I prefer raclette over fondue, as the ‘dippers’ can and should offer more variety than fondue, which I’m also not a fan of — crazy, as I don’t mind the combo of good bread and melty cheese… just not a whole meal of it. Heavy, and a bit too bland for my taste.
With raclette you at least get some veg in, like potatoes, cauli, broc… basically anything you feel like slappin’ a slice of raclette on and melt it.
I read about Malakoffs, properly known as Beignets de Vinzel, many years ago in Saveur and became obsessed. They are actually surprisingly easy to make and VERY delicious. I use this recipe: http://fxcuisine.com/Default.asp?language=2&Display=133&resolution=high
Look, you don’t even have to make raclette with raclette cheese. It’s an awesomely stinky, flavorful cheese that is excellent melted OR raw with good, crusty bread.
QED: here it’s playing a supporting role in today’s Strrrammer Max lunch sando.
That looks delicious and very much like my daily breakfast 
Basically a croque madame… pour @madameC? 
EXACTLY !! Hadn’t thought of it that way… Funny in France that any version of a ham and cheese grilled sandwich would be called a croque mr… I thought it needed a bechamel but my husbands family recipe is just chopped up ham, cheese, some egg and maybe a touch of cream. All mixed together then filled in 2 slices of white bread or brioche and grilled in an old fashioned “panini” type sandwich maker that goes directly on the gas.
Yesterday I made a Cougar Gold and parmesan cheese loaf of sandwich bread (in the bread machine). We’ll use this for breakfasts - toast today, breakfast sandwiches tomorrow.
There remains over half a can of the holiday CG to use up before it goes off.
Savoury muffins with cheese are nice and freeze well too.
Yes. Muffins, biscuits, and scones are all on the list.
yum
in addition to cheese bread, I am a fan of cheese sticks from the grocery stores that make them. Shredded cheddar in the dough and on top, more cheese to dough ratio than cheese bread in a good cheese stick.
Metro and some Foodlands in the southwestern Ontario do a better version than the fancier indie stores and most bakeries.
this recipe looks good (but a little more to it than the one above )
Christmas bounty was five Harry and David pears and some Crater Lake Blue. What a terrific combination.
nom nom nom
If you’re a fan of olives, I highly recommend olive cheese puffs to use up a bunch of cheddar cheese - they freeze incredibly well (in fact, they are best baked from frozen IMO). Mom’s recipe below:
4 oz butter (room temp or cool is fine)
8 oz cheddar cheese
1 cup flour (all purpose)
pinch of cayenne
salt to taste (may not be needed if cheese is particularly salty)
approximately 48 medium green olives
Cut cheese into 1” pieces (or you can start with grated). Place cheese in food processor and process until finely ground. Add butter, flour, salt and cayenne and process until a soft, fully emulsified dough forms. Chill for 10 minutes. Meanwhile, drain olives and pat dry. After dough has rested, pinch off teaspoon-ish sized pieces, flatten and wrap around olives, making sure to seal seams (rolling them into balls is the easiest way). Chill or freeze until ready to bake. Arrange on an ungreased baking sheet and bake at 400 for 12-15 or until deep golden on the top and browned on the bottom. Serve hot.
These sound great - thanks! I’ve made something similar (cheese coins) in the past sans olives. I bet your Mom’s version is terrific!
Yeah, aren’t those nice. I’ve made them with Parmesan and rosemary.
We, too, love grits, but having had goat cheese and green chili grits, we cannot imagine plain old grits with butter, except maybe with some salty country ham, biscuits, and eggs.
