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

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An Easter Dinner 2006

An Easter Dinner

April 16, 2006


I have chosen this meal because I feel like you should have lamb on Easter (you can have ham instead, but I have cleverly covered that base with the Proscuitto). When you cook a butterflied leg of lamb and slice it up, you will realize that some parts are thicker than others. This allows the lamb to cook to different degrees of doneness. Some folks like lamb rare, but not me, I like it medium well. This way everybody is happy. Since it’s a holiday, I think you should pour 1990 Burgundy with the lamb, and of course Chardonnay with the soup which may be made 2 days ahead (that would be Friday).  Another tip or shortcut is to use Knorr Chicken Bouillon cubes instead of canned broth. Canned broth in my opinion has no flavor and takes up too much room on the shelf. These little cubes are potent, they are also salty so watch it. The fresh basil must be cut at the very last minute. As some of you know, it will turn black after being cut. The air gets to it and it changes. There is no loss of flavor but it is not appetizing to look at. Finally, a Gremolata is a mixture of herbs, garlic, and grated zest. The possibilities are endless with all the choices of herbs and citrus. It is fat free and loaded with flavor.

This menu will serve 8 people.

An Easter Dinner

Orange and Basil Tomato Soup

Lemon Marinated Leg of Lamb with Mint Gremolata

Wesley’s Sautéed New Potatoes

Asparagus Wrapped in Proscuitto

Carrot Cake with Cream Cheese Frosting


Orange and Basil Tomato Soup:

1/4 cup olive oil

1 1/2 cups chopped onions

2/3 cups chopped carrots

2 teaspoons chopped garlic

2 teaspoons dried basil

Scant 1/2 teaspoon crushed red pepper flakes

2 28-oz cans Italian style plum tomatoes, drained well and coarsely chopped

3 1/2 teaspoons grated orange peel, divided (also known as zest)

Generous pinch sugar

1/2 teaspoon salt, plus more if needed

6 cups chicken broth

6 tablespoons orange juice

2 tablespoons fresh basil leaves, cut into fine strips

Heat oil in large heavy pot over medium high heat. When hot add onions and carrots and sauté, stirring until vegetables are softened, 3 to 4 minutes. Add garlic, basil, and red pepper and sauté, stirring for 2 minutes more. Add tomatoes, 2 teaspoons orange peel, sugar, ½ teaspoon salt and broth. Bring to a simmer and cook, uncovered until vegetables are quite tender, 25 to 35 minutes.

Puree soup in batches in a food processor fitted with a metal blade or a blender. I prefer the blender, but watch the lid, it will pop off and the soup will burn you. Use a hot pad to keep the lid on. Return soup to pot and stir in orange juice. Taste, if too acidic add more sugar. Add more salt if necessary. Cool cover and refrigerate.

When ready to serve, reheat; ladle into 8 bowls and garnish with fresh basil.

 Lemon Marinated Leg of Lamb with Mint Gremolata:

Juice and grated zest of 3 lemons

1/3 cup extra virgin olive oil

1/3 cup honey

4 garlic cloves, chopped

1 tablespoon chopped fresh rosemary

1/2 cup chopped fresh mint

5 lb leg of lamb, boned and butterflied, skin, fat, and gristle removed

In a large glass bowl or zip-lock freezer bag combine the lemon juice and zest, olive oil, honey, garlic, rosemary and mint. Add the lamb and turn to coat completely. Cover the bowl or seal the bag and place in refrigerator. Marinate at least 3 hours or overnight, turning the lamb occasionally.

Preheat oven to 425 degrees. Place the lamb on a broiler rack and roast for 10 minutes. Turn the lamb over and roast another 10 minutes, or until an instant read thermometer inserted in the thickest part reads 130 degrees for rare meat. Allow the lamb to rest for 10 minutes before slicing thinly. Place on serving platter and scatter some of the mint gremolata over the lamb, passing the rest separately.

Mint Gremolata:

1/2 cup grated lemon zest

1/4 chopped fresh mint

2 tablespoons chopped fresh parsley

4 garlic cloves, chopped

1/2 cup freshly grated Parmesan cheese

In a medium bowl combine all ingredients. Store in refrigerator for up to 3 days.

Wesley’s Roasted New Potatoes:

This is simple and may be done an hour or two in advance. Buy the smallest new potatoes you can find (however many you think you need). They should be in season now. Wash them and put them into a pot of cold water. Bring to a boil and cook until barely tender, about 20 minutes, depending on the size of the potatoes. Let cool enough to handle and cut them in half. Melt some butter in a large skillet over medium high heat. Add potatoes and cook, shaking until well browned. Try to get the cut side of the potatoes face down. Season them liberally with salt, pepper, and seasoned salt.

Asparagus Wrapped in Proscuitto:

2 lb. Asparagus

12 oz Proscuitto, thinly sliced

10-oz Gouda cheese, cut into thin strips

1/2 cup butter, divided

Cracked black pepper

Snap off tough ends of asparagus. Steam or boil until barely tender, this will depend on the thickness of the spears. Preheat oven to 400 degrees. Divide Proscuitto into 16 equal portions. Divide cheese slices into 16 equal portions. Divide asparagus into 16 equal portions and place each portion on one slice of the Proscuitto from each portion of it (did you get that?). Place all of the cheese strips except 2 in with the asparagus and top with 11/2 teaspoons butter and some pepper. Use remaining portions of Proscuitto to wrap around each bundle, keeping meat thickness as even as possible around asparagus. In a lightly buttered baking dish, arrange bundles in a single layer. Place the two remaining strips of cheese from each portion in a criss cross pattern on top of the bundles. Dot with remaining butter and bake for 20 minutes or until the cheese is melted.

Carrot Cake:

4 eggs

1 1/2 cups oil

2 cups sugar

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup chopped pecans

3 cups grated carrots

In a large bowl, beat eggs with a mixer until lemon colored and fluffy, about 5 minutes. Blend in oil and slowly beat in sugar. In a bowl sift flour, soda, salt, and cinnamon; add nuts. Fold dry ingredients and carrots into batter.

Grease and flour 3 8-inch or 2 9-inch cake pans. Pour in batter and bake at 350 degrees for 35 minutes or until sides pull away from the sides of the pans.


8 oz cream cheese, softened

8 tablespoons butter, softened

1 16-oz box powdered sugar

2 teaspoons vanilla

In a large bowl, blend cream cheese and butter until smooth and free of lumps. Add sugar gradually and blend well. Add vanilla. Spread icing between cooled layers and cover top and sides of cake.

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