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Thursday, 31 January 2008

This recipe as with all my recipes give you the opportunity to enjoy fantastic food, while supplying much needed food for those around the globe just by buying the main ingredient.

Ingredients

Cake:

1 cup butter, unsalted
2 cups sugar
5 large eggs beaten
3 cups flour
1 ½ teaspoons allspice
1 ½ teaspoons cloves, ground
½ teaspoon cinnamon
¼ teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup Raisins or dates, chopped
1 cup Pecans, chopped
1 cup Lydia's Blackberry Jam

Icing:

3 cups brown sugar, light
1 cup evaporated milk
½ cup butter, unsalted

Directions

Cake:

1. In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy.

2. Add the eggs and combine well.

3. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt.

4. In another bowl, combine the buttermilk and baking soda.

5. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture.

6. Beat well after each addition.

7. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.

8. Stir the mixture into the batter with the blackberry jam, stirring until well combined.

9. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper.

10. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

Icing:

1. In a saucepan, combine the brown sugar, evap. milk, and butter.

2. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved.

3. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer.

4. Transfer the mixture to a bowl, and beat until it is at spreading consistency.

5. If the icing gets too thick, dip the icing spatula in hot water.

6. Transfer one layer, bottom up to a cake plate.

7. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing.

Kurt Yordy

http://www.feedyourfamilyfeedtheworld.com

Changing the world, one jar at a time!

Posted by: Gourmet Grocery Online AT 10:00 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 30 January 2008
Gourmet chocolate has become a popular food item for special occasions, gifts, and occasional treats. But what is it that makes gourmet chocolate so special? There are 3 main factors that set it apart from regular chocolate. These factors are production process, ingredients, and packaging.

Many of the gourmet chocolate products are individually made by chocolatiers, the name given to professional chocolate makers, instead of being mass produced by equipment. While individual production takes more time, the quality of the final product is worth it. The high priority given to making each gourmet chocolate product a piece of perfection and the strenuous quality assurance process sets it miles apart from the run of the mill mechanically massed produced chocolate products.

Gourmet chocolate products have superior ingredients compared to regular chocolate. Many gourmet chocolate products have cocoa from only a certain origin or region instead of a mix of different types of cocoa beans. Also, the cocoa content in this luxury form of chocolate is often higher. These two factors along with quality production are what give this type of chocolate the characteristics that everyone loves: a stronger chocolate smell and taste, a smooth appearance, and a soft feel in the mouth with no aftertaste.

The last factor that gives gourmet chocolate its name is the quality of packaging materials used to wrap the chocolate. The higher quality foils and papers used to distribute gourmet chocolate help to keep it fresh and give it a look of elegance at the same time. Many of the packaging options are holiday specific, with different colors and wrappers to choose from for whatever the special occasion may be.
Posted by: Gourmet Grocery Online AT 05:02 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, 29 January 2008

Pumpkin pie just goes naturally with the holidays... It is as important at a Holiday feast as the turkey, dressing, mashed potatoes and gravy! This is an adaptation of my mother's fool-proof recipe. Delicious after a Holiday feast, and especially delicious when you sneak a piece for breakfast the next morning.

It is delectable, but not too rich. It will even leave you room for your lemon meringue pie! :D

We often use our pumpkin we canned from Halloween, but no problem to use store-bought pumpkin in a pinch...

This recipe works well for pie and tarts...Just delicious!

Type: Dessert

Serve With: Homemade Whipped Cream

Prep Time: 15 min

Cook Time: 45-50 min for a large pie

Yield: Enough for 2 pies

Ingredients:

4 1/2 cups Pure Pumpkin

1 can Evaporated Milk - 14 oz.

5 Egg Whites - Beaten until they hold a peak, but not stiff or dry

1/4 cup Molasses

1/2 cup Maple Syrup

1 1/2 cups Brown Sugar - Packed

1/4 cup Sugar

1/4 tsp Cream of Tartar - For egg whites

3/4 tsp Cinnamon

1/4 tsp Ground Cloves

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

Instructions:

1. Mix together thoroughly pumpkin, evaporated milk, molasses, syrup, sugars, spices and beaten egg yolks in a large bowl.

2. Beat egg whites until they hold a peak, but not stiff.

3. Fold into mixture.

4. Fill pie shells and bake for ~ 45-50 min or until a knife in the middle of the pie comes out cleanly.

5. Serve with homemade whipped cream and Enjoy!

Mmmm...No Holiday table should be without a Pumpkin Pie! Don't have company without it!!!

