Wonder what to serve for your next summer cocktail party? Try a CRU favorite carrot hummus for a light, summertime addition to your cocktail hour. This dish is inspired by Executive Chef, Erin Zircher's mediterranean travels and culinary training.
Here's the recipe edited to prepare with ease at your home sometime soon.
4 c. Carrots, chopped (about 5 carrots)
1 can (16oz) Chickpeas
1⁄2 c. Tahini
1 t. Ground Cumin
2 t. Kosher Salt
4 cloves Garlic
Juice of 2 lemons
In a saucepan, cover the carrots with water and bring to a boil.
Boil the carrots for 30 minutes or until tender. In the last 5 minutes of cooking, add the drained chickpeas to the boiling water. Heating the chickpeas will help create a smoother texture.
Drain the carrots and chickpeas. In a bowl combine all of the ingredients. Puree the mixture in batches using a food
processor. Serve with crudité, fresh bread and olives.
Our signature cocktail, created by Kat Dunn, became an instant house favorite the day we opened the doors in May 2012. Fresh cucumber and lemon balm give the refreshing flavor and aroma to this summertime sipper. Served up and icy cold with Zubrowska vodka, it is the ultimate answer to the question “what should I drink on vacation on Nantucket island?”
Want to enjoy one at home? Here's the recipe for this iconic CRU cocktail.
2 oz Zubrowska Bison Grass Vodka
1 oz Fresh cucumber puree
.75 oz Fresh lemon juice
.75 oz Sesame simple syrup
1 lemon balm leaf
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
We are happy to announce that one of our recipe's was featured in Town & Country recipe section. Enjoy the read below.
May 2, 2014
Our favorite restaurant in Nantucket, Cru, shares the recipe for its grilled skirt steak with summer tomatoes, avocado & sweet corn salsa verde.
By Micaela English
Our favorite restaurant in Nantucket, Cru, opens it's doors for the summer season on May 8. We can't wait to go this summer, and in the meantime, make their amazing skirt steak recipe at home. Yum!
4, 6 oz skirt steaks
1/4 c olive oil
6 cloves garlic, crushed
2 sprigs rosemary, roughly chopped
cracked black pepper
Marinate the skirt steak a few hours before you plan to grill. Refrigerate until you begin preheating your grill.
Salsa verde base (The salsa verde base may be made a day ahead.)
1/4 c chopped green olives
1/4 c chopped pepperoncini peppers
1/4 c finely chopped red onion
1/2 c fresh lemon juice
2 c sweet corn, grilled and removed from the cob
1 cup chopped summer herbs.
(We love to use basil, flat leaf parsley, chives & lovage)
1/4 c olive oil
4 lemons, juiced
4 sliced farm tomatoes
1 sliced avocado
Combine all of the ingredients for the salsa verde base and refrigerate until you are about to serve the steaks. I like to peel the corn and grill it whole on the cob. Let the corn cool and then cut it off of the cob. At the last moment, combine the grilled corn, fresh herbs, lemon juice and olive oil with the salsa verde base.
Grill the steaks. About 5 minutes per side for medium rare. Let the steaks rest as you arrange the sliced tomatoes and avocado. Slice the steaks and lay them across the sliced tomatoes and avocado. Top with the sweet corn salsa verde and dig in! This recipe should serve 4.
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