The 68 th Emmy® Awards Governor’s Ball
Patina Catering | 2016 Recipe Cards
Recipes inspired by the Emmys; menu created by Patina Restaurant Group
Recipes by Gregg Wiele, Culinary Director and Corporate Executive Chef |PRG
First Course
Heirloom Beet Salad
Served with pistachio-goat cheese “bonbons,” blood oranges, preserved lemon, roasted eggplant puree, baby fennel confit, Lolla
Rossa, black olive “soil,” and tangelo vinaigrette
To serve: Artfully arrange first thirteen ingredients in the center of six 10” salad plates. Drizzle each salad with a half-ounce of tangelo
vinaigrette.
Serves six
6 red baby beets, roasted and halved
6 Chioggia baby beets (commonly referred to as candy cane or candy stripe beets), roasted and halved
6 gold baby beets, roasted and halved
2/3 cup (6 oz) eggplant puree, roasted
6 oz tangelo emulsion
3 oz preserved lemon, julienned
18 pistachio-crusted goat cheese “bonbons”
6 baby fennel bulbs, confit and quartered
3 oz Kalamata olive “soil”
3 Lolla Rossa baby lettuce heads
30 blood orange segments
24 slices raw Chioggia baby beets
6 fennel fronds
4 oz tangelo vinaigrette
For the roasted baby beets:
6 red baby beets
6 Chioggia baby beets (commonly known as candy cane or candy stripe beets)
6 gold baby beets
6 tbsp extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
•
•
•
•
•
Remove stems from beets
Toss each colored beet with olive oil, salt, and pepper
Bundle each color in aluminum foil and bake in 350 ° F oven for 90 minutes
Allow to cool to room temperature and peel skin
Cut beets in half
1
For the roasted eggplant puree:
2 large eggplants
1/2 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
•
•
•
•
Char-roast two large eggplants over a wood fire until blackened and very soft
Place into a covered container with a tight fitting lid and allow to self-steam at room temperature
When eggplants have cooled enough to handle, remove from container and discard charred skin
Place roasted eggplant flesh, olive oil, salt, and pepper into food processor and pulse until smooth
For the tangelo emulsion:
1 cup fresh squeezed tangelo juice
3 and 1/4 cups filtered water
3/4 cups granulated sugar
½ tsp kosher salt
1 tbsp tangelo zest
1/4 tsp saffron threads
3 tbsp Agar agar powder
•
•
•
•
•
•
•
•
Fill a large bowl with ice water; set aside
In a medium saucepan, bring water, sugar, salt, zest, and saffron to a boil
Remove from heat, cover, and let steep for 20 minutes
Strain through a chinois into a clean medium saucepan and add agar agar
Bring to a boil, whisking constantly; allow to boil for 1 ½ minutes, continuing to whisk
Pass through a chinois into a shallow pan and place over ice water to cool until completely set
Transfer to a blender and add the tangelo juice; blend on high speed until smooth, using the ladle as needed to agitate puree
to ensure every bit is blended
Strain through a chinois, transfer to a squeeze bottle, and keep refrigerated until ready to serve
For the preserved lemon:
5 lemons
1/3 cup Kosher salt
•
•
•
•
•
•
•
•
Quarter the lemons from the top to within 1/2 inch of the bottom
Gently spread open the quarters and sprinkle salt on the exposed flesh
Close the lemons, holding the quarters together, so that they retain their original shape
Place 1 tablespoon of salt on the bottom of a mason jar
Pack the lemons into the jar and push them down, adding more salt between layers
Press the lemons down to release their juices and to make room for the remaining lemons. Leave some air space at the top
before sealing the jar.
