Bloody Caesar with Veggie Skewer
 
Prep time
Total time
 
Choosing the veggies for your skewer is literally the hardest part of this recipe; it's a breeze to whip up for brunch! For the skewer, I loved heading to my grocer's olive bar and poking around. You're looking for some hot and spicy options, some mild and sweet options, and some pickled sour options to hit all the right flavor notes. I chose a hot olive mix, cornichons and pickled okra, and sweet marinated peppers stuffed with aged Parmesan cheese.
Author:
Serves: 4
Ingredients
Bloody Caesar Ingredients:
  • 3 cups Clamato®
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1/4 cup dill pickle juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated onion
  • 8-12 dashes hot sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 1 stalk celery with leaves
  • 1 cup vodka
Garnish Skewer Ingredients (check your grocery's olive bar):
  • lime and salt for dressing glass
  • extra celery stalks
  • hot and spicy olive mix
  • sweet peppers stuffed with cheese
  • cornichons
  • pickled okra
Instructions
  1. In a large pitcher, combine Clamato®, Worcestershire sauce, horseradish, dill pickle juice, lemon juice, grated onion, hot sauce, salt, pepper, and celery salt. Puree the celery in the bowl of a food processor until finely minced. Pour about a quarter of the tomato juice mixture into the food processor through the feed tube as it runs; then pour the contents of the food processor into the pitcher and mix well. Add the vodka and chill, preferably overnight.
  2. When ready to serve, serve over ice with a skewer of veggies. Choose veggies that are spicy, tart, and sweet, and then alternate the flavors. Add a one leafy celery stick for some flair!
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/12/11/bloody-caesar-with-veggie-skewer/