Golden Globes Beauty 2017 where both tv & movie stars converge, up all night.

By Laura Medina

Dr. Jart Night Beauty Balm

https://www.birchbox.com/shop/dr-jart-night-beauty-balm

Thanks to technology, television and movie stars and starlets partied up all night at the Golden Globes then they managed to straight pass out without worrying about wrinkles or clogged pores.

Dr. Jart Night Beauty Balm is a pioneering foundation that have beneficial properties that help your complexion while you sleep.

Encapsulated breathable colorants inside a moisturizing gel create a transparent, bare skin effect that can be left on all evening or overnight—without causing skin problems. Brightening and anti-wrinkle boosters deliver multiaction skincare, while the mild formula is sunscreen-free for nightime use.

Adenosine and Peptide: Contain antiaging benefits and supports natural collagen.
Moringa Seed Extract: Nourishes and moisturizes.
Vitamin Tree Fruit: Brightens.
Inositol (Vitamin B Complex): Moisturizes and improves skintone.

Inspired by Sophie Tucker's minimalist, structural Louis Vuitton gown, Charlotte Tilbury used flesh-toned nude makeup palette on her at the Golden Globes...

Natural Pink Tones

Reese Witherspoon, Emma Stone, and Hailee Steinfeld were some celebs kept their look soft and sweet with all-natural pink hues. Recreate this trend with Palladio’s Velvet Matte Lip Color ($7) in Sateen, and for those naturally pink cheeks, try the Matte Blush ($7.50) in berry pink. Add the Silk FX Eyeshadow Palette ($12) in A La Mode to for subtle sparkly lids.

Statement Lips, Bold Brows,  and Natural Texture

Priyanka Chopra and Kerry Washington were bold and beautiful last night with their deep lips, statement brows, and natural hair. You can recreate this look with Palladio’s Dreamy Matte Lipstick ($7.50) in Darling Damask, and for the boldest of brows try the Brow Obsessed Mousse ($8) in medium/dark brown. To get their sleek, natural textured hair, try Keratin Complex’s Infusion Replenisher ($29), a hydrating styling cream that revitalizes hair and gives a silky and shiny finish. Finish off the look with the Flex Flow ($25) hairspray for a light hold.

Vintage Curls

There was no shortage of vintage Hollywood glamour on the red carpet. Leading ladies including Brie Larson, Kristen Bell and Gina Rodriguez complemented their designer couture by opting for large curls to complete their look. Get the look by using Keratin Complex’s line of keratin-infused products and styling tools including Transformer Interchangeable Styling Rod ($169)to sculpt and define your Hollywood curls, then add volume with the Vita Volume ($25) boosting foam and use the Flex Flow ($25) hairspray to complete the look.

Gregory Russell styles Lily Collins for the Golden Globe Awards 2017 

For tonight’s 74th Annual Golden Globe Awards, Lily Collins’ hair made a modern princess statement. 
Inspiration: Gregory was inspired by Lily's beautiful beaded Zuhair Murad gown to create a voluminous textured updo with braided details
Step-by-step:

·        To start, apply a golf ball sized amount of John Frieda Luxurious Volume Perfectly Full Mousse on the roots for lasting volume, and then another golf ball sized amount to the lengths of the hair for body

·        Then, brush through and begin blowing the hair out with a multi-bristle brush and setting the “mohawk” section on velcro rollers securing each with a duckbill clip

·        Once cooled, start curling hair with a 1.25" barrel, spraying each section with John Frieda Luxurious Volume Forever Full Hairspray before curling

·        Then, curl the mohawk section away from the face and fasten each curl with a duckbill clip

·        While the hair cools, spray the roots with the new John Frieda Luxurious Volume Volume Refresh Dry Shampoo to add lift and texture

·        Next, remove the clips, brush out and section out 1" of the perimeter of the hair all the way around the head

·        Add a pearl sized amount of John Frieda Frizz Ease Secret Weapon Touch-up Creme to the remaining hair and secure it with a bungee hair tie at the crown of the head

·        Then, work through the lengths to define and pin the curls up to create a voluminous messy bun

·        Take selected pieces from the perimeter and pin back, leaving some wispy face framing pieces out

·        Braid the remaining hair into a fishtail pulling it slightly apart for texture and shape. Fasten it around the bun with hair pins

·        Finally, spray John Frieda Luxurious Volume Forever Full Hairspray to lock in the style

Craig Gangi styles Anna Kendrick for the Golden Globe Awards 2017

On tonight’s Golden Globes red carpet, Anna Kendrick’s hair says polished elegance.

