Bloody Mary Tomato Toast With Celery And Horseradish Recipes

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BLUE SMOKE BLOODY MARY RECIPE



Blue Smoke Bloody Mary Recipe image

This is no ordinary bloody, thanks to a combination of both tangy and spicy ingredients plus the surprise addition of Zatarain's powdered crab boil, a super-charged spice mix that's well worth the effort to seek out.

Provided by Blue Smoke

Yield 12-16 servings

Number Of Ingredients 13

2 quarts low-sodium tomato juice
1/2 cup fresh lemon juice
1/2 cup pickled okra brine
1/2 cup Spanish olive brine
1/3 cup plus 1 tablespoon prepared horseradish
1/3 cup soy sauce
2 tablespoons celery seeds
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon Tabasco Chipotle sauce
2 teaspoons freshly ground black pepper
1/2 teaspoon Zatarain's powdered crab boil
4 cups vodka (preferably Tito's)
Pickled green beans, pickled okra, and celery stalks (for garnish)

Steps:

  • Whisk tomato juice, lemon juice, okra brine, olive brine, horseradish, soy sauce, celery seeds, Worcestershire sauce, Tabasco Chipotle sauce, pepper, and crab boil in a large bowl or pitcher. Chill at least 2 hours or up to overnight.
  • Add vodka to tomato juice mixture; stir well. Serve cocktail in glasses over ice and garnish with green beans, okra, and celery.

BLOODY MARY MARTINIS



Bloody Mary Martinis image

Provided by Neal Fraser

Categories     Vodka     Alcoholic     Tomato     Brunch     Cocktail Party     Celery     Shower     Healthy     Party     Self     Drink     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 medium-sized piece fresh horseradish, peeled and julienned
20 black peppercorns
1 pint vodka (there will be leftover vodka)
5 cups chopped ripe tomatoes
1/2 teaspoon celery salt
4 celery stalks

Steps:

  • Place horseradish and peppercorns in vodka bottle; seal; chill at least 24 hours. Purée tomatoes; drain with fine-mesh sieve; discard pulp. Add celery salt. Fill a shaker with ice; add 2 oz vodka (not peppercorns or horseradish), 1 oz tomato puree; shake. Strain into martini glass. Garnish with celery stalk.

BLOODY MARY



Bloody Mary image

This recipe for spicy, refreshing Bloody Marys is a perfect accompaniment to Eggs Benedict or other brunch favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

4 cups tomato juice
Juice of 2 large lemons
1 to 2 tablespoons Worcestershire sauce
1 heaping tablespoon prepared horseradish
1 1/2 cloves garlic, passed through a garlic press
2 teaspoons coarsely ground pepper
1/4 to 1/2 teaspoon Tabasco sauce
Unflavored vodka, to taste
Lemon wedges, for serving
Celery sticks, for serving and munching

Steps:

  • Place tomato juice in a large container with a tight-fitting lid. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.
  • Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.

"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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