Bloody Marys are one of the few libations that are socially acceptable to drink before noon. So, when it comes to brunch–especially Easter brunch–they are an obvious choice. They also lend themselves beautifully to variation upon variation. Here’s a version to try this Easter: Cumin Lime Celery Bloody Marys. And they’re easy to make. Here’s how…
64 oz bottle of V8 Spicy Hot Vegetable Juice
Juice of 2 limes
2-3 limes, cut into wedges
2 stalks of celery, washed & chopped
4-6 celery tops for garnish
1 teaspoon of cumin seeds, ground
Open the bottle of V8 juice and pour a little out to make room. Add the lime juice, chopped celery, and cumin. Shake well and let rest in the fridge over night. In the morning, transfer the juice to a pitcher and stir. Select your glassware and cut the remaining celery stalks to be 2-3 inches taller than your glasses are deep. Place the trimmed stalks in the glasses. Place everything in the area that you’ve designated for your guests to mix their drinks.
I also highly recommend having some kind of Mexican beer available. (I like Tecate or Dos Equis.) Bloody beers (or micheladas) are a great lower-alcohol-alternative to Bloody Marys that are easy to drink. I made this option available at my last brunch and–surprisingly–the beer was a more popular choice than the vodka.
If you’re hosting this Easter, don’t miss my tips for hosting a stress-free brunch.
I was a teenager when my mom stumbled across a deviled eggs recipe that skipped the mayo in exchange for cheese and sour cream. My family loved it. And we never used mayo again. Even now that I’m…older, I still rely on the cheese substitution. However, after having lived in Los Angeles for going on 7 years now, I’ve also come to substitute Greek yogurt for sour cream. Still, I never make deviled eggs exactly the same way twice, but cheese and Greek yogurt are the two constants. Parsley too, if I’m being honest.
For Easter this year, this is how I made my cheesy lemon herb deviled eggs…
1 dozen eggs
2 heaping tablespoons of Greek yogurt
4 ounces of sharp white cheddar, grated
1 tablespoon olive oil
zest of 1 small lemon
1 handful of parsley, dill, chives, basil; finely chopped
splash of milk
salt & pepper to taste
Boil the eggs in water for at least 10 minutes. Remove from heat and set in fridge to cool. Once cool, peel the shells away and cut each egg in half, lengthwise, removing the yolks and collecting them in a large bowl. Set aside the halved egg whites. In the bowl with the yolks, add all of the other ingredients and mix thoroughly. Place the mixture in a plastic bag, concentrating the mass to one of the bottom corners. Arrange the egg whites on a serving dish. Snip the corner of the bag with scissors and squeeze the filling through through the hole and into the egg white halves. The first couple of eggs may turn out ugly until you get used to squeezing out the mixture. Go ahead and eat any ugly eggs. You’ve earned it. Finish with fresh herbs or cracked pepper and serve cold or at room temperature.
For additional menu ideas, check out my early Easter brunch.