Jellied with "Bloody Mary"

Category: Cold meals and snacks
Aspic with Bloody Mary

Ingredients

beef shank or pork shank and any other meat 2 Kg
bulb onions 2 pcs
garlic 5-6 teeth
salt
For a cocktail
tomato juice 700 ml
vodka 200 ml
gelatin 20 g
broth (from the total or cooked separately) 130 ml
Worcestershire sauce 2 tbsp. l.
Tabasco sauce, salt, pepper taste

Cooking method

  • It used to be thought that the cocktail was only drunk. It turns out that they have been eating it for a long time - moreover, as part of a snack. A real "Bloody Mary" made of tomato juice with vodka and spices, only in the form of jelly - perfectly solidifies in silicone molds and feels great inside the jellied meat. Drink and snack at the same time - served with fanfare and amazed exclamations of the thirsty!
  • Aspic with Bloody Mary
  • We cook jellied meat according to your favorite recipe. We disassemble the meat into small pieces, filter the broth. Add grated garlic to it.
  • Put the meat into muffin molds - a little and pour 2 tbsp. l broth, put in the freezer for 30 minutes. Aspic with Bloody Mary
  • Aspic with Bloody Mary
  • Preparing the Bloody Mary cocktail.
  • Soak gelatin in warm broth for 10 minutes. Add half a glass of tomato juice and heat on the stove until the gelatin is completely dissolved. Now mix with the remaining juice and vodka, season with Worcestershire sauce, tabasco, salt and pepper.
  • Pour into ice molds and refrigerate for 2-3 hours. Aspic with Bloody Mary
  • Now, when both the cocktail and the jellied meat are frozen, we put in the molds with jellied meat one portion of the "Bloody Mary" and add to the edges of the mold. We put in the refrigerator for 1-2 hours.
  • Aspic with Bloody Mary
  • Aspic with Bloody Mary Aspic with Bloody Mary
  • Before serving, remove the fat so that the surface is transparent, serve it to the table.
  • Aspic with Bloody Mary
  • Aspic with Bloody Mary
  • Aspic with Bloody Mary
  • The cocktail holds perfectly inside the snack! Enjoy your meal!
  • For greater effect, I suggest placing a glass with a real Bloody Mary cocktail next to each personal plate.

The dish is designed for

depends on the number of forms

Time for preparing:

8 ocloc'k

Cooking program:

plate

Note

"Bloody" story of a "bloody" cocktail.

It all started in 1921, when Pete Petiot mixed vodka with a novelty in the food industry - packaged tomato juice. It happened in Paris, namely in the bar "Harry's bar" (Harry's New York Bar). Pete called his creation "Bucket of Blood", but this has not been documented, even though the same "Harry's Bar" regularly published collections of cocktails. Pete himself only spoke about Bloody Mary in 1964, when he was interviewed by the New Yorker Magazine: inspired by the masterpiece of one of the New York bartenders, he decided to add various spices to his “bucket of blood”.

The real glory of the cocktail came in the 40s of the last century, when "Bloody Mary" began to be served in the New York "Stork Club", the same one in which Johnny Brooks, co-author of the legendary Martini cocktail, worked. Also, the cocktail appeared in the bar of the legendary Ritz Hotel, where Hemingway himself was a regular - according to him, the Bloody Mary of the bartender Bertin, who worked at the Ritz bar, was the best in the world.

Many associate the drink with Mary Tudor (Queen Mary the First of England), who was named "Bloody Mary" for her atrocity against Protestants in 1557.

Another version is that grandfather Hemingway is to blame for everything, who named the cocktail after his wife Mary (by the way, the fourth in a row). His wife did not like it when the writer returned from the Ritz under the shafe. Hemingway experimentally found out that the Bloody Mary cocktail perfectly masks the fumes (take note).

