This is a fairly involved Stollen recipe from All Star Chef Jane Butel, but we promise it’s well worth the extra effort. The original Stollens were made in Dresden, Germany in fine bake shops there. Hence, the name Dredener Stollens became popular. Serve it on Christmas morning with champagne to family and friends.
Oven Temperature: 325 F
Baking time: 1 hour
Yield: 2 large loaves
- ¾ cup unsalted butter
- ½ cup sugar
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1/2 teaspoon mace (if you do not have mace, substitute more nutmeg)
- Grated rind of 1 lemon
- Grated rind of ½ orange
- 2 eggs
- ¼ cup dark rum, brandy or sherry
- 1 cup milk 1 package active dry yeast
- ¼ cup warm water
- 6 cups all-purpose flour, approximately
- 1 cup raisins
- 1 cup currants (if unavailable, substitute more raisins)
- ¼ pound each candied orange peel, lemon peel, and citron
- 1 slice candied pineapple
- 1 cup toasted almonds1 ½ pound candied whole red and green cherries
- ¼ cup melted butter
- Powdered sugar
- Cream butter, add sugar gradually and cream until fluffy. Blend in salt, nutmeg, mace, lemon and orange rind.
- Add eggs. One at a time, beating well after each addition. Add liquor and milk.
- Soften yeast in water and stir into mixture. Add flour until dough is easy to handle. Turn out on a lightly floured board and knead until the dough is satin smooth and the gluten is well developed.
- Do not add more than ½ cup flour into the dough while kneading as too much flour will make the bread dry and coarse.
- Mix together all fruit except cherries, then dredge with ¼ cup flour, making sure each piece is covered.
- When the dough is smooth, add the fruit and almonds, a small amount at a time, until the fruit is spread throughout the dough and all is used.
- Poke holes in the dough with your forefinger and place a cherry in each hole. This prevents mashing the cherries.
- Divide the dough in half and place in large well-greased bowls; brush generously with melted butter and set a warm place to rise. Since the dough is heavy with fruit, it will require about 8 hours to rise.
- To form, turn out on a lightly floured board, punch down and divide in half. To make typical stollen or crescent shaped loaves, first pat the dough into an oblong shape, then fold in half lengthwise.
- Place loaves on a greased baking sheet; brush with butter and let rise until doubled.
- Preheat oven to 325F during last 10 minutes of rising.
- Bake for 1 hour, brush several times with melted butter as the loaves are baking. When baked, dust generously with powdered sugar just before serving. Serve warm.
Reprinted with permission from Jane Butel’s Freezer Cookbook.
Looking for a new way to serve turkey? Try these turkey cutlets, Milanese style from Chef Marc Vetri. This a great recipe for someone that is looking to make something other than traditional whole turkey at Thanksgiving
Turkey Cutlets Milanese Style
Serves 4 – 6 servings
- 1 1/2 lbs – boneless, skinless turkey breast, cut into 8 slices on the diagonal
- 1 cup – all-purpose flour
- 2 – eggs, lightly beaten
- 2 cups – plain bread crumbs
- Salt and pepper
- 1/4 cup – grapeseed oil
- 2 tablespoons – unsalted butter
- Maldon sea salt, for sprinkling
- 4 ounces – arugula
- 2 tablespoons – lemon vinaigrette (see below for recipe)
- 1/2 cup – shaved Parmesan cheese
- 1/2 – lemon, cut into 4 wedges
- Place a slice of turkey between two sheets of plastic wrap. Using a flat meat mallet or small iron skillet, pound the turkey breast slice to an even thickness of about 1/4 inch. Repeat with the remaining slices.
- Put the flour in a shallow bowl, the eggs in a second one, and the bread crumbs in a third. Season the flour with salt and pepper to taste. Coat the flattened turkey slices in the flour, patting off any excess. Coat with egg using one hand, and immediately dredge in the bread crumbs using your other hand. Put each slice on a wire rack to rest for 10 minutes.
- Heat the oil in a large skillet over medium-high heat. When hot, add the butter and melt. In two batches, pan fry the breaded turkey slice in the hot fat until browned and crisp, 2 to 3 minutes per side. Drain on paper towels and sprinkle with Maldon sea salt.
- Dress the arugula with the lemon vinaigrette and a little salt. Mound a small pile of dressed arugula on each turkey slice. Top with a couple of Parmesan shavings and garnish with a wedge of lemon.
- Remove from oven and serve immediately with honey-chipotle butter.
Makes 3/4 cup
- Juice of 1 lemon
- 1/2 cup – extra virgin olive oil
- Salt and ground black pepper
- Put the juice in a bowl. Whisk in the oil in a thin, steady stream until incorporated with the juice. Taste and season with salt and pepper.
