Perhaps it’s the holiday weekend, but Bloody Marys are in the air. I have to say, I don’t drink Bloodies very often. I don’t like the flavor or texture of most commercial tomato juices, as they tend to be heavy on the palate and the tummy. Often, I feel like half my meal becomes the Bloody, since it’s so filling.
However, Jen loves them, and so I’ve learned to make them at home, and when I start with good ingredients, I’ve learned to like them myself. I’ve written up my Bloody Mary recipe before, but I’m going to revisit it today, but with a twist. Back then, Anita from Married With Dinner urged me to try a homemade tomato juice. It’s taken quite a while to get around to it, but I finally did.
Well, sort of. Jen made the juice; I made the Bloodies. After the break, her technique, but first, a pretty picture.
photograph by Jennifer Hess; the 360 vodka was sent to me for review
She started by blanching and peeling a dozen fresh plum tomatoes. She chunked them up and puréed them in a food mill before pressing them through a fine metal sieve to remove the seeds. Because we were planning to use it for Bloodies, she left it unseasoned. A food processor will work for the purée, if you don’t have a food mill.
My friend Ed Mathews makes a kickass habanero hot sauce called Evil Hot, and I added a teaspoon of this to the tomato juice, plus Worcestershire, Fee’s Old Fashioned Bitters, lime juice, horseradish, and the Colonel’s secret blend of 11 herbs and spices.
Yummy, and perfect with the bread pudding Jen made for brunch.