SPICY BLOODY MARYS
Steps:
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again. Pour the tomato juice into a 2 1/2-quart container, stir in the celery and seasonings mixture, then add the vodka and chill. Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.
CLASSIC BLOODY MARY
If you want to spice up that tomato juice, just use this classic bloody mary recipe serve in a salt-rimmed glass.
Provided by JASONS_GAL
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 9
Steps:
- Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
- In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 8.8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0 g, Sodium 2276.9 mg, Sugar 6.7 g
AL'S BLOODY MARYS
Al was my stepdad, who was a wonderful man and a great cook! One of his specialties was his Bloody Mary, and no matter how many pitchers he prepared for company, they always wanted more. My only modification has been to add a bit of horseradish. This is a great brunch beverage, but various friends always ask if I'll please make 'Al's Bloodys' when they come for dinner.
Provided by Bonnie Bee
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 602.6 mg, Sugar 4.8 g
BLOODY MARY ASPIC
Steps:
- Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce.
- While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes.
- Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep).
- Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours.
- To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.
MESA GRILL'S SPICY BLOODY MARY
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.
"VIRGIN MARY" ASPIC
Yield Serves 4 as a first course
Number Of Ingredients 13
Steps:
- Quarter medium tomatoes and chop celery. In a food processor purée quartered tomatoes until smooth and transfer to a heavy saucepan. Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids.
- Have ready a large bowl of ice and cold water. In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved. Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar. Set bowl in bowl of ice water and stir until cool. Divide tomato mixture among four 1/2-cup molds or ramekins. Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.
- In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.
- Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge. Invert a plate over mold or ramekin and invert aspic onto plate. Unmold remaining aspics, 1 at a time, in same manner.
- Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette. Garnish tomatoes with basil.
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