particularly care for cheese I think I understand why he's going to eat ahead of time :)

                  1. re: c oliver
                    c
                    cleopatra999 RE: c oliver Dec 22, 2013 09:52 AM

                    I don't think we do very traditional raclette. Cheese is less part of it, not everything is topped in it. More like 'grilling at the table' then melting cheese and scraping it onto food.

                    1. re: cleopatra999
                      c oliver RE: cleopatra999 Dec 22, 2013 09:56 AM

                      Cool. As I said, we've gotten so far afield anything goes :)

                      1. re: c oliver
                        c
                        cleopatra999 RE: c oliver Dec 22, 2013 02:11 PM

                        I just found halloumi cheese in our grocery store, thinking Saganaki in the raclette dishes....I wonder if that will work??

                        1. re: cleopatra999
                          c oliver RE: cleopatra999 Dec 22, 2013 02:36 PM

                          The only time I used halloumi I fried it and it stayed in the original shape. Raclette actually melts and then you scrape it onto the food/plate. In my experience, TJs has always carried raclette but another CH said in her area they didn't.

                          1. re: c oliver
                            c
                            cleopatra999 RE: c oliver Dec 22, 2013 07:39 PM

                            I also have Gouda and Oka. The raclette cheese was quite pricey here.

                            Just thought the halloumi might be fun for in the trays on its own with a lemon squeeze.

                            1. re: cleopatra999
                              h
                              HillJ RE: cleopatra999 Dec 22, 2013 08:05 PM

                              I can buy halloumi at Shop Rite year round and grill it quite often. If you slice organic lemons, skin on, really thin and toss them in a hot dry pan with a bit of sea salt and sugar until the skins get caramelized and serve that over grilled halloumi, you have really tasty.

              2. re: cleopatra999
                m
                masha RE: cleopatra999 Dec 22, 2013 09:35 AM

                All of the above, probably, although I'd probably wait on thawing the shrimp and cubing the bread since the dinner is 2 days away and neither is really labor intensive. (I did fondue as a weeknight Valentine's dinner a few years ago and prepped everything the night before.)

                1. re: cleopatra999
                  s
                  Springhaze2 RE: cleopatra999 Dec 22, 2013 09:55 AM

                  I'd wait on slicing the tenderloin, thawing the shrimp and cubing the bread.

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