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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"


A Gourmet Wine Menu

A Gourmet Wine Menu

 

The food must compliment the wine and vice versa. If you don’t care for wine, anything else will suffice. Perrier would be preferable. Use your best china and crystal, even if not all of it matches. This menu is perfect for this time of year, very woodsy. I love to use words like that even inappropriately. I hope I’m conveying the right message. Just make it and you will understand me.

The wild mushroom tart can be prepared the day of the dinner and reheated before slicing thinly to be served. This is a rich dinner so make sure you just serve small portions of each course.

Wild Mushroom Tart in a Cheddar Cheese Crust

Bacon and Chicory Salad

Purchased French Bread with Sweet Butter (unsalted)

Lamb with Rosemary Garlic Butter Sauce

Crisp Potatoes

Pear and Apple Tart with Brandy

Wild Mushroom Tart in Cheddar Cheese Crust:

For the  crust:

1 cup all purpose flour

1/2 cup grated medium sharp cheddar cheese

1/4 teaspoon salt

3 tablespoons well-chilled unsalted butter, cut into small chunks

2 tablespoons well-chilled vegetable shortening, cut into small chunks

3 tablespoons ice water

For the filling:

1 ounce dried wild mushrooms

1 cup chicken broth, hot

2 tablespoons vegetable oil

2 ounces thinly sliced prosciutto, coarsely chopped

1 1/2 cups chopped onions

1 1/2 tablespoons minced garlic

1 lb fresh white mushrooms, cleaned and thinly sliced

1/4 teaspoon salt plus more if needed

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons dried tarragon

2 tablespoons all-purpose flour

1 cup milk

1 large egg, plus one egg white lightly beaten

Arrange a rack at the center position and preheat the oven to 375.

To prepare the crust: place flour, cheese and salt in food processor fitted with a metal blade. Place butter and shortening on top. Pulse until mixture resembles coarse crumbs. Add the water through the tube and process until dough forms a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.

On floured surface, roll out dough to 11 inch circle. Fit into 9-inch tart pan. Fold overhanging dough into sides to reinforce sides. Pierce the bottom of crust with a fork. Line with foil and add pie weights or dried beans. Bake for 10 minutes then remove foil and bake until crust is light golden, 10 to 15 minutes more. Remove and cool.

To prepare filling: place dried mushrooms in a small mixing bowl and cover with the broth. Let soak 1 hour and drain, reserve the liquid; chop mushrooms and set aside. Heat oil in a medium skillet over medium heat. When oil is hot, add prosciutto and onions and sauté, stirring for about 3 minutes. Add garlic and cook one minute more. Add chopped mushrooms, soaking liquid, fresh mushrooms, 1/4 teaspoon salt, pepper and tarragon and sauté, stirring often until mushrooms soften and all liquid evaporates, about 10 minutes. Season with more salt and pepper if needed. Remove from heat and set aside.

Place flour in a medium sauce pa over medium heat. Cook whisking constantly for 30 seconds; whisk in milk. Continue to cook and whisk until mixture has thickened, 3 to 4 minutes. Remove from heat and stir sauce into mushroom mixture. Stir in egg and egg white. Pour filling into prepared shell. Bake 30 to 35 minutes until filling is firm and crust is a rich golden brown. Serve warm cut into wedges. You can garnish with parsley if you want.

Chicory and Bacon Salad:

2 shallots, minced

2 tablespoons Dijon mustard

2 1/2 tablespoons red wine vinegar

1/8-teaspoon fresh ground pepper

1/2 cups extra-virgin olive oil

2/3 lb thick cut bacon, cut into 1/2 inch pieces

1/2 loaf French bread, crust removed, cut into 1/2 inch cubes

1 head chicory (curly endive), torn into large pieces

Salt (optional)

In a small bowl whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in olive oil in a thin stream. In a medium skillet cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all but 1/4 cup fat from the pan. Add the bread cubes to the hot fat and sauté until lightly browned, about 5 minutes. Remove and set aside. Return bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in a large bowl and add dressing, bacon, and bread cubes, toss well. Salt lightly if desired.

