Olympic great Brian Boitano whips up his signature white bean dip, and a special KC cocktail.
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KC Gold
Ingredients
1 ½ ounce bourbon
¾ ounce Montenegro
1 T Honey simple syrup (recipe below)
1 T Fresh lime juice
Lime peel for garnish
To make the simple syrup, combine ¼ cup honey and ½ cup boiling water in a bowl stir to combine. Wait until honey is dissolved.
Make the cocktail
Mix all ingredients in a cocktail shaker except the lime peel and serve in a tumbler glass with one large ice cube or three regular size ice cubes. Garnish with lime peel.
Garlicky White-Bean Dip
Directions
Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.
