Entertain like a pro this Thanksgiving

Posted: November 12, 2018

The biggest cooking day of the year is right around the corner. Everyone’s culinary skills are put to the test making both signature and traditional dishes while friends and family gather together. BlueStar’s pro-style appliances are loaded with features to help you entertain with ease. See some of our favorite recipes from our All-Star Chefs, perfect for Thanksgiving.

Seamless Cooling to Cooking

Prepping before the big day can save you a lot of time and sanity, the experts always advise to prep as much in advance as possible.  Our Built-in Refrigerator with extra-large capacity allows you to prep your appetizers ahead and still have room for everything else you need to keep cool.  Chop vegetables in advance and store them on a full-size sheet pan on our fully extending tray.  When you are ready to cook, seamlessly move the cooking sheet from the refrigerator to your oven.

The full extension shelf in the 36-inch Built-in Refrigerator from BlueStar

Extra-Large Oven Capacity for all of your Holiday Dishes

With more usable capacity than most of the competition, our spacious ovens allow you to fit even the biggest turkey with ease.  They also easily accommodate full size commercial baking sheets so your recipes that were prepped for Thanksgiving can come straight from the refrigerator without a problem.  Upgrade your BlueStar to a 48” or 60” freestanding range model and reap the benefits of having a second oven on day when you’re definitely going to need it.

The extra-large oven capacity of BlueStar

 

Go to Appetizer:
Black Butter – Balsamic Figs with Basil & Fontina Fondue
from All-Star Chefs Stuart Brioza and Nicole Krasinski

Black Butter - Balsamic Figs with Basil and Fontina Fondue

Make the fondue
• ⅓c up 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

  1. Bring the cream to a simmer in a small saucepan over medium-high heat.  Immediately turn the heat to very low to keep warm.
  2. 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.
  3. 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 creme fraiche 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

  1. Melt the butter in a large saute 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.
  2. 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.
  3. 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.
  4. Drizzle about 1/2 cup of the fondue on a large plate, top with the figs and glaze, and sprinkle on the scallion and basil.  Serve right away.

 

Show Stopping Side:
No Bake Mac & Cheese
from All-Star Chef Michael Symon

No Bake Mac and Cheese from All Star Chef Michael Symon

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 1 pound fresh rigatoni pasta
  • 2 cups heavy cream
  • 1 teaspoon hot sauce, or to taste
  • 1/2 cup mascarpone (if you cannot find it, cream cheese will work in a pinch)
  • 1 cup grated aged cheddar cheese
  • 1/2 cup finely chopped fresh chives

Directions:

  1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil.  Add the pasta and cook until just al dente, about 1 minute less than the package directions.  Occasionally give the pasta a stir so it doesn’t stick together.  Drain.
  2. Meanwhile, put a 2-quart saucepan or Dutch oven over medium heat.  Add the cream, hot sauce, 1 teaspoon salt, and pepper to taste and bring to a simmer.  Cook until the cream has reduced by one third, about 3 minutes.  Add the mascarpone and cheddar, whisking to incorporate them into the cream.
  3. When the cheeses are fully melted and blended into the sauce, add the cooked pasta and chives, stirring them into the sauce.  Serve immediately.

Note: To add a crunchy topping, spread a layer of panko or plain dry bread crumbs on top and put under a hot broiler until golden brown, about 1 minute.

 

Save Room for Dessert:
Apple Pie with Cheddar Pecan Crumble
from All-Star Chef Brigitte Prather

Apple Pie with Cheddar Pecan Crumble from All Star Chef Brigitte Prather

Ingredients:

  • 6 cups apple slices (about 4-5 apples, peeled, cored and thinly sliced)
  • 1/3 cup sugar
  • 1 tbsp flour
  • 1 tbsp cornstarch
  • 1 tsp apple pie spice
  • Pinch salt
  • 1 refrigerated pie shell

Directions:

In a large bowl, toss the apples with the sugar, flour, cornstarch, apple pie spice and salt.  Transfer to the pie shell.  In a small bowl, combine the butter with the cheese, flour, pecans and brown sugar and work with your fingers to corm the crumbly dough.  Scatter this over the top of the apples and bake the pie at 425 degrees for 35 – 45 minutes, until topping is nicely browned and apple filling is bubbly.

 

Don’t Miss Out on Pro-Style Cooking Power Next Holiday Season 

Start planning for the next holiday now by designing your own BlueStar range or refrigerator on our interactive Build Your Own tool. Choose from size, color and include your desired features for a range that is uniquely yours. Then find out how you can save big on your dream kitchen with our Bundle & Save promotion that is going on now.