{"id":17697,"date":"2014-01-30T18:01:47","date_gmt":"2014-01-30T23:01:47","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=17697"},"modified":"2014-10-03T07:11:06","modified_gmt":"2014-10-03T11:11:06","slug":"recipe-raclette-red-cabbage","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/recipe-raclette-red-cabbage\/","title":{"rendered":"Raclette with Beer-Braised Red Cabbage Recipe with Pinot Noir"},"content":{"rendered":"

\"DFC<\/a>A Post-Ski Meal<\/strong><\/p>\n

Ski season is well underway, and there\u2019s nothing more exhilarating than soaring down the slopes on a nice, brisk day. It\u2019s so great to be outside, even if it is quite chilly. But the part I enjoy even more about ski season, is the apr\u00e8s-ski unwinding. It\u2019s a great time to sit down and eat a hearty meal with a delicious glass of wine. Lounging in a chalet with warm and comfy clothes and some great food and drinks after a full day on the hills? Sounds like absolute bliss to me.<\/p>\n

This recipe for Raclette de Compton au Poivre with Beer-Braised Cabbage<\/strong><\/a> is a mouthwatering savoury snack after a day in the great outdoors. It will both warm and fill you up. It\u2019s made with Canadian Raclette de Compton cheese, which has a supple, melting texture with a buttery and fruity aroma and a nice peppery flavour that balances out the palette wonderfully. You really just have to try it to believe it.<\/p>\n

As for the perfect snowy-day wine, I like a plush and velvety red, like Julia\u2019s Vineyard Cambria Pinot Noir<\/strong><\/a>. Ripe cherry fruit dominates the aromas and flavours, with occasional layered raspberry and earthy notes as well. It\u2019s a delicious match for the savoury cheese in the Raclette, and truly a delight for all of the senses. I hope you enjoy the rest of your February, now I\u2019m going to get back on the slopes!<\/p>\n

Raclette de Compton au Poivre with Beer-Braised Red Cabbage<\/strong><\/a><\/p>\n

Ingredients:\"JuliasPinot\"<\/a><\/strong><\/p>\n

1 tsp. (5 mL) butter
\n2 cups (500 mL) red cabbage, thinly sliced
\n1 cup (250 mL) pale or red beer
\n1 tbsp. (15 mL) honey
\nFreshly ground pepper
\n1 lb. (450 g) Raclette de Compton au poivre, sliced<\/p>\n

Preparation:<\/strong><\/p>\n

In a saucepan over medium heat, melt butter and brown cabbage for 5 minutes.<\/p>\n

Add beer, honey and pepper. Bring to a boil and let simmer until liquid becomes syrupy, about 10 minutes.<\/p>\n

Meanwhile, place raclette grill and your choice of raclette ingredients on the table.<\/p>\n

Serve the beer-braised red cabbage hot or cold alongside the raclette ingredients and melted Raclette de Compton au poivre.<\/p>\n

Raclette ingredient suggestions:<\/strong><\/p>\n

1 sweet potato, sliced \u00bc\u02dd (0.5 cm) thick
\n1 onion, sliced
\n2 cups (500 ml) blanched broccoli and\/or cauliflower florets
\n1 package (8 oz \u2013 225 g) sliced mushrooms
\n2 cups (500 ml) cooked chicken or turkey, diced
\n1 sliced baguette
\n6 slices, 7 oz (20 g) each, ham or prosciutto
\nCheese alternative: Canadian Aged Gouda.<\/p>\n

Recipe developed by: Allyouneedischeese.ca<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A Post-Ski Meal Ski season is well underway, and there\u2019s nothing more exhilarating than soaring down the slopes on a nice, brisk day. It\u2019s so great to be outside, even if it is quite chilly. But the part I enjoy even more about ski season, is the apr\u00e8s-ski unwinding. It\u2019s a great time to sit down and eat a hearty meal with a delicious glass of wine. Lounging in a chalet with warm and comfy clothes and some great food and drinks after a full day on the hills? Sounds like absolute bliss to me. This recipe for Raclette de […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,77,166,10],"tags":[],"class_list":["post-17697","post","type-post","status-publish","format-standard","hentry","category-best-wines","category-wine-cheese-pairing","category-recipe-cheese","category-food-wine-pairing"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/17697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=17697"}],"version-history":[{"count":8,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/17697\/revisions"}],"predecessor-version":[{"id":20908,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/17697\/revisions\/20908"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=17697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=17697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=17697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}