'Entertainment Tonight's' Emmy party: Nothing says 'win' like a malted milkshake
Susan Feniger's Street in Los Angeles will serve the grub at the "Entertainment Tonight" Emmy party being held at the Vibiana in downtown L.A. after the 61st Primetime Emmy Awards. Among the items on the menu: Thai bites, Japanese Shizo shrimp, Moldavian meatballs and two of Street's trademarks: Kaya toast, and the pop-em-in-your-mouth-sized Pani Puri. (Here's a Emmy prediction for ya: The Kaya toast, pictured above, will be a hit. Click here for the recipe.) For dessert, MILK will serve up malts and coffee-toffee ice cream. Yes, please!
The awards begin live at 5 p.m. for the East Coast and will be telecast for the West Coast at 8 p.m. on CBS. Among the celebs scheduled to attend the "Entertainment Tonight" party: Jennifer Love Hewitt, Charlie Sheen, Leighton Meester, Salma Hayek, Glenn Close, Jimmy Fallon, Vanessa Williams and everyone's favorite serial killer, Dexter. Er, make that Michael C. Hall.
Click below for some recipes that will be served Sunday night:
*Note: These restaurant recipes have not been tested by the Times test kitchen, and please be aware that the portion sizes differ from recipe to recipe.
Milkie Way Malt, from MILK
1 quart vanilla bean ice cream
1 cup whole milk
2 tablespoons malted milk mix
¼ cup caramel sauce
¼ cup chocolate syrup
¼ cup chocolate chips
sweet whipped cream
1 box malted milk balls
Freeze four glass cups. Drizzle a bit of the caramel and chocolate syrups in each of the chilled cups for decoration. Place one pint of vanilla bean ice cream, 1/2 cup of milk, a dash of caramel sauce, half of the chocolate chips and one tablespoon of the malted milk in a blender and blend on high until smooth. Pour malt into two of the cups, then repeat the process with the rest of the ice cream and fill the final two cups. Pipe whipped cream on top of the malts and top with the malt balls.
Yield: Four drinks
Coffee toffee ice cream from MILK
3 cups whole milk
3 cups cream
½ pound sugar
10 egg yolks
½ ounce coffee, fresh ground
½ ounce Nescafe
2 cups toffee bars
Place the milk, cream and half of the sugar into a large sauce pot and slowly bring to a simmer. Once the milk-cream mix comes to a simmer, turn the fire to very low, add the ground coffee, the Nescafe and whisk well. In a medium-size bowl, whisk together the rest of the sugar and egg yolks and set aside. While whisking, ladle a bit of the hot milk-cream mix to the egg mix to temper the eggs, whisking. Add a bit more of the hot milk-cream to the egg mix, whisk, and then pour back into the milk and cook over low for about 15 minutes or until the liquid thickens enough to coat the back of a spoon. Immediately strain the mix through a fine mesh strainer. (Do not overcook or cook over high heat otherwise the eggs will scramble.) Cool the coffee ice cream base over an ice bath. Once cool, place in an ice cream maker and freeze. Once the ice cream is ready to extract, remove from the machine, fold in the crushed toffee and place in freezer.
Yield: 2 1/4 liters
ABSOLUT Mandarin CrushPour 1 ½ parts ABSOLUT Mandarin, 1 part orange liquor and 1 ½ parts freshly squeezed orange juice over ice and garnish with an orange wedge.
ABSOLUT Vodka Crush
Pour 1 ½ parts ABSOLUT Vodka, 1 ½ parts freshly squeezed lemon juice and 1 part Hiram Walker Triple Sec over ice and garnish with a lemon twist.
-- Rene Lynch
Photo: The Kaya toast served at Susan Feniger's Street restaurant. Credit: Glenn Koenig / Los Angeles Times