Inspiration: The Grecian Vionnet gown inspired Craig to give Anna a more polished, sleek look that would show off the one-shoulder silhouette
Step-by-step:

·        To prep the hair for the sleek style, use the new John Frieda Frizz Ease Daily Nourishment Shampoo and Conditioner

·        Next, apply John Frieda Frizz Ease Straight Fixation Styling Creme on damp hair and then blowout the hair straight

·        Use a rat-tail comb to create an extreme side-part and pull the hair behind the ears. For extra smoothness, flat iron the top of the hair from roots to mid-length

·        Then, without sectioning off the hair, start wrapping the hair around a 2” curl barrel to create an elegant wave. Secure the look with John Frieda Luxurious Volume Forever Full Hairspray  

·        To prevent an flyaways and frizz, finish by applying John Frieda Frizz Ease Secret Weapon Touch-up Creme on the hands and combing through the hair

Lucky celebrities, they get to use innovative beauty products before we mere mortals see them hit the shelves.  Once the Golden Globes are over, it's time to physical launch Infusium's new Repair + Renew Line...

Infusium is excited to celebrate this year’s Golden Globes with Julia Louis-Dreyfus AND Connie Britton, donning their next generation of Infusium products that transform hair heath with every use.

Renowned celebrity stylist, Matthew Monson (@matthewmonzon), worked his magic for Best Actress in a Comedy nominee, Julia Louis-Dreyfus’ effortlessly chic look, while Connie Britton’s gorgeous style was created by celebrity stylist, Enzo Angileri (@enzoangileri). Both stylists used Infusium to ensure these ladies hair stayed healthy during and even after their struts on the red-carpet.

“GET THE LOOK” FROM MATTHEW MONZON:  

• For Julia Louis Dreyfus’ look tonight I wanted her hair to look soft, shiny and stunning.
• First, I washed and conditioned her hair with the Infusium Repair + Renew Shampoo and Conditioner.
• Next, to protect her hair from any damage, I sprayed Infusium Repair + Renew Leave-In Treatment from mid shaft through the ends combing through with a wide toothcomb.
• Then I took a quarter size amount of Infusium Repair + Renew Leave-In Crème emulsified in my hands, and worked through the last 3 inches of the hair to help eliminate frizz and flyaways.
• I started drying her hair using just my hands, and lifting her strands for texture and root volume. After it was half way dry, I incorporated a round brush to finish and create even more volume.
• To keep with Julia’s signature style, I created a strong center part with a tailcomb. Then separated her hair into large sections, and starting curling using a large barrel iron for a more tousled feeling.
• To finish the look, I used the Infusium Repair + Renew Smoothing Serum to smooth over the ends and give a bit more definition to the hair.

“GET THE LOOK” FROM ENZO ANGILERI:  

• I wanted Connie’s style to look elegant, shiny and smooth.
• I started by washing and conditioning her hair with the Infusium Repair + Renew Shampoo and Conditioner.
• While her hair was still wet, I parted the hair down the middle and then sprayed Infusium Repair + Renew Leave-In Treatment to the ends of her hair.  
• Then I sectioned her hair into about 20 sections and starting drying with a round brush. After, I pinned each section up like a roller and let it set for about 5 minutes for volume and natural wave. I took out the pins and brushed her hair so the waves would loosen. 
• Starting from the back of the head, I used a 1.5 inch curling iron and began curling the hair to accentuate the soft waves. 
• When finished, I lightly brushed it out again for that natural look. I applied the Infusium Repair + Renew Smoothing Serum at the top of her head, near her part to avoid fly aways!

