Okay November I know you’re here. But I also need you to be really quiet for a couple more posts because I have two more things I made celebrating Old Bay October. So, for now, we’re just going to pretend this is still October so I can talk about these Old Bay Horseradish Tomatoes.I am very fond of a Bloody Mary and wanted to do something with Yinzerella’s Old Bay and Horseradish Bloody Mary which is a totally awesome BM in itself. But I also wanted to put my own twist on it.
My first thought was to make Bloody Mary Jello Shooters and serve them in tomatoes. I had some leftover horseradish mascarpone from a braised beef dish I had made and my plan was to make the Bloody Mary Mix, add some gelatine and pour it into halves of Black Russian tomatoes. Then when nearly set to add a teeny dollop of the horseradish cream, right in the centre
In my mind, it looked beautiful, kind of like a target with the dark blackish green of the Black Russians, creating a rim around the bright red jelly which in turn surrounded a perfect circle of horseradish mascarpone.
That we are not talking about Old Bay Bloody Mary Jello Shots should give you some idea of how that idea turned out.
Let’s’ just agree to never speak of them again.
So there I was. I hadn’t yet found what will now be the final Old Bay recipe so this was going to be my final post for Old Bay October and it was TERRIBLE. I had run out of the Old Bay Yinzerella has sent me so I had even made some Old Bay specially for it. (There are about a thousand recipes for Old Bay on the interwebs – I chose the one from Leite’s Culinaria.) I used my last bit of real Old Bay for a side by side taste test and it was pretty damn close so this will now be my go to recipe.
However, I was now without a grand finale!
But I had that horseradish mascarpone. And some cherry tomatoes. And I could make another Bloody Mary…..I thought at the very least I could make an unusual garnish for the Bloody Mary.
So I did. And it was really nice – creamy, spicy and with a good kick of horseradish. So I made some more.
They soon went from being a garnish to being a snack to munch on whilst sipping the Bloody Mary. They worked really well with it but would be super as a tapas or amuse-bouche or a plain old snack without a Bloody Mary.
There are two tricky bits to make these. The first is scooping the innards out of the cherry tomatoes which is fiddly and BOOOOOORING. And you have to pay attention because they can split quite easily. Some good background music is a must!
The second is that it is quite tempting to pop one (or two) into your mouth as you make them. Just make sure that some make it to the serving plate!
Have a great week Next up, the Old Bay recipe the fussiest eater in the world declared “the best chicken ever”. It’s quite a thing! See you then!