Food Network Magazine - (11)November 2020

JILL VEDAA’S

CRANBERRY GIN FIZZ

ACTIVE: 5 min l TOTAL: 5 min l SERVES: 4 to 6

8 ounces gin

6 ounces cranberry juice

2 ounces orange juice

Ginger beer or ginger ale, for topping

Thyme sprigs, fresh cranberries and

orange peel, for garnish

1. Combine the gin, cranberry juice and
   orange juice in a pitcher and stir.
   2.When ready to serve, pour the drink
   over ice. Top with ginger beer or ginger
   ale to taste. Garnish with thyme, a few
   cranberries and orange peel.

RONNIE WOO’S

ASPARAGUS, SALAMI

AND MOZZARELLA TARTS

ACTIVE: 15 min l TOTAL: 30 min l MAKES: 16

1 large egg

1 sheet frozen puff pastry

(half of a 17-ounce box), thawed

1 cup shredded mozzarella cheese

16 slices Genoa salami

16 asparagus spears, halved crosswise

1.Preheat the oven to 400 ̊. Whisk the

egg and 1 tablespoon water in a small bowl

until combined. Roll out the puff pastry

into a 17-inch square. Using a sharp knife,

cut the puff pastry sheet into sixteen

4¼-inch squares. Arrange the squares on

a parchment-lined baking sheet spaced

evenly apart.

2.Add a pinch of mozzarella to the center

of each pastry square, followed by a slice

of salami and 2 pieces of asparagus. Lift

opposite corners of each pastry square

and fold them in, wrapping the pastry

around the filling. Dab some of the egg

wash onto the corners and press to seal.

Brush each tart with more egg wash and

bake until golden brown, about 15 minutes.

Jill started as a bartender,

so the drinks at her bar are

top-notch—like this one!

a note from

Sunny

NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 129

straw

berries

.

Real

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