Mother's Day Dinner

Trivs Blueberry Pom Pom

Ingredients

• 3 ounces stoli blueberry vodka
• 2 ounces pomegranate juice
• Splash simple syrup
• splash cranberry juice
• Fresh squeeze of lime juice 

Directions

1. Shake and strain into a chilled martini glass.
2. Garnish with fresh blueberries.

Trivs Basil Crusted Lake Erie Walleye

Ingredients

Basil Crusted Lake Erie Walleye

• 8 ounces Lake Erie walleye 
• 2 cups panko breadcrumbs
• ¼ cup fresh minced basil 
• 2 teaspoons garlic powder
• salt and pepper to taste 
• ¼ cup freshly grate parmesan cheese
• 1 tablespoon extra virgin olive oil 
• 1 tablespoon balsamic reduction

Parmesan Tomato Risotto

• 8 cups chicken broth
• 1 tablespoon unsalted butter
• 1 large shallot, finely chopped
• kosher salt
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 cup finely grated parmesan cheese
• 4 cups sautéed fresh cut tomatoes

Directions

Walleye

1. Combine breadcrumbs, basil, garlic powder, salt, pepper and parmesan cheese in a mixing bowl.
2. Coat both sides of walleye in breadcrumb mixture. 
3. Drizzle pan with extra virgin olive oil. Pan sear walleye over medium-high heat until golden brown.
4. Serve with a drizzle of balsamic reduction and sauteed asparagus

Tomato Risotto Instructions

1. Warm the broth in a medium saucepan over low heat. 
2. Melt the butter in a sauté pan over medium heat. Add shallot and a pinch of salt and cook for around four minutes. 
3. Add rice and stir until it is coated with the butter. Continue stirring the rice for about two minutes. You should be able to smell that the rice is toasted. 
4. Add the wine and simmer, stirring constantly and until the wine has completely reduced. (This should take around three minutes.) 
5. Slowly add the broth in increments, stirring in between. 
6. Add the tomatoes.
7. The risotto is ready when the rice is al dente and the dish has the consistency of a thick porridge. (20-30 minutes total)