Happy Monday! Hope you all had a great weekend. We enjoyed ours, but we are not so patiently waiting for fall to arrive in Dallas. It seems like we are having an endless summer, with more humidity lately than we had all summer long!
Now that football season is back, we spend our Sundays cheering on the San Diego Chargers and the Dallas Cowboys. With the Chargers being the early game this past weekend, Justin and Katherine were making brunch so we decided to try our hand at making a homemade Bloody Mary using a recipe we found on Epicurious.com. Instead of your traditional Bloody Mary, this is a Golden Bloody Mary made with yellow tomatoes. We love the little heirloom grape tomatoes that we find at Whole Foods, so we used those. Jean and Katherine thought these tasted great, but the guys thought they were a little too “pickly”, so adjust accordingly!
Golden Bloody Mary
For the tomato juice:
- 4 pounds yellow cherry tomatoes, quartered, halved if small
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 cup dill pickle juice
- 1/4 cup fresh lemon juice
- 1 tablespoon finely grated fresh horseradish or prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 6-8 generous dashes Tabasco sauce
For the cocktails:
- 8 ounces vodka
- 1 pint yellow cherry tomatoes
- 8 small celery stalks with leaves
- Tabasco sauce (for serving alongside)
Make the tomato juice:
Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.
Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you’ll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, and Tabasco; stir to combine. Chill until ready to serve.
Assemble the cocktails:
Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.