Let the lemons ripen for 30 days in a warm place, shaking the jar each day to distribute the salt and juice
To use, rinse the lemons, remove and discard the pulp, and julienne the peel
For the pistachio-crusted goat cheese “bonbons”
3 cups fresh goat cheese
4 tbsp heavy cream
1 tsp fresh thyme, chopped
Kosher salt and fresh ground black pepper, to taste
1 cup Sicilian pistachios, chopped
•
•
Mix goat cheese, heavy cream, thyme, salt, and pepper in bowl and roll into eighteen 2/3oz “bonbon” shaped balls
Roll each goat cheese bonbon in chopped pistachios until well coated
For the baby fennel bulbs:
2
6 baby fennel bulbs, reserve fronds
1 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
•
•
•
Place fennel bulbs in a shallow baking dish and coat with olive oil
Season bulbs with salt and pepper, cover, and slow roast at 200 ° F for 90 minutes or until very soft (but no color)
Allow to cool and then quarter
For the Kalamata “soil”:
1 4-oz packet dehydrated Kalamata olives
1/3 cup hazelnuts, toasted
¼ cup cocoa nibs, which can be found at specialty grocer or gourmet kitchen retailer
1 and ½ tsp coriander seeds, toasted
1 tbsp fennel seeds, toasted
½ cup pumpernickel bread crumbs, toasted
2 tbsp unsalted butter, softened
Kosher salt and fresh ground black pepper, to taste
•
Pulse all ingredients in food processor until mixture resembles soil
For the tangelo vinaigrette:
4 tbsp fresh squeezed tangelo juice
4 tbsp rice wine vinegar
4 tbsp extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
• Whisk all ingredients together.
3
Main Course
“TURF & TURF”
Thyme-roasted tenderloin and slow-braised short rib, wild mushroom pithivier (French pastries), rapini, rainbow carrots, caramelized
shallot jus
To serve: Artfully arrange a 3oz slice of tenderloin, a 3oz portion of braised short rib, a mushroom pithivier, roasted carrots and rapini
on six 10” hot plates. Sauce each plate with an ounce of the caramelized shallot red wine sauce.
Serves six
1.5 lbs prime beef tenderloin, sous vide and pan roasted (or, pan seared and oven roasted)
2 lbs prime beef short rib, braised
6 wild mushroom pithiviers (French pastries)
12 rapini florets, blanched
2 lbs rainbow carrots, roasted
6 oz caramelized shallot red wine sauce
For the tenderloin:
1.5 lbs prime beef tenderloin
4 tbsp unsalted butter
4 tbsp extra virgin olive oil
2 fresh thyme sprigs
Kosher salt and fresh ground black pepper
•
•
•
•
•
•
•
•
If using a sous vide machine, cryovac tenderloin and sous vide until an internal temperature of 129 ° F is achieved
Remove from cryovac bag and pat tenderloin dry; season tenderloin with salt and pepper
Over high heat, combine olive oil and butter in a large cast iron skillet
When butter starts to bubble and brown, add thyme sprigs and tenderloin
Pan roast tenderloin on all sided until caramelized; butter baste tenderloin with pan oils while caramelizing
Rest and slice into 3 oz portions
If not using a sous vide machine, preheat oven to 350 ° F and allow meat to come to room temperature before seasoning
Pan sear in a cast iron skillet as indicated above until browned on all sides and then roast in oven until a meat thermometer
reads 132 ° F, or for approximately 20 minutes
For the braised short rib:
5 lbs boneless beef short ribs
Kosher salt and freshly ground black pepper, to taste
3 tbsp extra virgin olive oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbsp all-purpose flour
1 tbsp tomato paste
1 750-ml bottle Cabernet Sauvignon
4 cups veal stock
•
•
•
•
•
•
•
Preheat oven to 350 ° F and season short ribs with salt and pepper
Heat oil in a large Dutch oven over medium-high heat
Working in two batches, brown short ribs on all sides, about eight minutes per batch
Transfer short ribs to a plate; pour off all but 3 Tbsp. drippings from pot
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about five
minutes
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about two to three minutes
Stir in wine and then add short ribs with any accumulated juices
4
•
•
•
•
Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes
Stir in stock; bring to a boil, cover, and transfer to oven
