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Recipes From 2016 Golden Globe Awards Menu

Below are all of the official Golden Globes recipes for this year:

California Market Salad

(recipe serves 2)
- 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 sautéed 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 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 1oz ginger sauce on the plates.
Ginger Dressing
- 3 whole tomatoes
- 2.5 whole lemons
- 2 celery stalks
- 1 large peeled carrot
- 1lb fresh ginger
- 3 cloves garlic
- 2.5 cups soy
- 2.5 cups white vinegar
- 4 oz sugar

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

Filet of Beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout

Spaghetti Squash, Fried Capers, Sweet Potatoes
(recipe serves 1)
- 4 oz steelhead trout
- 4 oz beef tenderloin seared
- 1 baked sweet potato cut into ring
- 2 oz spaghetti squash based and seasoned with honey and herbs
- 6 heirloom cherry tomatoes sliced in half
- 1 oz friend capers
- 1lb black garlic (see recipe)
- 2 oz red wine sauce
- 2 oz marinara crust (see recipe)
- 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 1oz of EVOO and basting with butter until required temperature. Let rest, put on crust keep in a 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 a salad with the cherry tomatoes and olive oil. Warm the sweet potato ring up brush 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 glaze takes the shin off the trout and brush with black garlic puree. Spoon a little red wine sauce on top and garnish with fried capers
Black Garlic
- 5lb peeled California Garlic
- 1 cup 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 marinara, then panko, then basil and then egg yolks and salt and pepper to taste. Spoon and smooth crust onto beef.

Vegetarian Option: Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze, Fricassee of Winter Vegetables
(recipe serves 1)
- 1 small Okinawa sweet potato
- 1 small heirloom sweet potato
- 1 cup cream corn compote (see recipe below)
- 4 cups kosher salt
- 1 cup fricassee of winter vegetable (see recipe below)

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
- ½ cup of heavy cream
- 1 whole shallot chopped
- Salt & pepper to taste
- 1.5 oz grape seed oil

In a pot, sauté 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 vegetable
- 1 small carrot cut in one inch 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
- ½ whole lemon
- Salt & pepper to taste

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

Flourless Grand Marnier Carmella

Lemon Mousseline Croquatine
California Almond Cake
Strawberry, Blueberry, Kiwi and Mango Coulis
Carmella Filling
- 1.5 oz acacia honey (or any good quality honey)
- 2 oz fine granulated sugar
- 0.5 oz butter (room temperature)
- 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 a 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 ready to use.

Chocolate Grand Marnier Mousse

- 0.10 oz gelatin leaves (2ea.)
- 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 mixture. 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 a 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.

To Assemble:
- Take the carmella filling and place on top of the prepared chocolate mousse.
- Carefully blend together 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 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.
- (Note: Scraps can be re-melted and used again. Or, chop 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!)

Crème 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 the hand blender

Pistachio Insert

- 7 oz crème anglaise
- 2 oz pistachio paste
- .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 pistachio paste
- Mix well and add the soft gelatin leaves (without water). Warm up while stirring with a hand held whisk 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

- 14 oz crème anglaise
- 6.5 oz white chocolate couverture
- .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 crème anglaise while stirring with a hand held whisk.
- Add the gelatin and the white chocolate couverture (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.

To Assemble:
- Pipe the lemon mousse into a small sphere mold and fill ¾ 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 croquatine 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

Note: The recipe for all three coulis will be the same. The recipe can be cut in half, but you need to be careful with cooking time so it does not reduce to quickly and burn the bottom of the pot.
- 8 oz fruit puree
- 3 oz sugar
- 2 oz water

Bring all ingredients to a boil in a sauce pot and turn down 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 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, Kirsch, etc.

The Official Cocktail of the Golden Globes

Moët & Chandon Toasts to 25 Years at the Golden Globes

Moët Ruby Red by Karen Grill
3/4oz lemon juice
3/4oz Tarragon, Raspberry, Citrus Shrub
1oz Vodka
2.5oz Moët & Chandon Imperial
Pour the shrub, lemon juice and vodka over ice in a white wine glass. Top with champagne and garnish with fresh tarragon and a lemon twist.
To make the Shrub:
2 cups raspberry purée
2 cups apple cider vinegar
4 cups cane sugar
1 lemon peel
4 sprigs of tarragon
Bring ingredients to a simmer on a stovetop, then remove from heat and let cool.
Grill's modern take on a French 75 cocktail is a personal homage to one of the most timeless pieces of cinema, The Wizard of Oz. The theatrical masterpiece epitomized Hollywood's exceptional creativity and captured the whimsy of filmmaking. The champagne and vodka-based concoction's raspberry, citrus and tarragon shrub give both a tart kick and the ruby red coloring – a nod to the famous ruby slippers. Garnished with tarragon, for the color of the Emerald City and a long lemon twist for the Yellow Brick Road, this cocktail is luxurious and bright, like the stars who will walk the Golden Globes red carpet.
Grill is currently working on a number of new innovative cocktail programs and consulting for key properties throughout Los Angeles.

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