~~IGLOOFEST « Winter Ready »~~

Short movie created for the new edition of the Montreal Igloo-electro-music-festival !

IGLOOFEST, c’est un royaume de l’igloo où vous attendent les meilleurs artistes de la scène électronique, une scénographie audio-visuelle unique et percutante et un désopilant concours d’habit de neige. Rendez-vous sur les Quais du Vieux-Port de Montréal pour 9 soirées de pur plaisir hivernal, les 13-14-15, 20-21-22, 27-28 et 29 janvier 2011! //​igloofest //​igloofest
Annonceur: Igloofest
Productions: Igloofest, Make Me Happy
Coordination de Production: Valérie Gauthier
Réalisation: Cookie Kalkair //​kalkair
Chef Opérateur: Thomas Jacquet
Direction photo: Gwen Heliou
Actrice: Marie-Pier Tessier de L’étoile
Costumes: Julie Laurent Berrèhouc
Maquillage et coiffures: Nanette Lambert
Régie et assistance de plateau: Antoine Leclercq Carrière
Son et mixage : Christophe Motte
« Cut To The Top feat. Reverend Beat-Man » – Round Table Knights (Made to Play)
BEATPORT :​uhpal

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  1. THE COOKIE RECIPE IS ON THE BOTTOM .HOPE YOU LIKE IT!!!=PP.s. just get cake mix, a stick of butter, an egg, and an oven set on 350 makes the best cooieks .FUDGY CHOCOLATE CAKE1. Finely grate 6 oz. of white chocolate onto a plate. and chill until needed. Preheat oven to 350 degrees.2. Grease base of two 8-inch round cake pans and line with parchment paper. Combine 2 sticks of unsalted butter, 1 cup sugar, 1and 1/2 cup all purpose flour, and 1/2 cup of unsweetened cocoa powder, plus, 1tbsp. baking powder, 1tsp salt, and 4 eggs in a large bowl. use an electric mixer and beat until smoothe. Divide batter between pans.3. Bake cakes until a toothpick comes out clean when inserted about 20 to 25 min.4. while cakes cool heat 1/2 a pint of heavy cream to a boil and break 10 and 1/2 oz. of semisweet chocolate into pieces and add into cream stirring till melted. Let cool and chill for 30 min. then whisk until thickened to spreadable consistency.5. use a third of chocolate frosting to sanwhich cakes. spread the remainder over one whole cake and sprinkle the white chocolate you grated to garnish ..IngredientsBrioche Bread Pudding:Butter, room temperature4 eggs3/4 cup whole milk3/4 cup heavy cream1 tablespoon vanilla extract1 teaspoon lemon zest1/2 cup sugar, plus more for dusting and topping4 large slices brioche bread2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnishLemon Fondant:2 cups powdered sugar2 tablespoons water2 lemons, zested and juicedDirectionsButter and sugar 6 (6-ounce) ramekins. In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise. Preheat the oven to 350 degrees F. Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak. Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly. Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice. Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.Lemon Curd Trifle with Fresh BerriesIngredients6 large egg yolks1 cup sugar4 lemons, zested and juiced1/2 cup (1 stick) unsalted butter, cut in chunks1 pint fresh strawberries, stemmed and halved lengthwise1 pint fresh blueberries1 pint fresh blackberries2 cups sweetened whipped cream1 prepared lemon pound cake, sliced1/4 cup Lemoncello or Grand Marnier liqueur (optional)Fresh mint leaves, for garnishDirectionsTo make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mintTHE BEST KEY LIME EVERmix 2 pkg, of 16 oz, cream cheese SOFTENED, 1/2 a cup sugar,2 1/2 tbs, lime juice, 1 tsp. lime peel, and 1 tsp. vanilla in an electric mixer until blended. add 2 eggs and mix till blended.pour into any kind of pie crust ( home made graham cracker and butter prefered). bake to 350 degrees for 40 min, until center is almost and refrigerate over night. and garnist with whip cream and lime.last but not leastSTRAWBERRY SHORTCUTToss 6 sliced strawberries with 1/4 cup sugar and let stand 10 min. tossing until sugar dissolves. cut each slice of 1pkg Sara Lee pound cake intohalf horisontally and place 1 cake piece on each of 12 desert plates.CHOCOLATE CHUNK COOKIES1. Preheat oven to 350 degrees and lightly grease two large baking sheets.2. Combine a stick of butter, 1/2 a cup of sugar, and 1/2 a cup of packed brown sugar in a large bowl. beat with a wooden spoon or electric mixer until creamy. Beat in an egg and 1/2 tsp of vanilla extract.3. Sift 3/4 cup all purpose flour, 1/2 tsp salt, and 1/2 tsp. baking soda in a separate small bowl. Add the flour mixture to the butter mixture, beating continuously and stir in the 1/2 cup of rolled oats and 1 and 1/4 cups chocolate chunks.4. Spoon tablespoon fulls of the dough two inches apart on the baking sheets and bake cooieks until lightly browned, about 8-10 minutes. let cooieks cool for 1 minute and repeat with remaining dough hope you enjoy!~Brittany~p.s. if ur allergic to oats those are able to come out but cook on a lower me for more recipes if you like these!!!!! = D

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