recipe 
yields
3 cups
1 cup water
1 cup bourbon
2 cups sugar plus ¼ cup for dusting
1½ cups fresh ginger, peeled and thinly sliced
2 tablespoons olive oil
2 Vidalia onions, julienned
4 shallots, julienned
4 scallions, sliced thin
2 cloves garlic, crushed
½ teaspoon sugar
1 teaspoon butter
1½ teaspoons Worcestershire sauce
½ cup cream cheese
½ cup sour cream
1 cup Duke’s mayonnaise
1 tablespoon soy sauce
1 tablespoon freshly squeezed lemon juice
1 recipe bourbon-candied ginger
Salt and pepper to taste
High-quality sweet potato chips for serving
Bourbon Candied Ginger
Dip
steps
Bourbon Candied Ginger
- In a saucepan on high, add water, bourbon, and 2 cups sugar, then bring to a boil.
- Add ginger and reduce heat to medium and simmer for 25 minutes.
- With a slotted spoon, transfer ginger to a drying rack.
- Let dry for one hour and then roll in remaining ¼ cup sugar. Store in airtight container.
The Dip
- In a cast iron skillet on medium, heat olive oil.
- Add onions, shallots, scallions, and garlic and cook until caramelized, about 20 minutes, stirring frequently.
- Add sugar and butter and cook an additional 5 minutes.
- Transfer mixture to food processor and puree for 10 seconds, or until smooth. Add remaining ingredients and pulse until fully incorporated, then season with salt and pepper to taste.
- Chill overnight. Serve with high-quality sweet potato chips, seasonal vegetables, or both.
Date Published: 10.17.14
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- from Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky
