Roasted Red Bell Pepper-Bloody Mary Sauce

Preparation 1. Preheat the broiler. 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides. 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling. 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes. 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste. Service Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it. Do-Ahead The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving. Preparation Time 10 minutes Cooking Time 15 minutes Cook's TipsGrilled vegetables, broiled fish, chicken, and enchiladas are just some of the foods that are perfect to serve with Roasted Red Bell Pepper-Bloody Mary Sauce. Substitute yellow bell peppers for the red, or make two separate recipes using 2 red and 2 yellow peppers. Serve both sauces for a stunning presentation. From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.

Preparation 1. Preheat the broiler. 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides. 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling. 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes. 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste. Service Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it. Do-Ahead The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving. Preparation Time 10 minutes Cooking Time 15 minutes Cook's TipsGrilled vegetables, broiled fish, chicken, and enchiladas are just some of the foods that are perfect to serve with Roasted Red Bell Pepper-Bloody Mary Sauce. Substitute yellow bell peppers for the red, or make two separate recipes using 2 red and 2 yellow peppers. Serve both sauces for a stunning presentation. From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.