LOBSTER SALAD WITH BLOODY MARY GRANITE
Provided by Food Network
Time 45m
Yield 12 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make the Granite: Combine all ingredients and season with salt, to taste. Pour into a shallow container and place in the freezer. Run a fork through the granite every 30 to 45 minutes, while it is freezing, to obtain a nice, granular texture.
- Make the Lobster Salad: Fold all of the ingredients together and season with salt and pepper, to taste. Keep refrigerated until ready to assemble.
- To assemble the hors d' oeuvres, fill up the shot glasses 3/4 of the way with the lobster salad, top with the granite, and serve with cocktail forks.
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
OYSTERS WITH BLOODY MARY GRANITA
A savory granita, or flavored ice, made with the ingredients of a Bloody Mary is one element of a three-part topping that includes fresh horseradish and celery leaves.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Line an 8-inch square nonreactive baking dish with plastic wrap. Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 1/2 cup water in a blender. Pour into prepared baking dish. Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.
- Shuck oysters, leaving them on the half shell. Arrange on a bed of crushed ice. Top each with 1 teaspoon granita, and serve immediately garnished with horseradish and celery leaves.
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