Monday, January 4, 2016

2016 Golden Globes Dinner Menu & Recipes, Pretty Pretty. Pretty Healthy. Pretty Light.

By Laura Medina

 The Salad, the two entrees, then dessert, dessert, dessert!

For the East Coast audience soaking up the unusually warm and sunny Winter, this year's dinner menu for the Golden Globes is right up your alley.

Roasted vegetables are taking over plain ole lettuce.  There are two choices for carnivores and vegans.  The desserts are fruits and nuts...and we're not talking about granola.

There's a new "Sex and the City" cocktail to take over a Cosmo, still pink but more refreshing.

Lemons dominate the flavor profiles, celebrating California's citrus produce.

California Market Salad.

Taking advantage of California's Mediterranean climate and it's tradition of incorporating and fostering international produce into it's culinary heritage, 2016 Golden Globes' California Market Salad is bursting with healthy Asian vegetable while busting that "raw" vegan stereotype.  The chefs treat and respect produce as they do meat.

People are getting bored with watery, vitamin-diluted lettuce.  Remember, the Golden Globes is a dinner party as well as an awards show.  Those calorie-counting celebrities are famish for a hearty, healthy salad,... a warm, roasted vegetarian first-course on a rainy night.

 California Market Salad. 

1 piece Baby Bok Choy, Blanched cut in half
1 piece daikon radish, peeled and cut in 1 inch thick slices
1 piece water melon radish, peeled and cut in 1 inch thick slices
4 slices lotus root lightly sauteed in sesame oil
6 pieces heirloom cherry tomatoes sliced in half
1 whole Japanese eggplant charred and peeled, cut in half
2 oz. Ginger Dressing (see recipe)
4 cups vegetable broth
2 oz. Olive Oil EVOO
2 oz. red mizuna (mustard)
Salt & Pepper to taste.

Take Eggplant and char it over open flames till cooked and charred, place in ice bath.  Peel it and cut in half.
Separately take radishes and broth, cover and cook at 350 degrees for four hours or till soft.
Arrange on plate, brush with EVOO, toss the Mustard with EVOO. 
Spoon 1 oz. Ginger Sauce on the plate.

Ginger Dressing:
3 Whole Tomatoes
2.5 whole lemons
2 celery stalks
1 large peel carrot
1lb. fresh ginger
3 garlic cloves
2.5 cups soy sauce
2.5 cups white vinegar
4 oz. sugar.

Cut all in a rough chop and let it sit for 24 hours. Robot Coupe fine.

Filet of Beef with Marinara Crust & Slow-Roasted Black Garlic Steelhead Trout/ Salmon, Spaghetti Squash, Fried Capers, & Sweet Potatoes.

4 oz. Steelhead Trout/Salmon
4 oz. Beef Tenderloin Seared
1 Baked Sweet Potato, cut into ring
2 oz. Spaghetti Squash Based & Seasoned with Honey and Herbs.
6 Heirloom Cherry Tomatoes slices in half
1 oz. Fried capers
1 lb. black garlic (see recipe)
2 oz. red wine sauce
2 oz. marinara sauce
2 oz. French Green Beans
Salt & Pepper to taste
2 oz. EVOO
3 oz. butter
2 oz. white wine

Cook the filet of beef in a hot pan using 1 oz. of EVOO and basting with butter until required temperature.
Let rest, put on crust. Keep in pan. Place steelhead trout on a tray rubbed with butter and white wine.
Cover with plastic and place in an oven at 250 degrees for  25 minutes.
Warm the cooked squash up, season.
Make salad with cherry tomatoes and olive oil.
Warm the sweet potato ring, brush up ring with butter.
Place the beef under the broiler to toast the crust.
Cook the green beans in a touch of water, spoon of butter and salt and pepper.
Reduce down until the glaze.
Takes the skin off the trout/salmon and brush with black garlic puree. 
Spoon a little red wine sauce on top and garnish with fried capers.

Black Garlic:
5 lb. peeled California Garlic
1 cups of water

Place peeled garlic with water in an airtight container in a 185 degree warmer/oven for 25 days until black.  
Puree with a little juice of the garlic until smooth.

Marinara Crust:
1 Cup of Fine Panko
1 Cup of Marinara Sauce for Pasta
1/2 lb. Unsalted Butter
Salt & Pepper to taste
1 oz. Basil
4 Egg Yolks

Whip the butter until soft, add in the mainara, then panko, then basil, and then egg yolks and salt and pepper to taste.  Spoon and smooth crust onto beef.

 The vegetarian entree, Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze, Fricassee of Winter Vegetables.

1 small Okinawa Sweet Potato
1 small Heirloom Sweet Potato
1 cup Cream Corn Compote (see recipe)
4 cups Kosher Salt
1 cup Fricassee of Winter Vegetables (see recipe)

Cover the sweet potatoes with kosher salt and bake at 400 degrees until soft, approximately 20 minutes.
Cut with warm compote and broil until brown.
Serve on plate with Fricassee of Winter Vegetables.

