How to Dine Like the Stars at the Golden Globes
More than 1,300 Hollywood stars will be enjoying a three-course gourmet dinner at the 73rd annual Golden Globe awards on Jan. 10. Seated in the Beverly Hilton’s legendary International Ballroom, they’ll start with a fresh California market salad, have a choice of a surf and turf entree or a vegetarian, gluten-free dinner, and finish with a plateful of decadent desserts. They’ll wash it all down with a Moët champagne signature cocktail.
Read on for recipes for everything Jennifer Lawrence, Leonardo DiCaprio, and others will be chowing down on.
(Photo: Sophie Forbes)
California Market Salad
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
2 ounces ginger dressing (see recipe)
4 cups vegetable broth
2 ounces olive oil EVOO
2 ounces red mizuna (mustard)
Salt and pepper to taste
Take eggplant and cook over flame until it is done and charred, place in ice bath, peel and cut it 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, and spoon 1 ounce ginger sauce onto the plates.
Ginger Dressing
3 whole tomatoes
2.5 whole lemons
2 celery stalks
1 large peeled carrot
1 pound fresh ginger
3 cloves garlic
2.5 cups soy
2.5 cups white vinegar
4 ounces sugar
Rough chop all vegetables and fruits and let sit for 24 hours.
(Photo: Sophie Forbes)
Filet of Beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout with Spaghetti Squash, Fried Capers, Sweet Potatoes
4 ounces steelhead trout
4 ounces beef tenderloin, seared
1 baked sweet potato, cut into rings
2 ounces spaghetti squash, cooked and seasoned with honey and herbs
6 heirloom cherry tomatoes, sliced in half
1 ounce friend capers
1 pound black garlic (see recipe)
2 ounces red wine sauce
2 ounces marinara crust (see recipe)
2 ounces French green beans
Salt and pepper to taste
2 ounces EVOO
3 ounces butter
2 ounces white wine
Cook the filet of beef in a hot pan using 1 ounce of EVOO and basting with butter until it reaches required temperature. Let rest, put on crust and keep in a pan. Place steelhead trout on a tray rubbed with butter and add white wine. Cover with plastic and place in an oven at 250 degrees for 25 minutes. Warm up the cooked squash and season. Make a salad with the cherry tomatoes and olive oil. Warm up the sweet potato rings and brush with butter. Place the beef under the broiler to toast the crust. Cook the green beans in a touch of water, a spoonful of butter and salt and pepper. Reduce down until glaze takes the shine off the trout and brush it with black garlic puree. Spoon a little red wine sauce on top and garnish with fried capers.
Black Garlic
5 pounds peeled California garlic
1 cup 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 fine panko
1 cup marinara sauce for pasta
½ pound unsalted butter
Salt and pepper to taste
1 ounce basil
4 egg yolks
Whip the butter until soft and add in the marinara, then panko, then basil and then egg yolks, and salt and pepper to taste. Spoon crust onto beef and smooth.
(Photo: Sophie Forbes)
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 below)
4 cups kosher salt
1 cup fricassee of winter vegetables (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 a plate with fricassee of winter vegetables.
Corn Compote
2 ears white corn, shucked and cut off the cob (about 2 cups)
½ cup heavy cream
1 whole shallot, chopped
Salt and pepper to taste
1.5 ounces grapeseed oil
In a pot, sauté the corn, oil and shallots over low heat. Cook until corn Is tender but do not allow vegetables to brown. Blend ¼ of the corn in a blender and add cream. Add blended mixture back to the remaining 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 into small pieces
1 small purple cauliflower, broken into small pieces
1 ounce fava beans and peas
1 ounce onions, diced
1 ounce olive oil
1 whole lemon
Salt and pepper to taste
In a hot pan, combine olive oil and onions and sauté hard. Add other vegetables and cook for two or three minutes. Squeeze the lemon on top, and add salt and pepper to taste.
(Photo: Sophie Forbes)
Flourless Grand Marnier Carmella, Lemon Mousseline Croquatine, California Almond Cake, Strawberry, Blueberry, Kiwi and Mango Coulis
Carmella Filling
1.5 ounces acacia honey (or any good quality honey)
2 ounces fine granulated sugar
0.5 ounces butter at room temperature
2.5 ounces heavy whipping cream
Scale the honey and the sugar into a small sauce pot and place on the stove over low flame.
Scale the butter and set aside.
Scale the heavy whipping cream into a small sauce pot and place onto the stove over low 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 so 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 ounces gelatin leaves (2 each)
1 ounce Grand Marnier
1.5 ounce fresh orange juice
Zest from the oranges used
2 ounces corn syrup
9 ounce 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 overmix.
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 tablespoon 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 ounces Blue Diamond Almond Paste
8 ounces soft butter
12 ounces sugar
3.5 ounces Triple Sec
6 ounces fresh eggs
4 ounces all-purpose flour
1 teaspoon baking powder
Cream the almond paste, soft butter and sugar using the paddle attachment.
Slowly add the Triple Sec and the eggs. Do not overmix!
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
Croquatine
1.75 ounces cocoa butter
1.75 ounces white chocolate
1.75 ounces dark chocolate
12 ounces almond or hazelnut praline paste
6 ounces 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 low speed until completely blended.
Pour the mixture into the prepared mold and spread out evenly with a handheld 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 that this will alter the flavor profile!)
Crème Anglaise
10 ounces milk
10 ounces heavy cream
2 ounces granulated sugar
4 ounces 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 ounces crème anglaise
2 ounces pistachio paste
.10 ounce gelatin leaves (2 each)
7 ounces 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 handheld 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 ounces crème anglaise
6.5 ounces white chocolate couverture
.20 ounce gelatin leaves (3 each)
3.5 ounces lemon juice
10.50 ounces 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 up.
Carefully pipe in the prepared pistachio cream into the center and continue until mold is full.
Place in freezer until completely solid.
Place two 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 ounces fruit puree
3 ounces sugar
2 ounces 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.
(Photo: AP)
Signature Cocktail: The Moet Ruby Red
¾ oz lemon juice
¾ oz tarragon, raspberry, citrus shrub (recipe below)
1 oz vodka
2.5 oz 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 tarragon
Bring ingredients to a simmer on a stove top, then remove from heat and let cool.
