32 oz fresh tomato juice (approx
1 6 pounds tomatoes)
4 tbsp finely chopped red onion
1 each red or green finely chopped
1 jalapeno pepper
4 tbsp finely chopped cucumber
1 juice of 2 limes
2 tbsp worcestershire sauce
1 salt to taste
1 fresh ground pepper to taste
6 each jiggers vodka
1 tabasco sauce, to taste
4 each celery stalks for garnish
1 each lime cut into quarters for
1 garnish
4 each cooked jumbo prawns, chilled
1 for garnish
Directions
To prepare the tomato juice, begin with very ripe, juicy tomatoes. The
better the flavor of the tomatoes, the better the juice. For every
quart of juice, you will need approximately 2 quarts of fresh
tomatoes. Chop the tomatoes coarsely. Place tomatoes in a stainless
steel pot and bring to a simmer over low heat. Cook until the
tomatoes soften completely and their juices are released. Remove
from heat, cool, and run the tomatoes and juice through a food mill,
fine sieve or juicer to remove the seeds and skin. Pour the tomato
puree into a bowl and let stand for approximately half an hour.
Tomatoes that contain a significant amount of water may separate,
causing the water to rise to the top. If this happens, skim off the
water. If necessary, keep skimming as long as the juice keeps
separating. The more water you remove, the thicker the tomato juice.
Taste the juice. Remember, this is not canned. It might taste
slightly bland without the salt, sugar and citric acid used by
commercial canners to bring out the flavors. It should have a heavy,
rich tomato aroma, and if the flavor doesn't quite meet your
specifications, add salt, sugar or lemon juice to suit your palate.
Refrigerate the juice immediately. It will keep for a few days, but
the flavor diminishes with time.
In a 2-quart pitcher, combine the tomato juice with everything except
the celery and lime wedges. Pour into 4 tall glasses full of ice and
garnish with a celery stalk and lime wedge on each. If you are in a
flamboyant mood, top each Bloody Mary with a cooked, chilled jumbo
prawn.
(In the absence of fresh tomatoes, we use either V-8 juice or canned
tomato juice, and the results are still spectacular!)
From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins
Publishers, San Francisco, 1994. Typed by Loren Martin, Big Cabin,
Oklahoma.....where the buffalo roam!
Servings: 4 servings
Bloody Mary From Loren Martin Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Recipes as a concept can be tracked back into antiquity, at least as far as the Egyptians, and quite possibly further than that. However, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to academics is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Much later, in Roman times a man called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the Roman chefs were skilled in the use of many spices and herbs, including many that are still in use today for example thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new herbs and spices led to an explosion in books on cookery, some of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful families of Europe competed with each other to serve the best banquets, and as a result the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes of the day. The TV revolution brought us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bloody Mary From Loren Martin recipe.
