Photo: Todd Antony/NBC/NBCU Photo Bank via Getty
The 77th annualGolden Globesair on Sunday, and this year they’re trying something new. The entire menu will be completelyplant-based— a change that was made just about two weeks before the event.
Lorenzo Soria, president of the Hollywood Foreign Press Association made the ultimate decision to serve a vegan meal toraise environmental awareness about food consumption and waste. Along with the menu change, the HFPA partnered with Icelandic Glacial to eliminate single-use plastic and utilize glass water bottles.
“Theclimate crisis is impossible to ignoreand after speaking with our peers, and friends in the community, we felt challenged to do better,” Soria said in a statement regarding his decision. “We’re hoping to raise awareness around small changes that can have a greater impact.”
Environmental activist and actorLeonardo DiCapriohas already applauded the HFPA for their choice: “Thank you HFPA @goldenglobes,” he tweeted on Friday.
The first course of the night is a creamy, chilled golden beet soup with citrus oil and pistachio. (Morgan shared an at-home version of the dish exclusively with PEOPLE below.)
The dessert is equally decadent: a vegan opera dome with a praline gunaja crumble and caramelized hazelnuts.
Moët & Chandon, the official champagne of theGolden Globes, and fashion designer LaQuan Smith also teamed up to craft a special “Moët Golden Hour” cocktail — a light and crisp citrus drink with surprising smokey notes.
LaQuan Smith with his “Moët Golden Hour” cocktail.Joe Scarnici/Getty Images for Moët & Chandon
WatchRicky Gervaishost theGolden Globeson NBC on Sunday, Jan. 8 at 8 p.m. ET, and create your own miniGolden Globesdinner with the recipes below.
Jennifer Causey
Golden Beet Soup
2 Tbsp. extra-virgin olive oil2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved1 medium yellow onion, roughly chopped (2 cups)2 medium carrots, peeled and roughly chopped (1 1/2 cups)4 garlic cloves, roughly chopped½ cup dry white wine1 (48-oz.) container vegetable stock1 cup water1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges)1½ tsp. kosher salt¼ cup chopped roasted salted pistachios
1.Heat oil in a large pot over medium. Add beets, onion and carrots. Cook, stirring occasionally, until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from bottom. Add stock and water. bring to a boil over medium; reduce heat to medium low. Cover and cook until beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes.2.Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice and salt. Chill 30 minutes or until ready to serve.3.Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.
Serves:4Active time:40 minutesTotal time:2 hours, 10 minutes
The Moët Golden Hour Cocktail
1 cup ice¾ oz. grapefruit vodka1 oz. fresh pineapple juice⅓ oz. simple syrup1½ oz. chilled champagneFresh pineapple chunkPinch of smoked salt
1.Fill a shaker with ice, grapefruit vodka, pineapple juice and simple syrup. Shake and strain into a coupe glass.2.Top with champagne. Garnish with a fresh pineapple chunk sprinkled with a pinch of smoked salt.
Makes:1
source: people.com
