For my aunt’s birthday, I wanted to do something special for her… as a penny-less college grad and a foodie, I decided to make her a food-related “gift.” So before our amazing dinner at Paradou, I unveiled a pre-dinner snack/cocktail — Crunchy Bloody Mary.
My aunt loves Bloody Marys and I had seen this cool molecular gastronomy-esque recipe in Tim Ferriss’ the 4-Hour Chef. It seemed like an awesome take on a classic cocktail!
Crunchy Bloody Mary
(Confession: I have never had a Bloody Mary)
The key ingredient in this is Agar-Agar powder. which is vegetarian gelatin. I bought this powder at Kalustyans, a huge spice store in the city, but I’ve heard it’s available at Whole Foods. Regular pectin gelation might work similarly as well (though Ferriss’ recipe called for this specific type).
Combined with the tomato juice, vodka, Worcestershire and hot sauce, it started to thicken almost immediately (like magic!). Pour into your celery sticks and refrigerate until ready to eat!
*I followed Ferriss’ recipe but next time I might just use Bloody Mary mix itself and add vodka. It’s a tad difficult knowing if my mixture was good as I have nothing to compare it with!
All in all, these were a big hit though!
- ½ c tomato juice
- 1 tsp Worcestershire sauce
- ½ tsp celery salt,
- 1 scant tsp agar-agar
- ½-1 tsp hot sauce, if using
- ¼ c vodka
- In a nonstick skillet, combine ingredient and bring to a boil. Stir in the vodka.
- Using a spouted cup, carefully pour the Bloody Mary mixture into the celery stalks. The mixture will start to thicken and firm up as you fill the celery. Go back and top off the celery ribs as needed so they're as full as possible.
- Put in the refrigerator to chill for at least 30 minutes. The Bloody Mary mixture will firm up almost immediately, but it's best consumed very cold.
- Cut into bite-size (2.5-cm/1") pieces. If you like, top each piece with a tiny bit of horseradish.