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Mom (me) will love this
Bloody Mary served to her on
Mothers Day!
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 I have been craving Bloody Mary's ever since my sister-in-law got me hooked on this delicious spicy drink during Sunday football games. So I figured, why not marinate shrimp in half of the mix, grill and use as a garnish? This is my favorite version!
Hellfire Club Bloody Mary
This recipe was published in the December issue of Food & Wine magazine. Make up this mix, divide in half, save half for the cocktail and use the rest to marinate peeled and deveined large shrimp for 15 minutes. Discard the marinade. Grill shrimp a few minutes per side. If you would like to salt the rim as in photo, squeeze lemon juice into a rimmed bowl. Mix kosher salt, celery salt and a little paprika for color in another bowl. Dip cocktail glass in lemon juice then in salt mixture. This recipe may look intimidating because of the amount of the ingredients, but most likely you already have quite a few on hand.
Makes 4 drinks if using half for marinade, otherwise 8.
3 1/2 cups tomato juice
1 1/4 cups vodka
1/2 cup olive juice ( from pickle jar)
1/3 cup red wine vinegar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon freshly ground black pepper
1 tablespoon Tabasco
2 serrano chiles, seeded and minced
2 teaspoons minced fresh dill
1 large garlic clove, finely minced
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
Ice cubes
Celery ribs and jalapeno stuffed green olives, for garnish
In a pitcher, combine all of the ingredients except the ice cubes and garnishes and stir well. Cover and refrigerate until chilled, at least 2 hours. Serve the cocktails in ice-filled Collins glasses, garnished with celery ribs and green olives.
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"In Season Now...Blueberries"
Mother's Day Brunch
Blueberry Cardamom Coffee Cake
This family favorite incorporates two ingredients that I love, cardamom and blueberries. Buy cardamon pods in ethnic markets or Penzey's Spices for the best price and purchase the smallest container possible. Gently smash the pods and grind the seeds. For more ideas on what to do with this exotic spice, send me an email!
Topping:
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 cup coarsely chopped toasted pecans
2 tablespoons unsalted butter, cut into small pieces
Combine the topping ingredients in a bowl and set aside.
Cake:
1 stick (8 TBSP) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 1 /2 cups flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon ground cardamom
1/2 cup milk, room temperature
3/4 cup blueberries mixed with 1 teaspoon flour
Heat oven to 350 degrees. Butter an 8 x 8 inch baking pan and set aside. In the bowl of an electric mixer, cream the butter and sugar. Add the eggs one at a time blending after each addition. Sift together the flour, baking powder, salt and cardamom.
On medium speed, alternate adding half of the milk then half of the flour, scraping down the sides of the bowl as needed. Add remaining milk and flour, beat for two minutes on medium speed. Gently fold in the blueberries.
Spread the batter evenly into the baking pan. Sprinkle topping over batter. Bake until top is a deep golden brown and a toothpick inserted in the middle comes out clean, 35-40 minutes. Cool slightly, serve warm or room temperature.
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