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Blood Shot Mary Shooter with Horseradish Oil

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I thought I'd offer a slightly more genteel version of the Bloody Mary for this very genteel brunch I have planned. It's to be a rather elegant affair. So I want to start out with a boldly crimson little shooter. It's both unexpected and a great little ice-breaker because it will have a potent vodka punch. But this little amuse bouche is far more suited to the culinarily inclined. In fact it's downright gourmet.

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Rate this recipe 4.5/5 (21 Votes)

Ingredients

  • 2 red beets washed and quartered
  • 1 pound cherry tomatoes, halved
  • 2 large shallots, peeled & halved
  • 2 stalk celery, roughly chopped
  • 1/2 teaspoon crushed red pepper, or to taste
  • 2 cups white wine
  • 1/4 cup white wine vinegar
  • 4 cups vegetable stock
  • 2 cups vodka
  • 1/4 cup grated fresh horseradish
  • 1/4 cup very good extra-virgin olive oil for drizzling
  • 1 lemon, zest only
  • Celery or mint leaves as garnish

Details

Servings 16
Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Place beets, cherry tomatoes, shallots, celery, red pepper flakes, white wine, vinegar, and vegetable stock in a large stock pot, set over medium low heat. Bring to a boil, simmer and reduce to 2 cups, about 1 1/2 hours.

Remove from heat and let liquid steep for at least 1 hour before straining though fine mesh sieve. Chill liquid well and season with salt and white pepper to taste. Stir in vodka. May be made up to one day ahead, stored covered and refrigerated. 

Add 1/2 cup grated fresh horseradish, olive oil, and lemon zest to a small saucepan set over medium-low heat. Bring oil to a simmer for 5 minutes. turn of heat and let oil steep for at least 1 hour. Strain oil through fine sieve. May be made up to one day ahead, stored covered and refrigerated.

To serve divide tomato mixture between 16 chilled shot glasses. Drizzle with horseradish oil to taste just before before serving, garnish with celery or mint leaves.

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