  

PRODUCTS USED FROM INFUSIUM:

Repair + Renew Shampoo Infused with Keratin and Argan Oil, this formula gently cleanses fragile strands. ·       For busy women who've been unkind to their hair -- damaging it with daily heat styling, regular color processing and harsh environments. ·       With every wash! For optimum sheen and smoothness, follow with Infusium™ Repair + Renew Conditioner, and Original Leave-in Treatment. ·       Massage into wet hair, lather and rinse well. Available in-stores at Target starting end of January

Repair + Renew Conditioner Infused with Keratin and Argan Oil, this formula helps rebuild hair strength and repair damaged strands from root to tip. ·       Use after a lather and rinse from Infusium™ Repair + Renew Shampoo. ·       Apply liberally into clean, wet hair. Leave for 3 minutes, and rinse thoroughly. Available in-stores at Target starting end of January

Repair + Renew Leave-In Treatment This formula coats hair with lightweight conditioners to help mend split ends, tame flyaways, enhance shine and improve hair manageability throughout the day and night. ·       Infusium’s fastest, most convenient way to protect and maintain hair health. ·       Use daily for total damage recovery, or whenever hair needs an extra boost. ·       Spray on wet or dry hair, and style as usual -- no need to rinse. Available in-stores at Target starting end of January

Repair + Renew Leave-In Crème This thick, rich conditioning formula provides targeted moisture to help control frizz and mend split ends. ·       Great for anyone wanting extra conditioning, especially for textured and curly hair. ·       Apply after showering and before styling. Rub throughout wet hair, focusing on the tips. ·       Blow-dry and style as usual or allow hair to dry naturally. Available in-stores at Target starting end of January

Repair + Renew Smoothing Serum This dual-functioning serum protects wet hair from styling friction and breakage; and amplifies shine and smoothness when used on dry hair. ·       Provides ultimate polish and protection. ·       Use anytime, to help reduce frizz, tame flyaways, and protect against breakage. ·       Massage two or three drops throughout wet or dry hair. Available in-stores at Target starting end of January

Start the New Year with Khloe Kardashian's "Revenge Body" on E! on January 12th at 8pm.

By Laura Medina

http://www.eonline.com/shows/revenge_body_with_khloe_kardashian/news/805502/revenge-body-with-khloe-kardashian-first-look-see-khloe-change-lives-and-motivate-fans-to-turn-haters-into-motivators

Empathy combined with self-improvement is the best revenge because the best revenge is about making a "better you," not on that other person who sh*t on you then repeated the same thing on another person.

Someone who should know about self-improvement and self-acceptance is Khloe Kardashian.  She's open about being the tallest, the biggest, and being not-so-cute in a family of cute girls.  As much as they love each other, Khloe knows she's the odd girl out, both in her family and outside with strangers, who are disappointed that she's not "that cute" like her sisters.

Khloe knows the heart-break, depression, and self-love for "breaking the mold."

Now, she wants to share her external and internal improvements with lucky participants in her version of a makeover show, E! series, "Revenge Body With Khloe Kardashian."

With like-hearted physical trainers, such as Lacy Stone, Khloe is helping to change lives and taking fans on a transformational and motivational journey to get healthy and build confidence in her new E! series, Revenge Body With Khloe Kardashian.

In an exclusive first glimpse at the Lionsgate-produced show, the 32-year-old reality star opens up about past struggles with her own body image.

"I was always overweight as a kid. If I was stressed out or sad, I would eat," she explains. "So, I had to learn how to then put all of my energy into something positive and healthy for me, which how I fell in love with working out."

With the help of celebrity trainers and fitness gurus Gunnar Peterson, Luke Milton, Harley Pasternak, Corey Calliet, Latreal Mitchell, Simone De La Rue, Jorge Cruise and Lacey Stone, the 16 participants will be forced to push through the pain while sweating, grinding and challenging themselves to achieve their goals.

And, it definitely won't be easy.

"The struggle is too real!" one woman says, while another wonders, "What the f--k did I get myself into?!"

Some will make it and some will break, but Khloe will be there to offer guidance, encouragement and sometimes tough love every step of the way.

It's not about a weight number. It's about how you feel," she says. "You're going to start to transform your body and you're going to have this revenge on this life that you once had that you won't even want any more. Let's make our haters our biggest motivators.”

To get your Revenge Body as next season participant, apply here...

http://theconlincompany.com/now-casting/revenge-body/

Questions?

EMAIL:  RBcasting@theconlincompany.com

OR CALL:  (310) 313-9100

The Caitlyn Jenner MAC is a Quiet Launch for Everyone.

