WATERMELON BLOODY MARYS
This not-just-for-brunch cocktail gets a light sweetness from watermelon juice. Freshly ground celery seeds add complexity, while dashes of Worcestershire and Tabasco sauces give it a kick.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Working in batches, puree watermelon (with seeds) and sugar in blender. Strain into a bowl through a fine sieve, pressing with a rubber spatula; discard solids. (You will have 5 1/2 cups juice.)
- For children's drinks: Divide 2 1/2 cups juice among 4 ice-filled glasses.
- For adults' drinks: Stir remaining 3 cups watermelon juice with tomato juice, hot sauce, Worcestershire sauce, salt, and celery seeds in a bowl set in a larger bowl of ice. Season with pepper. Stir in vodka and divide among 4 ice-filled glasses.
- Garnish adult drinks with a piece of watermelon and a celery stalk.
BLOODY MARY BAR
Provided by Ree Drummond : Food Network
Categories beverage
Time 45m
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the Bloody Mary mix: Mix together the tomato juice, horseradish, Worcestershire, soy sauce, lemon juice, hot sauce as desired and some salt and pepper in a large pitcher. Refrigerate until ready to serve.
- For the fixin's bar: Preheat the oven to 425 degrees F.
- Put the asparagus on a baking sheet. Cut 2 tablespoons of the butter into cubes and add to the baking sheet. Season with salt and pepper. Put the shrimp on a second baking sheet. Cut the remaining 2 tablespoons butter into cubes and add to the baking sheet. Season with salt and pepper. Roast the asparagus and shrimp until cooked through and brown in spots, about 12 minutes. Remove and allow to cool.
- To assemble a day ahead, put the asparagus spears, bacon and celery in separate containers. Put the olives and shrimp in separate servings bowls and cover. Arrange the containers and bowls on a baking sheet and refrigerate.
- To assemble: Remove the asparagus spears, bacon and celery from their containers and arrange them standing up in separate pitchers. Uncover the serving bowls with the shrimp and olives. Drain the jar of pickles and set the jar on the serving table with the lid off. Put 24 skewers in a pitcher next to the fixin's bar ingredients. Arrange the bottles of hot sauce, Worcestershire sauce, steak seasoning and vodka on the table. Add the pitcher of Bloody Mary mix. Set out 12 highball glasses and a bowl of ice.
- To serve: Fill each highball glass halfway with ice and top up two-thirds of the way with the Bloody Mary mix. Have guests add the vodka (if using) and select their own fixings to add to their drinks using the skewers.
BLOODY MARY
Provided by Food Network Kitchen
Time 5m
Yield 1 cocktail
Number Of Ingredients 9
Steps:
- Fill a highball glass one-third of the way with ice cubes. Add the tomato juice, tomato clam juice, vodka, lemon juice, horseradish, celery salt, hot sauce and Worcestershire. Stir to combine. Garnish as desired.
- Copyright (c) 2014 Television Food Network, G.P., All Rights Reserved.
BLOODY MARY GUAJILLO SALSA
Backed up by flavorful Guajillo chiles (a favorite in Mexico for salsas, stews and sauces), this saucy salsa is slightly sweet and spicy with the punch of a bloody Mary.
Provided by Food Network Kitchen
Time 1h50m
Yield about 2 cups
Number Of Ingredients 13
Steps:
- Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
- Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
- Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
BLOODY MARY BAR
Provided by Nancy Fuller
Categories beverage
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- For the Bloody Mary base: In a large pitcher, stir to combine the tomato juice, clam and tomato juice, lemon juice, horseradish, Worcestershire sauce and hot sauce.
- For the Bloody Mary bar: Set up a large table with glasses, ice in a bucket with tongs, vodka and the remaining Bloody Mary bar ingredients and garnishes. Have stirring sticks, straws and toothpicks available to skewer garnishes.
BLOODY MARY BAR
Want to take your game-day bloody Marys to the next level? Mix together your base, then serve buffet-style with either vodka or tequila (or both!) and all kinds of garnishes, from celery sticks and cucumber spears to poached shrimp and beef jerky. This recipe is sure to score points with everyone at your bash.
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the bloody Mary mix: Combine the tomato juice, horseradish, lemon juice, Worcestershire sauce, hot sauce and 2 teaspoons each salt and pepper in a large pitcher and stir to combine. Cover and chill until ready to serve.
- For serving: Put some lemon and lime wedges in a bowl next to a shallow bowl of chile lime seasoning. Arrange the garnishes in small bowls or glasses for serving with a bowl or glass full of wooden skewers or toothpicks nearby. Fill an ice bucket or bowl with ice.
- Show your guests how to rub the rim of a large party cup with a wedge of lemon or lime and then dip it into the chile lime seasoning. Fill each cup with ice, add 1 cup of the bloody Mary mix and top with 2 ounces of vodka or tequila if desired. Stir well, then let your guests pick from the garnishes using the skewers or toothpicks for the smaller items.
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