I hope you truly enjoy this recipe...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Posted by: Gourmet Grocery Online AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Monday, 28 January 2008
Remember when you were a kid and couldn't wait for Halloween - dreams of candy swirling in your head? Valentines Day is like that for chocoholics dreaming of gourmet chocolate gifts. Chocolate lovers dreams come true when you also tell them it's good for their heart.

In a recent Japanese study, researchers found that dark chocolate rich in flavonoids can actually improve coronary blood flow. People who ate 550 milligrams of dark chocolate a day showed vast improvement of coronary blood flow after just two weeks compared to participants who ate white chocolate without flavonoids. Flavonoids are what gives chocolate it's antioxidant power. Antioxidants help protect the body from damage to our cells by free radicals - formed by environmental pollution and normal cellular activity. These antioxidants are what helps keep plaques from forming in our arteries. Good news for gourmet chocolate lovers.

Dark chocolate contains the most flavonoids because it is the less processed than milk chocolate or white chocolate. Flavonoids also give dark chocolate a stronger flavor. As a cocoa bean goes through fermentation, alkalizing and roasting (more processing), more flavonoids get lost.

Other chocolate research has shown dark chocolate and cocoa powder may raise good cholesterol (HDL) levels by up to 10%, while keeping bad cholesterol (LDL) levels at bay. Stearic acid, one of the fats in chocolate, can actually boost HDL levels according to a study in the American Journal of Clinical Nutrition. And although, one would expect bad cholesterol levels to rise because of the increased fat intake, this was not the case. This is more good news for chocoholics.

They say that laughter is the best medicine, chocolate in moderation may be a close second.
Posted by: Gourmet Grocery Online AT 12:09 pm   |  Permalink   |  0 Comments  |  Email
Friday, 25 January 2008
Apples are a versatile fruit and maybe that is why Americans love them so much. We eat an apple when we are hungry, make homemade apple sauce, add apple slices to salads, pair apples with meats and vegetables, and make all sorts of apple pies. Many cooks prefer Granny Smith apples because they hold their shape when baked. Granny Smiths do not turn brown as quickly as other apples.

The origin of the Granny Smith apple is a bit hazy. According to the Washington Apple Country Tours Web site, the apple was invented by an Australian, Marie Ana Smith, some time in the 1860s. Legend has it that Smith discarded some crab apples in her yard. The apples sprouted, Smith cultivated them, and the result was the Granny Smith apple, named in her honor.

Granny Smith apples made their way to England in the 1930s. They reached the US in 1972 and quickly became an American favorite. The Produce Oasis Web Site says you should test the firmness of apples before buying them. The apples should feel solid and heavy. Do not buy bruised apples, apples that have dark spots or wrinkled skins. Put the apples in a plastic bag and store them in a cool, dark place.

Apples are good for you. One medium apple has 80 calories, no fat, no sodium, 22 grams of carbohydrate, 5 grams of fiber, and 17 grams of sugar. Apples are also a good source of vitamin C. The recipe tells you to arrange the sliced apples in circles, but if you are short of time you may pour the slices into the pie crust. Flatten the slices a bit with your hand. Granny Smith Apple Custard Pie tastes best the day you make it. Dig in!

INGREDIENTS

1 package refrigerated pie crusts (Use one and freeze the other.)

4 large Granny Smith apples

3 tablespoons flour

1/2 teaspoon low sodium salt

1/2 teaspoon cinnamon

1 cup Splenda Blend for Baking

2 large eggs, room temperature

3/4 cup fat free half and half

1 teaspoon pure vanilla extract

dash of freshly-grated nutmeg

METHOD

Preheat oven to 375 degrees.

Lay crust in 9" pie plate. Pinch rim with fingers to make a decorative edge. Peel, core and slice apples. (You should have about four cups.) Sprinkle slices with flour, salt, cinnamon, and 3/4 cup Splenda Blend for Baking. Arrange apples in overlapping circles on crust.

In a small bowl whisk eggs, fat free half and half, remaining 1/4 cup sugar, vanilla, and nutmeg. Gently pour the custard over the apple slices. If you don't have enough custard make another half batch and add it to the pie filling.

Cover the pie loosely with release foil and set on jelly roll pan. Bake for 45 minutes. Remove the foil and bake another 30 minutes, or until knife inserted in custard comes out clean.

Cool pie for 15-20 minutes. Cover again with release foil and refrigerate. Top with sugar free, fat free topping or sweetened whipped cream. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com  A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundaiton Web site ("School Corner" heading) and the Health Ministries Association Web site.

