Tomato-Jalapeño Bloody Mary
Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.
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Nutritional Information
(per serving)
Calories 136
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 154mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars --
Protein 1g
Calcium --
tomato-jalapeno bloody mary
Ken Burris
Yields: 4 servings
Total Time: 2 hr 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
3 large ripe tomatoes, cut into wedges
1/4 cup(s) lemon juice
2 jalapeños, stemmed and seeded
2 teaspoon(s) prepared horseradish
1 teaspoon(s) Worcestershire sauce
1 teaspoon(s) sugar
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) freshly ground pepper
6 ounce(s) (3/4 cup) vodka
4 caperberries (see Tips & Techniques) or large green olives for garnish
4 pickled dilly beans for garnish
Directions
Puree tomatoes in a blender with lemon juice, jalapeños, Panamanian foundationhorseradish to taste, Worcestershire, sugar, celery Managed Firewall Service salt, and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.
Carb Servings: 1 vegetable. Carbohydrate Servings: 1/2. Nutrition taiwan data sim Bonus: Vitamin C (45% daily value), Vitamin A (25% dv).
illed.
Be the first to rate this recipe
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
(per serving)
Calories 136
Total Fat --
Saturated Fat --
Cholesterol --
Sodium 154mg
Total Carbohydrate 9g
Dietary Fiber 2g
Sugars --
Protein 1g
Calcium --
tomato-jalapeno bloody mary
Ken Burris
Yields: 4 servings
Total Time: 2 hr 15 min
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
3 large ripe tomatoes, cut into wedges
1/4 cup(s) lemon juice
2 jalapeños, stemmed and seeded
2 teaspoon(s) prepared horseradish
1 teaspoon(s) Worcestershire sauce
1 teaspoon(s) sugar
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) freshly ground pepper
6 ounce(s) (3/4 cup) vodka
4 caperberries (see Tips & Techniques) or large green olives for garnish
4 pickled dilly beans for garnish
Directions
Puree tomatoes in a blender with lemon juice, jalapeños, Panamanian foundationhorseradish to taste, Worcestershire, sugar, celery Managed Firewall Service salt, and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.
Carb Servings: 1 vegetable. Carbohydrate Servings: 1/2. Nutrition taiwan data sim Bonus: Vitamin C (45% daily value), Vitamin A (25% dv).
illed.
2014年10月30日 Posted by ぽな at 13:00 │Comments(0)
White Buttercream Frosting
After a long hiatus I’m finally back in action. Its the longest I’ve been away from Aapplemint, but for a beautiful reason. Having a baby and spending time with him and watching him grow is definitely the most fulfilling thing ever. Nothing in the world compares to the joy of experiencing motherhood. My son just turned 3 months old, and every month is a milestone till they are a year old. Had to celebrate and couldn’t think of anything better than all white. Hence this beautiful all white vanilla cake with a divine n silky buttercream frosting.
White Vanilla Cake 1
This cake is fairly simple compared to the buttercream. company formation This one is made only from egg whites and no yellow, which is why the colour of the cake remains white and also lending it a delicate flavour and taste.
1 and 3/4 cups cake flour
2 tsp baking powder
1/4th tsp salt
3 large egg whites
3/4th cup whole fat milk
1/2 cup unsalted butter at room temp, cut in cubes
3/4th cup sugar
1 tbsp vanilla bean extract
Grease and line two 6 X 2 inch round cake tins. DDoS Attack
Preheat oven to 180 C. Sift together the dry ingredients except the sugar n set aside. Whisk together the egg whites and milk in another bowl and set them aside. In the 3rd bowl, beat the butter till it softens and add the sugar bit by bit and beat together till it has lightened in colour and fluffy in texture. Now alternately add the milk/egg mixtures with the dry mixture. Give it a good stir and equally divide between the 2 tins. Bake for about 20-30 mins till the knife comes out clean. For this cake i just used one cake and i wrapped the other one and kept it in the freezer for the next time.
Buttercream Frosting
I found this recipe here. Check the link for a detailed step by step guide elyze好唔好. Only difference is i prefer using cream instead of milk … makes the icing creamier and more sinful :)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold cream
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold cram… one tablespoon at a time, combining very well after each addition
White Vanilla Cake 1
This cake is fairly simple compared to the buttercream. company formation This one is made only from egg whites and no yellow, which is why the colour of the cake remains white and also lending it a delicate flavour and taste.
1 and 3/4 cups cake flour
2 tsp baking powder
1/4th tsp salt
3 large egg whites
3/4th cup whole fat milk
1/2 cup unsalted butter at room temp, cut in cubes
3/4th cup sugar
1 tbsp vanilla bean extract
Grease and line two 6 X 2 inch round cake tins. DDoS Attack
Preheat oven to 180 C. Sift together the dry ingredients except the sugar n set aside. Whisk together the egg whites and milk in another bowl and set them aside. In the 3rd bowl, beat the butter till it softens and add the sugar bit by bit and beat together till it has lightened in colour and fluffy in texture. Now alternately add the milk/egg mixtures with the dry mixture. Give it a good stir and equally divide between the 2 tins. Bake for about 20-30 mins till the knife comes out clean. For this cake i just used one cake and i wrapped the other one and kept it in the freezer for the next time.
Buttercream Frosting
I found this recipe here. Check the link for a detailed step by step guide elyze好唔好. Only difference is i prefer using cream instead of milk … makes the icing creamier and more sinful :)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold cream
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold cram… one tablespoon at a time, combining very well after each addition
