Episode 702 of Weekends with Yankee: Land and Sea

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( Weekends with Yankee Episode 702: “Land and Sea” Amy discovers an Alpine-inspired raclette feast in Maine, then shops at the legendary Morse’s Sauerkraut. In Connecticut, Richard goes fishing and soaks up Mystic’s maritime history. Plus, we visit the Rhode Island workshop where some of the world’s best high-end copper cookware is made. [WATCH NOW]( [Raclette]( Plan your next cozy dinner party around raclette, the classic French and Swiss Alpine cheese known for its great melting properties. [Neptune Oyster’s Johnnycakes with Bluefish Pâté] Roasted veggies, charcuterie, and crusty bread play supporting roles to the star of this winter spread, a soul-warming pot of raclette. Photo Credit : Nina Gallant | Food Styling by Catrine Kelty Raclette is a melting cheese that is popular in Switzerland and in Alpine regions of France. You can find it at most cheese shops, at many large supermarkets, and online. New England–based makers of raclette- style cheeses include Jasper Hill Farm’s “Whitney” cheese from Vermont, Josh Pond’s “Rocky Lake Raclette” from Maine, and Swallow Ridge Farm’s “Swallow Ridge Raclette” from New Hampshire. Yield: 6 servings Ingredients 10 ounces raclette cheese, cubed 5 carrots, peeled and cut into batons Olive oil Kosher salt Freshly ground black pepper 1 1⁄2 pounds baby potatoes, halved 12 ounces cauliflower and/or broccoli florets 8–10 ounces prosciutto, or other ham of your choice 1–2 baguettes, sliced Gherkin pickles or other pickles of your choice Grainy mustard Instructions Preheat oven to 425 °F and set racks to the upper- and lower-third positions. In a small, oven-safe skillet (preferably cast iron), arrange the cheese cubes in an even layer. Set aside. In a medium bowl, toss the carrots with olive oil, salt, and pepper. Arrange the carrots on a rimmed baking sheet and roast on the bottom rack for 10 minutes. Meanwhile, in the same bowl, toss the potatoes with the olive oil and seasonings. Remove the carrots from the oven and add the potatoes to the baking sheet. Return to oven for 10 more minutes. Finally, toss the cauliflower and/or broccoli florets with the olive oil and seasonings, and add them to the baking sheet. Roast until all the vegetables are tender, about 10 minutes more. Remove from oven and set aside. Set the skillet with the cheese on the top rack and cook, checking often, until it’s melted and bubbling, 8 to 10 minutes. To serve, arrange the roasted vegetables, baguette slices, and ham on a platter or cutting board. Set the cheese in the center of the table with the pickles and mustard on the side. Let your guests spoon some cheese onto their plates to eat with all the accompaniments. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Vermont Country Store]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yar]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [wgbh][yankee][apt] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletter in the future, please [click here to manage preferences](. *Please do not reply to this e-mail* © 2023 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](