Bloody Mary Soup Sippers served in one of my Hand of Fatima Moroccan tea glasses which were actually bought with tequila in mind

Bloody Mary Soup Sippers with Grilled Cheese Skewers

by Victoria Challancin

If I do a bit of self examination, I would have to admit that when it comes to food, I am not often dazzled by "cuteness."  With animals and children, yes.  But "cute" food doesn't usually grab me.  But when I saw these soup sippers on brit.co, I thought, "How cute!"  And I didn't even cringe.  And when I read these were the stuff brunch dreams are made of...well, I was sold.  I knew I would teach my Mexican cooking students how to prepare them. Alongside any one of dozens of fabulous Mexican breakfast offerings, these would shine. And advertising them as a drink, an appetizer, or even an entree just sealed the deal.

 Bloody Mary Soup Sippers with Grilled Cheese Skewers

These were seriously good and yes, the skewers elicited remarks like, "How cute!"  And they were.  The only thing I would change is that I would use real bacon and not turkey bacon.  What was I thinking?  I don't even like turkey bacon  (see my note below for other suggestions).

A plate of skewers ready to adorn the soups

Recipe:  Bloody Mary Soup Sippers with Grilled 

                                    Cheese Skewers

(Recipe adapted slightly from Brit+Co.com)

Serves 6 to 8 (more if using small serving vessels)

Is it a drink, an appetizer or even an entree? Perhaps it’s all three in one!

2 cans of crushed tomatoes

2 1/2 cups of chicken broth

1 1/2 cup tomato juice

1 onion

2 celery stalks, diced

3 garlic cloves, peeled

3 tablespoons Worcestershire Sauce

2 tablespoons Tabasco

3 tablespoons honey mustard

2 tablespoons olive oil

1 tablespoon creamy horseradish

½ lime

½ lemon

Celery salt to taste 

Pepper to taste

Vodka (optional--just kidding)

Heat 2 tablespoons of olive oil in a nonstick pan

Dice celery, onion and garlic, and sauté in heated pan until tender.

Pour the 2 cans of crushed tomato into the blender.

Transfer the sautéed onion, celery and garlic from the pan into the blender.

Add the Worcestershire, Tabasco, creamy horseradish, honey mustard and celery salt/pepper into the blender.

Mix the blender for about 1-2 minutes until everything is smooth. There shouldn’t be any chunks.

Place in a large pot and add your tomato juice and chicken broth.  Add the contents from the blender into the pot.  Add a squeeze of lemon and lime.

Bring to a boil, lower heat, and simmer for 20 to 30 minutes.  Check and adjust seasoning.

      Once your soup is done, add your vodka and stir.

Serve hot or cold.

Skewers:

Grilled cheese sandwiches (I made 2)

1 ½-inch round cookie cutter

Turkey bacon or regular bacon  (Seriously...use the real thing)

Green pitted olives

Pepperoncinis 

Cornichons

Swizzle sticks or wooden skewers

1 lime, cut in half

Chile powder such as Tajin brand

Celery sticks, cut in half (optional)

Make two of your favorite grilled cheese sandwiches.

Fry some bacon cut into squares.  Drain on paper towels..

Use a cookie cutter on the grilled cheese to make mini circular grilled cheeses. Start at the edge of the crust and work your way around to get as many full circles as you can.

Start loading up your skewer with olives, grilled cheese rounds, pepperoncinis, bacon and cornichons.

Run a lime across the rim of the glass so that the chili powder will stick.

Dip the rim of the glass in the chili powder to coat. Tap it to get rid of any excess powder.

Use a ladle to add soup to each of the bowls or glasses. Only fill it up ¾ to allow yourself enough space to add your skewer.

Place the skewer on top of the bowl and arrange the skewer ingredients so that it sits nicely on the glass.

Add a ½ stalk of celery, if you like.

Another note:  I might have added a bit more spicing when I made these, because I just can't help myself.

In the background are guacamole-filled spring rolls with a cilantro dipping sauce.  Yes.

Note:  I love everything about these except that I used turkey bacon as the recipe suggested.  There really is no excuse for turkey bacon.  If you are going to eat bacon, just do it.  The real thing.  Though a bit of folded prosciutto or jamon serrano wouldn't go amiss.

Parting Shot:  A Moroccan Resin Necklace with an Old Berber Enamel Centerpiece

Yes, I am gearing up for another trip to Morocco in April.  This trip is full, but I still have openings for my October trip.  Just in case...


Photo by my son, Zachary Popovsky

©Victoria Challancin.  All Rights Reserved.

Flavors of the Sun Cooking School

San Miguel de Allende, México

Brunch...and Earl Grey Teacakes!

