VIRGIN MARY
Steps:
- Cut the celery into large dice and place in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, lime juice, Worcestershire sauce, Tabasco, celery salt, and kosher salt, and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
- Pour into glasses and serve with the top half of a celery stalk including leaves.
VIRGIN MARY DRINK RECIPE
Steps:
- Gather the ingredients.
- Pour the tomato juice and lemon juice into a highball glass filled with ice cubes.
- Mix well.
- Add the Worcestershire sauce, salt, pepper, and hot sauce to taste.
- Garnish with the celery stalk or pickle spear if using. Serve and enjoy!
Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1501 mg, Sugar 3 g, Fat 1 g, ServingSize 1 serving, UnsaturatedFat 0 g
VIRGIN 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, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
- Pour into tall glasses and serve each with the top half of a celery stalk.
VIRGIN MARY
Provided by Food Network
Number Of Ingredients 9
Steps:
- In a mixing glass filled with ice add, Worcestershire, hot sauce, salt, pepper, horseradish, lemon juice, and fill with tomato juice. Gently roll to mix. Pour into wine glass. Garnish with lemon wedge and celery branch.;
ROASTED RED BELL PEPPER-BLOODY MARY SAUCE
Provided by Abigail Kirsch
Categories Sauce Vodka Tomato Broil Horseradish Lemon Bell Pepper Winter
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- 1. Preheat the broiler.
- 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
- 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling.
- 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
- 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste.
- Service
- Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
- Do-Ahead
- The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving.
- Preparation Time
- 10 minutes
- Cooking Time
- 15 minutes
YELLOW GAZPACHO/VIRGIN BLOODY MARY
Categories Soup/Stew Non-Alcoholic Blender Onion Pepper Tomato Vegetable Side Freeze/Chill No-Cook Low Fat Vegetarian Low Cal Summer Chill Healthy Self Drink Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
VIRGIN BELL PEPPERED MARY
A cousin to the Virgin Mary, this has red bell peppers. Add a pinch of cayenne for a kick. Awesome with Sunday brunch! Get healthy! Adapted from The Balanced Plate by Renee Loux. Enjoy! The debate rages on about the Bloody Mary's origin. Many credit a bartender at Harry's New York Bar -- which ironically was in Paris -- with the drink's creation in the 1920s. However, bars from New York to Chicago to West Palm Beach lay some sort of claim. Most say the drink was named after Queen Mary I, who was called "Bloody Mary" in the 1500s due to her penchant for burning Protestants at the stake; others claim it was named after a girl named Mary who tried the drink and spilled some on her dress. Perhaps nobody wanted to settle the debate because it could have been -- you knew this was coming -- bloody. Update: After reading a review, I have made a few additions to the recipe.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 4-6
Number Of Ingredients 13
Steps:
- Juice the bell peppers, cucumber, carrots, celery, cilantro(if using), parsley, garlic, and ginger in a juicer.
- Stir in the cayenne, salt, and pepper to taste. You may add some tomato juice now, if desired.
- Pour into glasses and garnish with celery sticks if you wish.
- Serve immediately and enjoy!
Nutrition Facts : Calories 85.1, Fat 0.8, SaturatedFat 0.2, Sodium 240.8, Carbohydrate 19.7, Fiber 6.1, Sugar 11.4, Protein 3
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