Somehow I convince myself that if I’m drinking a Bloody Mary while indulging in an evening of libations and decadent foodstuffs, I am being healthy. I feel that my Bloody Mary is a qualified serving of plant matter that happens to come with a jigger of vodka and as the evening wears on my theory becomes fact of which I’m certain. It might not be the best way to eat a vegetable and in the case of tomato-based juice, not even a vegetable except for the imposing celery stalk that would rather impale my eye instead of nourish it. But, the B. Mary has some nutritional value that a pretty Cosmo just can’t deliver and it just might fill me up so I don’t devour one more buffalo wing.
This was my theory once again as I stared at the bowl of heirlooms that had been gathering in my kitchen after too many unrestrained trips to the grocer – look at this gorgeous yellow tomato with the red stripes, I must have it if for no other reason than to display as a flower-substitute centerpiece that my cat won’t eat.
The yellows, as it turned out, turned kind of quickly to juicy goodness and I needed to act fast. Some hunting and pecking online inspired fresh Bloody Mary’s from one of my favorite magazines. In no time, we were throwing back a few of cocktails made from yellow heirlooms that would have made Mr. and Mrs. T proud.
Our tribute to heirlooms continues with the recipe for the Bloody Mary cocktail below. The last post offered tortilla soup and check back in a couple of days when we add them to easy homemade pizza that the kids ate without complaint or knowledge that they were eating real tomatoes.
heirloom tomato bloody mary (recipe)
Prep Time 15 minutes
2 heirloom tomatoes
2 t horseradish (to taste)
2 oz. vodka (approx, depending on the amount of juice – start low and add in more vodka as needed)
1/2 t worcestershire sauce
1/2 t salt
few drops hot sauce (such as Tabasco to taste)
squeeze of lemon juice
grind of black pepper
two celery stalks
Cut tomatoes and push juice through a wire mesh strainer.
Use a small leftover piece of tomato to wet the rims of 2 glasses. Pour celery salt onto a small plate and dip the wet rim in the salt, maneuvering the glass to get an even coating of salt.
Fill the glasses with ice and pour the mixed cocktail over. Garnish with celery and serve.
Cook’s options: Add olive juice for a Dirty Bloody.