While South Carolina manages to have some days over 80 degrees in early March, it still tends to get a bit chilly at night. So we thought we’d try this supposed cold-weather gem.
Hot Buttered Tomato Juice
1 (46-oz.) can tomato juice
1-1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 c. Land O Lakes Sweet Cream Butter
In 3-quart saucepan, combine all ingredients. Cook over med. heat, stirring occasionally, till heated through; about 15 min. Serve piping hot.
Yield: 8 (6-oz.) servings.
I have to confess that I had never drunk tomato juice before I tried this (at least not that I can remember, although my mother might have fed it to me when I was a preschooler). I have a vivid memory from third grade of another student describing each of the vegetable flavors in turn that he encountered with a sip from his can of V8. The whole notion of vegetable juices has tended to turn my stomach ever since. (Celery flavor? Yech!)
However, I know that many people do drink and enjoy tomato-based juices on a regular basis. The same cannot be said of, jellied frankfurters in aspic, and I survived that. So I was willing to give this a try.
The ingredients were extremely simple.
Added to the pot, the Worcestershire, butter, and oregano gave it a beautiful minimalist modern art aesthetic.
Then, when it was really piping hot, I ladled some out and had a sip. The butter gave the surface of the drink a nice red-gold sheen.
It wasn’t bad. It was certainly hot, which was a pick-me-up on a somewhat chilly winter evening. The tomato flavor was strong but not overpowering, and I think the Worcestershire sauce helped to moderate the heavy vegetable nature quite a bit.
I drank the whole cup (although some members of the household were less keen). And this may have cured my ancient distaste for tomato juice, which I found to be rich and not overly acidic. However, I don’t see myself making this particular concoction again. I guess if you’re really cold, almost anything warm and nutritive can be viewed as a treat. Some people drink bullion from heavy mugs after they come in from the snow, but that’s not really for me either.
Recipe discovered via the delightfully odd Kitchen Retro blog