• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« SABH November: Cake & three Veg
Vegetarian Pumpkin Spelt Lasagne »

Bloody Meari, Japanese Mezze & a 2-year bloggiversary!

November 10, 2012 By JJ 15 Comments

12-02-11_BloodyMeari

A toast!

A toast to 731 days, to 258 posts, to 100+ recipes, to me, and without a doubt to you.

To you who stop by to read my ramblings or look at my photos. To you who leave lovely comments. To you who I’ve met – in person and virtually – because of this little pocket of the interwebz.

Today 84th & 3rd turns two and in celebration the drinks are on the house!

12-02-11_BloodyMeari

Now in the interest of full disclosure, this festive beverage has been hanging out on a camera card for months. It was one of the items lost in the great-non-backed-up-computer-crash episode earlier this year and in an attempt to not come to terms with exactly how much was lost, I avoided looking at my camera cards until recently – and only then because we were going on holiday.

Finding this Japanese twist on a Bloody Mary still intact was particularly exciting.

12-02-11_BloodyMeari

Now when one comes across fresh wasabi in-season at a farmer’s market one must purchase said wasabi – even if it is a tiny $3 nub and you have no idea about what to do with it.

The same day I acquired the wasabi I couldn’t go past a net of brilliant red tomatoes – summer is tomato season after all, and although I give it a damn fine go I probably shouldn’t live on peaches and kale alone.

12-02-11_BloodyMeari

Back at home I stared at my purchases, nibbling gently on a sliver of the wasabi as it gently nibbled back. It was at once earthy and spicy, and genius inspiration struck in the form of a Japanese-inspired twist on my favourite brunch beverage – the Bloody Mary. From that point it was a run-away train.

A makeshift platter of Japanese mezze developed quickly. I was on a savory kick after weeks of desserts and decided that a beverage this fresh needed crunchy, salty, spicy and tangy to accompany it. In place of the traditional green olives I whipped up some quick pickled cabbage, and a cucumber stood in for the celery. I hope you enjoy it as much as I did.

So thanks for stopping by, have a drink and a snack on me and don’t worry, there will be cake soon enough. Cheers – or in honour of the Bloody Meari, Kanpai to many more years!

12-02-11_BloodyMeari

~~~

Bloody Meari

Meet Meari, the Japanese cousin of a Bloody Mary. Sake running through her veins, wasabi feathers in her hair, she dances inappropriately on tables one minute and demurely makes polite brunch conversation the next. Fresh wasabi can be substituted with horseradish in a pinch – but if you can, get the real stuff, it’s an adventure. Kanpai!

INGREDIENTS:

  • 3 large ripe tomatoes*
  • 1/2 c tomato passata
  • 1/2 c water
  • grated fresh wasabi, to taste*
  • soy sauce, to taste
  • sriracha chilli sauce, to taste
  • 2 x 30 ml shots sake*

To Serve

  • ice
  • cucumber batons
  • pickled chillies
  • shichimi ‘Japanese seven flavor chili pepper’ spice blend

METHOD:

Score an X into skin on the base of each tomato and submerge in boiling water for 30 sec. Drop into cold water, peel off skin and cut out core.

Blend flesh – you should have about 1 1/4 c puree. Combine puree with passata and water in a medium saucepan and simmer for 5 minutes. Cool.

Stir through seasoning ingredients to taste starting with 1/2 tsp each. Pour Bloody Meari mix over ice and top with sake. Garnish with more fresh wasabi, cucumber batons and pickled chillies and a sprinkle of shichimi.

Serves 2. Double, triple or times by 100 if you please.

*NOTES:

  • You can substitute the fresh tomato/passata/water mixture with prepared tomato juice – just read the ingredients for salt and other additions.
  • For a Virgin Bloody Meari simply skip the sake!

~~~

Quick Pickled Cabbage

Throw it in a bowl, pop it in the fridge overnight and voila – pickled cabbage. Pretend you slaved over it. This would be just as good with a martini as it is with a Bloody Meari.

INGREDIENTS:

  • 1/4 large white cabbage, sliced 3/4 cm thick
  • 1/4 c rice wine vinegar
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp sea salt

To Serve

  • 1 Tbsp apple cider vinegar, extra
  • 1/4 tsp sesame oil

METHOD:

Mix all ingredients in a large non-reactive [glass or ceramic] bowl. Place a smaller bowl with a can inside on top of the cabbage to weigh it down. Set aside for a few hours or refrigerate overnight to marinate – stir once or twice if possible.

Rinse well, stir through extra apple cider vinegar and sesame oil and serve in place of green olives.

~~~

Japanese mezze platter

Every good drink needs snacks. Crunchy, salty, spicy and tangy hits the spot every time.

INGREDIENTS

  • grape tomatoes
  • cucumber batons, cut to 2 cm lengths
  • fresh wasabi, thinly sliced
  • black and white sesame crackers
  • arame seaweed, boiled rinsed and cooled
  • pickled chillies
  • pickled cabbage, see recipe above

METHOD:

Arrange all ingredients on a platter. Serve.

~~~

12-02-11_BloodyMeari

Related Posts

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

Chocolate Peanut Butter Truffles

Chocolate Peanut Butter Truffles

Spiced Quinoa Apple Crumble

Spiced Quinoa Apple Crumble

Fig, Fetta, Tahini & Thyme - an Almost Recipe

Fig, Fetta, Tahini & Thyme - an Almost Recipe

Filed Under: All Posts, All-purpose 84th, Food, RecipeBox Tagged With: Boozer, Brunch, Dairy Free, Drink, Gluten Free, Mad Science, On-blogging, Probably Paleo, Summer, Vegan

Comments

  1. Claire @ Claire K Creations says

    November 10, 2012 at 11:32 am

    Cheers to you too and Happy Bloggoversary!! I’ve never seen fresh wasabi before. It’s rather pretty isn’t it?

