Issue link: https://www.cominghomemag.com/i/1459209
25 G R E N A D I N E F I Z Z For kids that favored Shirley Temples, an adults-only Grenadine Fizz offers all of the bubbly deliciousness in a more spirited form. 1 D R I N K P E A R & P R O S C I U T T O F L A T B R E A D While it's hard to shake a childhood love for pizza, a Pear & Prosciutto Flatbread will please the sophisticated palate. 1 F L AT B R E A D L E M O N A L F R E D O PA S T A Buttered noodles are a classic go-to for five- to 10-year-olds, but now-adults may enjoy the Lemon Alfredo Pasta. 4 S E R V I N G S 1 oz vodka 1 oz grenadine ½ oz simple syrup 1/3 oz lime juice ice soda water maraschino cherries 1. Add vodka, grenadine, simple syrup, lime juice, and ice to a cocktail shaker and shake well. 2. Strain contents into a highball glass filled with ice. 3. Top with soda water and cherries. 2 Tbsp flour (for dusting) 15 oz pizza dough (store-bought or homemade) 2 Tbsp olive oil 5 oz mozzarella cheese, shredded 5 oz Parmesan cheese, grated 1 pear, sliced thin 8 oz prosciutto, sliced thin 1 handful arugula salt (to taste) crushed red pepper flakes (to taste) 1-2 Tbsp truffle honey 1. Preheat oven to 450. 2. Roll out pizza dough into an oval shape on a lightly floured surface. 3. Brush dough with olive oil. Then, top dough with a layer of cheese, pears, and an extra drizzle of olive oil. 4. Bake flatbread for about 5-10 minutes, until cheese is melted and pears are heated through. 5. Remove flatbread from oven and add prosciutto, arugula, salt, red pepper flakes, and truffle honey. Slice and serve. 16 oz fettuccine noodles 10 Tbsp butter 2 cups heavy cream (divided) ½ cup fresh-squeezed lemon juice 2 cups Parmesan cheese, grated 2 Tbsp lemon zest ¼ tsp white pepper nutmeg (to taste) salt (to taste) parsley (to taste) 1. Prepare fettuccine according to package instructions. Set aside. 2. In a large pot, melt butter over medium heat. Then, mix in 1½ cups of cream and lemon juice. Let simmer for about 2 minutes, stirring regularly to prevent curdling. 3. Reduce heat to lowest setting. Add cooked fettuccine, remaining cream, and Parmesan cheese to pot. Toss until pasta is well-coated in sauce. 4. Stir in lemon zest, white pepper, nutmeg, and salt. 5. Remove from heat and serve with grated Parmesan cheese and fresh parsley.