Did you miss July’s WOW event? Not to worry, we’ve got you covered! Here are two recipes shared by Crystal Bridges’ Culinary Director Case Dighero at this week’s Wednesday Over Water. Enjoy!
Combine first five ingredients, shake in iced steel until blended. Serve over ice in rocks glass, top with club soda, and garnish with orange twist. **Butter-washing: it might sound like a process for getting rid of bacon grease on your shirt, but it’s actually a clever cocktail technique that adds savory flavor to spirits. To butter-wash your alcohol, just add a liquid like sesame oil or melted butter to a spirit at room temperature. Let it sit for a few hours, then chill everything in the fridge or freezer until the fat solidifies and can easily be skimmed off. The spirit retains the flavors of the butter/fat even after you’ve done the skimming.M
Sesame Squash Dip
1 lb peeled and diced butternut squash
1/4 c canola oil
1/4 c sesame tahini
1/2 c plain whole yogurt
2 teaspoons fresh garlic purée
1/2 teaspoon cinnamon
2 Tablespoons roasted and salted pumpkin seeds
4 Tablespoons pure maple syrup Organic celery
Preheat oven to 350° Toss squash with oil and spread on parchment paper on a sheet pan. Roast until very soft. Remove and cool to room temperature. Purée in food processor with garlic, sesame tahini, and yogurt. Salt and squeeze lemon juice into purée to taste. Add 1/2 teaspoon cinnamon and 2 Tablespoons maple syrup. Blend and remove to a bowl. Garnish with roasted pumpkin seeds and the remaining maple syrup. Serve with crisp organic celery.