Limoncello Spritz
Tangy-sweet limoncello, a lemon liqueur originating in southern Italy, is made by steeping lemon peels in a highproof spirit and combining with a sugar syrup. The zesty liqueur is a great base for a fruity springtime cocktail. Choose a sweeter or drier prosecco or sparkling wine as you prefer.
Limoncello Spritz
Ingredients
- 8 ounces prosecco or sparkling wine
- 4 ounces limoncello
- 2 ounces fresh lemon juice
- 1 ounce ginger ale
- 2 ounces sparkling water
- Garnish: lemon slices
Instructions
- Fill 2 glasses with ice.
- In a liquid-measuring cup, gently stir together prosecco, limoncello, lemon juice, and ginger ale. Divide between prepared glasses; top each with 1 ounce sparkling water. Garnish with lemon slices, if desired.
Notes
Choose your favorite store-bought limoncello, or easily make it yourself with our recipe for Limoncello.
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Asparagus-and-White Cheddar Pastry Bundles
This delectable pastry is a great bite for welcoming guests or simply to enjoy as a light meal. The flaky layers of rough puff pastry and a simple filling of sweet veggies and savory cheese create a wonderfully light hors d’oeuvre perfect for warmer weather.
Asparagus-and-White Cheddar Pastry Bundles
Ingredients
- 3 to 4 bundles thin fresh asparagus (about 885 grams), trimmed to 5 to 6 inches long
- 1 tablespoon (14 grams) olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Rough Puff Pastry Dough (recipe follows)
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- 4 ounces (113 grams) sharp white Cheddar cheese, cut into 12 equal pieces
- Garnish: flaked sea salt, ground black pepper, fresh thyme leaves
Instructions
- Line baking sheets with parchment paper.
- In a medium bowl, toss together asparagus, oil, kosher salt, garlic powder, and pepper.
- On a lightly floured surface, roll Rough Puff Pastry Dough into a 16½x12½-inch rectangle. Trim ¼ inch from all sides. Cut dough into 12 (4-inch) squares.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water.
- Position 1 dough piece as a diamond, with one point toward you. Place about 6 asparagus spears in center of dough; top with 1 cheese piece. Fold one side of dough over filling to center; brush egg wash onto corner of dough on asparagus. Fold opposite side of dough over asparagus to center, gently pressing dough corners together. Brush egg wash onto pastry. Place on prepared pan. Repeat with remaining dough, remaining asparagus, and remaining cheese. Freeze pastries for 15 minutes.
- Position oven racks in top third and bottom third of oven. Preheat oven to 400°F (200°C).
- Bake until golden brown and cheese is melted, about 20 minutes, rotating pans between racks halfway through baking. Garnish with sea salt, pepper, and thyme, if desired. Best served warm. Refrigerate in an airtight container for up to 2 days.
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Rough Puff Pastry Dough
Ingredients
- 1â…“ cups (303 grams) cold unsalted butter, cubed
- 2¼ cups (281 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- ½ cup (120 grams) ice water
Instructions
- Freeze cold butter until firm, 15 to 20 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turning dough to hydrate evenly. (There will still be large pieces of butter; it’s OK if a few dry bits remain.)
- Turn out dough onto a lightly floured surface, and pat or roll into a 7-inch square. Wrap in plastic wrap; refrigerate for 1 hour.
- On a lightly floured surface, roll dough into an 18x10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter; rotate dough 90 degrees. Repeat rolling, folding, and rotating two more times. (If at any point butter is too soft, wrap in plastic wrap and freeze until butter is firm again, checking every 5 minutes.) Tightly wrap in plastic wrap; refrigerate for up to 3 days or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using.
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