The holidays have officially come to an end and, if you’re like us, you’re spending your New Year’s Day at home recovering from the festivities. What better way to recoup and ease back into normal life than a homemade Bloody Mary Bar and brunch?
Start by building the ultimate Bloody Mary Bar, complete with homemade Bloody Mary mix and Wisconsin cheese curd skewers.
By Wisconsin cheese
Servings: Makes 1 quart mix
For Bloody Mary Mix:
3 cups (24 ounces) tomato juice
Juice of 2 lemons
Juice of 2 limes
2 tablespoons Worcestershire sauce
3 teaspoons horseradish
1 teaspoon Louisiana-style hot sauce
3/4 teaspoon celery salt
1/2 teaspoon black pepper
For Cheese Curd Skewers:
Wisconsin cheese curds
Summer sausage, quartered & sliced
Sweet hot pickles, sliced
For Bloody Marys:
Combine all Bloody Mary mix ingredients in pitcher. Mix well. May be made up to 1 day in advance, covered and refrigerated.
To prepare cheese curd skewers, thread summer sausage onto 4-inch skewers, followed by 1 cheese curd, green olive, another cheese curd, pickle slice and a final cheese curd.
When ready to serve, fill mason jars or glasses with ice. Pour 1 ounce vodka in each glass. Top with Bloody Mary mix. Garnish with cheese curd skewer.
Compliment your Bloody Mary with a hearty breakfast strata, skillet or frittata. Here are a few of our favorites:
- 3-Egg Skillet with Smoked Cheddar
- Cheese Pasta Frittata
- Rustic Eggs with Serrano Ham, Piquillo Peppers and Fresh Mozzarella
- Cheese Strata
- Frittata Roma
- Ham and Cheddar Frittata
If you’ll be making your own Bloody Mary Bar and claim to be a fan of the Bloody Mary, then you must know that the best Bloody Marys come with a small grouping of tasty accompaniments, often including pickles, olives, celery and (most important) a cube, stick or curd of Wisconsin cheese. Which cheese do you prefer in your Bloody Mary – pepper jack, cheddar or smoked mozzarella? Tell us in the comments below!