My FAVORITE finger food and a new cocktail

My absolute favorite hors d'œuvre comes from a cookbook my dear friend Joy Wujek penned. Joy is very creative and wonderfully talented! She is the owner and tea extrodinaire behind Petali Teas & Mootz Run, Ltd., a fabulous tea shop 4 miles west of Granville on the north side of 37/161.

Picadillo Wellington

1 pkg frozen puff pastry dough sheets
1 lb ground beef
2 oz walnuts, finely chopped
1 T balsamic vinaigrette
1/3 c dried cherries, chopped
6 oz tomato sauce
1/2 c red onion, chopped
salt and pepper to taste

Preheat oven to 350. Spray cookie sheet with pan release. Open package of pastry and let dough rest outside of the box until beef is cooked. Brown beef and onion in pan and drain off fat. Stir in cherries, balsamic vinaigrette, and walnuts. Add tomato sauce just to pull the meat together, similar to a sloppy joe consistency. Season with salt and pepper, let cool. Using a glass or biscuit cutter cut 2" circles from the dough. Place one teaspoon of beef mixture in center of circle, stretch and fld dough over to make a mushroom shape. Place on cookie sheet seam side down. Bake until golden, about 15 - 20 minutes. Serve hot.

For the cocktail, the Besame (translates to 'Kiss Me', perfect for the New Year)
Ingredients:
2 lime wedges
5-6 raspberries
1 1/2 oz Agavero (made from 100% blue agave)
passion fruit juice
dash of Chambord
Preparation:
Muddle limes and raspberries in a highball glass. Add Agavero. Top off with passion fruit juice. Add a splash of Chambord. Pour this mix into a cocktail shaker with ice. Shake well. Strain back into the highball glass.

~~~~~~~~~~~~~~HAPPY NEW YEAR & BE SAFE~~~~~~~~~~~~~~~~~~