Cooking Tip from Chef Jose Garces
When cooking the turkey, be sure to only flip them one time in the pan. Let the turkey brown on one side then the other side. This will ensure a crispy outside.
Pork pie is the perfect holiday dish. Not only is it delicious served hot out of the oven, but it is every bit as good warm or even at room temperature.
Pork Pie (from Michael Symon’s Carnivore, published 2012 by Clarkson Potter)
- 8 ounces slab bacon , cut into medium dice
- 2 pounds ground pork
- Kosher salt and freshly ground black pepper
- 1 cup chopped celery
- 2 cups chopped red onions
- 2 garlic cloves, chopped
- 1 pound russet potatoes, peeled and cut into large dice
- 1/2 cup chopped celery leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh savory
- Pinch of ground cinnamon
- Pinch of ground cloves
- Pastry dough for 2 (8-inch) double-crust pies, homemade or store-bought
- 1 large egg yolk beaten with 1 tablespoon milk
- Put a large Dutch oven over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove the bacon from the pot and set aside on a plate. Add the ground pork to the pot drippings along with some salt and pepper, and brown for about 3 minutes. Remove the pork from the pot and set aside on the plate with the bacon.
- Add the celery, onions, and garlic and cook for 5 minutes. Deglaze the pot with 1 cup water, scraping up the bits on the bottom with a wooden spoon. Return the prok and bacon to the pot along with the potatoes, celery leaves, parsley, savory, cinnamon, and cloves. Simmer for 20 minutes, or until all of the liquid has evaporated.
- Preheat the oven to 400 degrees F.
- Meanwhile, roll out the chilled pie dough and prick all over with a fork. Line two 8-inch pie plates with half of the dough and refrigerate for 15 minutes.
- Fill the pie plates with the meat mixture. Cover both pies with the top crusts, trimming and crimping the edges together to seal. Brush the tops with the egg yolk mixture and season with salt and pepper. Cut several steam vents in the center of each pie with a paring knife.
- Bake the pies for 45 minutes to an hour, until the crusts are golden brown. Let cool for at least 30 minutes before serving.
Starting to plan your menu for Thanksgiving? Add this amazing poblano corn bread with honey-chipotle butter to your list. Chef Jose Garces loves making this recipe as a side dish around the holidays for family and friends.
Poblano Corn Bread with Honey-Chipotle Butter
Serves 8 – 10 as a side
Poblano Corn Bread:
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 cup granulated sugar
- 4 eggs
- 1 cup yellow corn meal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup poblano rajas (see Cooking Tip)
- 1/2 cup fresh corn kernels cut from the cob (if fresh corn isn’t available, frozen is fine)
- 1/2 cup smoked cheddar, grated
- Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
- Generously butter a cast iron pan or baking dish. In a small stand mixer fitted with the paddle attachment, combine butter and sugar. Cream the two ingredients together on medium speed until the mixture is light and fluffy, about 2 minutes.
- In another mixing bowl, combine corn meal, salt and baking powder and stir to combine. With the mixer on the lowest speed, slowly add corn meal mixture to the creamed butter and sugar. When mixture is homogenous, remove paddle attachment and add corn and smoked cheddar to the batter. Using a rubber spatula, gently fold in corn and cheddar.
- Spread batter in your prepared cast iron pan or baking dish. Bake for 20 – 25 minutes, until bread is golden brown.
- Remove from oven and serve immediately with honey-chipotle butter.
Makes 1 1/2 cups
- 1 chipotle pepper in adobo, pureed thoroughly in blender (you can deseed the chipotle first if you’d prefer to dial down the heat)
- 1/2 cup Acacia honey
- 1 cup unsalted butter, softened (2 sticks)
- Kosher salt, to taste
- In a small saucepot, combine honey and pureed chipotle and set over medium heat. Steep chipotle and honey together until very fragrant and honey just starts to boil. Carefully remove from heat and strain mixture into a small mixing bowl. Add butter and whisk together until creamy. Season to taste with salt. The butter can be made 5 days in advance and stored in the refrigerator in an airtight container.
Cooking Tip from Chef Jose Garces
Be sure to roast your poblano peppers before slicing them into rajas (strips) in order to remove the skins and to import that roasted flavor into the bread. It’s easy to do over the open burner flame of a BlueStar® range with tongs, or in the oven under the broiler, turning frequently. After the poblanos are charred and blistered on all sides, transfer immediately to a bowl and cover securely with plastic wrap to steam. Then the skins are a snap to remove.
