Sometimes you just don’t need a lot of words…the photos speak for themselves! But here’s a great little “recipe” for an overnight Bloody Mary. Perfect for a brunch, it can be jazzed up as you wish, but as it stands, most people will enjoy it – that equals to not too hot, but flavorful, or a great starting point, depending on tastes!
The fun part, here, is the “upgrades!” Well, obviously! Think of your favorite things, make some home pickles if you’d like (like my pickled asparagus.)
Take a stroll down the condiment section of the store and keep an open mind! It wasn’t that long ago that people put out relish trays pre-dinner or for almost any party! It’s time to revisit!
When you’re doing a brunch or a Bloody Mary party, think out of the box! While things like crab claws or lobster tails may break the budget, these little crouton sized slices of grilled cheese are cheap and darling!
Use a good Italian bread and they won’t be soggy – and they not only will look like croutons, but taste like them. Only Cheesy!
Of course, if this is just a party, just make sure there are lots of snacky type garnishes to slow things down. Laying everything out for each person to assemble not only personalizes the experience, but takes a bit of time for each person to put together, slowing down the drinking.
It also sets the tone for casual fun! Don’t forget bacon and cheese! The bacon needs to be just a bit soft to wrap around items. This is an hors d’oeuvre in a glass!
Make up a couple of pitcher’s worth and refrigerate and make sure you have a ton of ice! These can be premixed with alcohol, perhaps one pitcher alcoholic and the other not for drivers or those who prefer a Virgin Mary.
Or make it all Virgin and set a nice Vodka or two. It’s a good idea to use a jigger or a shot glass so everyone has an idea of exactly how much is going in to each!
If you don’t have a huge fridge or are unsure of how much you’ll go through, mix up a “mix.”
Simply grab a few small jars and add in all your flavorings. Have a little extra tomato juice on hand and it will take but a quick minute to mix the two if needed.
If you prefer, you can make up the skewers ahead of time. I wish I had some pretty decorative ones, but these wooden ones work just fine.
You may want to suggest guests break off the pointy part after their spearing is done. Alcohol/sharp pointy sticks – iffy!
If you’re serving Vegans or those who have dietary restrictions, it’s a good idea to keep meat & cheese separate, or meat and other items on a different tray.
It makes it easier to store any leftovers, too. But your guests will probably nibble them all up. Oh, and make extra bacon. Trust me.
Don’t forget the limes, a shallow dish of water or lime juice for dipping, an assortment of salts mixed with seasonings (get creative!) and all of your favorite hot sauces!
You just know someone will want to go crazy over an assortment of hot sauces!
I like to mix up some of my Pride of Deer Camp Barbecue sauce for this, too, in addition to hot sauce! Don’t worry, it tastes nothing like a standard thick/sweet type of Barbecue Sauce. It will blow you away!
It is a heady brew and a definite strong vinegar type barbecue sauce. I could just drink the stuff!
The relish trays can all be made the night before, too! Better to make several small ones rather than one large so they can easily be refreshed with one from the fridge if things are looking tired.
If you wish to serve actual food – Oven Baked Hotel Eggs are perfect, and consider putting out baskets lined with bright towels to keep something like my Green Chili Breakfast Burritos warm. They can be made ahead, too!
Last words of advice:
- Drink Responsibly!
- Tinkering with recipe is expected and encouraged!
- Put your little Grilled Cheese Toasts high on the Skewers!
Overnight Bloody Marys
- 1 48 ounce can of tomato, V-8 or Clamato juice
- Juice of one lime or lemon
- 2 tablespoons prepared creamy horseradish
- 2 tablespoons Worcestershire sauce
- 1 teaspoon celery seed, finely crushed
- 1/2 teaspoon seasoning salt
- Tabasco or other hot sauce to taste
- Freshly ground black pepper to taste
- 1 1/2 cups vodka, regular or infused
Mix all ingredients together, to taste. Leave alcohol out if you wish to allow each to add their own. Refrigerate until ready to serve.
For salt rims:
- 1 tablespoon crushed celery seed
- 1 tablespoon sea, kosher or bar salt
- Small flat dish or lid, a bit larger than glass, filled with lime juice or water.
On a sturdy table, place shallow dishes. Fill one with salt and celery seed, the other with water or lime juice, just to a very shallow level.
To assemble drinks, dip the rim of glass into water or lime then into the salt mixture and twist. Carefully fill with ice. Add Overnight Bloody Mary mixture, garnish and serve.
from the kitchen of http://www.frugalhausfrau.com
Of course, I’ll be taking this to Fiesta Friday – it’s the perfect party idea and great if you’re putting on a brunch over the weekend!
This week, Fiesta Friday, an ongoing bloggers event put on by Angie of the Novice Gardener is co-hosted by Jess @ Cooking is my Sport and Prudy @ Butter, Basil & Breadcrumbs. Thanks, Guys, and the bar – it’s right over here! 🙂