Cook until short ribs are tender, approximately 2–2½ hours
Cut into 3-ounce portions
For the wild mushroom pithivier:
4 sheets puff pastry, cut into twelve 3.5” rounds
1 egg
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 lb Crimini mushrooms, cleaned and sliced
1 lb Chanterelle mushrooms, cleaned and sliced
1 lb White button mushrooms, cleaned and sliced
4 tbsp Porcini mushroom powder
1 cup white wine
1 cup heavy cream
4 shallots, brunoised
2 garlic cloves, minced
1 tbsp fresh thyme, chopped
•
•
•
•
•
•
•
•
•
•
•
•
•
For the filling, sauté the shallots and garlic in the butter and olive oil in a large sauté pan over high heat for one minute until
fragrant and translucent
Add mushrooms and cook until golden brown and all liquid has evaporated
Add white wine and thyme and reduce until dry
Add heavy cream and reduce until thickened and mushrooms are coated; remove from heat
Add porcini powder and season with salt and pepper
Pulse in food processor until a thick chunky paste consistency is achieved
To assemble, prepare egg wash by whisking one egg and two ounces of water together
Lay six puff pastry disks on a baking sheet and spoon three ounces of mushroom filling onto the center of each disk
Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper
puffing during baking
Place the second round on top and press to seal, using your fingers
Using a small paring knife, score the top of each pithivier in a circular, decorative cross-hatch pattern
With a small paring knife, score around edges in 1/4-inch increments
Let chill in refrigerator for at least an hour; bake in 375 ° F oven for 45-50 minutes, or until golden brown
For the rapini:
12 rapini (or broccoli rabe) florets, blanched
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 garlic clove, smashed
1/8 tsp chili flakes
Kosher salt and fresh ground black pepper, to taste
•
•
Heat oil, butter, garlic, and chili flakes in a large sauté pan over high heat until fragrant and butter is foamy
Add rapini and sauté for one to two minutes; season with salt and pepper
For the rainbow carrots:
2 lbs large rainbow carrots (red, white, orange and purple colors; preferably from Weiser Family Farms)
4 tbsp extra virgin olive oil
2 cups vegetable stock
2 tbsp raw sugar
2 garlic cloves, smashed
2 sprigs fresh thyme
1 oz unsalted butter
Kosher salt and fresh ground black pepper, to taste
5
•
•
•
•
•
Preheat oven to 400 ° F
Add unpeeled carrots, olive oil, vegetable stock, garlic, thyme, sugar, salt, and pepper to a shallow baking dish
Cover and roast for two hours or until carrots are fork tender; remove and let chill
Cut carrots into various shapes (planks, stumps, half-logs and spears) and portion into six mounds with various colors
Brush carrots with butter and reheat in oven when ready to serve
For the caramelized shallot red wine sauce
5 shallots, thinly sliced
4 tbsp extra virgin olive oil
4 cups Cabernet Sauvignon
4 cups veal stock
4 tbsp unsalted butter
Kosher salt and fresh ground black pepper, to taste
•
•
•
•
•
Sauté the shallots in a medium saucepan with the oil over a high heat for about three minutes, or until lightly browned,
stirring often
Season shallots with salt and ground black pepper and continue cooking for 15 mins on low heat, stirring often to prevent the
shallots burning, until caramelized
Pour in the wine and cook over high heat until reduced by two thirds
Pour in the stock and bring to a boil; lower the heat and simmer until reduced by two-thirds again, to yield about two cups
Season sauce with salt and whisk in the butter
6
Dessert Course
OCOA CHOCOLATE CRÉMEUX
Tropical coconut mousse, torched meringue, and exotic fruit
Serves six
For the tropical exotic fruit center:
1 26-oz jar coconut puree
1 26-oz jar mango puree
1 26-oz jar passionfruit puree
2 cups sugar
12 large eggs
32 egg yolks
2 tbsp gelatin
2/3 cup cold water
2 and ½ cups butter, room temperature
Equipment: sphere mold (.7 inches in diameter)
•
•
•
•
•
•
•
•
•
Mix the fruit purees in a sauce pan with the sugar and bring to a boil
In a separate bowl, whisk the eggs and the egg yolks
Temper the eggs by slowly adding one cup of the hot puree to the egg bowl, whisking as you go