Lamb with Rosemary Garlic Butter Sauce:

1 1/2 cups fresh white bread crumbs

3/4 cup melted butter

3 small shallots, chopped

3 small garlic cloves, minced

1 1/2 tablespoons chopped fresh rosemary

6 tablespoons olive oil

6 garlic cloves, flattened

3 racks of lamb, boned, save bones for sauce

6 tablespoons coarse ground mustard

Preheat oven to 375. Mix first 5 ingredients in large bowl. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add flattened garlic and cook until golden brown. Discard garlic. Add lamb to garlic and brown on all sides in separate batches if necessary, about 3 minutes. Transfer lamb to plate. Brush mustard over. Roll lamb in breadcrumb mixture.Place on rack set in large roasting pan. Bake to desired doneness, about 20 minutes. Transfer lamb to platter and let stand for 5 minutes. Cut lamb into 1/4 inch rounds and serve with the sauce.

Rosemary Garlic Butter Sauce:

Lamb bones reserved from one rack of lamb

3 cups chicken broth

1/3 cup rice vinegar

2 shallots, minced

2 bay leaves

1 garlic clove, pressed

1 tablespoon finely chopped fresh rosemary

1 stick chilled unsalted butter, cut into 8 pieces

Place reserved bones in heavy large pot. Pour stock over and cook over medium high heat until liquid is reduced to 1/4 cup, about 30 minutes. Strain stock into heavy medium saucepan. Add vinegar, shallots, bay leaves, garlic and rosemary and simmer until liquid is reduced to 1/4 cup, about 8 minutes. Remove from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter, one piece at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) Keep sauce warm in top of double boiler over warm water.

Crisp Potatoes:

6 large Idaho potatoes or other floury type

3 tablespoons unsalted butter, room temperature

Kosher salt to taste

Freshly ground pepper to taste

Place rack on second level from bottom of oven. Heat oven to 500 degrees. Peel the potatoes. Cut in half lengthwise, then in half across. Cut each piece lengthwise into 3 wedges by holding the knife so the blade points in at an angle as you cut into the potato. As the wedges are cut, put them into an 18x13x2 inch roasting pan. Dot wedges with butter. Arrange in pan so they touch as little as possible. Sprinkle with salt and pepper. Roast 15 minutes. Remove from oven. Scrape up the potatoes with a metal spatula and turn over. This helps them to cook and brown evenly. Roast another 15 minutes, turn and roast 20 minutes more. Serve warm.

Pear and Apple Tart with Brandy:

Crust:

1 1/4 cups all-purpose flour

3 tablespoons sugar

Pinch of salt

1/4 cup chilled unsalted butter, cut into pieces

1/4 cup chilled solid vegetable shortening, cut

into pieces

1 egg, beaten to blend

2 to 3 tablespoons ice water

1 egg white, beaten to blend (glaze)

Filling:

3 medium Bosc or Bartlett pears, peeled, cored, thinly

sliced (about 1 1/4 pounds)

2 red delicious apples, peeled, cored and thinly sliced

(about 1 pound)

1/2 cup sugar

3/4 teaspoon cinnamon

6 tablespoons unsalted butter

5 tablespoons brandy

3 eggs

1 egg yolk

1/4 cup sugar

3 tablespoons all-purpose flour

2/3 cup whipping cream

1 teaspoon vanilla extract

For crust:

Mix flour, sugar and salt in medium bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Mix in 1 egg, then enough water by tablespoons to bind the dough. Gather dough into a ball and flatten into disk. Wrap in plastic; chill 30 minutes. Can be prepared 1 day ahead. Position rack in center of oven and preheat to 350 degrees. Roll dough out on lightly floured surface to 14 inch round. Transfer to 9-inch tart pan with removable bottom. Trim edges. Line tart with foil. Fill with dried beans or pie weights. Bake for 15 minutes. Remove foil and brush with egg white glaze. Bake 5 minutes more, transfer to a rack to cool. (Can be prepared a day ahead, wrap tightly and store at room temp)

For filling:

Toss fruit with 1/2 cup sugar and cinnamon in large bowl. Melt butter in heavy large skillet over medium-high heat. Add fruit, toss to coat. Increase heat to high and sauté fruit until liquid thickens and fruit is tender, about 10 minutes. Remove from heat. Add 2 tablespoons brandy; ignite with match. When flames subside toss fruit gently to coat.

Preheat oven to 350. Drain fruit. Arrange fruit slices in tart. Using electric mixer, beat eggs, yolk, and 1/4 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in flour, then cream, vanilla and remaining 3 tablespoons brandy. Pour mixture evenly over fruit. Bake 30 to 35 minutes or until tester inserted in the middle comes out clean. Serve warm or at room temperature.



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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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