Bloody Mary Tomato Toast With Celery And Horseradish Recipes

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BEST EVER BLOODY MARY



Best Ever Bloody Mary image

This is similar to Emerils, but a touch different. It will be the last bloody mary recipe you will ever want - I've tried several until I tweaked this one just right! Nothing like fresh.

Provided by Ann Cecile

Categories     Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups tomato juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon prepared horseradish
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
3/4 teaspoon Tabasco sauce
3/4 teaspoon celery salt
1/2 teaspoon coarse black pepper
1/3 cup pickle juice
1 ounce vodka, per drink

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.

Nutrition Facts : Calories 41.3, Fat 0.1, Sodium 380.4, Carbohydrate 7.7, Fiber 0.7, Sugar 5.3, Protein 1.1

"BLOODY MARY" TOMATO TOAST WITH CELERY AND HORSERADISH



Provided by Rebekah Peppler

Categories     Condiment/Spread     Tomato     Appetizer     Kid-Friendly     Quick & Easy     Lunch     Spring     Summer     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 14

1 lemon, zested, juiced
1/2 shallot, finely chopped
1 pound grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
5 tablespoons finely grated fresh horseradish, divided
2 celery stalks, thinly sliced
3 tablespoons coarsely chopped celery leaves
6 tablespoons mayonnaise
6 slices toasted rye bread

Steps:

  • Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
  • Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.

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