By Laura Medina

Caitlyn Jenner’s collection continues her mission of sharing her transition with the world, championing All Ages, All Races and All Sexes. Elegant, classic shades for lips, eyes and cheeks are beautifully suited for those who embrace life, in whatever form they choose. The online-exclusive Lipstick in Understanding looks truly flattering on anyone and everyone. Specially packaged in luxurious soft-touch black and shiny gold.

The lipsticks, the lip liners, and the glosses seem to expand on MAC's old-school classic, flesh-toned pink lip liner, Spice.

This time it has morphed into "Rockit!" Midtone Beige [Cremesheen] lipstick, "Beautifully Bare" Midtone Beige and "Tolerance", Midtone Purple, lip glosses; Powder Blush Duo / Caitlyn Jenner a powder blush featuring two shades of mid-tone peach and bronze in one pan (no shocking, striking highlighter here) is the contour blush version of the "Spice" skin-toned pink.  "Whirl" lip liner is a child of "Spice" lip liner while the two eyeshadows, "Malibu Bronze," Ash Brown with Bronze [Veluxe Pearl) and "Worthy" Rich Plum [Velvet] are the eyeshadow versions of "Spice."

Because of the flesh-toned pink color palette basis, Caitlyn Jenner MAC Collection is a good classic investment as it is a good starter makeup collection for someone, of any life stage, who's beginning to wear makeup.

For those who are running out of their old-school makeup or for those looking for a re-boot, Caitlyn's MAC Collection is timeless and classic color spectrum that flatters universal skin tones.

The Caitlyn Jenner Collection is here today in MAC stores and online.

It's a quiet revolution.  Something so transgressive that it's a quiet storm with lasting qualities.

You can Dine & Sip Like the Golden Globes While Watching the Golden Globes, 2017 Edition.

By Laura Medina

Executive Chef Alberico Nunziata

Executive Pastry Chef Thomas Henzi

This scribe still remembers her roots...Goose Creek and Charleston, South Carolina and those blue-bloods, the suburb rednecks done good, and those new arrival professionals.  They all yearn for glamorous.  This scribe is giving y'all the secret recipes, for not only this Sunday's Golden Globes, but for their own parties, events, and feasts for the next holiday season.  Bookmark this.

The Beverly Hilton’s Executive Chef Alberico Nunziata and Executive Pastry Chef Thomas Henzi today debuted the menu they curated for the 74th annual Golden Globe® Award Show, to be served to 1,300 of Hollywood’s most celebrated film stars and filmmakers in the hotel’s famed International Ballroom. Highlights of the menu reveal included a tasting of this year’s official cocktail created by Moët & Chandon and a sneak peek at the floral centerpieces by celebrity florist Mark Held of MARK’S GARDEN® that will adorn each table. 

This marks the 42nd consecutive year and the 46th time that The Beverly Hilton has been home to the star-studded event, which will be hosted this year by comedian Jimmy Fallon and broadcast live on NBC (8 p.m. ET/5 p.m. PT) on Sunday, January 8, 2017. 

74th ANNUAL GOLDEN GLOBE® AWARD Dinner Menu

Prepared by, Executive Chef Alberico Nunziata and Executive Pastry Chef Thomas Henzi


Appetizer Golden Beet Salad Herb Roasted Golden and Red Beets, Watermelon Radish, Arugula, Crumbled Goat Cheese, Grapefruit, Roasted Pistachios, Ceviche Lime Dressing.


Entrée Duo of Chilean Sea Bass and Filet Mignon Roasted Chilean Sea Bass, Celery Puree, House Made Sundried Tomato Pesto Grilled Filet Mignon, 24-month Aged Parmigianino Risotto, Beech Mushrooms, Broccolini Flowers


Dessert Trio Neapolitan Almond Cake with Orange Mascarpone Cream Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Chocolate Gianduja Crunch Bars

Strawberry Coulis


Specialty Cocktail The Moët Diamond
 

The Beverly Hilton’s executive chefs created a three-course menu for the Golden Globes that includes an appetizer of the Golden Salad featuring herb roasted golden and red beets, watermelon radish, arugula, crumbled goat cheese, grapefruit and roasted pistachios topped with ceviche lime dressing, followed by duo of Chilean sea bass and filet mignon as the entrée. The roasted Chilean sea bass features a celery puree and house-made sundried tomato pesto with lemon oil, while the grilled filet mignon is served with 24-month aged Parmigianino risotto and topped with wild mushrooms and broccolini flowers seasoned lightly with garlic. 

