Sour Cocktails

 https://mybartender.com/drinks/sour-cocktails/

Best Cocktails to Make with Aperol

 https://www.liquor.com/best-aperol-cocktails-7497980

Whipped Yukon Gold Potatoes

Active Time: 30 mins

Total Time:1 hrs 10 mins

Yield: 8

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes
• 1 cup heavy cream
• Salt and freshly ground white pepper
• 2 tablespoons snipped chives

Directions

1. Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.
2. In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.

Air fryer Shrimp

 https://www.instagram.com/reel/CsWUSS6g_Nb/?igshid=MTc4MmM1YmI2Ng%3D%3D

Italian Wedding Risotto

• Active Time:45 mins
• Total Time:45 mins
• Yield:4 to 6 servings

Inspired by the classic soup, this heartier Italian wedding risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and
freeze half to whip up this dish in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests. 

Ingredients

• 1 pound ground pork
• ½ cup panko
• 1 ½ ounces Parmigiano-Reggiano cheese, finely grated with a Microplane (about 2/3 cup), divided, plus more for garnish
• ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
• 1 large egg, lightly beaten
• 4 garlic cloves, finely chopped, divided
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste and for garnish
• 4 cups lower-sodium chicken stock or broth
• 2 cups water
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ¼ cup unsalted butter (2 ounces), divided
• 1 medium-size yellow onion, finely chopped (about 2 cups)
• 1 medium celery stalk, finely chopped (about 1/3 cup)
• 1 ½ cups uncooked arborio rice (about 10 1/2 ounces)
• ¾ cup dry white wine
• 3 cups packed fresh baby spinach (about 3 ounces), torn

Directions

1. Preheat oven to broil with rack 9 inches from heat. Combine pork, panko, 1/3 cup Parmigiano-Reggiano cheese, parsley, egg, 2 teaspoons chopped garlic, salt, and pepper in a medium bowl. Mix gently with hands until just combined. Roll mixture into 20 meatballs (about 2 tablespoons each). Place meatballs 1 inch apart on a broiler-safe baking sheet lined with aluminum foil. Broil until browned and cooked through, 6 to 9 minutes. Set cooked meatballs aside at room temperature until ready to serve.
2. Combine stock and 2 cups water in a medium saucepan; bring to a simmer over medium. Reduce heat to medium-low.
3. Heat oil and 2 tablespoons butter in a large saucepan over medium. Add onion, celery, and remaining chopped garlic; cook, stirring often, until softened, about 5 minutes. Add rice and cook, stirring constantly, until translucent, 1 to 2 minutes. Add wine and cook, stirring often, until almost completely reduced, 1 to 2 minutes. Add 1 cup warm stock mixture and cook, stirring constantly, until most of the liquid has been absorbed. Add remaining stock mixture, 1 cup at a time, stirring until liquid has been absorbed after each addition, until rice is al dente, about 20 minutes.
4. Remove from heat. Stir in remaining cheese and remaining 2 tablespoons butter. Stir in spinach; cook, stirring occasionally, until just wilted, about 30 seconds. Divide risotto and meatballs among bowls. Drizzle with oil; garnish with additional cheese, parsley, and pepper.

Nigella Lawson's One-Step, No-Churn Coffee Ice Cream

Link to article

Ingredients send grocery list

• 1 1/4 cups (300 milliliters) heavy or double cream, well-chilled
• 2/3 cup (175 grams) sweetened condensed milk
• 2 tablespoons instant espresso powder
• 2 tablespoons espresso liqueur

Directions

1. Using a hand mixer, or a stand mixer fitted with a whisk attachment, whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
2. Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.