1. food and drink
2. desserts and baking

- Since 1948 -
Fine Italian Foods
Christmas
Menu & Recipes
(631) 421-0110 • 877 E. Jericho Tpke., Huntington, NY 11746
www.asfinefoodshuntington.com
CHRISTMAS MENU
ANTIPASTO
Take a look at our year round catering menu for our antipasto platters
and dishes that are perfect for the holidays!!
Proteins
For the Thanksgiving Holidays, let A&S prepare or recommend delicious homemade holiday recipes.
See our Speciality Thanksgiving Recipes on pages 4-8 for the below proteins.
Bell and Evans Turkey choose between 12-24 lb turkey
Spiral Ham choose between 7 - 9 lb ham
Fresh Ham choose between 16 - 24 lb ham
Filet Mignon Roast choose between 4-7 lb per roast
Prime Rib Roast choose between 6-15lb rib roast (3-7 ribs)
Pork Crown Roast choose between 12-24lb rib pork roast
Porchetta Boneless Pork Roast stuffed with scamorza cheese, pancetta, and a rosemary seasoning
Veal Roast Stuffed Veal Roast with pancetta, fresh portobellos, spinach, and dried porcini mushrooms
Lamb Crown Roast Choose between a 12-18lb crown roast
SEAFOOD
Seafood Salad contains the freshest in calamari, baby shrimp, and lobster
Jumbo Shrimp Platter cocktail platter with jumbo shrimp!
The following seafood will be prepared and cooked by us! All you have to do is reheat!
Fried Bacala fresh mediterranean cured cod lightly fried and seasoned
Panko Breaked Shrimp panko breaded jumbo shrimp lightly fried
Calamari alla marinara fresh calamari slow cooked in our delicious marinara sauce
Fried Flounder Filet breaded in Japanese panko bread crumbs and fried
The following seafood will be prepared raw. All you have to do is bake!
Baked Clams stuffed with chopped clams and seasoned breadcrumbs. Bake at 350o for 25 min.
Scallops wrapped in bacon jumbo bay scallops wrapped in country style bacon. Bake at 350o for 20 min.
Stuffed Calamari stuffed with a chopped scungili and caponata. Bake at 350o for 35-40 min.
Stuffed Shrimp stuffed with chopped calamari and seasoned breadcrumbs. Bake at 350o for 25 min.
Stuffed Paninis and Breads
Great for Appetizers! All you have to do is reheat in oven for 20 mins at 350o
Stromboli Stuffed and rolled bread with pepperoni, salami, mozz and sauteed peppers
Eggplant Panini Stuffed panini with fried eggplant, mozz, and garlic butter
Sausage and Peppers Panini Sausage and pepper stuffed panini
Broccoli Rabe Panini Broccoli rabe and mozz stuffed panini
Spinach Panini Spinach and mozz stuffed panini
Prosciutto Bread Prosc., Salami, sopressata and cheese bread
vegetarian
We will fully cook for best results!
Spinach Lasagna Deliciously multi layered lasagna with fresh sauteed spinach,
fresh mozz, fresh ricotta cheese, and our famous Marinara Sauce Reheat in oven for 1 hour at 350o
Eggplant Parmiggiano Layered lightly fried eggplant with fresh mozz and our famous Marinara Sauce
Reheat in oven for 1 hour at 350o
Eggplant Romano A healthy alternative to Eggplant Parmiggiano. Layered grilled not fried eggplant with marinara
sauce and grated romano cheese. Reheat in oven for 20 mins at 350o
Broccoli Rabe and Sauteed Spinach Fresh Broccoli Rabe Sauteed in EVOO. Serve Hot or Cold!
and fresh garlic. Spinach is sauteed in fresh vidalia onions and EVOO. Reheat in oven for 15 mins at 350o
Breaded Cauliflower and Broccoli Healthier alternative to fried vegetables. Cauliflower and Broccoli mixed in
a sauteed bread crumb and grated cheese confection. Reheat in oven for 15 mins at 350o
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Grilled Brussel Sprouts Dressed in sauteed garlic and olive oil. Reheat in oven for 15 mins at 350o
Grilled Assorted Vegetables Freshly grilled and sauteed in fresh garlic and EVOO. Serve Hot or Cold!
