Friday, September 9, 2011

Halloween Treats - Batty Bloody Mary

Pickle Salami Bats


•Miniature circle cookie cutter
•Wooden skewers
•Red food coloring


At the deli counter, ask the personnel to cut 1/4-inch-thick slices of salami. Cut the salami slice in half. You will be able to cut two wings from each slice.

Using a metal miniature circle cookie cutter (or the head portion of a small gingerbread-man cookie cutter), press half circles along the curved edge of the salami.

Use a tiny gherkin for the bat body.

Press the stems of wholes cloves into the wide end of the gherkin for eyes. Push the wings and then the body onto a wooden skewer.

If desired, tint the top of the skewer with red food coloring and let it flow onto the gherkin.

Bloody Mary

•1 jigger (1.5 oz or 3 tablespoons) vodka (nutritional analysis uses 80 proof)
•6 oz tomato juice (or see note)
•1 teaspoon lemon juice (fresh preferred)
•1/8 teaspoon celery salt
•2 to 3 drops hot sauce such as Tobasco
•2 to 3 drops Worcestershire sauce
•dash pepper (fresh ground preferred)
•dash horseradish (optional)

In a tallish glass, mix vodka, tomato juice, and lemon juice. Mix in the flavorings, adjusting to taste. Add ice cubes, and garnish with a celery stalk and/or lemon wedge (additional half a gram of carb each).

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