Serves: 8
Total Calories: 288

BLOODY MARY SAUCE
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
pinch of red pepper flake
2 cloves garlic, minced
1 can (28 ounces) diced tomato, with their juices
1/4 cup plus 2 tablespoons vodka, divided
3 tablespoons tomato paste
1/2 cup water,or more if needed
2 sprigs thyme
3 sprigs (large) celery leaves
4 sprigs parsley
OMELET
2 tablespoons unsalted butter
3/4 cup diced yellow onion
1 pound white mushrooms, sliced (about 5 cups)
1 1/2 teaspoons dried thyme
3/4 cup heavy whipping cream or half-and-half
salt and freshly ground pepper
8 eggs, at room temperature
1 1/2 cups grated fontina cheese (about 6 ounces)

1. To make the Bloody Mary sauce: In a saucepan over medium heat, heat the olive oil and sauté the onions and red pepper flakes until the onions are golden, about 5 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the tomatoes with their juices, 1/4 cup vodka, tomato paste, and water. Using kitchen string, tie the thyme, celery leaf, and parsley sprigs together to form a bouquet garni, and add it to the tomato mixture. Slowly simmer, uncovered, for 30 minutes, stirring occasionally and adding more water if necessary. The sauce should be thick. Remove the bouquet garni and discard. Cool, cover, and refrigerate for several hours or overnight. To serve, reheat and stir in the remaining 2 tablespoons vodka. Makes about 3 cups.
2. To make the omelet: Preheat the oven to 425°F. Lightly butter a 10-inch springform pan, place it on a jelly roll–style baking sheet, and set aside. (To avoid leaks, make sure the springform latch is secure and properly closed.)
3. In a large skillet over medium-high heat, melt the butter. When it is hot, add the onions and sauté until just golden, about 5 minutes. Stir in the mushrooms and thyme and continue to sauté until the mushrooms are browned and no liquid remains. Stir in the cream. Taste and adjust the seasoning with salt and pepper.
4. In a large bowl, vigorously whisk the eggs. Gently whisk in the mushroom mixture until well blended, then stir in the cheese. Pour into the prepared springform pan. Bake in the center of the oven until the top is golden and firm, 30 to 35 minutes.
5. Remove and transfer the springform pan to a rack to cool for 10 minutes. Using a paring knife, loosen the omelet from the inside edge of the pan. To serve, gently unlatch the sides of the springform pan and serve the omelet on the pan base. Serve warm or at room temperature, cut into thin wedges and accompanied by the Bloody Mary sauce.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 288
Calories from Fat: 210

More Recipes from the Holiday Baking Cookbook:
Bloody Mary and Baked Mushroom Omelet
Dutch Baby Pancake
Gelato Affogato
Midnight Cowboy Chocolate Chip Cookies
New Year's Eve Meringue Roulade
Next Year's Fortune Cookies
Petite French Almond Cakes
Slivered Biscotti
Spiced Blueberry Sauce
Start-the-New-Year-with-Chocolate Brownie Terrine
Strawberry Orange Morning Relish
Triple-Treat Touchdown Bars
Walnut Walkaways