Corn Compote:

2 ears of white corn, shucked and cut off the cob, approximately 2 cups
1/2 cup of heavy cream
1 whole shallot chopped
Salt & Pepper to taste
1.5 oz Grape Seed Oil

In a pot, saute the corn, oil, and shallots on low simmer with no color (do not brown).
Cook until corn is tender.
Blend 1/4 of the corn in a blender and add cream.
Add it back to the remaining of the kernels mix and add salt and pepper to taste.

Fricassee of Winter Vegetables:
1 small Carrot cut in one ince pieces
1 small Broccolini cut small
1 small Purple Cauliflower, break into small pieces
1 oz. Fava Beans and Peas
1 oz. Onions diced
1 oz. Olive Oil
1/2 whole Lemon
Salt & Pepper to taste

In a hot pan, combine olive oil and onions, saute hard.  Add other vegetables and cook for two and three minutes.  Squeeze the lemon on top and salt and pepper to taste. 

A Mini Trio of Desserts: Flourless Grand Marnier Carmella, Lemon Mousseline Croquatine & California Almond Cake with Strawberry, Blueberry, Kiwi, and Mango Coulis.

Flourless Grand Marnier Carmella:

Carmella Filling:
1.5 oz Acacia Honey
2 oz. Fine Granulated Sugar
0.5 oz Butter 
2.5 oz Heavy Whipping Cream

Scale the honey and the sugar into a small saucepot and place on the stove with a small flame.
Scale the butter and set aside.
Scale the heavy whipping cream into a small saucepot and place onto the stove with a small flame.
As the honey/sugar mixture begins to simmer, stir through with a wooden spatula to be sure the bottom does not burn.
Continue to cook to golden caramel color.
Now add the butter to the hot liquid sugar/caramel.
The mixture will begin to rise, be careful as you continue to stir through the mixture until the butter is completely melted.
As the cream begins to steep, remove from the heat and slowly pour this into the hot honey mixture while continuously stirring with the wooden spatula.
Again, the hot honey mixture will rise.
Carefully add the remaining cream in steps until completely incorporated.
Stir through until smooth and remove from the heat. Set aside at room temperature to cool. When cool, cover with plastic and set aside until read to use.

Chocolate Grand Marnier Mousse: 
0.10 oz gelatin leaves
1 oz. Grand Marnier
1.5 oz. Fresh Orange Juice
Zest from the Oranges used
2 oz. Corn Syrup
9 oz. Dark Bittersweet Chocolate
1 pint Soft Whipping Cream

Bloom the gelatin in ice water.
Finely chop the chocolate and set aside.
Scale the orange juice and the corn syrup into a small sauce pot and bring to a boil.
Mix the gelatin (without the water) and Grand Marnier together with a hand held wire whisk and add to the hot orange juice mixure.  Continue to stir until completely dissolved.
Add the fine chocolate and continue to mix through until smooth.  Return to the heat if necessary while continuously stirring with the wire whisk.
Whip the cream to very soft peak.
Pour the chocolate mixture on top of the soft cream and carefully combine with a spatula.  Do not over mix.
Cover with plastic wrap and allow to set in the cooler until ready to use.

Take the carmella filling and place on top of the prepared chocolate mousse.
Carefully blend together and with a hand held spatula to give a marble effect.  
Do not mix completely.
Prepare a sheet tray with a sheet of plastic wrap on top.
Place a medium sized table spoon into boiling water and proceed to make cannels until the mousse is used up.
Place these cannels onto the plastic wrap and freeze until completely set.
When ready to use, spray the cannels with melted dark chocolate that has been thinned down with cocoa butter.
Set aside in the cooler until ready to plate up.

California Almond Cake: 
16 oz. Blue Diamond Almond Paste
8 oz. Soft Butter
12 oz. Sugar
3.5 oz. Triple Sec
6 oz. fresh eggs
4 oz. All Purpose Flour
1 tsp. Baking Powder

Cream together the almond paste, soft butter and sugar using the paddle attachment.
Slowly add the Triple Sec and the eggs. DO NOT OVER MIX!!!
Sift together the flour and the baking powder.
Add to above and mix only until blended.
Generously brush soft butter into 9-inch diameter cake mold and dust with flour.
Bake at 350 degrees for 50-60 minutes.
Allow to cool and turn out.
Save in the cooler until ready to use.
Cut into 12-16 slices and dust with powder sugar before serving.

Lemon Mousseline:
1.75 oz. cocoa butter
1.75 oz. white chocolate
1.75 oz. dark chocolate
12 oz. almond or hazelnut praline paste
6 oz. crushed wafer cookies

Prepare a mold or casserole dish, roughly 12'x8' and place wax paper or parchment paper into the bottom of the mold.
Place the cocoa butter into a small sauce pot and begin to melt over a small flame.  Continue to cook until hot, but not boiling.
Chop the white chocolate and the dark chocolate into small pieces and add this to the hot cocoa butter.  Stir through until completely melted and smooth.
Scale the praline paste and the wafer cookies into a mixing bowl and begin to combine in your your mixer using the paddle attachment.
Add the hot chocolate mixture and continue to mix on a slow speed until completely blended.
Pour the mixture into the prepared mold and spread out evenly with a hand held offset spatula.
Place into the cooler until set.
When set, cut out 2-inch round disks and set aside until ready to assemble.
****Scraps can be re-melted and used again; or choop and sprinkle over favorite ice cream.  Praline paste can be substituted with a good grade peanut butter.  The cookie wafers can be substituted with Rice Krispies or similar, keeping in mind, this will alter the flavor profile!***

Cream Anglaise: 
10 oz. milk
10 oz heavy cream
2 oz granulated sugar
4 oz. egg yolks

Boil milk and heavy cream to a boil.
Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture
Cook to 85 degrees C/185 degrees F and homogenize with an hand blender.

Pistacho Insert:
7 oz. creme anglaise
2 oz. pistacho paste
0.10 oz. gelatin leaves (2 each)
7 oz. heavy cream 35% , soft whipped

Bloom the 2 gelatin leaves in ice water
Add the cream anglaise slowly to the pistacho paste.
Mix well and add the soft gelatin leaves (without water).
Warm up while stirring with an hand held whish to be sure gelatin completely melts.
In the end, add the soft whipping cream and fold together.
Place cream into a piping bag and set aside until ready to assemble dessert.

 Lemon Mousseline Croquatine:
14 oz. creme anglaise
6.5 oz. white chocolate couverture
0.20 oz gelatin leaves (3 each)
3.5 oz. lemon juice
10.50 oz heavy cream 35%, soft whipped

Bloom the gelatin in ice water.
Warm up the creme anglaise while stirring with an hand held whisk.
Add the gelatin and the white chcolate couventure (chopped in small pieces) and stir until melted and smooth.
Remove from the heat and add the lemon juice.
Fold in the soft whipping cream.

Pipe the lemon mousse into a small sphere mold and fill 3/4 up.
Carefully pipe in the prepared pistachio cream into the center and continue until mold is full.
Place in freezer until completely solid.
Place 2 of the spheres together to form a round ball.
Pip a little raspberry jam onto the prepared croquantine disks and spray with white chocolate (thinned with cocoa butter).  Be sure the spheres are very cold before spraying as this will give a nice texture to the white chocolate.

Strawberry, Blueberry, Kiwi, and Mango Coulis:
8 oz. fruit puree
3 oz. sugar
2 oz. water

Bring all ingredients to a boil in a sauce pot and turn down the heat to low.  Simmer for about 8-10 minutes until the sauce thickens.  Pour into a casserole dish or bowl and cool down immediately.  Cover with plastic wrap and save in the cooler until ready to use.

You may also add additional flavors:
Strawberry: lemon zest and a pinch of coarse black pepper.
Mango: lime zest
Blueberry: orange zest

The water in the recipe can also be replaced with fruit juice or alcohol such as Grand Marnier, rum, and Kirsch, etc.

The Moet Golden Night, created by celebrity chef Aida Mollenkamp

The Moet Golden Night is this year's Golden Globe's take on French 75, using Moet Imperial, cardamon syrup, pear brandy and is garnished with a fan of fresh pear slices.

"It was inspired by the glamour of the Golden Globes," says Aida Mollenkamp. "It adds an exciting touch of sophistication to the festivities and is the perfect way to kick off the start of the Awards Season."
For those inclined to join in a toast while enjoying the show at home, here’s Aida’s recipe:

Ingredients: (Serves 8)
1/4 cup unrefined granulated sugar
1/4 cup water
20 whole cardamom pods, crushed using the back of a knife or mortar and pestle
1/4 cup Williams pear brandy
1 (750ml) chilled Moet & Chandon Imperial Brut Champagne
2 small ripe Forelle or Seckel Pears for garnish

Combine sugar and water in a small saucepan, stir to dissolve sugar, add crushed cardamom pods, and bring to simmer over medium heat. Simmer for 5 minutes. Remove from heat and allow to steep and cool for 20 minutes.

Strain the syrup with a fine strainer and discard the seed and pods. Add the pear brandy and stir to combine. (This can be made up to 2 days ahead).

Immediately before serving, cut the pear from the stalk and slice lengthwise into 1/8 inch slices. Separate into a fan of three. Coat with a little lemon to prevent browning if not serving immediately.

To serve:
Add 1/2 ounce of the pear-cardamom simple syrup to 6 white wine glasses or champagne flutes. Add 4 ounces of chilled Moet et Chandon Imperial Brut champagne to each glass. Garnish with the fan of pear slices.


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