Bloody Mary Celery Sticks Recipes

Steps:

• Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl. Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands. Let tomatoes drip for 2 hours or refrigerate up to 8 hours. Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups). Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).
• Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go. Repeat until most of the strings have been removed. This will help the celery absorb more liquid. Slice each stalk in half lengthwise, then slice each piece crosswise.
• Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped-cream maker. Charge with two cartridges of nitrous oxide. Release the pressure. Put a sieve over a bowl; empty the contents over the sieve. Transfer the celery sticks to a plate and serve.

Steps:

• Special equipment: silicone ice molds for making long, thin ice cubes/sticks
• For the celery-tomato ice cubes: Combine the celery juice and tomato juice in a pitcher. Pour into silicone ice molds for making long, thin ice cubes. Transfer the molds to the freezer until the ice cubes are frozen. Put 4 highball glasses in the freezer until well chilled.
• For the bloody Mary: Wet the rim of each highball glass with a lemon wedge. Put some celery salt on a plate and crust the rim of each glass with it.
• Combine the tomato juice, vodka, horseradish, mustard, hot sauce, Worcestershire sauce, black pepper and lemon juice in a pitcher and stir. Pour into the rimmed glasses, add one long ice cube to each and garnish with a celery stalk and lemon wedge.

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.

Steps:

• Heat the bloody mary mix in a saucepot until hot, 3 to 5 minutes. Add the gelatin, then whisk to combine. Allow to cool slightly, then add the vodka and stir to combine.
• Trim the celery sticks so they fit side-by-side in a casserole dish, then lay them flat with the curved side facing up. Pour the mixture over the celery, trying to keep as much of it inside the celery cavities as possible. Refrigerate until firm, at least 2 hours.
• Cut the celery into bite-size pieces and serve.

Steps:

• Combine first 6 ingredients in large pitcher. Whisk in 2 teaspoons sea salt and pepper. Season with more salt, if desired. Cover; chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Whisk before serving.
• Fill tall glasses with ice. Pour in Bloody Mary mixture. Garnish with celery sticks.

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

Steps:

• Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
• Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
• Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.

Steps:

• Rinse tomatoes and removes stems.
• Skewer tomatoes 6 times with a toothpick.
• Place the tomatoes in a bowl and cover with vodka. Allow to marinate for several hours. *Drain off the vodka and reserve for drinkable Bloody Marys.
• For skewers:.
• Place small green stuffed olives in bowl #1.
• Place cheddar cheese cubes in bowl #2.
• For dipping:.
• Combine the salt and thyme in a small bowl #3.
• Place celery salt into small bowl #4.
• Let your guests skewer the tomatoes, cheese and olives and dip in their favorite seasoning.

Steps:

• Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans
• In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve.
• To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.

Steps:

• Cut celery stalks into lengths to stand up in quart wide mouth jar with a little wiggle room and just enough head room to pour in the brine and place on the lid.
• Bring all ingredients except celery to a boil just so sugar and salt dissolve.
• Remove from heat and pour over celery. Push down and adjust seeds and garlic cloves. Cool for a few minutes, place on the lid, and cool all the way, then refrigerate until completely chilled, 2 or 3 hours. They are now ready to serve in Bloody Marys or on a relish tray.
• NOTE: You can also cut these in lengths to fit a pint jar, or submerged in a bowl, weighing them down with a small plate. In this case, cut the ingredients in half.