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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"


Christmas Cocktail Party Menu

Christmas Cocktail Party Menu

This menu serves 12

Christmas Shrimp

Rosemary Fillet on French bread

Stuffed Snow Peas and Cherry Tomatoes

Sherry Cheese Pate

Brie and Basil Pizzas

Hot Crab Tassies

Asparagus Roll-Ups

The Best Cookie, Ever

Christmas Shrimp:

1 medium red bell pepper

¼ cup olive oil

1 ½ lbs large shrimp, shelled and deveined

3 tablespoons minced fresh ginger

2 garlic cloves, minced

1 ½ tablespoons fresh lemon juice

1 tablespoon fresh lime juice

¼ teaspoon salt

½ teaspoon Chinese red chili oil

¼ cup minced fresh chives or scallion greens

Roast the pepper directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over, about 5 minutes. Place the pepper in a paper bag, fold to close and let steam for 10 minutes. Scrape off the skin with a knife and rinse briefly to remove burned bits. Remove the stem and seeds, mince and set aside. In a large heavy skillet, heat 2 tablespoons of the oil over high heat. Add the shrimp and cook, turning until opaque and firm, about 2 to 3 minutes. Transfer to a bowl and set aside to cool.

Reduce the heat to moderately low and add the ginger and garlic. Cook, stirring, until fragrant and starting to soften, about 3 minutes. Scrape the ginger mixture into a small bowl and whisk in the lemon juice, lime juice, and salt. Whisk in the remaining 2 tablespoons olive oil and the hot oil. Pour the mixture over the cooled shrimp, stir to coat and let sit for at least 1 hour to let the flavors marry. At serving time stir in the minced red pepper and chives. Serve with toothpicks.

Rosemary Fillet on French bread:

1 3-lb beef tenderloin, room temperature

Salt

Freshly ground pepper

Rosemary to taste (fresh or dried)

1 large loaf of French bread

Watercress, for garnish

Herb butter:

1 cup unsalted butter, softened

2 tablespoons finely chopped parsley

2 tablespoons finely chopped tarragon

Preheat oven to 450 degrees. Rub the tenderloin with salt, pepper, and rosemary and place in a shallow metal baking pan. Bake for approximately25 to 30 minutes. Let the meat cool completely before chilling.

To make the herb butter, chop the herbs in a food processor then add the butter and mix well.

To serve, slice the bread into ¼ inch slices, spread with herb butter and top with cold thinly sliced beef. Garnish with a watercress sprig.

Stuffed Snow Peas and Cherry Tomatoes:

Rondle, Allouette, or Boursin cheese (cheapest)

Snow peas

Cherry tomatoes

You’ll need about ½ to 1 teaspoon of cheese per bite. So plan accordingly. String the peas and blanch them in boiling water for 30 seconds then run under cold water to stop the cooking. Slit them open on one side. Put the cheese into a pastry bag and squirt into the peas, or you can spoon it in but that takes awhile.

For the tomatoes, take a sharp knife and cut out the center to form “cups”. Turn them up side down on paper towels to drain for 30 minutes. Pipe or spoon some of the cheese into the tomatoes.

You need to sprinkle the tomatoes with lemon pepper. You then can arrange them on a silver platter. I form a tree with the tomatoes and have the snow peas stick out the sides. You can just play around.

Sherry Cheese Pate:

2 3-oz packs of cream cheese, softened

1 cup shredded sharp cheddar cheese

4 teaspoons dry sherry

½ teaspoon curry powder

¼ teaspoon salt

1 8-oz jar mango chutney, chopped

4 green onions, including tops, finely chopped

Combine cream cheese, cheddar cheese, sherry, curry powder, and salt; mix thoroughly. Spread on serving platter, shaping one-half-inch thick. Chill 30 minutes or until firm. Spread chutney over the top and sprinkle with green onions to cover. Serve with wheat thins.

Basil and Brie Pizzas:

Small Boboli pizza crusts (or homemade)

Purchased Marinara sauce

Brie cheese, well chilled

Fresh basil

Once again you will have to determine your own proportions, but I trust in you. Spread the sauce over the pizza crust and top with sliced Brie. Bake these at 350 degrees about 12 minutes or until the cheese melts, then top with about a tablespoon full or sliced (not chopped) fresh basil. Cut these into sixths and pass on a silver platter.

Crab Tassies:

½ cup butter, softened

3 oz cream cheese, softened

1 cup flour

¼ teaspoon salt

1 pound crabmeat

½ cup mayonnaise

1 tablespoon lemon juice

¼ cup finely chopped celery

2 small scallions, finely chopped

½ cup grated Swiss cheese

½ teaspoon Worcestershire sauce

¼ teaspoon seasoned salt

Dash of Tabasco

Cream butter and cream cheese. Stir in flour and salt. Roll into 24 small balls and chill 1 hour. Press into tiny muffin tins, about 1 ¾ inch in diameter.

Mix crab with remaining ingredients. Spoon into unbaked shells and bake at 350 degrees until golden, approximately 30 minutes.

Asparagus Roll-Ups:

12 slices white bread, crust removed

1 container (8 oz) whipped cream cheese

2 tablespoons chives

8 slices bacon, cooked and crumbled

1 can (15 oz) asparagus spears

¼ cup butter, melted

Parmesan cheese

Use a rolling pin to flatten each slice of bread. Combine cream cheese, chives, and bacon; stirring well. Spread mixture over bread covering to the edges. Place 2 (1 if large) asparagus spears on each slice; roll and place seam side down on greased cookie sheet. Brush bread with melted butter and sprinkle with Parmesan cheese. Bake at 400 for 12 minutes. Makes 12

The Best Cookie (otherwise known as Christmas macaroons)

8 oz can almond paste, cut into ½ inch pieces

1 cup sugar

2 large egg whites

1 teaspoon vanilla

Candied cherries, green and red, cut into quarters

In the bowl of a standing electric mixer, with paddle attachment, beat together the almond paste and half of the sugar for 4 minutes until it looks like fine crumbs. Add remaining sugar and continue beating for 4 more minutes. Whisk the egg whites with the vanilla to break them up. With mixer on low speed add about one quarter of the egg whites. As soon as it is absorbed add more. Continue until all has been added. Mix until the paste is smooth and sticks to the bottom of the bowl. No longer. This should take about 1 minute. With a plain tube ¼ to ½ inch, pipe circles of paste onto a parchment lined cookie sheet. Or you can spoon and smooth it. Put a piece of cherry on each cookie. Let them sit at room temperature to dry for one hour before baking. Bake at 375 degrees on the middle rack for about 10 minutes or until golden, firm on the rims and soft in the center. Cool them on the pans.



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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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