- Tomato Juice
- Dill Pickle Juice
- Horse Radish
- Celery Salt
- Hot Sauce 100% Pain Cayenne
For me, there is nothing better to start a brunch or evening supper on a hot Louisiana summer day than a serious Bloody Mary. And this one is serious. For my money, the most important part of the Bloody Mary (after the vodka) is the garnish. Celery stalks are ubiquitous, but for a something more interesting and delicious try the Pickled Asparagus recipe below. They’re the most delicious stir sticks on earth!
Yield: 1 cocktail
2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish, preferably grated fresh
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Finely Ground Black Pepper
1 pinch Celery Salt
Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in a highball glass. Don’t fill all the way to the top to leave room for garnishes (or what I call “The Salad”). Your salad may include lime wedges, lemon wedges, celery stalks (with the leaves attached, please), olives, onions, cucumber, radishes, and pretty much any other favorite vegetable. Mine always include pickled vegetables, such as the asparagus below.
This recipe also works beautifully for pickled green beans but they have to be cooked longer; just follow this recipe once, then drain the beans and reboil the brine and pour it over them again.
Combine in a large container:
• 2 bottles of dry white wine (white is best but red if you prefer)
• 2 cups of Triple Sec or Cointreau
• 2 limes, 2 lemons, and 2 oranges all sliced in half, squeezed, and dropped in
• 1 pint of sliced strawberries
• 1 cup sugar
• I can frozen lemonade concentrate
Let all ingredients rest in container and refrigerate for 48 hours (at least 24)
Right before serving add a 2 liter of club soda or lime soda water, and a bag of frozen strawberries to keep it cold.
Charles Dickens’s Punch
For 12 to 16 people
Step 1: Three hours before your party, peel 3 lemons with a swivel-bladed vegetable peeler, trying to end up with three long spirals of peel. Put them in a 3- or 4-quart fireproof bowl with 3/4 cup demerara sugar or other raw sugar. Muddle the peels and the sugar together and let sit.
Talking Points: One of the secrets of punch making is to use the fragrant, sweet oil that resides in lemon peels as the sugar extract. The resulting sugar-oil mix (“oleo-saccharum”) adds body to the punch.
Step 2: Also before your party, squeeze enough lemons to make 3/4 cup strained juice. Put this in a cup and refrigerate it. Measure into one container 1 cup VSOP-grade cognac and in another container combine 1 1/4 cups mellow amber rum, such as Mount Gay Eclipse or Angostura 1919, and 1 1/4 cups funky, strong (more than 55 percent alcohol) Jamaican rum, such as Smith & Cross.
Talking Points: The cognac is for body and smoothness, the strong rum for bouquet and (frankly) flammability, and the other rum for taming the strong one.
Step 3: Set 1 quart water to boil and put the bowl containing the lemon peels and sugar on a wooden cutting board or other heat-resistant surface in a spot where everyone can gather around. When the water boils, turn it off, gather your guests around the bowl, and pour in the cognac and rum, noting what you’re adding and why.
Step 4: With a long-handled barspoon, remove a spoonful of the rum-cognac mixture and set it on fire. Return it to the bowl, using it to ignite the rest.
Stir with a ladle or long-handled spoon, attempting to dissolve the sugar. Let burn for 2 or 3 minutes, occasionally lifting one of the lemon peels up so people can admire the flames running down it.
Talking Points: You’re setting the punch alight not because it looks cool but to burn off some of the more volatile elements of the alcohol. That’s the story, anyway.
Step 5: Extinguish the flames by covering the bowl with a tray, and add the reserved lemon juice and the boiling water. (For cold punch, add 3 cups cold water, stir, and slide in a 1-quart block of ice, easily made by freezing a quart bowl of water for 24 hours.)
Step 6: Grate fresh nutmeg over the top and ladle out in 3-oz servings.
Mix the booze. Scrape the seeds from the vanilla bean into mixture; add pod. Crack nutmeg into 4-5 pieces. Add nutmeg, chives, and cinnamon; cork; Cover tightly and let stand for 1 week in a cool, dark spot. Add this mixture to plain eggnog or store-bought eggnog for a tasty holiday treat.
A growler could sit in well for a decanter to store it.
In this picture from last year is BBQ Bob, Scott Winters, Dianna Stampfler, and Michelle McKormick.
The 7th Annual Winter Beer Festival will take place Saturday, February 25th, 2012 at the Fifth Third Ballpark in Comstock Park, just north of Grand Rapids. The Winter Festival is a unique opportunity to sample some of the best beers in the world, all brewed in Michigan. We are expecting more than 50 Michigan craft breweries to participate and there will be more than 300 different beers available to sample. The event is open from 1:00-6:00pm. Enthusiast Members of the Michigan Brewers Guild will be allowed to enter the Festival an hour early at Noon. The Festival will take place in the outfield parking lot at the ballpark and breweries will be located within several large tents. The tents, combined with body heat will help take the edge off the temperature, but please recognize that the Festival is an outdoor event and dress accordingly. Hats, mittens, boots and long-johns are recommended to keep you warm. We are planning to have warming fires again, but only if the weather cooperates with low wind conditions. It would be helpful if everyone could hoist a Michigan beer and do a fair weather dance. We are hoping for good weather for a late February day in Michigan, but the Festival will take place snow, rain or shine.
15 drink tokens are included with a ticket and each token is good for one 3 ounce beer sample. Additional tokens are available for purchase inside the Festival for 50 cents each. Local West Michigan bands will be the featured live entertainment. Food will be available for purchase.
Festival attendees must be 21 years of age or older and have ID to enter. Designated Drivers are encouraged and DD tickets will be available for $5 each.
Please look for information to be posted on the MASH participating breweries and other information as it becomes available. Please feel free to make a post of your own if you are organizing a bus or have something else to share.
Cheers, and see you at the Festival!
Jop and BBQ Bob are avid deer hunters. Staying in a freezing tent, sitting around the campfire, grillin’, and hunting. No bathrooms, showers, running water, all combine to coming home to their wives Maureen and Judy stinkin’, bearded and tired….and usually not accompanied by venison either! It’s possible that the no venison issue is caused by this recipe! They are going to try the recipe this year, and since Deer Camp will be in November, they will start this “marinating” process about the middle of August.4
Combine all ingredients, and close. On November 15, AFTER hunting, they’ll be sitting around the camp fire sipping a bit of this!
Last week we talked about this delicious and fruity drink, but didn’t get around to posting it until now. Sorry about that! But it’s here now. It’s a wonderful concoction of citrusy fruit, raspberries and pineapple juice. It’s sweet and refreshing to enjoy on these dog days of summer that we are in right now!
Combine all liquids in a large pitcher. Cool in the refrigerator for about an hour. Strl all of the citrus fruits and raspberries into the chilled punch at least 30 minutes before serving. We recommend allowing the fruit to marinate at least an hour to give it the fuller flavor. Fill your favorite beverage glass with ice, and pour and enjoy!
In the finest of Cajun tradition, this highball is a sipper to get you going before you go out and get your Mardi Gras on!
Mix up and enjoy, S L O W L Y.
No Cajun meal is complete without a Hurricane blowing through sometime during the meal. This recipe is a simple solution to the cajun fire that may be burning your tongue, as a result of some fiery cajun cooking!
Mix into tall 12 ounce Hurrican glass, and kick back and enjoy!