Chef Scott credits his mom with instilling in him a love and passion for food. ”Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner. I make the recipes that she taught me as a kid growing up.” Squash is a fall favorite for recipes; try this great twist on a traditional baked ziti.
Chicken Butternut Squash Baked Ziti
- 32 ounce carton butternut squash soup
- 3 cups cooked rigatoni
- 1 pound pre-roasted chicken, shredded
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup of ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 8 tablespoons unsalted butter
- 15 sage leaves
- Preheat oven to 350° F.
- In a medium pot over medium heat, bring butternut squash to a boil. Lower heat and reduce sauce, about 15 minutes.
- In a large saucepan over medium heat, add olive oil and saute onion and garlic until translucent and not browned. Stir in Italian seasoning, red pepper flakes and chicken, for 2 minutes.
- In a mixing bowl, combine Parmesan and breadcrumbs together.
- In a 13 x 9 baking dish, mix butternut squash sauce, 1/2 of ricotta cheese, rigatoni, and chicken until just combined. Dot with remaining ricotta and spread an even layer of Parmesan bread crumbs over top.
- Bake until cheese is melted through and breadcrumbs are golden brown, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium high heat. Crisp sage leaves for about 8 minutes and remove with slotted spoon onto a paper towel lined plate. Sprinkle on top of baked ziti.
Recipes from BlueStar Twitter chat with Chef Brian Huston on September 30, 2014 as part of our #holidaytabletalk series.
Chef Brian Huston is chef and owner of newly opened Boltwood in Evanston, IL. He previously served as chef de Cuisine with an unassuming style that was perfectly suited to The Publican, a restaurant whose goal is to be as simple as possible. The Evanston, Illinois native boasts a solid career of building on classical culinary training, including stages at some of the country’s finest restaurants.
Brian came to The Publican from Boulder, Colorado, where he worked as Chef at The Kitchen. Prior to that, Brian worked under Executive Chef Paul Kahan at Blackbird from 1998 to 2000. At 37, Huston’s resume also includes Zuni Cafe in San Francisco and both Spiaggia and Heaven on Seven in Chicago.
- 1 1/3 cups all purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
- 2 cups fresh blueberries
- Pure maple syrup
- Preheat oven to 250° F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries
- Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.
Cajeta (Mexican Caramel Sauce)
- 1 quart (32 ounces) goat’s milk
- 1 cup sugar
- 1 whole cinnamon stick
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 whole vanilla bean, split + seeds scraped out (optional)
- 1/2 teaspoon baking soda
- Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
- When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
- Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
- After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so its important to keep stirring so the milk doesn’t burn on the bottom of the pan.
- Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Pour the cajeta over apples or vanilla ice cream with peanuts for the ultimate dessert. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.
Salad of Shaved Brussel Sprouts with Burrata cheese, parmesan, grilled red onion & lemon
Ingredients for the salad:
- 2 pints of brussels sprouts (pick brussels sprouts that are nice and firm)
- 1/2 cup of good parmesan cheese, shaved with a vegetable peeler
- 1 medium red onion, cut into 1/2″ slices
- 2 Tablespoons of balsamic vinegar
- Extra virgin olive oil
- Salt and pepper to taste
- 3 Tablespoons (or a bit more) of Lemon Vinaigrette (see below)
- 2 balls of burrata cheese, available in specialty grocery stores or upscale delis. If you cannot find burrata, a good buffalo mozzarella is a suitable substitute.
Ingredients for the Lemon Vinaigrette:
- 3 Tablespoons Extra virgin olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon minced shallot
- Salt and pepper to taste
Combine all of the ingredients in a mixing bowl and mix with a whisk. Taste for salt and pepper.
- The day of your meal, grill your onions. Light your grill to medium heat. Season the onion with extra virgin olive oil, salt, and pepper. Once the grill is hot, grill the onion until tender. This should take about 10-15 minutes. As soon as the onions come off the grill, put them in a bowl and pour over the balsamic vinegar. Cover the bowl and let sit at room temperature for an hour. After the hour has passed, cut the onions into neat little squares and place them back in the bowl. Refrigerate until needed.
- Half an hour before you start your meal, shave the brussels sprouts as thin as possible on a mandolin. Be very careful! Mandolins frequently claim fingertips as victims! Place the brussels sprouts in a mixing bowl and add the lemon vinaigrette, parmesan cheese, and red onion. Season with salt and pepper and let sit at room temperature for at least half an hour.
- Just before you serve, cut the burrata in half and place it on a serving platter. Season it liberally with salt, pepper, and your best extra virgin olive oil. Spoon the brussels sprouts over the burrata and serve.
