Raclette,
a dish served during the chilly Alpine winters of Switzerland, Austria, Germany
and France, is cheese heated until it begins to melt and bubble. There is a
special grill for the dish; sausages and potatoes are placed on top to sear
while paddles filled with cheese are placed underneath the heat source. Required in my house are the traditional accompaniments of pickled onions, cornichons, endive salad and a lively,
minerally white wine.
What is
also traditional is a sprinkle of spices onto the cheese to enliven the rich cheese’s
flavor on the palate. Raised near Zurich, my husband, Stefan, has a small
bottle of Zurich-based Butty
Fondue-Raclette spice that we haul out of the darkest reaches of the spice
cabinet every autumn for raclette. On a recent expedition to the cabinet, I
discovered that our little bottle was just about empty and Swiss friends were
joining us for a birthday raclette feast. More raclette seasoning was needed,
tout suite!
The
internet, that handy resource of all things arcane, proved useless in this
quest.
My
yield:
Butty is
not sold Stateside.
One
blogger posted a recipe that included thyme.
One US
brand made raclette seasoning with caraway seeds (it is no longer produced but
you can get it here).
Thyme
and caraway seeds are NOT used to season raclette in the Canton of Zurich.
(Well, at least in one house in the Canton of Zurich.) Unwilling to “make do,” I decided to attempt
to replicate the raclette seasoning to match the taste of the Butty Fondue-Raclette
seasoning.
Here are the results.
Raclette Seasoning
Beau
Monde seasoning, around since the days of Ernest Hemingway (he liked it in
his hamburger),
is a mix of salt, onion and celery seed. It is available at Safeway and other
stores. If you cannot find it, substitute ½ teaspoon kosher salt, ½ teaspoon
finely ground celery seed, and ½ teaspoon onion powder.
3
teaspoons (8 grams, .3 oz.) cumin
2
teaspoons (6 grams, .2 oz.) finely ground black pepper
2
teaspoons (6 grams, .2 oz.) ground nutmeg
1 ½
teaspoons (4 grams, .15 oz.) ground mustard
1 ½
teaspoons (4 grams, .15 oz.) California paprika (sweet)
1 ½
teaspoons (4 grams, .15 oz.) Beau Monde seasoning
1 ½
teaspoons (4 grams, .15 oz.) ground fenugreek
1 ½
teaspoons (4 grams, .15 oz.) finely ground garlic powder (not salt)
Thoroughly
mix spices together and place in a spice
jar. Seal tightly until needed. Before use, have the Swiss in the house
taste the mix. Additional nutmeg and cumin are invariably requested.
As for the Butty, we will pick some up the next time we are in CH.
|
Raclette, California style, with kale salad and champagne |
Labels: beau monde seasoning, butty swiss spice company, raclette seasoning