Mini Stuffed artichokes with blue Cheese mini fresh artichokes stuffed with a blue cheese and bread crumb
confection. Reheat in oven for 20 mins at 350o
Stuffed Mushrooms/ Peppers Reheat in oven for 20 mins at 350o
CHEESES
Stuffed Prosciutto Mozzarella Roll fresh mozzarella wrapped in parma prosciutto
Basket Cheese perfect holiday cheese
Bufalo Mozzarella imported fresh italian mozz
Burrata Cheese a spreadable mozz ricotta cheese
Midnight Moon semi soft aged goat cheese
Tuscan Cheese sheeps milk semi hard aged tuscan cheese
Tuscan Truffle Cheese sheeps milk semi hard aged truffle cheese
Ricotta Salata lightly salted sheeps milk semi soft cheese
Auricchio Provolone aged and sharp
Parmiggiano Reggiano the king of all cheeses
Fiore Di Sardegna aged sheeps milk cheese
Other Foods and Dishes
Stuffed Mini Peppers w/ Salami and Provolone Roasted mini bell peppers stuffed w/ genoa salami & provolone
Stuffed Mini Peppers with Chop Meat tuffed Mini Peppers stuffed with chop meat, finely chopped eggplant,
zuchinni, and seasoned with bread crumb and romano cheese. We will prepare raw. All you have to do is bake in oven for 25
mins at 350o
The following will be fully cooked. All you have to do in reheat in oven for 20 mins at 350o
Potato Croquettes fried potato and mozzarella dumplings
Zuchinni Sticks fried fresh zuchinni
Breaded Artichokes artichokes breaded and lightly fried
Rice Balls stuffed with chop meat, marinara sauce, and peas
Prosc Balls stuffed with ricotta cheese, smoked mozz, and prosc
Spaghetti Cakes capellini, mozz and prosc cakes
Pizza Rustica Ricotta, mozz, and meat souffle
Desserts
Pizza Di Grana (Grain Pie) Home made Italian Cheesecake with grain
Homemade Italian Cheesecake Perfect for the Holidays!
Torrone Italian nouget with almonds
Pannetone Italian Sponge cake - ask about our different varieties!
Pregnant Cannoli Large Cannoli stuffed with mini vanilla and chocolate filled cannolis!!
Cannoli Chip Platter Cannoli shell chips arranged around a chocolate/Vanilla Cannoli Cream Dip!
Apple Cranberry Pie Made with fresh apples and dried cranberries!!
Pumpkin Mascarpone Pie Italian variation of pumpkin pie!
Homemade Struffoli Baked honey balls!
In addition to these Holiday Specials take a look at our Catering Menu for more traditional Italian Dishes to help make your
Christmas meal a meal to remember! Tell us your party size and we will tell you how much food to get to best suit your party.
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Christmas RECIPES
and Cooking Times
PROTEINS
Bell and Evans Thanksgiving Turkey
Choose between 12-24 lb Turkey.
We can prepare your Thanksgiving Turkey and all you have to do is stick it in the oven!!
Cooking Directions:
Turkey Size Cooking Time
12 - 19 lb
3 1/2 hours at 325 degrees
20 - 24 lb
4 1/2 hours at 325 degrees
1) Preheat oven to 325o
2) Put prepared turkey in baking oven approx. 2” deep
3) Put 11/2 cup of water and
11/2 cup of dry white wine beneath turkey in baking dish.
4) Place in oven and cook based on above cooking
times basting every 20-30 mins with gravy produced in
pan.
Spiral Ham
Choose between 7- 9 lb
This is a precooked ham. See cooking directions on package!!
Fresh Ham
– Choose between 8 – 20 lb
Cooking Time – 30 minutes per lb for ham of all sizes
Cooking Directions and Recommended Recipe Based on 8 ½ lb ham!!
Change Ingredients and cooking directions accordingly depending on Ham Size!
Ingredients
For the ham
• 8-1/2 lb. bone-in fresh half-ham,
• 1 medium lemon
• 1/4 cup olive oil
• 1/4 cup fresh rosemary leaves
• Kosher salt and freshly ground black pepper
• 1/4 cup white wine vinegar
For the pan sauce
• 1/4 cup dry white wine
• 1/2 cup lower-salt chicken broth
• 2 tsp. unsalted butter, softened
• 2 tsp. all-purpose flour
• 1 Tbs. cherry jam
Prepare the ham
Set the ham fat side up in a large heavy-duty roasting pan. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting only about
three-quarters of the way through the fat.
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Peel the zest from the lemon with a vegetable peeler, avoiding the white pith. Put the zest, olive oil, rosemary, garlic, 1 Tbs. salt, and 1 tsp. pepper
in a food processor and pulse to a coarse paste. Rub this mixture all over the ham. Cover the pan tightly with foil and refrigerate for 12 to 24
hours.
