Party time! Lemon cocktails and spaghetti bites

Take the sorbet out of the freezer and let it sit at room temperature until it is soft but not melting, about 15 minutes. Scoop it into a large bowl and pour in the vodka. Whisk together until the mixture is smooth, and then whisk in the Prosecco. Taste, and adjust the sweetness with simple syrup if needed.

Divide among 12 frosted martini glasses, finish each with a drizzle of limoncello, and serve.

To serve in lemon cups: Cut a slight tip off one end so it stands flat. From the other end cut ½ inch off. Scoop out the inside with teaspoon leaving the side walls intact so it doesn't leak. Scoop down leaving ¼ inch on bottom to avoid leaking. Diving the sgroppinos among the lemon cups, finish each with a drizzle of limoncello, and serve.

Preheat the oven to 350 degrees F.

Place the meatballs on a rimmed baking sheet. Pour ¼ cup of beef broth into the pan and cover with aluminum foil. Bake until the meatballs are cooked through, 12 to 15 minutes. Remove the pan from the oven, remove and discard the foil, and let the meatballs cool to room temperature. Slice a small bit off the top and the bottom of each meatball to create a flat surface. Transfer the meatballs to a clean rimmed baking sheet and set aside.

For spaghetti:
Bring a large pot of water to a boil. Add the salt and the pasta, and cook, following the package instructions, until the pasta is al dente. Drain.

In small saucepan, heat the Alfredo sauce just until warm; remove from the heat.

Stick a fondue fork into the pile of pasta and twirl it to make a 6- or 8- strand nest. Dip the nest into the warm Alfredo sauce, and then carefully slide the pasta off the fork onto the top of a meatball. Repeat for the remaining meatballs. Reserve the remaining Alfredo sauce.

For garlic bread:
In a small bowl, stir the butter, olive oil, garlic, and salt together. Slice the ends off the baguette, and then cut the baguette into 6 pieces. Make two vertical slits just shy of all the way through in each baguette segment. Use a butter knife to spread the garlic mixture between the slices and on the cut ends of the bread.

Wrap the baguette pieces in aluminum foil and place them on a baking sheet.

For salad
Place the lettuce in a large bowl and toss with the dressing.

To serve:
Preheat the oven to 350 degrees F.

Place the garlic bread in the oven and heat until its toasted, 7 to 10 minutes. Pour the remaining ¼ cup of beef broth into the baking sheet holding the meatballs. Cover with aluminum foil and cook until the meatballs and pasta are warmed though, 5 to 6 minutes.

Meanwhile, divide the salad among six small bowls. Garnish with the shaved Parmesan and the croutons, and place on a plate. Unwrap the baguettes and place on the plate.

Remove the baking sheet from the oven, and finish each pasta-topped meatball with a dollop of Alfredo sauce. Transfer 2 to each plate, and serve.