Vegetarians can enjoy a creamy mushroom risotto with Chef’s seasonal vegetables.

Duo of Chilean Sea Bass with Celery Puree and Sundried Tomato Pesto and  Filet Mignon with 24-Month Aged Parmigiano Risotto, Beech Mushrooms and Broccolini

Risotto:

- 8 oz Carnaroli rice

- 5 tbl extra virgin olive Oil

- 2oz butter

- 4oz white wine

- ½ oz garlic

- ½ oz shallots

- ½ oz chives

- ½ oz Italian parsley

- 2 oz Porcini mushrooms

- 3 oz Beech mushrooms

- 4 oz Parmigiano Reggiano 

- 2 liters mushroom broth

Procedure: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over mediumhigh heat. Stir in the mushrooms, the garlic and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add the mushroom with their liquid and continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente”, about 15 to 20 minutes. Remove from heat, and stir in butter, chives, parsley and parmesan. Season with salt and pepper to taste. 

Celery Root Puree:

- 1 cup heavy cream

- 1 tbl salt

- ½ tbl fresh ground black pepper

- 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes

- 2 medium Yukon Gold potatoes, peeled, cut into 2-inch cubes

- 2 cloves garlic

- 5oz butter - chopped thyme

Procedure: Roast covered celery roots in a 350F oven for 30 minutes. Blend the celery root with butter and heavy cream. Boil the Yukon Gold potatoes until softened, drain and add to the celery root puree. Season with salt and pepper to taste. 

Sundried Tomato Pesto:

- 2 cups sundried tomatoes

- 2 oz toasted pine nuts 

- 3 oz fresh basil

- 1 tablespoon salt

- ½ tablespoon fresh ground black pepper

- 3 tablespoon lemon oil

Procedure: Soak the sundried tomato for 2 hours in hot salty water. Drain and chop the tomatoes with the basil Incorporate the toasted pine nuts and lemon oil with the chopped items. Season with salt and pepper to taste.

Pan Seared Chilean Sea Bass

- 1.5 lb. Chilean Sea Bass Filet

- 1 oz salt 

- 1 oz pepper 

- 4 tbl extra virgin olive oil (EVOO)

Procedure: Cut the Chilean Sea Bass into 4 oz. portions and add salt and pepper to each. Take a 12” pan and add the EVOO make it very hot and gently start to cook one side of the fish for 50 seconds; Turn over and cook on the other side for one minute. Complete the fish in the oven for 8 minutes at 375F.

Grilled Filet Mignon

- 2 lb. Tenderloin Filet

- 2 oz salt

- 2 oz pepper 

- 6 tbl extra virgin olive oil (EVOO)

Procedure: Cut the tenderloin into 5 oz. portions and add EVOO, salt and pepper to each portion. Start the grill and ensure it’s very hot before placing the portions on top; cook each side for approximately two minutes. Complete the meat in the oven for 10 minutes at 375F for a medium rare temperature.

2017 GOLDEN GLOBE® AWARDS RECIPES

Golden Beet Ceviche Salad (recipe serves4)

Salad

- 1 medium golden beet

- 1 medium red beet 

- ½ lb baby wild arugula

- ¼ lb yellow frisee

- 3 oz. toasted pistachio

- 4 oz. goat cheese

- 1 whole pink grapefruit

Ceviche Lime Dressing

- 2 limes

- 2 lemons

- 6 oz. Extra Virgin Olive Oil

- Salt

- Pepper

- 1 jalapeno 

Salad Procedure: In a 350F oven, roast red and yellow beets separately for 45 minutes to one hour. While beets roast, peel the grapefruit, segment the sections and set aside. Wash and dry the greens. Once the beets are tender, peel the skin and dice. Squeeze lemon juice on top and place in the refrigerator to cool. Toast shelled pistachios in a 275F oven for 10 minutes. 

Ceviche Lime Dressing Procedure:  Taking the juice of the limes and lemons, cut open the jalapeno and de-seed, and put into a blender and emulsify with the Extra Virgin Olive Oil. Add salt and pepper to taste.

Assembly: Arrange the greens on a plate and add the roasted yellow and red diced beets on top along with the grapefruit segments, toasted chopped pistachios and goat cheese crumbles. Drizzle with Ceviche Lime dressing.
 