Position a rack in the oven so that the ham will sit as high as possible but still have at least 2 inches head space for air circulation. Heat the oven
to 350°F.
Keep the ham covered with the foil and roast for 3 hours. Uncover the pan and drizzle the vinegar over the ham, taking care not to wash off
the coating. Continue roasting, basting every 15 minutes or so, until the ham is well browned and an instant-read thermometer inserted in
the center of the meat without touching bone registers 170°F (check in several places), 1 to 1-1/2 hours more. If the ham or drippings begin to
brown too much, cover loosely with foil to prevent burning. Transfer the ham to a carving board to rest while you make the sauce.
Make the sauce
Pour the pan drippings into a bowl, let sit until the fat rises to the top, and then skim off the fat. Return the skimmed drippings to the roasting
pan and set the pan over medium heat. Whisk in the wine, scraping up any particles stuck to the pan’s bottom. Whisk in the broth, add 1/2 cup
water, and continue to boil until the liquid is reduced by one-third, about 2 minutes. Meanwhile, use a fork to mash the butter with the flour in a
small bowl or ramekin to create a thick paste. Whisk the cherry jam into the sauce, then add the butter paste in parts, whisking until the paste is
fully dissolved and the sauce is simmering and thickened.
Carve the ham and serve with the sauce.
Filet Mignon Roast
Choose between a 4-6 lb roast
Vegetables:
2 cups button mushroom, cleaned and stemmed
1 1/2 pounds fingerling potatoes, halved
2 bell peppers chopped
1 butternut squash, peeled and chopped
4 zuchinni, peeled and chopped
• 1 pound mini carrots, well cleaned
2 red onions, quartered
1 head of garlic, cloves separated and peeled
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
Kosher salt and freshly ground black pepper, to taste
Roast:
2 tablespoons olive oil
1 cups balsamic vinegar
6 cloves garlic, minced
3 tablespoons minced rosemary leaves
2 tablespoons freshly ground black pepper
1 (6-pound) whole beef tenderloin (filet mignon)
Kosher salt
Directions
Preheat the oven to 425 degrees F.
Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets.
Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until
serving.
Preheat the oven to 500 degrees F.
Roast: Combine the oil, balsamic vinegar, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the vinegar
mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt,
to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instantread meat-thermometer registers 135 degrees F. Cooking Directions as follows:
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Approximate Roasting Time
Final Roasting Temperature
(based on meat directly from
refrigerator)
(when to remove from oven)
1 pound
35 to 40 minutes
45 to 50 minutes
2 to 3 pounds
35 to 40 minutes
45 to 50 minutes
4 to 6 pounds
50 to 60 minutes
60 to 70 minutes
140°F (145°F medium rare after
standing)
155°F (160°F medium after
standing)
135°F (145°F medium rare after
standing)
150°F (160°F medium after
standing)
135°F (145°F medium rare after
standing)
150°F (160°F medium after
standing)
Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and
arrange on a serving platter. Serve alongside the warm roasted vegetables.
Prime Rib Roast
Choose between a 6-15 lb rib roast – 3-7 ribs
This prime rib roast is cooked using a very traditional method of roasting it on a high temperature for a few minutes and then
reducing the heat and finishing the cooking at a lower temperature.
This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It will work equally well for
either a bone-in or boneless prime rib of beef of between 6 and 15 pounds. For a bone-in prime rib, figure two servings per rib, while a
boneless roast will yield two servings per pound.
Cook Time: See Chart ---->
Ingredients:
• 1 boneless or bone-in beef rib roast, trimmed and tied
• Kosher salt and freshly ground black pepper, to taste
Cooking Minutes Per Pound
13 - 15 min.
15 - 17 min.
17 - 19 min.
Rare
Medium Rare
Medium
Preparation:
• The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry
out the surface, which makes it easier to get a nice brown color on the roast.
• Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room
temperature.
• Half an hour before you start roasting, pre-heat your oven to 450°F and season the roast generously with Kosher salt and
freshly ground black pepper.
• When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in
prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. Insert a meat thermometer into
the deepest part of the meat, being careful not to hit bone.
• Roast for 20 minutes, then lower the heat to 325°F and roast until the meat’s internal temperature reaches 120°F, which will
be another hour to three and a half hours, depending on the size of your roast.
• When the prime rib hits 120°F, take it out of the oven and transfer it to a cutting board and cover it with foil. Leave the
thermometer in! You’re going to want to rest the meat for 30 to 45 minutes, during which time the temperature will continue
rising to around 130°F, which is perfect medium-rare, and then drop back down to 120°. When it hits 120° it’s fully rested and
ready to slice and serve. Here’s a simple Au Jus Recipe you can make while the meat is resting. Or try this creamy Horseradish
Sauce.
