In our book, there is no better winter cocktail than a hot buttered rum. A few simple tweaks elevate this from a fantastic quick cocktail, to the sublime. A high quality brown butter and a black pepper simple syrup are the keys!
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .
Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)