Champagne and Orange Juice...ready for Mimosas

Brunch...and Earl Grey Teacakes!

by Victoria Challancin

As a tribute to dear friends visiting San Miguel from Massachusetts, my sister-in-law and I gave a brunch... a brunch as an excuse to get together, a brunch full of goodies, a brunch to honor people we love and enjoy.  A perfect idea--brunch!

The Menu:

Mimosas (of course)

Fruit Salad (to showcase the plentiful fruits we have available to us here in Mexico) with 

Yogurt with a hint of Agave Nectar

Pumpkin Muffins (Donna makes the Best!) with local Organic Butter

A Green Salad full of yummy organic lettuces with a scrumptious Mango Dressing that I posted here)

Mini Shrimp Quiches (Donna's famous Shrimp Quiches...oh my...)

Cheese Straws (purchased, but why not?)

Asparagus with a light, Lemony Vinaigrette (Asparagus grow all around us in the Bajio area of Mexico and are a true gift of Spring)

Earl Grey Sour Cream Teacakes with Earl Grey Glaze (because everyone needs a little dessert...always)

The table...ready to go!

I chose to make these Earl Grey Cakes because they are a favorite of my son, who was visiting, and also because they are always well-received.  I don't think I have ever served them without sending home a doggy bag brimming with the little cakes--and the recipe, of course.  

I first found this recipe a few years ago while searching for the perfect small-sized dessert to serve at the end of a meal I prepared for friends from India.  I happened to know that the husband loved Earl Grey tea, so I almost shouted "Eureka!" when I stumbled upon this recipe from pastry Chef Gale Gand of Food Network. Since that time, I have made it often.

Earl Grey Sour Cream Teacakes with Earl Grey Glaze

Cook's Note:  I like to make these in a mini-muffin pan, just because it allows guests to eat several without feeling guilty!  I also just dipped the tops of the cakes in the glaze, instead of the bottoms as in the recipe.  And for my San Miguel readers, note that I didn't even adjust the recipe for high altitude, though they might have been a bit taller if I had.  Still, I can't complain with the results.  And neither did our guests.

Sour Cream Seed Cakes with Earl Grey Glaze

(Recipe by Gale Gand for Food Network)

1/4 cup poppy seeds

2 tablespoons fennel seeds

3/4 cup strong, freshly brewed Earl Grey tea (I used 4 teabags)

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) cool unsalted butter

1 cup sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

1 cup sour cream

1 1/2 cups confectioners' sugar

Equipment:  8 mini-loaf pans (2 by 3 1/2 inches) or a muffin tin (or mini-muffin tin--with paper liners, as I used), buttered and floured, unless pans are non-stick

To make the cake:  Combine both kinds of seeds and 1/2 cup of the tea in a bowl.  Let soak to absorb and soften while you prepare the other ingredients.  

Preheat the oven to 350 degrees F.

Sift together the flour, baking soda, baking powder, and salt and set aside.  Cream the butter until smooth in a mixer fitted with a whisk attachment (or use a hand mixer).  Add the sugar and sour cream together until soft and beat until fluffy.  Add the eggs one at a time, mixing well after each addition.  Add the vanilla and mix.

With the mixer running at low speed, add a third of the dry ingredients and mix.  Then add half of the sour cream and mix.  Add another third of the dry ingredients and mix.  Add the remaining sour cream and mix.  Add the remaining dry ingredients and mix until smooth.  Add the seeds with their soaking liquid and mix until smooth.  Pour into the pans and bake until firm in the center, 25 to 30 minutes.  Let cool in the pans.

To make the glaze:  Whisk the remaining 1/4 cup of tea and the confectioners' sugar in a bowl until smooth.  When the cakes have cooled, turn them out onto a work surface.  Give the glaze a stir.  Dip the bottom (the narrower side of each cake lightly into the glaze until coated.  Turn over so the glazed side becomes the top and set aside to harden.  

Enjoy!

Perfect dinner plates--with that touch of humor that we so appreciate here in Mexico

Mangoes, Strawberries, Raspberries...all from here...with a Kiwi thrown in for color

Perfect Mexican asparagus...before they were dressed with vinaigrette

Donna's Mini-Shrimp Quiches with a Butter Crust..(.I so wish my Father were still with us as he could have eaten the whole plate--a real family holiday favorite, this recipe...)

The Mango Vinaigrette I made recently in my cooking classes for Mexican cooks--so refreshing and pretty

 There is just something so magical about these stems, though the flowers, a gift from our guests, were perfect

Summary:  The food was tasty, of course it was, but our guests were the focal point.  And for them and for all of the bounty we enjoy in life, I do give thanks!

Victoria Challancin

Flavors of the Sun Cooking School

San Miguel de Allende, México

©Victoria Challancin.  All Rights Reserved.