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Company Information:, 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"

A Brunch to Honor Mom

A Brunch to Honor Mom

Serves 4

Champagne (I recommend Iron Horse- Brut Rose)

Wesley’s Golden Cheese Chips

Eggs Sardou

Buttermilk biscuits with ham

Strawberry beignets with bourbon crème sauce

Some helpful tips regarding ham: There are several types of ham. There is country ham, which is salt cured then aged. Hopefully you can guess that this ham is very salty. You can buy these cooked and uncooked. We sell the cooked country ham, if you are interested in this type. To cook one yourself can be a bit tricky. I’ll save that lesson for another time. There is smoked ham, which as it sounds is smoked in the smokehouse. These are ready to eat because the smoke has cooked them. Cure 81 is a good brand. Then you can get the honey-baked hams. These are sweet tasting. Most of the supermarket little hams are like these. For this recipe you can pick your favorite kind, or just plain deli sliced ham will do.

The eggs can be made in advance by making the spinach ahead, the béchamel ahead, or simply buying Stouffer’s Creamed Spinach in the freezer section of your supermarket. The eggs can be poached ahead and reheated in water. To poach them side, one at a time into a shallow pan of simmering water. Cook until set to your liking. The yolk should be runny. Hollandaise sauce can be made the day before if you make it from scratch, if not use the mix that day. The biscuit dough can be made the night before and kept in the refrigerator. The strawberry batter needs to be done before you start the rest because it sits for 2 hours. The Bourbon cream should be made right before serving and you may leave out the bourbon if you must.

Eggs Sardou:

Creamed Spinach

8 cooked artichoke bottoms (you can use caned ones)

8 poached eggs

2 cups Hollandaise Sauce (you can use the powdered mix)

Creamed spinach: 2-lb. Fresh spinach

2 cups water

1 1/2 tablespoons butter

1/4 cup finely chopped green onions

1 cup béchamel sauce (see below)

1/2 teaspoon salt

1/4 teaspoon black pepper

To make the creamed spinach: Wash spinach and discard thick stems. Bring water to a rapid boil, add spinach and cooked until wilted and barely tender. Add ice or ice water to stop the cooking then drain for 10 minutes. The spinach should be very dry. You can squeeze the spinach dry in a towel. Melt butter in a large skillet. Add green onions and sauté, stirring for 2 minutes. Add spinach and sauté 2 minutes longer. Stir in béchamel sauce, salt and pepper. Set aside and keep warm.

To serve: Put a quarter of the creamed spinach on each of 4 plates. Top with 2 warm artichoke bottoms. Put 2 poached eggs on top and ladle over 1/2 cup Hollandaise over each.

Béchamel Sauce:

2 tablespoons butter

2 tablespoons all purpose flour

3/4 cup milk

1/4 salt

1/2 teaspoon Tabasco

Melt butter in heavy saucepan. Stir in flour and blend thoroughly. Gradually whisk in milk and whisk over moderate heat until sauce is smooth and thickened. Add salt and hot sauce. Makes 1 cup

Buttermilk Biscuits:

2 1/2 cups all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1 teaspoon dry yeast

1 tablespoon warm water

1 cup buttermilk

Preheat oven to 475 degrees. In a large mixing bowl, sift together the dry ingredients. Using a fork or pastry blender cut in the shortening until the mixture resembles coarse meal. In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until the yeast is dissolved, and then add it to the buttermilk. Add this mixture to the dry ingredients and mix until just moistened. Turn the dough out onto a floured surface. It should be soft but not sticky. If sticky add more flour. Pat it out into 1/2 inch thickness. Fold over and repeat this procedure 2 or 3 times. It will give you a nice flaky biscuit. Cut with a 1 1/2 to 2-inch cutter. Place 1 inch apart on an ungreased baking sheet and bake for 10 minutes or until golden brown.

Strawberry Beignets with Bourbon Cream:

2 pints strawberries

1 1/3 cup all purpose flour

1 large egg

2 tablespoons sugar

1/2 teaspoon vanilla extract

6 oz. beer (not light)

1 quart vegetable oil

1/4 cup confectioners sugar


Rinse and dry the berries. They must be completely dry or the batter will not stick to them. Sift the flour into a large bowl and make a well in the center. Add the egg, sugar, vanilla, and beer. Mix into a smooth batter. Cover with a cloth and let sit at room temperature for 2 hours. In a deep fat fryer or pan, heat the oil over high heat to 375 degrees. Hold the strawberries by the stem, or insert a toothpick to suffice, dip in the batter then fry. No more than 6 at a time please, for about a minute. Dust with confectioners’ sugar and serve with Bourbon Cream.

Bourbon Cream:

2 cups heavy cream

1/4 cup good bourbon

1/4 cup confectioners sugar

Whip cream until it forms soft peaks. Fold in the bourbon and confectioners sugar.

menu051100, 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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