blood mary mix from food wine

A ffwx-3-takes-on-the-bloody-mary-1ew cardinal rules here: This must be made the night before you plan to drink it, so it can sit overnight. Otherwise, the flavors just don’t come together. And while it looks like a long ingredient list, odds are half of them are in your fridge or spice cabinet already.

The good news? Once the mix is made, it’ll last a while in the fridge and pretty much forever in the freezer, so making a Bloody is as easy as adding vodka and celery.

Now, the recipe: In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here. Add 6 tablespoons of jarred grated horseradish, 2 tablespoons Worcestershire sauce, 6 big dashes of Tabasco, 1 teaspoon salt, 1 teaspoon celery salt, 1/2 teaspoon celery seed, 1 ounce fresh lemon juice, 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand), plus 1 full teaspoon of coarse-ground black pepper.

Stir that all up, let sit overnight and in the morning, get mixing with one of these three recipes.

 

Salmon Cakes from the splendid table

Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!