    Reply
    • JJ says

      November 12, 2012 at 1:53 am

      I hadn’t ever seen it either and thanks!

      Reply
  2. Sophie @thestickyandsweet.com says

    November 10, 2012 at 3:16 pm

    Congratulations! Heres to at least two more years of happy blogging *raises virtual glass*

    Reply
    • JJ says

      November 12, 2012 at 1:53 am

      Cheers Soph 🙂 *clink*

      Reply
  3. Lorraine @ Not Quite Nigella says

    November 10, 2012 at 6:10 pm

    A big kanpai JJ for your two year anniversary!! And here’s to many, many more!! 😀

    Reply
  4. Christina @ The Hungry Australian says

    November 10, 2012 at 6:31 pm

    Congratulations, dear JJ. So glad I met you at Eat Drink Blog 2 and do the SA bloghops with you. I’ll have to try to organise a trip to Sydney sometime so we can catch up properly – EDB3 went by in a blur. Great post – love all the colours and flavours.

    Reply
    • JJ says

      November 12, 2012 at 9:19 am

      Thanks Christina, I know, the weekend was good but so very fast! We will have to catch up soon.

      Reply
  5. chocolatesuze says

    November 11, 2012 at 4:20 pm

    happy blogiversary!!! here’s to many more delicious years to come!

    Reply
  6. Martyna @ Wholesome Cook says

    November 11, 2012 at 4:37 pm

    Congrats JJ! My apologies it took us so long and a trip halfway around the country to finally meet! Well done on the 2 years and this recipe – love this twist on the Bloody Mary! And I snack on seaweed too 🙂

    Reply
    • JJ says

      November 12, 2012 at 9:21 am

      Thanks! Haha it figures that we caught up twice in one week after all that! It was great to finally meet you.

      Reply
  7. Food is our religion says

    November 11, 2012 at 7:55 pm

    Happy two year anniversary!

    Reply
  8. vegeTARAian says

    November 11, 2012 at 10:50 pm

    Kanpai! Itadakimasu!! Happy blogiversary JJ 😉

    Reply
  9. Martine @ Chompchomp says

    November 12, 2012 at 10:03 am

    Happy blogiversary lovely! Was great to meet you at EDB and hope we can organise a catch up next time Im in Sydney. I am totally blown away by that fresh wasabi…I had no idea it looked like that! I have never seen it over here in Perth…but Im going to start hunting.

    Reply
  10. Katherine Martinelli says

    November 13, 2012 at 4:15 am

    Happy bloggiversary!!! Love this Japanese take on a Bloody Mary and all the snacks – so creative! Thank goodness the photos survived 🙂

    Reply
  11. Amanda@ChewTown says

    November 18, 2012 at 7:50 am

    Happy Blogiversary!! It’s a great achievement… And I like that you opted for an alcohol post instead of cake!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
.
.
Setup inspired by the amazing @hughstewart_ 
.
.
.
.
.
#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
—-
Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
——
• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
——
If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
——
There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Oooh, chocolate chip cookies! 🍪 💥 Your favou Oooh, chocolate chip cookies! 🍪
💥
Your favourite almost 6yo is back again, and this time it’s cookies. They’re vegan and gluten-free but that’s beside the point really, they’ll be ready to bake in less time than it takes to preheat the oven, and gone the second they cool. For a peek into our VO ‘process’ 😆 hold out for the end 🔈 - the outtakes we’re too good to not include.
🍪
For those wondering what everything is:
- 2 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla 
- 1/2 c choc chips or chopped choc
- 180C/355F ~12 min
⚡️ Happy baking, kids! ⚡️
Lemon Marmalade 🍋 made with lemons from our tre Lemon Marmalade 🍋 made with lemons from our tree and sweet limes from my cousin’s tree, narrated by the littlest little niece (5 1/2) who is apparently a natural at voiceovers - you’re going to want to put the sound on for this one 🤣😍.
-
Basically 4 cups each chopped lemon, white sugar, water - and if there’s any interest in an actual recipe I’ll even do a post on le neglected blawg.
- 
Hope this brings a bit of sunshine to your day ☀️🍋🥰 (let me know what your favourite part is - mine is ‘put it in the ooooveenn??’)~ xx JJ
Me: I should do some kind of 2021 wrap up reel as Me: I should do some kind of 2021 wrap up reel as my first post of the year, or maybe some celebratory New Years thing from the archives...

Also me: Look! I put stuff on toast, it was delicious, you should make it!

For those keeping score: a combo vaguely inspired by cilbir turkish eggs, but lazier and dairy free, and on toast 🤷🏼‍♀️. Homemade spelt sourdough, vegan (cashew) yoghurt, jammy (7min) eggs, chilli crisp, toasted sesame seeds, kosher salt, coffee. 

And for the visual but not literal people: 🍞🍦🥚🌶🍂☕️

...now I think this is where I ask you to share this post! And save it for later! And inquire what’s on your plate! Does that sound right?! Great! If you need me I’ll be eating toast (and playing today’s Wordle 😆) and shooting client videos 📹. Have a good one kids, stay safe. x~JJ. 
.
.
.
.
.
.
.
#mealpreprecipe #stuffontoast #eggsontoast #turkisheggs #vegetarianrecipe #whatsforbreakfast  #thebakefeed #eatcaptureshare #f52home
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2023 · 84th & 3rd