Spring Brook Farm Raclette

Serves 4

INGREDIENTS:

‣ 1 lb Reading, cut into approximately 1/4 inch slices
‣ Cornichons and/or a variety of pickled vegetables (we love pickled brussels sprouts!)
‣ 1 - 2 lbs boiled or roasted fingerling potatoes (we also love roasted cauliflower and roasted carrots!)
‣ 1/2 lb assorted cured meats such as speck, rosette de Lyon, and sopresatta, sliced
‣ Dijon mustard for serving
‣ 1 baguette, sliced
 

DIRECTIONS

This recipe is very simple and is infinitely customizable. If you have a table top raclette machine, all you need to do is place your sliced Reading in the tray, turn on the heat and watch the cheese melt! Once melted, pour all over your individual plate of vegetables, cured meats, and bread. (Our favorite table top raclette grills come from Boska.com)

If you don't have a raclette machine, you can easily melt your Reading in a skillet on the stove over low-ish heat.

Spring Brook Farm Fondue

Serves 4-6

INGREDIENTS:

‣ 1 garlic clove, halved
‣ 1 1/2 c. dry white wine
‣ 1 1/2 lbs shredded Tarentaise, Reading, and/or Ashbrook (in any combination)
‣ 2 Tbsp fresh lemon juice
‣ 1 Tbsp kirsch (cherry liqueur) --- optional
‣ 2 Tbsp cornstarch
‣ 1/2 tsp dry mustard
‣ pinch of fresh nutmeg
‣ Fresh ground pepper
‣ 1 baguette, cut into bite-sized cubes
‣ Assorted vegetables for dipping (carrots, cauliflower, roasted brussels sprouts, etc.)

DIRECTIONS

1.     Rub inside of fondue pot with halved garlic clove. Discard garlic after use.
2.     Pour white wine into fondue pot and heat on the stove over medium heat until simmering lightly.
3.     Once wine is simmering, add shredded cheese a little at a time until melted and incorporated into wine.
4.     Add kirsch, if using, and dry mustard. Stir to incorporate.
5.     Combine lemon juice and cornstarch in a small bowl and whisk until smooth. Gradually add to cheese mixture and stir to combine. Allow fondue mixture to simmer an additional five minutes, or until smooth and at desired consistency.
6.     Season with fresh nutmeg and ground pepper.
7.     Transfer the fondue pot to the table and keep warm on the fondue pot warmer.
8.     Serve with bread and vegetables.

Tarentaise Waffles with Maple Cream

Makes 4-6 waffles

INGREDIENTS:

‣ 3 teaspoon sugar
‣ 2 teaspoon salt
‣ 2 teaspoon baking powder
‣ 2 cups all purpose flour
‣ 2 cups milk
‣ 2 large eggs
‣ 1 stick butter, melted
‣ 3 cups grated Tarentaise, separated
‣ Maple cream or maple syrup

DIRECTIONS

1.     Combine sugar, salt, baking powder, and flour in a large bowl. Whisk to incorporate.
2.     Whisk together eggs and milk in a second bowl. Add to dry ingredients and whisk to combine.
3.     While whisking constantly, slowly add melted butter to batter mixture and whisk to thoroughly combine.
4.     Add 2 cups grated Tarentaise to waffle batter and stir.
5.     Heat waffle iron. Once ready, coat with butter, oil, non-stick cooking spray (whichever is kicking around the kitchen.) Pour an appropriate of batter to waffle iron for desired waffle size. Before closing the iron, sprinkle top of batter with small amount of remaining grated Tarentaise. Cook to desired level crispiness.
6.     Top with a generous dollop of maple cream (or syrup) and enjoy!

* Feeling crazy? Add some cubed ham or crumbled bacon to the waffle batter!