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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Easter Brunch Menu

Easter Brunch Menu


Hello everyone. We are still looking forward to the steeplechasing weekend: however, we are also looking forward to Easter. For those of us that gave up something for lent, it will be a relief to have it over with. Unfortunately, not for me, because the only thing I gave up was moderation. And time goes by. Well at least we’re having fun. Has anyone noticed the pollen around here? It’s unbelievable. At least we know that the azaleas will be in full bloom as well they should be for Easter day.

My family arises early, despite my lack of moderation, for the Sunrise service. We then can go back to bed until 10 o’clock or so at which time we enjoy having our friends and family over for a wonderful Easter brunch. The breakfast part of brunch does not thrill me, so I’m including some stuff to make me happy on the lunch side. So enjoy this meal, then sit by the yellow coated pool, if you don’t have allergies, and above all, relax!

The Easter egg bread is pretty cool. It can be used as a centerpiece that you can eat. The ginger gives a fresh little kick to the chicken. I’m suggesting a country ham. This needs to be purchased, preferably from my website. You can then shave it thinly and serve it with the cheese soufflé. A match made for the holidays. Of course, a Kir is the perfect beverage to round out this elegant feast. Or if you prefer, lemonade would be nice too.

Wesley’s Easter Brunch


Easter Egg Cinnamon Bread

Ginger Fried Chicken

Overnight Cheese Soufflé

Country Ham

Fresh Fruit with Rich Rum Sauce


Per serving: Pour 6 ozs. Dry white wine into a stemmed glass then add 1/4 oz crème de casis. Garnish with a lemon twist.

Basic dough for rolls:

3/4 cup milk

1/2 cup sugar

2 teaspoons salt

1/2 cup butter

1/2 cup warm water

2 packages dry yeast

1 egg

4 cups flour


1/4 cup butter, melted

1/2 cup firmly packed brown sugar

1 cup raisins

2 teaspoons cinnamon

3 to 5 dyed UNCOOKED eggs


1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Scald milk. Stir in sugar, salt, and butter and cool to lukewarm. Measure water in a warm bowl and add yeast to dissolve. Stir in milk mixture, egg, and half the flour, then the remaining flour to make a soft dough. Cover tightly with waxed paper and refrigerate at least 2 hours, or up to 3 days.

When ready to shape, remove bread from refrigerator and knead gently 8 to 10 times. Roll out on a lightly floured board to a 15 x 27 inch rectangle. Preheat oven to 350 degrees.

To prepare filling:

Mix butter with sugar, raisins, and cinnamon and spread on dough. Poll up lengthwise to make a 27 inch roll. Using a sharp knife, carefully cut lengthwise into 3 parts, pressing in any raisins that are loose. Braid the 3 strands very loosely, place in a circle on a lightly greased baking sheet, and pinch the ends to seal. Nestle dyed uncooked eggs in dough strands (eggs will cook as bread bakes). Cover and let rise until doubled in bulk, about 1 hour. Bake the bread 30 to 45 minutes, until lightly browned. Remove from oven and cool on baking sheet for 5 minutes: then carefully slide braid onto rack.

To prepare icing:

Combine ingredients, mixing to desired consistency. While bread is still warm, drizzle with icing.

Ginger Fried Chicken:

6 boneless chicken breasts

2 tablespoons soy sauce

1 teaspoon salt

Dash of pepper

1 tablespoon gin or brandy

1 egg

2 tablespoons minced green onions

1 tablespoon grated fresh ginger

1/4 cup flour

2 tablespoons cornstarch


4 cups vegetable oil

Cut chicken into 1 x 2 inch pieces. Mix together remaining ingredients except oil and marinate the chicken in his mixture for 30 minutes. Heat oil in frying pan and fry chicken until golden brown.

Overnight Cheese Soufflé:

8 slices white bread, crusts removed

8 slices cheddar cheese

5 eggs

2 cups milk

1/2 stick butter, melted

Place 4 slices bread in buttered square casserole dish. Place 4 slices cheese over bread. Repeat bread and cheese. Beat eggs and milk. Add melted butter. Pour over bread and cheese. Cover with foil and refrigerate overnight. The following day bake at 325 degrees for 35 to40 minutes, covered. Uncover and bake another 35 to 40 minutes.

This can be made in a round dish. Cut bread to fit dish and make three layers. You may need more bread and cheese preparing it this way.

Rich Rum Sauce with Fresh Fruit:


6 egg yolks

3/4 cup sugar

1 teaspoon lemon juice

1/3 cup dry sherry

1 cup heavy cream

1/4 cup light rum

Combine egg yolks, sugar, and juice in a heavy saucepan over low heat. Beat well, add sherry, and continue to beat until sauce thickens. Remove from heat and cool. Whip the cream until stiff. Fold cream and rum into sauce, and refrigerate until ready to serve.

Serve with the freshest, most colorful fresh fruits that you can find. Just wash them and cut them up.

menu041201, 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) /, L.L.C. has earned a Top Customer Service Rating at Yahoo Shopping Top Service
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