I’ve always loved a good cocktail and this Bloody Mary Brunch is no exception because it’s got it all. Not only are they known for being a fantastic hangover cure, restaurants around the world are now making them a meal by adding epic ingredients to the garnishment. It use to only incorporate a few vegetables like a stick of celery and some green olives but, now days, you can get just about anything and I’m going to show you exactly what I’m talking about.
Bloody Mary Garnish’s
The last thing anyone wants, when they’re hungover, is difficulty so, in this Bloody Mary demonstration, I keep it simple by using a products that only take a few minutes to put together and cook. In these instances, the freezer section at your local grocery store can be your best friend; especially if you planned ahead and already have a box of microwaveable goodies in your ice box. In this post I use White Castles cheeseburger sliders(which I’m, in no way, affiliated), but you can use all kinds of things. Jalapeno Poppers, Bagel Bites, Jimmy Dean Breakfast sandwich’s, cheese sticks or pizza pockets are just some examples.
Now when it comes to the Bloody Mary mix, I do like them bold and spicy. One of the best mix recipes that I have ever come across, and again I’m not affiliated with, is made by Zing Zang. I’m pretty sure it can now be found in every grocery Walmart around the world. I’ve used it to make my Red Beer and it’s amazing to cook a roast in.
I use pickle juice and Tajin to salt and spice the rim of my glass. Tajin is used in my Mangonada Recipe and I’ve got a pic of what it looks like in that post. It has a wonderful blend of dehydrated and ground chili peppers, sea salt and lime juice so, it’s perfect for any Bloody Mary recipe.
Bloody Mary Brunch Ingredients:
1 glass Ice 3 oz Vodka 8 oz Bloody Mary Mix 3 tbsp Pickle Juice 3 tbsp Tajin, spicy salt 1 pc Bacon, cooked 1 stick Celery 2 Slider Cheese burgers 1 Pickle, small 2 Queen Pimento Green Olives
I use shish kebab sticks for skewers and straws for Drinking these Bloody Mary Brunch cocktail’s.
Puff Pancakes are amazing and I fell in love with them from the start. My family, however, always called them Popeye Pancakes. I don’t really know why. All I remember is being very young when my older sister came home with the recipe, from the sleep over she had just had at a girlfriends slumber party. She raved about them and my siblings and I have been eating them ever since. I know that most folks call them German Puff Pancakes and that others like to cook them Dutch Oven style but, other than that, I can’t tell you the history behind them because honestly, I’m sorry to say, I’m not really interested. :-p
Baking Puff Pancakes
One of the things you should know about Puff Pancakes is that they shrink down, considerably. Clearly they get their name from the amount of poof the pancake gets when it puffs up during the baking but, after only a minute out of the oven, the size is drastically cuts in half. So if you’re wondering what the hell happened to your Puff Pancakes when they deflate, like a flat tire, understand that this is completely normal.
Additions for Puff Pancakes
The great thing about these pancakes is that you can add just about anything you want to them, including fruit or vegetable toppings. You can even bake them into the Puff Pancakes themselves, if you prefer. Other options can include Meats like ham, sausage or bacon. Personally, I usually just prepare mine the way I show you how to do it in the Video Recipe Tutorial, only I usually make a larger batch for the whole family, like the picture above in the Casserole dish. And this recipe is large enough to bake in a 9×13 Casserole dish, btw. I like to cut it up into 8 equal servings and serve it with Maple Syrup or my Homemade Berry Syrup.
I promised to show you how to make Berry Syrup on my Oreo Waffles video and here it is. It goes great on Pancakes and French Toast as well and It doesn’t get any easier than this. You can also add a pinch of Cinnamon if you’d like and either Vanilla or Maple to authenticate the syrup but it isn’t necessary. This recipe can be as thick or as thin as you want to make it by adjusting the cornstarch. Also, you can make this a singular recipe by using one fruit only to make your syrup if you prefer just Raspberry or Blueberry syrup only. And, if you prefer, you can puree this in a blender when it’s done if you don’t want it to be chunky like mine.
Be sure to check out that Oreo Waffle in the link below and the Cherry Topping if you’d like another alternative to the Berry Syrup. I also make mean Puff Pancakes that go wonderfully with either one of these toppings!