image from www.howstuffworks.com)To assist you with finding the perfect Bloody Mary recipe for this special day, I found a Bloody Mary recipe treasure trove at www.drinksmix.net! I have featured a recipe that sounds like a real eye-opener, as I tend to like mine on the spicy side (and with Ketel One, thank you!)!
Wasabi Bloody Mary
1/2 fresh Lime Juice
4 1/2 tsp Wasabi
6 cups low-salt V8 Juice
3 tbsp Worcestershire Sauce
1 1/4 tsp Hot Pepper Sauce
3/4 tsp Salt
1 1/2 cups Vodka
Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, worcestershire sauce, pepper sauce and salt. Chill.
tir in vodka and serve over ice, with a stalk of celery or pickled asparagus.
Serves 8.
If you are not one for cocktails, here is a version from www.Epicurious.com that is a "bloody" good twist on the traditional shrimp cocktail!
(image from www.epicurious.com, photo by: Roland Bello)Bloody Mary Shrimp
Gourmet, December 2007
Shelley Wiseman
Yield: Makes about 50 hors d'oeuvres
Active time: 35 min
Total time: 1 hr
Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.
Ingredients:
For shrimp
1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)
For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
Equipment: Chinese soupspoons
Garnish: diced avocado (optional)
Preparation:
Prepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
Cooks' notes:
· Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.
And, as always, enjoy in moderation, and have a designated driver anytime you enjoy
a cocktail or two!
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