 Dessert Trio

Delizia – Neapolitan Almond Cake with Orange Mascarpone Cream Profiteroles

– With Amaretto Vanilla Cream, Sugared Almonds and

Chocolate Sauce Chocolate Gianduja Crunch Bars

Delizia

– Neapolitan Almond Cake with Orange Mascarpone Cream Neapolitan 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  

Procedure: - 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 cake in half and cut out circles using a 1.5” round cutter

Crema Orange Mascarpone:

-  4 gold gelatin sheets

-  8.75 oz Mascarpone

-  1.75 oz sugar

-  2 egg yolks

-  10.5 oz orange puree

-  14 oz soft whipping cream

Procedure: - Bloom the gelatin sheets in ice water - Heat the orange puree and egg yolks while using a wire whisk to just before it begins to bubble - Remove from the heat and add the soft gelatin. Stir through until melted. - Scale the Mascarpone and sugar into a bowl and mix through with a wire whisk. - Add the orange puree mixture to the Mascarpone mixture and stir until blended. Strain through a china cap - Fold in the soft whipping cream


Orange Basil Glaze:

- 8 oz. apricot glaze

- 8 oz. orange puree

- 2 finely chopped basil leaves

Procedure: - Scale all ingredients into a sauce pot and bring to a boil - Stir through and simmer for 5 minutes

Assembly: - Place PBC molds (1.75”W x 1.50”H) onto a sheet pan with a pan liner in place. Line the molds with plastic acetate strips - Cut Neapolitan Almond Cake through the middle into ca ½” thick slices and use round pastry cutter to cut out circles that will fit into the above molds - Place these inside and press firmly to be sure they are in straight - Pipe the Crema Orange Mascarpone on top of the Almond Cake, leaving about 1/8” lip on top - Freeze overnight - Remove from freezer and immediately top off with the hot Orange Basil Glaze. Use a squeeze bottle wearing gloves or a funnel cap to fill - Allow to set in the cooler for 1 hour - Push up from the bottom to get out of the molds and remove the plastic from the sides - Return to the cooler until ready to use


Profiteroles with Amaretto Vanilla Cream, Sugared Almonds and Chocolate Sauce Profiteroles: - 8 oz butter - 8 oz milk - 8 oz water - 1 oz sugar - .25 oz salt - 10 ½ oz bread flour - 9 eggs

Procedure: - Melt the butter in a sauce pot - Add the milk, water, sugar, and salt and heat until the mix boils and begins to rise - Immediately add the flour and stir with a wooden spatula. Continue to roast for 1-2 minutes, until the batter separates itself from the sides of the pot - Empty contents into mixing bowl. If done correctly, the mix should release from the pa with little help from the spatula. If it sticks, it is not roasted enough - Place the bowl into the mixer with the paddle attachment and turn on low speed  - Add the eggs one at a time until incorporated. Continue to whip at #3 speed for 30 seconds - Add mixture to a piping bag with #11 star tip inserted. Pipe small rosettes onto a baking pan lined with parchment paper - Spray with egg wash and bake at 400F until golden brown - Allow to cool before filling

Amaretto Vanilla Cream:

- 300g. milk

- 60g sugar

- 10g. vanilla extract (or 2 vanilla beans)

- 35g. potato starch (or corn starch)
- 35g. milk

- 1 egg yolk

- 150g. heavy cream whipped well.

- 15g. amaretto

Procedure: - Place the 300g milk, sugar and vanilla extract into a sauce pot and turn on low heat - Place the starch, 35g milk and the egg yolk into a small bowl. Stir through with a hand held wire whisk until smooth - Turn up the heat on the milk until it begins to steep. Turn down the heat. Use a small ladle to take some of the hot milk and add to the starch mixture to help temper - Turn up the heat again on the milk until it begins to steep a second time. Immediately add all of the starch mixture to the hot milk and stir vigorously with a hand held wire whisk until the contents bind together and thicken to a cream. It is important to continue to stir through the whole process otherwise the cream will be lumpy - Pour the cream into a glass casserole dish; use a spatula to get everything out - Spread the cream flat and cover with plastic wrap. Place the wrap directly on top and touching the cream - Place the cream into the cooler for 4 hours until completely cold - Remove the plastic wrap from the cream and place into a mixing bowl with the paddle attachment in place - Proceed to mix slow at first and then increase to high speed until the cream is smooth - Remove from the mixer and add 1 table spoon of amaretto. Stir through with a hand held wire whisk - Fold in the whipping cream until blended - Cover with plastic wrap and place in the cooler until ready to use

