Welcome back!
As per usual my goal is to make these light and crispy, but having you leaving full!
Below is the truly unique drink + food recipe of the week 🔥
Let’s get into it.
COCKTAIL HOUR
CHOCOLATE COVERED BANANA
DESCRIPTION: A sherry cobbler with flavors of banana and chocolate /
A dessert in a glass more complex than most 6 course meals.
INGREDIENTS:
Banana-Infused Oloroso Sherry, Venezuelan Rum, Falernum, Pineapple Gomme, Brown Butter, Chocolate, Salt
How:
4 dashes Bitter Truth chocolate bitters
10 drops Saline Solution (see below)
½ ounce Pineapple Gomme (see below)
½ ounce Brown Butter Falernum (see below)
½ ounce Diplomático Reserva Exclusiva rum
2 ounces Banana Oloroso (see below)
72 percent bittersweet chocolate, for garnish
In a cocktail tin, combine all the ingredients except the garnish. Fill a Pilsner glass with crushed ice. Add three 1¼-inch ice cubes to the cocktail tin. Cover and whip. Strain the cocktail into the Pilsner glass and top with additional crushed ice. Shave bittersweet chocolate over the top of the cocktail for garnish.
Glass: Pilsner / Ice: Crushed
BANANA OLOROSO
1 L Lustau Oloroso Sherry
4 overripe/black bananas, peeled
4 mg Pectin X
Blend together the sherry, bananas, and pectin. Add to a Spinzall, 375 mL at a time, and put on continuous until the liquid becomes clear, then strain through a chinois. Store in an airtight container, refrigerated, for up to 1 month.
MAKES 1L
**
BROWN BUTTER FALERNUM
905 g unsalted butter, cubed
3 L John D. Taylor’s Velvet Falernum
In a large pot over medium heat, melt the butter, whisking constantly, while the milk solids brown evenly. Continue to let brown, whisking, until the color is as dark as an almond skin. Remove from the heat and add the velvet falernum.
Transfer the butter to a storage container and place in the freezer until the fat has risen to the top and solidified. Remove and discard the solidified fat cap. Store in an airtight container, refrigerated, for up to 1 month.
MAKES 3.5 L
*** PINEAPPLE GOMME
800 g Simple Syrup (page 245)
200 g diced pineapple
Brix: 48
Combine the simple syrup and pineapple in an iSi canister. Charge it twice using N2O (cream) chargers, shaking the canister between each charge. Allow the canister to sit for 5 minutes and then vent by pushing the nozzle out quickly; place a container underneath the tip to catch any liquid that may be released. Unscrew the top of the canister. Once the liquid stops bubbling, strain the mixture through cheesecloth or a coffee filter. Let the syrup cool to room temperature and store in an airtight container, refrigerated, for up to 1 month.
MAKES 800 G
****
SALINE SOLUTION
50 g kosher salt
500 mL warm water
In a large bowl, combine the salt and water and stir until the salt is fully dissolved. Store in an airtight container, refrigerated, indefinitely.
MAKES 500 ML
THE DISH
Luxury Truffle Dog
This is a truly unqiue take on the American classic.
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HOW: 1- CELERY RELISH 70 g peeled celery root, diced 6 mm (¼ inch) 65 g celery, diced 6 mm (¼ inch) 40 g half-sour pickles, diced 6 mm (¼ inch) 15 g Pickled Mustard Seeds (100 g yellow or black mustard seeds 750 g White Balsamic Pickling Liquid) Place the mustard seeds in a large heatproof container. Heat the pickling liquid to a boil in a saucepan over medium heat. Remove the pan from the heat and pour the liquid over the seeds to cover. Let cool to room temperature. Transfer the pickled mustard seeds to an airtight container. Refrigerate overnight before using and reserve for up to 2 weeks.) 15 g white balsamic vinegar 5 g black truffle, diced 6 mm (¼ inch) Bring a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the celery root in the boiling water until tender, about 5 minutes, and shock in the ice bath. Blanch the celery in the boiling water until tender, about 3 minutes, and shock in the ice bath. When cold, drain the celery root and celery from the ice bath. Transfer the vegetables to paper towels to drain any excess water. In a mixing bowl, combine the blanched vegetables with the pickles, pickled mustard seeds, and vinegar and mix well. When ready to plate, fold in the diced black truffle.
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HOW: 2- TRUFFLE MAYONNAISE 60 g Mayonnaise (1 egg yolk 15 g lemon juice 200 g grapeseed oil Salt Combine the yolk and lemon juice in a food processor. While blending, slowly add the oil and continue to blend until fully emulsified. Season with salt. Reserve the mayonnaise in an airtight container, refrigerated, for up to I week.) 10 g black truffles, finely chopped Combine the mayonnaise with the truffles in a mixing bowl and fold together with a rubber spatula. Reserve the mayonnaise in an airtight container, refrigerated, for up 3- TO FINISH Canola oil, for frying 4 slices bacon 4 hot dogs 4 hot dog buns 4 slices Gruyère Celery heart leaves Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Heat 7.5 cm (3 inches) of canola oil in a heavy pot over medium heat to 175°C/350°F. Wrap a slice of bacon around each hot dog and use wooden toothpicks to secure it. Fry in the hot oil until the bacon is crisped and the hot dog is heated through, about 3 minutes. Transfer to paper towels to drain. Remove and discard the toothpicks. Spread each hot dog bun with truffle mayonnaise. Place a fried hot dog in each bun and top with a slice of Gruyère. Place the hot dogs on the prepared baking sheet and transfer to the oven. Heat the hot dogs just until the cheese is melted, about 2 minutes. Remove from the oven and top each with the celery relish. Garnish with celery heart leaves and serve immediately.
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Looking forward to the next one,
