Posted: November 20, 2017
With the holidays fast approaching, everyone is thinking about entertaining at home – but is your kitchen ready to handle the festivities? For most of us our home kitchen quickly gets overwhelmed when it comes to the amount of food that needs to be stored and then prepared for a memorable occasion. Learn how to easily navigate this issue with BlueStar’s freestanding ranges, built-in refrigeration and ovens that are designed specifically with the home entertainer in mind.
SEAMLESS COOLING TO COOKING
The impressive 22.4 cu ft of storage capacity in BlueStar’s 36″ Built-in Refrigerator allows for enough room to store everything you need for a holiday get together. Oversized and adjustable door bins can easily accommodate wine bottles and other drinks for your guests while the refrigerator itself has enough room for all of the prepared dishes you plan to serve. Both the refrigerator and freezer fit a full size baking sheet so hors d’oeuvres can be made ahead of time and kept cold until it’s time for them to go into the oven. Finally, nothing can slow a party down more than a freezer that can’t make enough ice for your guest’s drinks. Our Max Ice feature can quickly make all of the ice you need to keep any party going.
PRO-STYLE CAPACITY FOR CROWD PLEASING RESULTS
A refrigerator built for entertaining isn’t much good without an oven that can cook everything on your menu. The extra-large capacity of BlueStar gas ranges and wall ovens is definitely up to the task since it can accommodate the same full size sheet trays that fit into your refrigerator. Also the enormous usable capacity means you never have to settle on a smaller turkey just because you’re worried about it not fitting in the oven. This seamless cooling to cooking not only saves time preparing your dishes it also means you get to spend more time with your guests.
Don’t be the person who spends the entire party in the kitchen. Bring a pro-style kitchen into your home that was designed with the entertainer in mind. From big holiday gatherings to a weeknight family dinner, BlueStar appliances were made for you.
Get your next party started off with a bang with this delicious appetizer recipe from our newest All-Star Chefs Stuart Brioza and Nicole Kraskinski from teh acclaimed restaurant State Bird Provisions in San Francisco.
BLACK BUTTER – BALSAMIC FIGS WITH BASIL AND FONTINA FONDUE
Make the fondue
- ⅓ cup heavy cream
- ⅔ cup shredded Fontina Val d’Aosta or Cowgirl Creamery Wagon Wheel cheese
- 1 large egg yolk, at room temperature
- ⅛ tsp kosher salt
- 3 turns freshly ground black pepper
- 2 dashes Tabasco sauce
- 2 Tbsp crème fraîche
- Bring the cream to a simmer in a small saucepan over medium-high heat. Immediately turn the heat to very low to keep warm.
- Pour an inch or so of water in a second small saucepan and bring to a boil. Put the cheese in a heatproof mixing bowl that will fit in the saucepan without touching the water. Set the bowl in the pan and turn the heat to medium-low. When the cheese begins to melt, about 30 seconds, pour in the warm cream. Continue to cook the cheese mixture, stirring constantly with a wooden spoon, until the cheese has fully melted, 1 to 2 minutes.
- Stir the egg yolk, salt, pepper, and Tabasco into the cheese until well combined. Turn off the heat, remove the bowl, and stir in the crème fraîche until well combined. Cover and keep warm for up to 1 hour.
Finish the dish
- 2 Tbsp unsalted butter
- 8 large ripe fresh figs (preferably Black Mission or Kadota), halved lengthwise
- 5 thyme sprigs
- ⅛ tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 Tbsp balsamic vinegar
- 1 Tbsp thinly sliced scallion (white and green parts)
- Micro basil leaves or torn basil leaves for garnish
- Melt the butter in a large sauté pan over high heat. Let it bubble and crackle, swirling the pan occasionally, until it stops crackling and turns golden brown, about 1 minute. Continue to cook, swirling constantly, until the butter smokes and turns a blackish color, about 30 seconds more.
- Put the figs, cut side down, in the pan, turn the heat to medium, and cook without stirring until golden brown, about 1 minute. Add the thyme and sprinkle on the salt and pepper. Toss well and continue to cook, tossing occasionally and making sure to brown the round sides, until the figs are deep golden brown and soft but not falling apart, about 2 minutes.
- Add the vinegar to the pan, turn the heat to high, and cook, swirling and tossing constantly, just until it reduces slightly to glaze the figs, about 30 seconds.
- Drizzle about ½ cup of the fondue on a large plate, top with the figs and glaze, and sprinkle on the scallion and basil. Serve right away.
