Virgin Bloody Mary with Rosemary Skewered Cherry Tomatoes and Olives
As Summer inches closer towards the seasonal dance exchange, she gracefully moves through her final waltz as she twirls into the waiting arms of Fall. The transfer carries a message filled with wonderful memories...blessing Fall on the year's continuing journey. And with all endings and new beginnings a toast. This weeks food story is a nod to this beautiful yearly process as our walk blissfully continues into cooler temperatures. Fall is my absolute favorite time of year. Perhaps because it's the season in which I was born, perhaps because there's a sense of ancient wisdom that permeates as our landscape changes, and again perhaps because the cooler weather brings a sense of internal freedom. By this juncture, we've all hopefully connected with some of the year's personal core messages vital to our growth and as such enabling a continuation of mastery. So here's to Summer...Thank You for your generosity, warmth, and nourishment. You're guidance has added to life's overall foundation providing a more solid structure. We may now flow into the arms of Fall with a warm heart. Continue below to follow this week's food story adventure:)
Here's what you'll need to get started...
1 quart Tomato Juice
2 tbsp Lemon Juice
1/4 cup Worcester Sauce
1/4 cup Olive Juice
Hot Sauce(to taste)
4 tsp of Horseradish
2 tbsp chopped Fresh Rosemary
2 medium stalks Celery
1/2 tsp Fennel Seed
1/2 tsp Celery Salt(optional)
+ Skewers +
First..add the Olives, Cherry Tomatoes, Aged Balsamic, and Olive Oil to a bowl and give it quick mix. I don't list any measurements because it will depend on how many you make. Just a splash of the liquids...enough to coat.
Then thread through the Rosemary Stems and place in a 400 degree oven for 12 minutes.
Next step...Add ALL the Virgin Bloody Mary ingredients to a high speed blender and give it a quick blitz. Pour into a carafe for serving(set in refrigerator overnight to enhance flavors).