Perfecting My Bloody Mary Recipe
For years now I’ve been the designated bloody mary maker at brunch and vacation weekends. I’ve always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking. A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.
- 1 quart of tomato juice
- 2 1/2 cups vodka
- 1/4 cup + 1 tablespoon horseradish
- 1/4 cup + 2 tablespoons worcestershire sauce
- 1 1/2 teaspoons salt
- 1 teaspoon tabasco
- 1/4 cup + 2 tablespoons lime juice
- 1/4 teaspoon celery salt
- 1 teaspoon grated fresh onion
- Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.
Delicious Lemon Blueberry Scones
Scones are a perfect snack for breakfast. I usually make this DELICIOUS BANANA BREAD for breakfast but that can get old. These are simple to make, and the tangy lemon glaze on top gives these scones a delicious zing. This recipe is adapted from the Barefoot Contessa, so you know it must be good!
Scone Recipe in the second part of post…
- 4 cups all purpose flour, plus 1/4 cup
- 1/4 cup + 2 tbs sugar
- 2 tbs baking powder
- 2 tsp kosher salt
- 1 tbs grated lemon zest
- 2 sticks unsalted butter, cold and diced
- 1 stick salted butter, cold and diced
- 4 extra large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup frozen bluberries
- 1 egg, beaten with
- 2 tbs water
- 1/2 cup confectioner’s sugar
- 4 tbs freshly squeezed lemon juice
Preheat oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the blueberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. Fold half of dough over itself and continue to roll until the dough is once again 3/4 inches thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and lemon juice, and drizzle over the scones.