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Thursday, September 29, 2011

Fresh Tomato Habanero Infused Bloody Mary's

My favorite Thanksgiving drink is a Bloody Mary...try this out:

Fresh Tomato Habanero Infused Bloody Marysmakes 8 drinks depending on how large a glass you pour
  • 1 1/2 cups vodka
  • 3 whole habanero peppers
  • 8 slices bacon, thickly sliced
  • 4 pounds ripe tomatoes, quartered
  • 3 celery ribs
  • 1 small bunch parsley, about 1 packed cup
  • 1 tsp sea salt
  • 1 1/2 Tbs horseradish, bottled
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp Tabasco
  • 1 tsp Worcestershire
  • 2 Tbs Kosher Salt
  • 1 Tbs ground black pepper
  • lemon wedges to salt rims of glasses
  • for garnish: 8 celery stalks and 8 olives
1. To get the best taste, plan on starting this three days before you want to serve. In an air-tight container, place 3 whole habaneros in 1 1/2 cups of your favorite vodka. Let sit in the refrigerator for up to 3 days.
2. Preheat oven to 400°F. Line a baking sheet with foil and place a cooling rack on top. This is not neccessary, you can cook bacon directly on foil but using a cooling rack helps cook the bacon evenly and allows the fat to drip away. Place bacon slices on top of the cooling rack. For a nice presentation, lay the bacon flat with both ends touching each other creating a bacon circle. With scissors make a cut on one side of the circle, creating a wedge for the bacon to sit on the rim of the glass (be careful not to cut all the way through the bacon slice). Place in the oven for 15 to 20 minutes until cooked and crisp. Set aside to cool.
3. If you have a juicer, this next step is easy. Following your juicer instructions, place tomatoes, celery, and parsley in the juicer and “juice.” Discard or compost soilds. Set the juice in the refrigerator for 1 hour or up to 1 day. If you don’t have a juicer, purĂ©e tomatoes, celery, parsley in several batches in a food processor or high powered blender until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or strainer into a bowl, discarding solids.
4. Next, remove the habaneros from the vodka. In a large pitcher combine fresh tomato juice, sea salt, horseradish, lemon juice, Tabasco, Worcestershire, and vodka. Stir well to combine. Add more sea salt to taste, if necessary.
5. To assemble: Mix kosher salt and pepper on a plate. Moisten the rim of each glass with lemon wedge, then dip rim in salt and pepper mixture. Fill glass with ice and pour bloody mary over ice. Garnish with a slice of bacon on the rim, an olive and a celery stalk.
enjoy.



I think that I found this recipe on Pinterest.com...Wonderful site.

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