Serves 4 to 8 people depending on the size of the roast.
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Note: For medium-rare prime rib, we want to take the roast out of the oven at 120°F, and it will continue cooking until it reaches
130°F. If you prefer a medium prime rib, take it out at 130°F with a target temperature of around 140°. Either way, you’ll still want to
rest the meat until it comes back down to 120° before carving it.
Pork Crown Roast
LET US PREPARE AND STUFF THE PORK CROWN ROAST IN OUR HOME MADE SAUSAGE AND ROASTED CHESTNUT STUFFING!!
Cooking Times: 20- 25 minutes per lb @ 325 degrees
Porchetta (Stuffed Pork Loin/ Shoulder Roast)
LET US PREPARE AND STUFF YOUR PORCHETTA WITH OUR PANCETTA, SCAMORZA CHEESE, AND PARSLEY BASIL STUFFING!!
Included with the Porchetta is a white wine extra virgin olive oil marinade to baste the porchetta.
Cooking Times: 20 min per lb @ 350 degrees basting every 20 minutes
Veal Roast Stuffed
*Cooking Time and Recipe based on a 2 ½ lb Veal Roast
INGREDIENTS
¼ lb. pancetta, diced
3 tbs extra virgin olive oil
1 small Portobello mushroom, about 6 oz., diced
1 bunch fresh sage, coarsely chopped
4 oz. fresh spinach, blanched, squeezed dry and chopped
4 pieces dried porcini, presoaked in lukewarm water for ½ hr in advance
2 ½ lb. piece veal shoulder or rump roast, butterflied
Sea salt and freshly ground black pepper to taste
DIRECTIONS
Preheat oven to 350 degrees.
1. Saute pancetta in 1 tbs. of the olive oil over medium heat until softened. Add portobello mushrooms and sage. Cook for 3 minutes.
Add spinach and porcini. Cook another 2 minutes. Season with black pepper.
2. Transfer mixture to a bowl and let cool. (May be done a day in advance.)
3. Place cooled stuffing inside the veal roast, roll up and secure with kitchen twine. Season all over with salt and pepper.
4. Heat remaining olive oil in a roasting pan and brown the veal on all sides. Transfer pan to preheated oven and roast for 1 ¼ hours,
or until an instant-read meat thermometer reads 125 degrees F. Remove kitchen twine. Tent the meat with foil and let rest for 10
minutes before carving.
**
For quick pan sauce, deglaze pan with container of A&V veal demiglace and ½ cup dry white wine. Cook over medium high heat,
stirring and scraping pan all the while until juices reduce slightly.
Serves 4-6
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Lamb Crown Roast
Ingredients
2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons ground coriander
1 to 1 1/2 tablespoons sherry vinegar
1/2 to 1 teaspoon Dijon mustard
1/2 to 1 teaspoon chopped fresh rosemary leaves
Directions
Preheat the oven to 375 degrees F.
Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a
Bundt pan with the center of the pan coming up through the middle of the roast.
Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F.
This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let
the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated
in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place
cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.
Au Jus Recipe – For ALL Proteins!
Au jus is a simple sauce for roasted meats that is made from the meat’s natural juices along with added stock. This au jus recipe
is great for roast beef dishes like prime rib. But you can use this recipe to make au jus for roasted chicken, veal or lamb simply by
substituting the appropriate stock for beef stock.
This au jus recipe assumes you have just roasted a large beef roast as it is made using the meat juices and the little roasty bits at the
bottom of the roasting pan. Here’s a traditional Prime Rib Recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
• 3 cups brown stock (i.e. beef stock)
• 1 medium onion, peeled and chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• Reserved meat juices from roasting
• Kosher salt and freshly ground black pepper, to taste
•
Preparation:
• Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board someplace warm. If there is a lot
of fat left in the pan, pour most of it off, but take care not to lose any of the meat juices.
• Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, celery and onion. Cook on high for
a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has
cooked off — but don’t let anything burn.
• Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called
fond) away from the bottom of the pan with your wooden spoon.
• Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20
minutes or until the liquid has reduced by about one third.
• Now pour the liquid through a mesh strainer. For a finer strain you can line the strainer with cheesecloth, but you don’t have
to. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top.
• By now your roast will have finished resting and will be ready to carve. Serve each portion of meat with 1½ to 2 ounces of au
jus sauce.
Makes about 2 cups of Au Jus Sauce, which is enough for 8 portions of 2 oz. each or about ten portions of 1½
oz. each.
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