Bloody Mary with Stilton Cheese Bites
Makes 4 servings
- 3 cups of tomato juice
- 1 stalk of celery, roughly chopped
- 1/2 seeded jalapeno, roughly chopped
- 1 lemon, juiced
- 5 dashes of Tabasco
- A couple dashes Worcestershire sauce
- salt and pepper, to taste
- 8 ounces vodka
- Celery salt, for the rim (optional)
- Celery stalks from the heart for garnish (optional)
- Sliced dill pickles, for garnish (optional)
In a blender, blend the 1/2 cup of the tomato juice with the celery, jalapeno. Pour the contents from the blender into a large pitcher and add the rest of the ingredients: the tomato sauce, the lemon juice, the Tabasco, Worcestershire sauce, and salt and pepper and the vodka. Stir and chill in the refrigerator.
As the Bloody Mary mixture chills, prepare the Stilton blue cheese bites.
Stilton Blue cheese Bites
- 6 ounces of very cold Stilton Blue cheese,
- 1/3 cup of Italian breadcrumbs
- 1 egg
- oil, for frying
Put the block of blue cheese in the freezer for at least 20 minutes before you begin cutting it to ensure it holds its shape while frying.
In a skillet pan, heat about an 1/8 inch of canola oil.
Pour the breadcrumbs out on a small plate, and in another small shallow bowl, beat the egg. Cut the cheese into 1 inch pieces and roll it into the egg and then through the breadcrumbs, making sure all sides are completely coated. Then fry them in the skillet, being sure not to overcrowd the pan. Cook until the breadcrumbs are browned on all sides, about 5-7 minutes.
When ready to serve, roll the rims of the glasses in water and then through the celery salt. Garnish with the celery stalk heart and using a large skewer, gently pierce the blocks of blue cheese, alternating with the pickles.