The Pisces Violet Crème Yvette Sparkling Aperitif Recipes

GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE

Steps:

• For the meatballs:.
• Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
• Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
• To make the sauce:.
• In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
• Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

MIDNIGHT SPARKLER COCKTAIL

Steps:

• Rub half the rim of 4 stemmed glasses (preferably coupe glasses) with lemon slice and dip into sanding sugar, if using. Chill glasses until ready to use.
• Combine crème de violette, clementine juice, lemon juice, and gin in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into prepared glasses, top off with Champagne, and garnish with a lemon twist, if using.
• Do Ahead
• Cocktail base (without champagne) can be made 1 day ahead; cover and chill.

SPARKLING LAVENDER-INFUSED APERITIF

Steps:

• LAVENDER SIMPLE SYRUP:Combine water, sugar, lavender and vanilla bean seeds and pod in a medium saucepan.
• Heat gently over medium-high heat, stirring constantly, until mixture comes to a boil.
• Immediately reduce heat to a low simmer and continue to stir until sugar is dissolved, about 3 minutes.
• Remove from heat and let steep for one hour, or until completely cool.
• Strain through a fine mesh strainer lined with a clean paper coffee filter.
• Store in an airtight container in the refrigerator for up to three weeks. Makes about 2 cups.
• LAVENDER-INFUSED APERITIF: In the bottom of a Champagne flute, place one or two tablespoons (or to taste) of the lavender simple syrup. Top up with chilled Champagne or sparkling white wine such as cava or prosecco. Decorate with lavender sprigs, if desired.

TUSCAN TILAPIA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add fish; sprinkle with pepper. Cook 3 minutes on each side or until fish is browned on both sides and flakes easily with fork. Remove from skillet; cover to keep warm.
• Add cooking crème to skillet; cook and stir 2 minutes. Remove 1/4 cup crème; set aside. Add peas and rice to remaining crème in skillet; cook and stir 3 minutes or until heated through.
• VARIATION:.
• Substitute 4 small boneless skinless chicken breast halves (1 pound) for the fish. Cook 5 to 6 minutes on each side or until done (165°F), then continue as directed.
• SPECIAL EXTRA:.
• Sprinkle with diced fresh tomatoes before serving.

PASTRY CREAM (CRèME PATISSERIE)

Steps:

• In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
• While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
• Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
• With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
• Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
• After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
• Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.

THE PISCES: VIOLET CRèME YVETTE SPARKLING APERITIF

Steps:

• Mix violet liqueur, lemon juice, and ice in a cocktail shaker.
• Strain into a small glass.
• Top with Prosecco.
• Serve with a lemon-peel twist.