Caramel Sugar

- 200g. sugar

- 60g. sugar

- 50g. water

- 15g. corn syrup

Procedure: - Scale the sugar, water and corn syrup into a small sauce pot. - Stir through and place on low to medium heat. - When the contents begin to boil, use a pastry brush to wash down the sides with a little water. - Continue to cook until the sugar has a light golden color. Be careful not to overcook as the Sugar burns quickly. - Immediately place the bottom of the pan into a bowl with cold Water to stop the Sugar from cooking. Be careful to not allow any Water into the sauce pot. This is important as the Sugar would continue to cook and burn if this cooling step is skipped.

Assembly:

- 125g. roasted sliced almonds

- 450g. chocolate ice cream

- 125g. sweetened whip cream

- 30g. powdered sugar

- 1 small jar Nutella spread

Assembly Procedure: - Lightly crush the roasted almonds and spread out flat onto a baking pan. - Place the prepared Amaretto Cream into a piping bag with a small round tube inserted. - Use the tip of your kitchen scissors to make a small hole into the bottom of the baked Profiteroles.
- Pipe in the Amaretto Cream to fill completely. - Carefully dip the top end of the Profiteroles into the hot Caramel Sugar and place the top sugar end onto the tray with the sliced Almonds. Continue to do so until all the Profiteroles are dipped. - Turn over the Profiteroles and the Almonds will nicely stick to the top and give a crunchy delicious bite. - Prepare Martini Glasses or small bowls with a scoop of chocolate ice cream in the center. - Surround with 3 Profiteroles in each glass. - Decorate with 3 rosettes of Whip Cream. - Drizzle (as much as you like!) melted Nutella all around the top. - Dust with Powder Sugar and serve immediately


Chocolate Gianduja Crunch Bars Crunchy Base:

- 6.5 oz cocoa butter

- 6.5 oz. white couverture

- 6.5 oz. dark couverture

- 48 oz. hazelnut praline paste

- 24 oz. wafer cookies

Procedure: - Place the 300g Milk, Sugar and Vanilla Extract into a sauce pot and turn on low heat - Heat up the Cocoa Butter in a sauce pan - Add the White and Dark Couverture and stir until completely melted - In a mixer using the paddle attachment, add the Praline Paste and the Wafer Flakes to the chocolate Praline mixture. Mix only until blended - Spread the mixture onto a sheet tray with pan liner in place - Place in freezer to set for 30 minutes

Piemont Gianduja Mousse:

- 4 oz egg yolks

- 1.75 oz whole eggs

- 5 oz. simple syrup

- 8 gold gelatin sheets

- 5 oz. dark hazelnut Gianduja

- 3.5 oz. chopped milk couverture

- 6.25 oz. fresh cream

– hot

- 28 oz. soft whipping cream

Procedure:

- Bloom the gelatin sheets in ice water -

Scale the yolks, eggs and syrup into a sauce pan.

Proceed to heat up while stirring with a wire whisk just before it begins to bubble

- Add the soft gelatin and stir through until melted

- Make a ganache with the Gianduja, milk couverture and the hot cream.

Combine with the egg/gelatin mixture

- Fold everything together with the soft whipping cream

Roulade:

- 9 egg yolks

- 9 egg whites

- 2.25 oz. sugar

- 3.5 oz. sifted all-purpose flour

Procedure:

- Whip the yolks and 1.75ounces of the sugar until it doubles in size

- Whisk the egg whites until fluffy

- Remove both bowls from the mixer.

