Bloody Mary
From Ina Garten
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced.
- In a large pitcher, combine the rest of the ingredients except the vodka.
- With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube.
- Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture.
- Add the vodka and chill.
- Serve in tall glasses over ice with a stick of celery.
Serves 6
Mini Orange Chocolate Chunk Cakes
From Ina Garten
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3 ounces buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks
For the syrup:
1/4 cup sugar
1/4 cup freshly squeezed orange juice
For the ganache:
4 ounces good semisweet chocolate chips
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
- Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- Add the eggs, 1 at a time, then the orange zest.
- Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine the orange juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
- Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
- Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
- Let the cakes cool in the molds on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.- Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.
- For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Drizzle over the top of the cakes.
Makes 6 mini cakes.
Frozen Blood Orange Margarita
From Ina Garten
1/2 cup fresh blood orange juice
2 tbsp lemon juice
3 cups ice
1 cup Triple Sec
1 cup white tequila
4 frozen margarita glasses
Combine the blood orange juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more.- Alternatively, combine all ingredients in a cocktail shaker, shake hard to form ice crystals.
- Pour or strain into a prepared frozen margarita glasses or glasses filled with ice and serve.
Makes 4 drinks.
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