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See what's trending for Summer baking recipes! Whether you're looking for easy dessert recipes for backyard BBQs, pool parties, or graduation or no-bake recipes and ice cream recipes so you do not have to turn on the hot oven, these are all winners!
Thank you so much for visiting me at kickassbaker! I'm Kim. I'm a working mom and home baker who's constantly in search of a life in balance. Sharing easy and approachable baking recipes and tips for busy families like my own. Thanks for joining me on my journey called everyday life!
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Have you ever canned your bloody mary mix? My husband and I have a very large garden with a massive amount of fantastic tomatoes this season. We have already juiced 3 gallons and are ready to make the bloody mary mix, but would like can so we have enough through the winter (and entertaining through football Sundays and the holidays). Thanks!
Dude, when I found this recipe while grocery shopping, I got what I needed and made this for the misses. She absolutely loves it. Said it was the best bloody mary she ever had. Good job my friend with your winner.
Absolutely divine. I made this for a brunch I was having this weekend. I made the mix the night before and the next morning, I added it to some tomato puree that I had canned this past summer. It was indeed fantastic. I will certainly make this again. Everyone, including myself loved it!
This is an Awesome recipe! I googled because I was canning tomatoes and was trying to figure out something to do with all the extra tomato juice. So I made this recipe and canned it to go with my spicy pickles as a hostess gift or thank you gift. Thanks!
Im a big fan of micheladas (bloody Mary with beer) and have had many made at various bars and restaurants. I made a pitcher of this mix and it is by far the best I have tasted. I drink it with my beer and my wife drinks it without any alcohol and she loves it. Thank you for sharing.
Love this recipe and here are my tweaks.
I use the low sodium trader joes mix and do not add any extra salt.
I add a few tbsps lea and perrins (could use anything) of steak sauce.
Other than that I have stuck to the recipe and love it.
Thanks!
Thank you for the extra tip about the bloody margarita! I never buy prepackaged bloody mary mix anymore. I love playing with the ingredients to modify my mood as well as my guests. The bloody margarita is exceptionally tasty!
I modified the recipe a bit and used chipotle Tabasco sauce and I added 1 tsp of chili powder which added a nice smokey flavor. Being from Texas, we tend to like things a little more spicy so I added a little more Tobasco, horseradish, and worchestershire. My friends and family loved it. What a fabulous recipe, thanks for sharing!
I make it in double recipes. I use less salt. I put it in squeeze ketchup type bottles and keep it in the bar. 4 squirts in a tall glass with 2 oz vodka. Shelf life is not an issue due to total salt content. This is the kickass sauce to Demetries. Much more cost effective. Thanks f0r sharing.
Charcuterie is a French word that translates to the preservation of meat via the creation of meat products, historically pork. These preparations follow a nose-to-tail philosophy of whole animal butchery, using as many parts as possible for eating. The resulting products include: bacon, ballontines, confit, gallantines, hams, pates, sausages, and terrines. Charcuterie can also refer to a shop that sells these meats.
These days, the charcuterie has evolved from just a traditional cured meat tray, according to The New York Times. This food trend is here to stay and has expanded to include preserved fishes and seafood, along with more accompaniments, like cheeses, to make for a heftier appetizer.
When building your own charcuterie and cheese boards, keep these three things in mind: taste, texture, and tartness. Balancing these components is essential to a delicious board. Think of what kinds of foods may compliment others. And of course, make sure everything is either finger-friendly or easily spread with a knife.
Cured meats (such as bacon) are fatty, and that's one reason they taste so good in small bites. The richness of the proteins and the varying amounts of salt and other seasonings contribute to a meat's depth of taste and make up its unique flavor profile. I call this the umami factor. This taste is always going to be salty, in varying degrees.
Part of the flavor you'll taste in cured meats comes from their preparation methods. There are two categories: whole muscle meats and encased meats. Whole-muscle meats can be sliced, like prosciutto and capicola. Encased meats can be hard sausages like salami and pepperoni, or softer like mortadella or bologna. This picture tutorial of cold cuts may be helpful to you when deciding what meats you'd like to use.
Choose a few spreadable condiments that include varying levels of tartness. Or, to keep it simple, something sweet and something sour. A tart condiment (such as dijon mustard) will cut through the fat of the meats because of its acidity, while a sweet condiment will contrast nicely with the saltiness of the meats.
I chose to serve honeycomb, a rose-apricot jam, and a homemade Dijonnaise sauce as spreadable condiments; these three spreads vary from not tart at all to almost bitterly tart, respectively. It's good to have a variety of flavors to accommodate the different palates that will be enjoying your board with you.
So far, we've talked about a lot of strongly-flavored items. But it's just as important to have milder items on the board, too; these items not only carry the flavor or a cured meat or cheese well, they also provide a different texture that can amplify the overall taste of the bite.
I also like to include a mixture of gluten-free crackers in a separate bowl. You may want to include nuts, too, in a separate bowl. Your allergy-sensitive guests will appreciate snacks that are kept away from other potential food allergens.
At this point, the board has a lot of variety and flavor... but it also has a lot of heavy, processed items. To cut through that monotony, add some fun to your board with fruits, vegetables, and pickles!
I chose blueberries and mandarin oranges, a few fruits that I know pair well with the cheeses on the board. As for vegetables, I always include olives, pickles, and some type of peppers on my charcuterie boards. They add a little crunch, texture, and spice to accompany the rest of your offerings.
Keep in mind that a charcuterie and cheese board is an appetizer, and it could be one appetizer among many others if you're meeting at a friend's place for the game. Plan for 2 oz. of meat and 2 oz. of cheese per person. This will also save you from having to arrange too much onto one platter.
A wooden cutting-board, like this one, makes a stunning and rustic visual presentation for meats and cheeses. When arranging your board, be sure to make the items finger-friendly; separate the individual slices of cheese or meat, for example, and fan them onto the board so that your guests don't have to pull the slices apart themselves. Not only does this make your board easier to eat, it also makes the platter quite beautiful!
A curated charcuterie and cheese board is an easy and elegant way to elevate your game day appetizer from basic to gourmet. Serve your guests an appetizer that pairs global tastes with artisanal craftsmanship, all in the form of meat and cheese. This protein treat works for any sports party and the lineup can be adjusted to fit the season, your guests' preferences, and your budget.
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