Add 1/2 of the whites to the yolks and stir through with a hand held wire whisk - Add the sifted flour and stir through by hand for 10 - 15 seconds

- Add the remaining egg whites and carefully mix through until completely blended

- Place parchment paper onto a full size sheet pan and spread the Roulade mix evenly using an off-set spatula

- Bake at 425F for 12 - 15 minutes until golden

- Immediately remove the Roulade from the hot pan onto a cool surface and set aside until ready to use

Amaretto Coffee Syrup:

- 8 oz. sugar

- 8 oz. water

- 8 oz. Espresso or Dark Coffee

- 4 oz. Amaretto

Procedure:

- Bring the sugar and water to a boil in a sauce pan

- Remove from the heat; add the espresso and Amaretto

- Cool down and pour into a serve safe container

Amaretto Mousse:

- 4 gelatin sheets -

5 oz. amaretto

- 4 oz. glucose

- 20 oz. white couverture

- 1 quart soft whip cream

Procedure: - Bloom the gelatin sheets in ice water - Heat up the amaretto and the glucose in a sauce pan, to just before the boiling point. Do not boil long as the Amaretto will ignite! - Add soft gelatin and stir through with the white couverture until melted - Fold the chocolate mixture into the soft whipping cream

Assembly: - Make Crunchy Base recipe and place in freezer until set - Pour Piemont Gianduja Mousse on top of Crunchy Base and spread evenly with a hand held spatula - Place the baked Roulade on top and press corners to be sure it is set straight - Distribute the Amaretto Coffee Syrup evenly using a pastry brush - Pour on the Amaretto Mousse and spread evenly with an offset spatula - Place in freezer overnight - Remove from freezer and remove the frame - Use chocolate spray gun and evenly coat with the liquid chocolate spray while dessert is still frozen - Allow to thaw and cut into desired shapes

The Moët Diamond is Olivia Culpo’s take on the classic champagne cocktail, paying homage to the elegance and style that is Golden Globes, with a playful twist.

Elevating each of the classic champagne cocktail’s ingredients

—traditionally champagne, bitters, sugar cube, and sometimes cognac

—Culpo selected cherry bitters, to give a hint of fruit; rock candy sticks as a garnish, to add a touch of sweetness; and orange liqueur to balance the sweetness and round out the elegant flavor profile. With a nod to Culpo’s love of red carpet fashion, and the standout diamond looks that have graced carpets in years past such as Elizabeth Taylor’s diamond tiara, The Moët Diamond is the perfect blend of honoring old Hollywood while embracing awards show glam. 

3 oz Moët Imperial Brut Champagne

1/2 oz Orange Liqueur 

2 dashes Cherry Bitters

1 Rock Candy Stick 

Pour Orange Liqueur into Champagne flute and add dash of Cherry bitters. Gently pour chilled Champagne. Garnish with Rock Candy stick.

Served: Straight up; without ice Garnish: Rock Candy Stick and Orange Twist Drinkware:  Modified Champagne flute

 

The New Bathroom Classic, Curel Hydra Therapy Wet Skin Moisturizer.

By Laura Medina

HYDRA THERAPY
WET SKIN MOISTURIZER
FOR DRY AND EXTRA-DRY SKIN

https://www.curel.com/default.aspx

Busted after the holidays but your dry, sensitive skin isn't listening?  Craving something luxurious and effective on the affordable?

Here's is this scribe's latest and current favorite, on the affordable and the quick.

Curél® HYDRA THERAPY WET SKIN MOISTURIZER is activated by water on freshly-showered skin and penetrates deeply into the skin’s surface to heal dryness, for soft, healthy skin.

After showering, your pores are open, providing an easy pathway for moisture to absorb into just-showered skin. Curél® HYDRATHERAPY WET SKIN MOISTURIZER, with Advanced Ceramide Complex, penetrates deeply into the skin's surface bringing moisture to the source of dryness. It absorbs immediately and with continued use will end your dry skin.

Ceramides, naturally present in healthy skin, are vital building blocks to maintaining skin’s moisture barrier. When ceramides are lost, skin becomes dry and damaged. Curél® HYDRA THERAPY WET SKIN MOISTURIZER, with Advanced Ceramide Complex, penetrates to the source of dryness, helping to replenish skin's ceramide levels and repair the moisture barrier.

• Water activated moisture works deep into skin’s surface
• Helps repair moisture barrier
• Contains our proprietary Advanced Ceramide Complex
• Immediately Absorbs
• Completely Greaseless
• Skin feels 3x more hydrated instantly
• Fragrance Free
• Dermatologist Recommended
• Received the National Eczema Association Seal of Acceptance™

After a quick shower or a long soak in the hot tub, just soothe on this lotion, soaking wet then watch it soak in.  No rubbery nubs.