Yes, we have over 750 colors and finishes, but our latest color innovation takes thing to the next level. Bold, vibrant high-volume colors are a big trend throughout the home. The new Jewel Tones collection from BlueStar® brings to life the rich, high gloss color of real gems that can be seen on fashion runways and in home decor. The six stunning new Jewel Tones are Ruby, Amethyst, Topaz, Sapphire, Emerald and Mahogany. You can bring the ultimate personalization to your kitchen with any of these hues.
Jewel Tones are available on any of our ranges, wall ovens, and hoods. To see all six colors, click here.
Here’s a quick design tip with this collection: “In decorating, their richness can make milder colors in a room seem dull and drab, so they work best matched with equally vibrant tones or set against neutrals, such as gray and black (consider keeping them away from pastels),” says Real Simple Magazine.
We spent the day with Michael Symon at his home kitchen in Cleveland, Ohio cooking up some of his favorite recipes from his book: “Michael Symon’s 5-in-5″. Here is an amazing flank steak recipe – perfect for the sweet summer corn coming into season.
Grilled Flank Steak with Corn & Bacon Salad
- 2 pounds flank steak
- kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 1/2 pound thick-cut bacon, diced
- 4 ears sweet corn, kernels cut from the cobs (about 3 cups)
- pinch of crushed red pepper flakes
- 2 tablespoons sherry vinegar
- 2 cups loosely packed arugula
- 1 small red onion, thinly sliced
- 1/2 cup water
- Preheat a grill or grill pan to medium-high heat
- Season the steak on both sides with salt and pepper. Drizzle with 3 tablespoons of the olive oil, put on the grill, and cover. Cover and cook until nicely charred and the meat releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes.
- Meanwhile, put a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the bacon and cook until almost crisp, about 2 minutes. Don’t drain off the fat. Add the corn and cook for 2 minutes. Add the red pepper flakes and 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get the browned bits on the bottom of the pan. Stir in the vinegar. Taste and adjust the seasoning, adding salt and black pepper as needed.
- Remove the steak to a cutting board and slice against the grain. Top with the corn and bacon, arugula, and onion and serve.
Reprinted from Michael Symon’s 5 in 5. Copyright © 2013 by Michael Symon. Photographs copyright ©2013 by Jennifer May. Published by Clarkson Potter, a division of Penguin Random House LLC.
It’s no surprise that BlueStar® loves color – we offer 750+ colors & finishes for customers to choose from. Now, colorful kitchen appliances are becoming more popular and consumers are beginning to shy away from stainless. Houzz Contributor Becky Harris gives us 14 Reasons to Give In to Color.
The 1970s trends of avocado-green and harvest-gold are long gone, in the 1990s stainless steel took over as the must-have finish for appliances. Most recently, people have been camouflaging refrigerators and dishwashers with panel fronts that matched the cabinetry. Finally color is back! “Home cooks are proud of their appliances and want to make them stand out,” says Harris. Not only are home cooks incorporating color but kitchen designers are striving to make a range a focal point. “I try and use a colorful range wherever possible,” says interior designer Alison Kandler. “I think the range is the ‘fireplace’ of any kitchen and should be a focal point.” To see more reasons to Give in To Color click here.
This Mother’s Day we would like to share one of our favorite chocolate chip cookie recipes from All Star Chef Ryan Scott and his mom. ”Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner. I make the recipes that she taught me as a kid growing up. This chocolate chip cookie recipe is one of the best I have come across, plus it always brings back great memories of summer days and swimming with my family,” says Scott.
Chef Scott is the creator and owner of San Francisco’s popular “Market & Rye,” as well as a catering company called Ryan Scott2Go. Best known as a charismatic contestant on season four of “Top Chef” and he is now the host of his own San Francisco-based television show, “Food Rush“.
“My mother taught me that food brings together family and friends,” says Scott. What better way to celebrate Mother’s Day than baking up a batch of delicious cookies. Chef Scott adds, “Enjoy! And if you want to switch it up, add butterscotch chips or crushed hazelnuts.” Click here to watch Ryan and his mom make these cookies live.
Mom’s Homemade Chocolate Chip Cookies
“Servings: 30 Difficulty: Easy Time: 30 minutes Provided by: Ryan’s Mom
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 3/4 cup room temperature Butter
- 1 Whole Egg
- 1/2 teaspoon Vanilla
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 cups Flour
- 3/4 cup Chocolate Chips
- Blend sugars, butter, vanilla and egg until smooth.
- Add baking soda, salt, flour and blend. Add chocolate chips and blend.
- Scoop cookies and bake at 350° for 8 – 10 minutes or until golden.