Once fully incorporated, add egg mixture to the puree and cook until it reaches 185 ° F
Remove sauce pan from heat
In a small cup or bowl, mix the gelatin with cold water until gelatin is fully incorporated
Add gelatin/water mixture to the puree and set aside until the temperature reaches 145 ° F
Mix butter into the puree and place mixture into the sphere molds
Freeze overnight, remove the molds, and place the frozen fruit bowls back into the freezer until ready to assemble dessert
For the coconut mousse:
1 26-oz jar coconut puree
1/3 cup sugar
1 and 1/3 cups unsweetened, shredded coconut
20 egg yolks
4 tbsp gelatin
2/3 cup cold water
600 grams (1 lb 2 oz) white chocolate zephyr
2 and ½ cups heavy cream
2 oz Malibu liquor
Equipment: sphere mold (2.5 inches in diameter)
•
•
•
•
•
•
•
•
•
•
•
Mix the coconut puree, sugar, and shredded coconut in a sauce pan and bring to a boil
In a separate bowl, whisk the egg yolks
Temper the egg yolks by slowly adding one cup of the hot puree to the egg bowl, whisking as you go
Once fully incorporated, adds to the coconut puree and cook until it reaches 185 ° F
Remove sauce pan from heat
In a large bowl, mix the gelatin with cold water until gelatin is fully incorporated
Pour puree into the bowl with the gelatin/water mixture and set aside until the temperature reaches 90 ° F
While the puree cools, make whipped cream by whipping the heavy whipping cream with a whisk attachment until stiff peaks
form
Gently fold in the whipped cream, white chocolate, and Malibu to the puree
Put mousse into a piping bag and fill molds halfway, placing the Tropical Exotic Fruit Center on top, and then filling the
remainder of the mold with the coconut mousse
Freeze overnight; until ready to assemble the dessert
7
For the Ocoa chocolate creamy:
2 and 1/3 cups heavy cream
6 tbsp granulated sugar
8 egg yolks
200 grams (7 oz) dark chocolate (Ocoa 70 % )
200 grams (7 oz) milk chocolate (Alungra 38%)
•
•
•
•
•
•
•
Mix the heavy cream with the sugar in a sauce pan and bring to a boil
In a separate bowl, whisk the egg yolks
Temper the egg yolks by slowly adding one cup of the hot cream to the egg bowl, whisking as you go
Once fully incorporated, add egg mixture into the sauce pot with the cream and cook until it reaches 185 ° F
Remove sauce pan from heat
In a large bowl, add the dark chocolate and the milk chocolate
Pour hot cream into the bowl to melt the chocolate and mix; set aside at room temperature until ready to assemble dessert
For the feuilletine hazelnut crisp:
2 and 2/3 cups praline paste
200 grams (5 oz) Alunga™ milk chocolate - 38%
3 cups pailletes feuilletine (crunchy crêpe flakes)
•
•
•
Melt the chocolate by microwaving it for 30 seconds and then mixing it. Repeat until fully melted; do not overheat
In a large bowl, mix the melted chocolate with the praline paste and the feulletine
Spread mixture in a smooth, thin layer in a sheet pan; set aside in fridge until ready to assemble dessert
For the “BTO” (Better Than Oreos) chocolate cookie:
2 and 1/2 cups butter
2 and 1/3 cups brown sugar
6 cups all-purpose flour
1 and 1/3 cup black cocoa powder
1 tbsp baking soda
1 tsp salt
3 and 1/3 cup chocolate chips
5 egg whites
6 tbsp vanilla extract
•
•
•
•
•
•
•
Cream the butter and the sugar with a paddle attachment until very fluffy
Mix the dry ingredients in a separate bowl
Slowly mix dry ingredients into the butter/sugar mixture until just incorporated
Gently fold in the chocolate chips, egg whites, and vanilla extract
Roll out the mixture on a cookie sheet between two pieces of parchment paper
Use a 3” biscuit cutter to cut cookies, removing the excess dough
Bake at 350 ° F for 8 minutes; let cool
To serve:
Place the BTO cookie in the center of a 9” plate. Pour the chocolate creamy on top of the cookie and sprinkle the hazelnut crisp over
plate. Remove the coconut mousse from the mold and dust with shredded coconut. Place the coconut mousse sphere on top of the
creamy. Garnish with chocolate.
###
Contact:
Roberta Silverman
breakwhitelight for the Television Academy
[email protected]
818-849-6347
8