Esp the part about making the pecan oil...
Today's recipe:
The Gastronomica Cocktail
The Gastronomica Cocktail has been specially created by Chefs Nils Noren and Dave Arnold of The French Culinary Institute.
2 oz Tuthilltown Spirits Hudson Manhattan Rye Whiskey
1 1/2 oz pecan syrup*
1/2 oz lemon juice
Pinch of salt
Serve over ice in an old fashioned glass.
*Pecan Syrup
200 grams water
3 grams TIC Pretested Ticaloid 210S (gum arabic and xanthan gum mix)
130 grams pecan oil**
200 grams sugar
Hydrate the Ticaloid 210S in water with a hand blender.
Add pecan oil and blend till smooth.
Add sugar and blend till smooth.
**Pecan Oil
400 grams whole pecans, ground to a paste in a VitaPrep.
Load pecan paste into a centrifuge, spin at 10,000 g's for 20 minutes.
(When you spin pecans this way, you get a layer of oil—used here for the cocktail, a layer of super-primo nut butter, and a layer of pecan paste and skins).
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1 comment:
Sounds tasty. Speaking of tatsy, I think Lindsey Vonn and Maria Riesch are munchin' the carpet!
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