Bourbon-Candied Ginger Onion Dip

Photo by Sarah Jane Sanders

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3 cups

    Bourbon Candied Ginger
  • 1 cup water
  • 1 cup bourbon
  • 2 cups sugar plus ¼ cup for dusting
  • 1½ cups fresh ginger, peeled and thinly sliced
  • Dip
  • 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

  1. In a saucepan on high, add water, bourbon, and 2 cups sugar, then bring to a boil.
  2. Add ginger and reduce heat to medium and simmer for 25 minutes.
  3. With a slotted spoon, transfer ginger to a drying rack.
  4. Let dry for one hour and then roll in remaining ¼ cup sugar. Store in airtight container.

The Dip

  1. In a cast iron skillet on medium, heat olive oil.
  2. Add onions, shallots, scallions, and garlic and cook until caramelized, about 20 minutes, stirring frequently.
  3. Add sugar and butter and cook an additional 5 minutes.
  4. 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.
  5. Chill overnight. Serve with high-quality sweet potato chips, seasonal vegetables, or both.
  • from Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky

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