By Laura Medina
Thanks to the blizzard or just plain snowed in, now you all know why there's a television blizzard of award shows.
Obviously, you all are huddling for warmth inside and not everyone wants to watch football or basketball. Award shows are your glimmer of hope, dreaming, and glamourous inspiration.
Of course, after the wild fires, Los Angeles is a perfect Spring sunny day. Perfect for throwing and televising an awards show and the accompanying dinner accompanies evening gowns and cocktail party attire.
If you can't eat it now, these figure-friendly Golden Globe recipes will help me into bikini time, when it's warmer.
4 oz. Burrata Cheese per a plate
8 oz. Teardrop Heirloom Tomato
2 oz. Golden Frisee
4 oz. Black Olives
5 oz. Steamed Purple Sweet Potato
5 oz. Roasted Butternut Squash
2 oz. Garlic Flowers
1 oz. Opal Basil
Use a biscuit circular cutter or an empty shallow can, with top and bottom lid cut out, to mold the Burrata Cheese. Then, dice the vegetables and sprinkle the diced vegetables and the frisse lettuce over the cheese.
You can drizzle balsamic vinegar dressing over it.
Balsamic Vinegar Dressing
1 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
Dash of Sea Salt and Black Pepper
Mediterranean Chilean Sea Bass Resting on Bed of Red Beet Parmesan Risotto
1 1/4 cup Arborio Rice
1/2 cup of Sliced Red Beets
8 cups Low Sodium Vegetable Broth
4 oz Butter
1 tablespoon Extra Virgin Olive Oil
3/4 Finely Chopped White Onion
1/4 Chopped Garlic
1/4 Dry White Wine
1 Cup Parmesan Reggiano
Salt and Pepper
Wrap the beets in aluminum foil, roast at 325 degrees for 45 minutes.
Cool then puree in a blender with 2 oz butter , 1 spoon of Extra Virgin Olive Oil, and a pinch of salt and pepper.
Simmer 7 cups of Vegetable Broth in a medium sauce pan. Melt the remaining butter with olive oil in a large, heavy sauce pan, over medium-low heat.
Add rice, turn up the heat to medium
Once the rice turns translucent, add white wine.
As soon as the white wine is absorbed, pour in the beet puree.
Every 10 minutes, pour in 3/4 cups of vegetable broth until each cup is absorbed.
Then toss in the Parmesan Risotto.
Roasting Mediterranean Chilean Sea Bass
6 oz. Chilean Sea Bass
2 oz. Roasted Golden Beets
2 oz. Yellow Squash
1 oz. Garlic Broccolini Flowers
1 oz. Sliced Baby Zucchini
2 oz. Olive Tapenade
2 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Lemon Zest
Salt and Pepper
Roast the Chilean Sea Bass in a large sauce pan with extra virgin olive oil.
Mold the Beet Risotto in a ring.
Top it with the Chilean Sea Bass.
Sprinkle the sautéed vegetables over it.
This is called an "Efendi"
White Chocolate Coffee Cream, Coffee Liqueur Biscuit, Frangelico Mascarpone, Crunchy Praline.
This makes for a good birthday cake or Valentine's treat.
If you can't find Praline Paste, use trusty ole Peanut Butter.
6 Egg Yolks
35 gram White Sugar
6 Egg Whites
50 gram White Sugar
65 gram sifted All-Purpose Flour
Making Roulade Cake Batter
Preheat oven to 420 Degrees
Fit 1/4 inch deep 12" x 8" sheet pan with waxed paper
Separate the egg yolks from the whites, then separate them into their own mixing bowl.
Add 35 grams of White Sugar and lemon zest to the yolks, whip
Add 50 gram of White Sugar to the egg whites until fluffy
Then add half of the beat egg whites to the beaten egg yolks, whisk until whites completely disappear
Gradually shift the 65 gram of All-Purpost Flour into the egg cake batter, Whip and whisk until completely mixed. Add the remaining egg whites then fold completely
Pour the batter into the sheet pan, then bake at 420 Degress for 10 to 12 minutes.
Crunchy Praline Filling
50 gram Cocoa Butter
50 gram White Chocolate, 30% grated into fine pieces
50 gram Dark Chocolate, 64% grated into fine pieces
350 gram of Hazel Praline Paste
174 grams of Corn Flakes or Crushed Cookie Wafers
How to Make Crunchy Praline Filling
Line a deep dish casserole dish with waxed paper
First, melt the cocoa butter then add both the white and dark chocolate.
Then, add the corn flakes or crushed wafer and the hazelnut praline paste.
Patiently, paddle mix the filling in mixer.
Pour and spread the filling in the deep dish casserole dish.
Chill and Cool
Assembling the Roulade Praline Crunch "Efendi"
Pull out the praline filling out of the deep dish casserole dish.
Lay it out on the counter top.
Lay the Roulade Cake on top of the Praline Filling
From there, you can slice into squares, rectangles, and diamonds.
or, put back into refrigerator.
White Chocolate Coffee Cream
4 grams or 2 gelatin leaves, blooming in water
40 grams of coffee
40 grams of corn syrup
240 grams of chopped White Chocolate
1 pint of Soft Whipping Cream
Kahlua to taste
Making White Chocolate Coffee Cream
Bring coffee, Kahlua, and corn syrup to a soft boil.
Stir and strain mixture over Soft Whipping Cream then fold coffee syrup into the cream.
Chill then spread over Roulade Filled Cake.
2 leaves of Gelatin blooming in water
2 whipped egg yolks
260 grams of Sugar
100 grams of Frangelico
300 grams of Mascarpone Cheese
100 grams of Praline Paste
1 pint of Soft Whipping Cream
Cook the Frangelico and the sugar to 250 degrees
Drizzle into whipped egg yolks
Whip the gelatins at medium speed
Fold Praline paste and Mascarpone Cheese into the yolk mix
Finally, fold in Soft Whipping Cream
Pour into deep dish then chill
Then, scoop out and spread the Mascarpone Cream mix over the layered Praline Roulade Cake.
Chocolate Ganache Glaze
480 gram of Heavy Cream
50 gram of Honey or Corn Syrup
420 gram of Dark Chocolate
Making Ganache Glaze
Melt the Heavy Cream, Honey and Dark Chocolate together in a sauce pot.
Still melted, pour over a slice of the layered Praline Roulade Cake.
Leftover Ganache makes for a good hot cocoa or a snack filling.
Moet 75 Cocktail, by champagne sponsor Moet & Chandon.
1 oz. Tequila
2 oz. Fresh Blood Orange Juice
1 oz. honey
4 oz Moet & Chandon Champagne
First, pour in Tequila, Orange Juice and honey
Then, top off with Champagne.