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Italian Holiday Buffet Menu
(Serves 8)
(Serves 8)
Buffet Menu
Italian Holiday Punch
Tortellini Caprese Skewers
Pecorino Puffs with Prosciutto
Pork Loin Stuffed with Spinach, Fontina, Parmesan, and Sun-Dried Tomatoes
Green Beans and Fennel
Baked Ziti
Mascarpone Panna Cottta wih Cranberry Sauce
Italian Holiday Punch
Tortellini Caprese Skewers
Pecorino Puffs with Prosciutto
Pork Loin Stuffed with Spinach, Fontina, Parmesan, and Sun-Dried Tomatoes
Green Beans and Fennel
Baked Ziti
Mascarpone Panna Cottta wih Cranberry Sauce
| Pork Loin Stuffed with Spinach, Fontina, Parmesan Cheese, and Sun Dried Tomatoes |
Italian Holiday Punch
Combine equal parts of Campari, gin, and orange juice in a pitcher.
Pour into glasses filled with ice.
Top with a splash of lemon-lime soda; garnish with orange slices
Combine equal parts of Campari, gin, and orange juice in a pitcher.
Pour into glasses filled with ice.
Top with a splash of lemon-lime soda; garnish with orange slices
Tortellini Caprese Skewers
(Makes 12 brochettes)
(Makes 12 brochettes)
12 boccocini mozzarella balls
12 grape tomatoes
12 cheese tortellini, cooked
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil
Salt and pepper
12 (6-inch) wooden skewers
Place the mozzarella, tomatoes, and tortellini in a bowl.
Add the oil, lemon juice, and basil.
Gently toss the mixture to coat everything well.
Season with salt and pepper.
For each skewer, thread onto the end 1 mozzarella ball, 1 tomato, and 1 tortellini.
Place on a serving platter.
Serve at room temperature.
12 grape tomatoes
12 cheese tortellini, cooked
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil
Salt and pepper
12 (6-inch) wooden skewers
Place the mozzarella, tomatoes, and tortellini in a bowl.
Add the oil, lemon juice, and basil.
Gently toss the mixture to coat everything well.
Season with salt and pepper.
For each skewer, thread onto the end 1 mozzarella ball, 1 tomato, and 1 tortellini.
Place on a serving platter.
Serve at room temperature.
Pecorino Puffs with Prosciutto
(Makes about 30)
(Makes about 30)
1 cup water
6 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne
1 cup flour
4 eggs
1/4 cup grated pecorino cheese
1 egg white for glaze
4 ounces fresh mozzarella
4 ounces prosciutto, sliced
Preheat oven to 425 degrees F.
Line 2 baking sheets with parchment paper; set aside.
In a saucepan over medium-high heat, combine the water, butter, salt, pepper, and cayenne.
Bring to a boil, stirring until the butter is melted.
Add the flour, stirring vigorously with a wooden spoon.
A thick paste will form and pull away from the sides of the pan.
Remove from the heat.
Stir in the eggs, one at a time; incorporate each one before adding the next.
The mixture will appear to be broken.
Continue stirring until a very soft dough forms.
Stir in the grated pecorino.
Using a spoon or mini cookie scoop, place 1-inch mounds of the dough on the prepared baking sheets.
Keep the mounds about 2 inches apart.
Lightly whisk the egg white until foamy.
Brush the top of each puff with a little of the egg white.
Bake the 10 minutes.
Reduce the oven temperature to 350 degrees F. and bake another 12 to 15 minutes.
The puffs should be golden brown. Pierce each puff with a wooden skewer or toothpick.
Turn off the oven and place the puffs back in the oven for 10 minutes.
Remove form the oven and allow to cool on the baking sheets for 30 minutes.
Cut the mozzarella into 30 pieces the same size as the puffs.
Divide the prosciutto into 30 portions.
Cut each puff in half.
Tuck in a folded piece of prosciutto and a slice of cheese. Serve.
6 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne
1 cup flour
4 eggs
1/4 cup grated pecorino cheese
1 egg white for glaze
4 ounces fresh mozzarella
4 ounces prosciutto, sliced
Preheat oven to 425 degrees F.
Line 2 baking sheets with parchment paper; set aside.
In a saucepan over medium-high heat, combine the water, butter, salt, pepper, and cayenne.
Bring to a boil, stirring until the butter is melted.
Add the flour, stirring vigorously with a wooden spoon.
A thick paste will form and pull away from the sides of the pan.
Remove from the heat.
Stir in the eggs, one at a time; incorporate each one before adding the next.
The mixture will appear to be broken.
Continue stirring until a very soft dough forms.
Stir in the grated pecorino.
Using a spoon or mini cookie scoop, place 1-inch mounds of the dough on the prepared baking sheets.
Keep the mounds about 2 inches apart.
Lightly whisk the egg white until foamy.
Brush the top of each puff with a little of the egg white.
Bake the 10 minutes.
Reduce the oven temperature to 350 degrees F. and bake another 12 to 15 minutes.
The puffs should be golden brown. Pierce each puff with a wooden skewer or toothpick.
Turn off the oven and place the puffs back in the oven for 10 minutes.
Remove form the oven and allow to cool on the baking sheets for 30 minutes.
Cut the mozzarella into 30 pieces the same size as the puffs.
Divide the prosciutto into 30 portions.
Cut each puff in half.
Tuck in a folded piece of prosciutto and a slice of cheese. Serve.
Pork Loin Stuffed with Spinach, Fontina, Parmesan Cheese, and Sun Dried Tomatoes
(Serves 8)
1 pork loin, about 4 pounds
2 cups fresh spinach
2 cups shredded Fontina cheese
1/2cup grated Parmesa cheese
8 ounces sun dried tomatoes in olive oil
Salt and pepper
Garlic powder
2 tablespoons olive oil
Cut the pork loin vertically into two (2 pound) pieces.
Follow the same procedure for both pieces of pork loin:
Butterfly each pork loin by slicing the length of the loin.
It should unroll with an even 1/2 inch thickness – like unrolling jellyroll.
Pound the pork loin between two sheets of plastic wrap to an even thickness.
Remove the plastic wrap; season the surface of the meat with salt and pepper.
Arrange half of the spinach leaves in an even layer over the length of the pork.
Spread the Fontina, Parmesan and sun-dried tomatoes over the pork in an even layer.
Roll the pork loin up; tie around it at 1-inch intervals with kitchen twine.
Sprinkle the entire outside of the roast with salt and pepper, and garlic powder.
Wrap it in plastic wrap if you will be cooking it later.
(You can prepare the roast up to 1 day ahead, as far as this step.)
Preheat oven to 350 degrees F.
Place olive oil in a skillet over medium-high heat.
Add pork loin and brown on all sides, about 5 minutes.
Transfer the roast to a baking dish.
Place in oven and roast for 50 to 60 minutes - until meat reaches an internal temperature of 140 degrees F.
Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes.
Cut the meat into 1-inch thick slices to serve.
(Serves 8)
1 pork loin, about 4 pounds
2 cups fresh spinach
2 cups shredded Fontina cheese
1/2cup grated Parmesa cheese
8 ounces sun dried tomatoes in olive oil
Salt and pepper
Garlic powder
2 tablespoons olive oil
Cut the pork loin vertically into two (2 pound) pieces.
Follow the same procedure for both pieces of pork loin:
Butterfly each pork loin by slicing the length of the loin.
It should unroll with an even 1/2 inch thickness – like unrolling jellyroll.
Pound the pork loin between two sheets of plastic wrap to an even thickness.
Remove the plastic wrap; season the surface of the meat with salt and pepper.
Arrange half of the spinach leaves in an even layer over the length of the pork.
Spread the Fontina, Parmesan and sun-dried tomatoes over the pork in an even layer.
Roll the pork loin up; tie around it at 1-inch intervals with kitchen twine.
Sprinkle the entire outside of the roast with salt and pepper, and garlic powder.
Wrap it in plastic wrap if you will be cooking it later.
(You can prepare the roast up to 1 day ahead, as far as this step.)
Preheat oven to 350 degrees F.
Place olive oil in a skillet over medium-high heat.
Add pork loin and brown on all sides, about 5 minutes.
Transfer the roast to a baking dish.
Place in oven and roast for 50 to 60 minutes - until meat reaches an internal temperature of 140 degrees F.
Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes.
Cut the meat into 1-inch thick slices to serve.
Green Beans and Fennel
(Serves 8)
1 pound green beans, trimmed
2 large fennel bulbs
4 garlic cloves, crushed
2 tablespoons olive oil
Salt and pepper
Zest of one orange
1/3 cup toated sliced almonds (optional)
Preheat oven to 425 degrees F.
Place the green beans on a baking sheet.
Cut the fennel bulbs in half and remove the cores.
Slice the fennel lengthwise into ½-inch strips.
Add the fennel and the garlic to the baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper.
Arrange the vegetables in a single layer.
Roast for 10 minutes; turn the mixture over with a spatula.
Roast for another 10 minutes or under the beans and fennel are crisp tender.
To serve, transfer to a serving dish.
Sprinkle the orange zest and optional almonds over the top.
(Serves 8)
1 pound green beans, trimmed
2 large fennel bulbs
4 garlic cloves, crushed
2 tablespoons olive oil
Salt and pepper
Zest of one orange
1/3 cup toated sliced almonds (optional)
Preheat oven to 425 degrees F.
Place the green beans on a baking sheet.
Cut the fennel bulbs in half and remove the cores.
Slice the fennel lengthwise into ½-inch strips.
Add the fennel and the garlic to the baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper.
Arrange the vegetables in a single layer.
Roast for 10 minutes; turn the mixture over with a spatula.
Roast for another 10 minutes or under the beans and fennel are crisp tender.
To serve, transfer to a serving dish.
Sprinkle the orange zest and optional almonds over the top.
Baked Ziti
(Serves 8)
(Serves 8)
Baked ziti is a quick and easy dish to make for
a weeknight dinner but it is also a versatile
dish that can be included in a buffet for a
special occasion. You can assemble the dish
early in the day or even a day before you plan
to serve it.
Baked Ziti Recipe
a weeknight dinner but it is also a versatile
dish that can be included in a buffet for a
special occasion. You can assemble the dish
early in the day or even a day before you plan
to serve it.
Baked Ziti Recipe
Mascarpone Panna Cotta with Cranberry Sauce
(Serves 8)
(Serves 8)
2 tablespoons water
2 tablespoons Grand Marnier or other orange liqueur
1 envelope unflavored gelatin
8 ounces mascarpone cheese, room temperature
8 ounces sour cream
2/3 cup sugar
1 teaspoon vanilla
1 cup heavy cream
Sauce:
2 cup fresh cranberries
1/2 cup orange juice
1/2 cup sugar
1 tablespoon Grand Marnier
Garnish:
Fresh mint leaves (optional)
To make the panna cotta:
Lightly coat eight 1/2-cup molds or cups with non-stick cooking spray.
In a microwave-safe cup, combine the water and 2 tablespoons orange liqueur.
Stir in the gelatin.
Allow to sit for 1 to 2 minutes until the gelatin is softened.
Microwave on high for 30 seconds or until the gelatin is dissolved; set aside.
In a bowl, beat the mascarpone with an electric mixer until light and fluffy.
Add the sour cream, 2/3 cup sugar, vanilla, and the gelatin mixture.
Beat on low speed until smooth.
Stir in the heavy cream.
Pour the mixture into the prepared molds or cups.
Refrigerate until firm, at least 2 hours and up to 2 days.
To make the sauce:
In a saucepan, combine the cranberries, orange juice, and 1/2 cup sugar.
Bring to a boil, stirring to dissolve the sugar.
Simmer for 6 to 8 minutes until the berries have popped and sauce is lightly thick.
Stir in the tablespoon of orange liqueur.
Let cool slightly; serve at room temperature.
To serve panna cotta:
Run a small sharp knife around the inside of the mold to loosen each panna cotta.
Place a dessert dish over the top and invert.
The panna cotta should slowly drop from the mold onto the plate.
If it doesn’t come out easily, place the cup in a small bowl of warm water to loosen.
Top each panna cotta with some of the cranberry sauce.
Garnish with mint leaves, if desired.
More Panna Cotta Recipes
2 tablespoons Grand Marnier or other orange liqueur
1 envelope unflavored gelatin
8 ounces mascarpone cheese, room temperature
8 ounces sour cream
2/3 cup sugar
1 teaspoon vanilla
1 cup heavy cream
Sauce:
2 cup fresh cranberries
1/2 cup orange juice
1/2 cup sugar
1 tablespoon Grand Marnier
Garnish:
Fresh mint leaves (optional)
To make the panna cotta:
Lightly coat eight 1/2-cup molds or cups with non-stick cooking spray.
In a microwave-safe cup, combine the water and 2 tablespoons orange liqueur.
Stir in the gelatin.
Allow to sit for 1 to 2 minutes until the gelatin is softened.
Microwave on high for 30 seconds or until the gelatin is dissolved; set aside.
In a bowl, beat the mascarpone with an electric mixer until light and fluffy.
Add the sour cream, 2/3 cup sugar, vanilla, and the gelatin mixture.
Beat on low speed until smooth.
Stir in the heavy cream.
Pour the mixture into the prepared molds or cups.
Refrigerate until firm, at least 2 hours and up to 2 days.
To make the sauce:
In a saucepan, combine the cranberries, orange juice, and 1/2 cup sugar.
Bring to a boil, stirring to dissolve the sugar.
Simmer for 6 to 8 minutes until the berries have popped and sauce is lightly thick.
Stir in the tablespoon of orange liqueur.
Let cool slightly; serve at room temperature.
To serve panna cotta:
Run a small sharp knife around the inside of the mold to loosen each panna cotta.
Place a dessert dish over the top and invert.
The panna cotta should slowly drop from the mold onto the plate.
If it doesn’t come out easily, place the cup in a small bowl of warm water to loosen.
Top each panna cotta with some of the cranberry sauce.
Garnish with mint leaves, if desired.
More Panna Cotta Recipes
Christmas and New Year are great times to invite a few friends over to celebrate around the
table for hours. The dinner needs to be festive but not labor intensive. You don’t want to do
much cooking once the guests arrive, so some make-ahead dishes are important. A buffet
is perfect because it allows guests to serve themselves and gives you the time to relax and
enjoy the time with your friends. Our menu serves 8 but it can easily be reduced or increased
to accommodate your number of guests.
table for hours. The dinner needs to be festive but not labor intensive. You don’t want to do
much cooking once the guests arrive, so some make-ahead dishes are important. A buffet
is perfect because it allows guests to serve themselves and gives you the time to relax and
enjoy the time with your friends. Our menu serves 8 but it can easily be reduced or increased
to accommodate your number of guests.
| The Fantastic Feast features a host of favorites including lean and robust Top Sirloins, meaty Pork Chops, savory Stuffed Sole, Gourmet Franks, Boneless Chicken Breasts and Stuffed Baked Potatoes. NOW ONLY: $69.99 |
| Traditional beef lasagna, hand layered with seasoned ground beef, pasta, mozzarella, ricotta, Monterey Jack, Parmesan and Romano cheeses. Add a side of whole green beans and a delicious tiramisu cake and you've got the perfect meal that serves 4. Now Only: $49.99 |
| An interesting centerpiece for your buffet table or cocktail party |
