THE PERFECT GIBSON
Mix four parts London Dry Gin or Plymouth Gin with one part dry vermouth (we recommend Dolin). Stir at least 30 seconds over a large quantity of ice. Place one Odin's Onion at the bottom of a chilled Martini glass. Do not perch it on the edge, where it can not exercise its positive influence on your drink. Strain gin and vermouth mixture into glass. Enjoy.
BLOODY MARY
Take your favorite Bloody Mary recipe and, in addition to your preferred garnishes (celery, cherry tomatoes, olive, etc), add a couple Odin's Onions, preferably on a skewer. Odin's Onions also go well with Bloody Mary variants, such as Bloody Margaret (gin instead of vodka), Bloody Maria (tequila), Michelada (beer) and Barman's Bloody (rye and Fernet Branca).
ONION BACK
You've heard of a Pickle Back. Next time, try chasing your shot of Irish whiskey with a shot of Odin's Onions brine.
FOOD
Boil the potatoes in a large pot of boiling salted water for about 15 minutes or until they're just tender. Drain the water from the potatoes and allow the potatoes to cool slightly. Cut the potatoes in half and transfer them to a platter.
Arrange the baby zucchini, asparagus, broccolini and tomato slices on the platter alongside the potatoes. Place the cheese and prosciutto on another platter. Place the gherkins and onions in small bowls. Place the bread in a basket.
Place the raclette grill in the middle of the dinner table. Preheat the raclette grill according to the manufacturer's instructions.
Brush the top griddle of the raclette grill lightly with some butter. Cook some of the potatoes, zucchini, asparagus and broccolini on the top griddle until they are golden brown and crisp tender, turning occasionally, about 5 minutes. Sprinkle with salt and pepper.
Transfer the grilled vegetables to plates. Repeat with the remaining butter, vegetables, salt and pepper. Meanwhile, have each dinner guest place a slice of cheese onto their individual cheese tray, topping it with a slice of tomato or grilled vegetables, if desired, and slide it under the broiler of the raclette grill for about 5 minutes or until the cheese melts, bubbles convincingly and is brown around the edges. While the cheese melts, this is a good time to eat a few slices of ham and some gherkins.
Have the dinner guests remove their trays from under the broiler and spoon the melted cheese onto the grilled potatoes on their plates, sprinkle with paprika and pepper, and eat with the grilled vegetables and accoutrements. Since it takes about 5 minutes or so for each slice of cheese to cook, it's a good idea to put a new slice of cheese under the broiler as soon as you've scraped the last one onto your potatoes. That way you can keep them coming.
(This recipe courtesy of Epicurious.)
Read More http://www.epicurious.com/recipes/member/views/RACLETTE-1236428#ixzz18bJzNIw8
RACLETTE
Ingredients:
16 baby Yukon Gold or red-skinned potatoes (skins on), scrubbed
8 baby zucchini, halved lengthwise
1 bunch thin asparagus, trimmed
1 bunch broccolini
2 plum tomatoes, thinly sliced into rounds
1 3/4 to 2 pounds/800 to 900 g Raclette cheese, cut into 1/3-inch-/1-cm-thick square slabs
4 ounces/110 g thinly sliced Black Forest ham
1 small jar gherkins, drained
1 small jar Odin's Onions, drained
1 loaf crusty French bread, sliced
3 tablespoons/45 g butter, melted
Salt and freshly ground black pepper
Paprika
Ingredients:
16 baby Yukon Gold or red-skinned potatoes (skins on), scrubbed
8 baby zucchini, halved lengthwise
1 bunch thin asparagus, trimmed
1 bunch broccolini
2 plum tomatoes, thinly sliced into rounds
1 3/4 to 2 pounds/800 to 900 g Raclette cheese, cut into 1/3-inch-/1-cm-thick square slabs
4 ounces/110 g thinly sliced Black Forest ham
1 small jar gherkins, drained
1 small jar Odin's Onions, drained
1 loaf crusty French bread, sliced
3 tablespoons/45 g butter, melted
Salt and freshly ground black pepper
Paprika
Preparation:
Boil the potatoes in a large pot of boiling salted water for about 15 minutes or until they're just tender. Drain the water from the potatoes and allow the potatoes to cool slightly. Cut the potatoes in half and transfer them to a platter.
Arrange the baby zucchini, asparagus, broccolini and tomato slices on the platter alongside the potatoes. Place the cheese and prosciutto on another platter. Place the gherkins and onions in small bowls. Place the bread in a basket.
Place the raclette grill in the middle of the dinner table. Preheat the raclette grill according to the manufacturer's instructions.
Brush the top griddle of the raclette grill lightly with some butter. Cook some of the potatoes, zucchini, asparagus and broccolini on the top griddle until they are golden brown and crisp tender, turning occasionally, about 5 minutes. Sprinkle with salt and pepper.
Transfer the grilled vegetables to plates. Repeat with the remaining butter, vegetables, salt and pepper. Meanwhile, have each dinner guest place a slice of cheese onto their individual cheese tray, topping it with a slice of tomato or grilled vegetables, if desired, and slide it under the broiler of the raclette grill for about 5 minutes or until the cheese melts, bubbles convincingly and is brown around the edges. While the cheese melts, this is a good time to eat a few slices of ham and some gherkins.
Have the dinner guests remove their trays from under the broiler and spoon the melted cheese onto the grilled potatoes on their plates, sprinkle with paprika and pepper, and eat with the grilled vegetables and accoutrements. Since it takes about 5 minutes or so for each slice of cheese to cook, it's a good idea to put a new slice of cheese under the broiler as soon as you've scraped the last one onto your potatoes. That way you can keep them coming.
(This recipe courtesy of Epicurious.)
Read More http://www.epicurious.com/recipes/member/views/RACLETTE-1236428#ixzz18bJzNIw8