A not-so-classic recipe for a Bloody Mary substituting beer for vodka — plus some ideas for juicers.
Not that I’m already thinking about Christmas – it’s still September after all – but I already know what I want from Santa. It’s not jewelry. Nope. Nor clothes. Not that anything like that would be returned if they DID show up under the tree. But no, that’s not at all what I have in mind.
I want a juicer. (If my husband, Carnivorous Maximus, is reading this, he’s thinking “Whaaaat?” right about now.)
And not just any juicer. I want a slow, macerating juicer like the Hurom Elite. It’s just one more example of slow food being the superior road to follow. Although I must admit, the folks at Vitamix just came out with a nifty new personal blender for whole foods juicing which begs consideration. It includes a cool 20-oz go-cup that can be attached to the blade, allowing you to whiz up a drink right in the cup as you’re heading out the door. I’d make extra cookies for Santa if either of these were in his bag come December 25th.
Let’s back up a little. This all started when CM harvested a bunch of tomatoes the other day in the back yard and I decided to make Bloody Mary’s with them. Not having a juicer, I peeled the tomatoes, coarsely chopped them up, and threw them in the small bowl of my food processor. Next came the extremely laborious task of straining out the seeds in a fine strainer using a rubber spatula to shove the pulp around. A long 35 minutes later, I decided I desperately needed a juicer. I know it’s nice to do things the way our grandmothers did, or even our great-grandmothers. I’m all for preserving lost arts. But I don’t churn my own butter either.
So off I went to Williams-Sonoma to check out their selection, and got a wonderful primer from one of their sales help. There are essentially 3 categories of juicers: slow, fast, and Vitamix, which can liquify anything including trees. Ok, maybe not that. But almost anything else it seems. The slow juicers are more expensive than the fast ones, because they produce a healthier product by extracting more vitamins, minerals and fiber. Vitamix is the priciest option because it’s super powerful and does so much more, including making ice cream.
Yes, I can buy tomato juice in the store. But making my own juice from tomatoes in my garden really does put me a step closer to my grandmother. And with a juicer I can have time to make dinner too.
Since this exercise was really about making a Bloody Mary, let’s finish with that. My version is a not-so-classic Bloody Mary. Instead, it’s Bloody Mary meets Michelada and has a baby. I’m a wine and beer girl, and this is much more up my alley. If you’re looking to switch up your favorite Bloody Mary, here’s one to try!
A Beerrific Bloody Mary
- 4 tsp lime juice
- 1 1/2 cups tomato juice
- 1/2 cup IPA beer (a pale beer does better than a lager, IMHO)
- 1 tsp kosher salt
- 3/4 tsp Prepared Horseradish sauce
- 1/2 tsp Worcestershire sauce
- 1/8 tsp celery salt
- Several dashes hot sauce (to your own taste)
- 2 celery stalks
- 2 lime wedges
- Fill 2 glasses with ice.
- Add the lime juice to a shaker, and add the remaining ingredients. Add some ice and shake it all up. Strain into the glasses.
- Add the celery stalks and lime wedges and serve.
This is not a sponsored post, and no compensation nor product was provided. It is solely a reflection of my own opinions.