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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"


Wedding Shower Menu

WEDDING SHOWER MENU

This week we will focus on weddings. Summer is the height of the wedding season and here in the South we give a brunch the day of the wedding to occupy the out of towners. Southern hospitality ya know! I personally don’t like breakfast food but I like the lunch end of it. This meal will please everyone including myself. Bloody Marys or Mimosas are the beverage of choice for brunch. All can be prepared in advance but bake the grits right before the party. There aren’t too many tips to give because this is a no-brainer. Don’t cut your hand while slicing the ham. You also can use that ham to go with the biscuits. A nice orange marmalade would suit the biscuits with or without the ham, just remember to butter them.

This menu serves 8

Bourbon Glazed Ham

Cheese Grits

Summer Vegetable Quiche

Blueberry Almond Coffeecake

Biscuits with Marmalade

 

Bourbon Glazed Ham:

1 10 to 12 lb fully cooked bone-in ham

1 cup bourbon

1 cup light brown sugar, packed

1 teaspoon grated orange peel

1/4 teaspoon ground cloves

Bake the ham at 325 degrees for 2 hours. Meanwhile, combine bourbon, sugar, orange peel and cloves. Let stand for 30 minutes. Stir often to dissolve sugar. Remove skin from ham and brush with half the bourbon mixture. Bake basting with the remaining mixture for one hour longer. Slice into thin slices and artfully arrange the ham and slices on a platter to serve.

Cheese Grits:

1 cup grits, uncooked

2 cups grated cheddar cheese

2 eggs, beaten

1/8 teaspoon cayenne pepper

Paprika

Cook grits according to package directions. Add 1 1/2 cups cheese, reserving enough for the top. Add eggs and pepper. Mix well. Pour into greased shallow 1 1/2 quart casserole and sprinkle with paprika. Bake at 375 degrees for 20 minutes.

Summer Vegetable Quiche:

12 cups trimmed fresh spinach leaves

2 tablespoons unsalted butter

3/4 cup chopped shallots

3 plum tomatoes, seeded and coarsely chopped

1 cup milk

2 eggs

3/4 cup shredded Monterey Jack cheese

1/4 cup chopped fresh dill

2 teaspoons grated lemon zest

1/2 teaspoon salt

Freshly ground pepper, to taste

1 tablespoon dried breadcrumbs

1 tablespoon freshly grated Parmesan cheese

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out the excess moisture. Chop coarsely and set aside.

Preheat the oven to 350 degrees. Melt the butter in a small skillet and sauté the shallots over medium- low heat about 5 minutes, until translucent. Set aside.

In a medium bowl, whisk together the milk, eggs, cheese, dill, lemon zest, salt and pepper. Stir in the spinach, tomatoes and shallots. Butter and 8-inch square baking pan. Add the filling and sprinkle with the breadcrumbs and Parmesan. Bake until golden, 25 minutes. Let it stand 10 minutes before cutting into squares.

Blueberry Almond Coffeecake:

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1 stick butter, softened

1 1/4 cups plus 3 tablespoons sugar

2 large eggs

1 teaspoon vanilla or 1/4 teaspoon almond extract

1/2 cup milk

2 cups blueberries

1/2 large egg white

1 cup sliced almonds

Preheat oven to 350 degrees and butter a 2 to 2-1/2 quart glass baking dish, 2 1/4 inches deep. Sift together the flour, baking powder, and salt. Beat together butter and 1 1/4 cups sugar with and electric mixer until light and fluffy. Beat in whole eggs, one at a time, then vanilla. Alternately add flour mixture with milk in batches, beginning and ending with flour and beating on low speed after each addition until just incorporated. Fold in the berries. Spread batter evenly in baking dish. Lightly beat egg white with a fork and add remaining 3 tablespoons sugar and almonds, stirring to coat. Spoon topping over batter and bake in middle of oven until golden brown and a toothpick comes out clean, about 50 to 60 minutes. Cool in the pan.

Biscuits:

3 3/4 cups sifted flour (please use White Lily if you can)

2 1/2 tablespoons baking powder

1 1/2 teaspoons salt

1/2 cup lard, yes lard

1 1/3 cups buttermilk

Combine flour, baking powder, and salt. Cut in the lard until crumbly. Stir in the buttermilk just until the dough is moistened. Roll the dough 1-inch thick on a lightly floured surface. Cut with a round cutter and bake at 450 degrees. Brush the tops with melted butter.



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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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