REFRESHING FROZEN BLOODY MARYS
Our Bloody Marys look different, but all 3 use traditional ingredients -- tomato juice, vodka, Worcestershire sauce, hot-pepper sauce, and salt. Red, yellow, or orange tomatoes give each a unique hue.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 9
Steps:
- Blend tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot-pepper sauce, vodka, salt, and ice in a blender until smooth; season with black pepper. Divide mixture between two glasses.
FROZEN BLOODY MARYS
With or without the vodka, make this frosty cooler for a hot, summer brunch.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 7
Steps:
- Place frozen cherry tomatoes, vodka, lime juice, horseradish, and hot sauce in the jar of a blender; season with salt and pepper. Puree until smooth but very thick. Divide among chilled glasses, and garnish with celery stalks and cherry tomatoes. Serve immediately.
FROZEN BLOODY MARY
This is from the August 2004 issue of Martha Stewart Living. These taste like a traditional bloody mary, but add a frosty chill that is great for hot summer days. You can adjust the seasonings to suit your tastes.
Provided by Ms B.
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Blend all ingredients in a blender until smooth.
- If you don't have small ice cubes, place some large cubes in a baggie and crush with a rolling pin or hammer.
- The smaller ice cubes do blend better.
FROZEN BLOODY MARY SHRIMP COCKTAIL
Provided by Tyler Florence
Categories appetizer
Time 4h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
- Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
- Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
- Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil
BLOODY MARY
This is one of my new adopted recipes. I have added some of the things I love in a Bloody Mary. Enjoy!!
Provided by riffraff
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
- Add ice to glass.
- Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
- Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.
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- Cut the tomato into about 6 to 8 wedges and then halve each wedge across the middle. Freeze for at least four hours. Put your glasses in the freezer to chill, too.
- If you want to salt your rim, pour a little ground sea salt salt (and pepper and celery seed, in my case) onto a small, flat plate. Run a lime wedge around the rim of your glass, and dip the rim of your glass into the salt mixture. The drink is pretty salty so salting the rim is entirely optional.
- Pour the drink into your chilled glasses. I didn’t garnish mine (crazy, I know!), but I think a quartered cucumber, lime wedge and/or good green olive would pair nicely.
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