4 Dreamy Provençal Breakfasts To Whip Up From Maman's New Cookbook

Makes 6 to 8

9 tomatillos (about 1 pound
6 ounces / 620 g), husked and
chopped
2 yellow tomatoes (about
9 ounces / 252 g), diced
½ green apple (about 3 ounces /
84 g), peeled and chopped
½ medium cucumber (about
5 ounces / 140 g), peeled and
chopped
1 poblano pepper (about 4 ounces / 113 g), seeds removed and flesh chopped
1 tablespoon chopped seeded jalapeño
1 garlic clove, peeled
2 tablespoons prepared horseradish, plus more to taste
5 teaspoons Worcestershire sauce
1 tablespoon dill pickle juice
1 teaspoon green hot sauce
Dash of paprika
Fine sea salt and freshly ground black pepper
Lime wedges, for rimming the glass and for garnish
Celery stalks, mini dill pickles, and green olives, for garnish
Ice
9 to 12 ounces (265 to 355 ml) vodka

1. In a blender, combine the tomatillos, tomatoes, apple, cucumber, poblano, jalapeño, and garlic and blend on medium-high for about 1 minute to liquefy. Add the horseradish, Worcestershire sauce, pickle juice, hot sauce, and paprika and blend until fully combined. Season to taste with salt and black pepper.

2. Spread fine sea salt on a small plate. Run a lime wedge along the rim of 6 to 8 highball glasses, then dip the top of each glass in the salt to create a thin sea salt rim.

3. Cut the celery according to the height of your glasses, leaving some of the leafy greens still attached. Skewer the mini dill pickles and green olives on toothpicks (see Tip).

4. Add ice to the highball glasses, then divide the Bloody Mary mixture evenly among the glasses. Add 1½ ounces (44 ml) vodka to each glass and stir to incorporate. Garnish with lime wedges, celery, and the olive and pickle skewers. Serve immediately.

tip: For a fun interactive brunch, set up a DIY Bloody Mary bar so your guests can pick out and skewer their own custom mix of garnishes