Premier
Oh-pa! Ay, yes Marina, ah, yes, well done!
Elena Tim
Yes to be stunned finally!
Marishka, what a cool idea!
As I am going to cook jellied meat, I will definitely try to make a part your way. Oh, I think it will be amazing!
Thanks for the interesting idea!
Twig
And hearts with vodka freeze?
MariV
Marina, mortality! I'm going to cook jellied meat. I will do it according to your option!
Mikhaska
This is really cool-oh-oh-oh! The main thing is not to overuse during cooking! It hurts too long to wait for the triumphant removal of the dish!
Nikitosik
MariS, Here is a feed, here is great ..., and good luck ..! : drinks_milk: I'll definitely try it! I have been doing jellied meat for a long time in different molds, but like this "cordially!" ...: girl-yes: awesome!
ang-kay
Alcohol right away with a snack! Super!
MariS
Girls, I'm very glad to all of you - thanks for stopping by for a cocktail!

Quote: kolyubaka
And hearts with vodka freeze?

Here they are - like living, only frozen ...
The fat from the strong broth and gelatin did their job, and how much of that vodka is there ?!

Quote: Mikhaska
The main thing is not to overuse during cooking!

There is such a fear ... It is especially dangerous if you often try how vodka feels in such a small percentage.

Mikhaska
Quote: MariS
how much of that vodka is there ?!
Is it not enough ??? !!! Don't ... Well, I don't play like that. I, here, was fantasizing in earnest ...
Quote: MariS
dangerous if you try often
Ah, we are not looking for easy ways!
MariS
Quote: Mikhaska
Well, I don't play like that.

No, well, you can, of course, find larger ice molds and put several portions of the cocktail in a large mold ... And all this "in one person" to eat and eat.
And another option: to do the opposite - jellied meat in "Mary".
Mikhaska
I, straight, was confused even all ... So many options, so many options ...
MariS
Quote: Mikhaska
So many options, so many options ..

Well, this is for sure the test is a success - for sure ...
dopleta
Oh, what a great snack, Marina! Shine! It's just really cool!
Feta
An interesting notion, but it will not turn out that you drank vodka and ate alcohol?
Gala
This is work! World snack!
Marina,
MariS
Larisa, Sveta, Gala - thanks for the visit, girls! I am glad that I liked the recipe and it will be great if it comes to taste in nature.

Quote: Feta

but it will not turn out that you drank vodka and ate alcohol?

You won't be able to fall like that after tasting it - I mean, alcohol intoxication will not happen! This cocktail of the same name has completely different proportions and the broth is not included in its composition ...
So this recipe only remotely resembles the real one (liquid cocktail) in taste.

For those who wish I give his recipe.

45 ml of vodka;
90 ml tomato juice;
15 ml lemon juice;
2-3 deshes of Worcestershire Sauce
Tabasco sauce to taste;
celery or ordinary salt to taste;
ground black pepper to taste.
Preparation:

pour spices on the bottom of the highball and add sauces in the required amount;
pour ice;
pour in vodka and tomato juice;
mix thoroughly and garnish with a sprig of celery, or a slice of lemon.
Tumanchik
Blimey!!!!! A purring idea and combination! Marish - you are a treasure trove of ideas and recipes! Thank you!
MariS
Thank you, Irish ! For a long time I have been tormented by the idea of ​​implementing this recipe - then I completely forgot about it ...
And on these May holidays, everything came together.
Suitable for a feast.
Nana
I wish I could find Worcester sauce on sale. Once I asked a friend of a saleswoman in Ashan about him, so she brushed it off, they say he did not take root in our Kuban. Once delivered, they barely sold out. They are no longer imported.
MariS
Quote: Nana
I wish I could find Worcester sauce on sale.

Oksana, if anything, here is its composition:
water. malt vinegar, sugar, soy sauce, tomato paste, rum. currant syrup, wine additives, spices.
It would be nice if our craftsmen mastered this sauce and laid out the recipe ...
Premier
Quote: MariS

It would be nice if our craftsmen mastered this sauce and laid out the recipe ...
This is, perhaps, more difficult than real balsamic.
MariS
That's for sure, Olya. You can try, if you wish, to create something similar. It will be painstaking work, but this is for those who love and can create a new taste.

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