The Golden Globes kick off the Hollywood award season at 8 tonight on NBC.
Earlier this month, the Hollywood Foreign Press Association released the menu for the awards dinner. The celebrities will dine on a fancy feast designed by chefs at the Beverly Hilton hotel.
• First course: Grilled artichoke on frisee served with dried pear, fennel tomato lemon mousse, Kabocha pumpkin and smoked dried tomato tart and pepper honey goat cheese.
• Entree: Smoked flat iron steak with grilled sweet pickled pepper and California olive-orange marinated Pacific sea bass with caramelized mint and fennel.
• Dessert: A trio of cappuccino mousse cake dome, orange sanguine and chocolate salted caramel.
To wash it all down, plenty of 2004 Grand Vintage Moet et Chandon champagne. It will be served up on tables festooned with arrangements of red roses.
Too bad we won’t be there. Luckily for us, the Beverly Hilton released all of the recipes in case you want to replicate the meal at home. You can find them at www.beverlyhilton.com.
Here’s one to get you started.
PACIFIC SEA BASS
12 oz. Pacific sea bass (3 oz. per serving)
1½ cups fresh orange juice
Juice of 1 lime
3 tbsp. extra-virgin olive oil
⅓ cup sugar
3 tbsp. white balsamic vinegar
½ cup vegetable stock
2 tbsp. fresh mint
1 bulb fennel, sliced
Salt and pepper to taste
For the olive-orange marinade, pour the orange juice into a saucepan and heat until reduced by one-third. Mix olive oil and lime juice in a separate bowl and whisk in reduced orange juice.
Pour the mixture onto the sea bass, marinating both sides; let sit for 2 hours.
Preheat oven to 350 degrees. Bake the sea bass for 15 minutes or until cooked through.
Sauté the sliced fennel with olive oil in a pan until it softens; put aside. In the same saucepan, pour the sugar and toast until lightly browned, deglaze the pan with balsamic vinegar and vegetable stock, and reduce the mixture, stirring. Add the fennel and mint and mix to coat with the sugar mixture. Season with salt and pepper to taste.
Garnish the sea bass with the caramelized sautéed fennel and mint.
Makes 4 servings.
— Adapted from www.beverlyhilton.com
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa
