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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


Steeplechase Menu #2

Steeplechase Menu #2

 

Spring is upon us! It's time to break out the picnic supplies before the flies get here. I live in the South ya know? The Atlanta Steeplechase is next weekend. I am therefore choosing to give you a menu for a French style picnic that you can impress everyone with, because the goal is never to see a horse go by, just be a social butterfly. Next week I'll outdo myself with an Easter menu.

Wesley's French Horse Watching Menu (so to speak)

Serves 4

Smoked Chicken and Wild Rice Salad

Potato and Sausage Salad Lyonnaise

Roasted Asparagus with Citrus Vinaigrette

Bacon and Corn Muffins

Chocolate Raspberry Torte

Smoked Chicken and Wild Rice Salad:

2/3 cup wild rice

6 ounces thickly sliced smoked chicken, cut into 1/2 inch cubes

4 ounces mushrooms, cleaned and sliced

1/3 cup walnuts, coarsely chopped

2/3 cup seedless grapes, quartered

1/2 cup mayonnaise

Boil 2 cups of water in a medium saucepan. Add the wild rice, cover and turn the heat to low. Cook until just tender, 35 to 40 minutes. Drain the rice and allow to cool. Toss with the rest of the ingredients.

Potato and Sausage Salad Lyonnaise:

3 pounds boiling potatoes

1 1/2 pounds garlicky sausage such as keilbasa

3 tablespoons white wine vinegar

1 1/2 tablespoons Dijon mustard

1/2 cup dry white wine

1/2 cup olive oil

Coarse salt and freshly ground pepper to taste 1 bunch scallions, trimmed and thinly sliced on the diagonal.

1/2 cup minced fresh parsley

Place the potatoes in a large pot and cover amply with water. Bring to a boil and simmer uncovered until just tender but not mushy, 25 to 30 minutes. Drain. While the potatoea are cooking, place the sausage in a small saucepan and cover with cold water. Bring to a boil and simmer, uncovered for 15 minutes, drain. Whisk together the vinegar, mustard, wine, and oil in a small bowl. Peel the hot potatoes and slice them 1/2 inch thick, place in large mixing bowl. Immediately pour the dressing over the warm potatoes, tossing well to coat all over. Slice the sausage on the diagonal into 1/2 inch slices and add to the potatoes, tossing well again Season the salad to taste with salt and pepper. Mix in the scallions and parsley and serve at room temperature.

Roasted Asparagus with Citrus Vinaigrette:

Preheat the oven to 500 degrees. In a small bowl, whisk 1/4 cup of olive oil, the grated rind of 1 small orange, 2 teaspoons orange juice, 1 tablespoonraspberry vinegar, and salt and pepper to taste. Set aside. Trim and peel 1 pound of asparagus. Place in a single layer in a shallow baking dish. Lightly drizzle with olive oil all over. Cook until the stalks are crisp tender, 6 to 8 minutes. Transfer to a dish and drizzle the citrus vinaigrette over, let cool.

Bacon and Onion Corn Muffins:

6 strips thick cut bacon, diced

1 1/2 cups diced onions

1 cup buttermilk, room temperature

1/2 cup plus 2 tablespoons yellow cornmeal

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons butter, softened

4 tablesppons vegetable shortening, softened

2 eggs

Preheat the oven to 400 degrees. Lightly grease and flour 12 large muffin tins (or line with paper liners). Saute the bacon overmedium-high heat until golden brown and just crisp. Do not overcook. Use a slotted spoon to remove the bacon to paper towels. Reserve the fat and set the bacon aside to cool. Saute the onions in the baconfat over medium-high heat until llight brown, 8 to 10 minutes. Place the onions in a strainer set over a bowl an=d allow the fat to drain. In a smalll bowl, combine the buttermilk with 1/2 cup of cornmeal and stir well. Set aside. In a separate bowl, whisk together the remaining cornmeal with the flour, baking soda and powder.

Set aside.

Cream the butter and shortening with an electric mixer in a large bowl until light. Add the eggs one at a time, mixing well after each addition. On low speed, stir in the buttermilk and mix until just combined. Do not overmix. Scrape down the sides and bottom of the bowl and stir in the onions and bacon until just combined. Fill the muffin tinss 2/3's full. Place in the oven and reduce the heat to 350 degrees. Bake for 20 to 25 minutes, until golden brown. A toothpick inserted into the muffin should come out clean. Cool on a rack.

Chocolate Raspberry Torte:

One 10-ounce package frozen raspberries, in syrup, defrosted

4 ounces unsalted butter, room temp

6 ounces bittersweet or semisweet chocolate, melted and cooled

2/3 cup sugar

3 large eggs   

1/2 cup cake flour, sifted after you measure

Confectioners' sugar for dusting Press the raspberries through a sieve or use a food mill fitted with a small disk. Place the raspberry juice in a small saucepan and boil until it reduces to about 1/2 cup syrup, about 7 minutes. Let cool. Preheat oven to 350 degrees. Butter a 9-inch round cake pan and dust it with flour. Line the bottom with parchment. Using an electric mixer, or by hand in a large  bowl, beat the butter until pale and creamy. Add the chocolate and sugar. Beat until the mixture is fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the raspberry syrup, and then the flour. Beat until the mixture is just combined. Pour the batter  into the prepared pan and bake untila toothpick inserted int he center comes out clean, 25 to 30 minutes. Let the torte cool in the pan for 30 minutes. Invert onto cooling rack and cool completely. On the day of the picnic, dust with confectioners' sugar.



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Southernfood.com, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) Southernfood.com / southernfood.com customerservice:sales@southernfood.com
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