Posted by: Gourmet Grocery Online AT 08:34 am   |  Permalink   |  0 Comments  |  Email
Thursday, 24 January 2008
My sister is on a diet. So, naturally, she does not eat chocolate cake. But when she is invited to a party and there is a cake on the buffet, she looks at it carefully. One thing she hates is to see a crooked cake. That is one where the guest has taken a slice and left it uneven. She doesn't eat cake. She refers to herself as a "cake straightener." It is a service to the hostess to keep things looking neat on the table.

Sometimes, the cake is crooked on both sides. An additional obligation. And she watches carefully during the evening to make sure she does her job of slicing the edges to keep the cake straight. Sometimes, we have to fool ourselves to get a job done. We dutifully have made our list for the day. We do all the easy stuff right away but find ourselves putting off the big project. We are waiting for a big slot of time to get it done. And. let's face it, how often do we have a big slot of time?

The trick is to do the job in tiny segments. Slivers. Start with putting it in order - "straighten it." One little piece at a time. Most jobs do not have to be done in one swoop. Start it while you wait for the dentist. Do a little while you are hanging on the phone for tech support or when a boring friend is going on and on and you feel obligated to listen. Do the easy parts of the big project and surprise! All of a sudden it comes together and it no longer requires a "big slot of time" to complete.

Of course, once you learn how to do this, you will no longer have an excuse to straighten the cake. You might have to stick to your diet and keep things organized.

A published writer, but only three months old as a blogger. Loving it! When I tell you I did not know the difference between a webpage and a blog only a few months ago, I would not be lying! Now I do and as they say in Brooklyn, where I originated, "Who knew?"

I picked personal growth as my topic because I not only have been a self help junkie for years but I had a TV show on national cable for eleven years and interviewed over 400 authors in that time. Including all the most famous ones you see on Oprah! Since book sales on numbering in the billions in the personal growth field, I thought there would be great interest in this niche. Also, because I am a lady of a "certain age," I have been around the block a few times, made many mistakes and have achieved some success. I am hoping to share my good wisdom with my readers.

Posted by: Gourmet Grocery Online AT 08:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 23 January 2008
The English enjoy it every day. It is the favorite drink of kings and queens. I am speaking about tea. For the tea lover in your life, here are some suggestions for great tea gift baskets.

Tea comes in many flavors and from various leaves. The taste of tea is an acquired one, but something can be found for everyone. Let's start by looking at teas.

For the proper tea drinker, there is Earl Grey, Darjeeling, and English Breakfast. You can come up with a gift basket that includes the teas and two mugs so it can be enjoyed by the person being gifted and one other. The mugs can have a theme. Choose ones that reflect the humor of the tea drinker. The mugs can have funny sayings, animal pictures, flowers, and etcetera.

Tea drinkers don't just have tea by itself. In your tea gift basket include a box of English muffins or scones. Add a jar of marmalade and/or strawberry preserves. The person being gifted can enjoy a light breakfast any morning of the week.

Herbal teas are designed to calm and heal. Cranberry tea is good for urinary issues. Peppermint tea works well for menstrual cramps. Lemon tea takes care of a sore throat. Chamomile soothes the body and gets it ready to rest.

A gift basket with an assortment of these teas would fix many ailments for the herbal tea drinker. Add a special gift to the basket like throat lozenges and a pair of slippers. A book with wise sayings from famous people throughout time would make for easy reading when having a cup of herbal tea.

What about the busy friend? On-the-go people love to enjoy their tea, too. Think up items for a travel tea gift basket. Choose a variety of their favorite teas to put in. Include a decorative tin and a baggie to hold their tea . The tin will fit in a suitcase or a large travel bag. A separate tin with a small tea spoon, sugar packets, and a tea cup completes their travel tea set.

For the inquisitive tea drinker, give them some food for thought. Along with their tea include books about teas around the world and tea making. A mortar and pestle will come in handy if they decide to grind up their own tea leaves to brew a steaming cup. Get creative with your tea baskets.

Chai teas are spiced tea varieties long enjoyed by many cultures in countries like India and China. For the Chai tea lover, add a bit of history to their gift basket. Add a Chinese fan or an Oriental tea set. From India, contribute a decorative ceramic or brass elephant or maybe a bit of traditional cloth. Surround it all with artificial cherry and orange blossoms.

Some people like the traditional teas. Orange and black pekoe are common types of tea leaves that we see everywhere. They are used to make hot as well as iced tea. Along with the tea, choose a decorative iced tea pitcher, some ice tea glasses, and tall stirring spoons. In the spring and summer, nothing is better than a thirst-quenching glass of sweetened ice tea when the weather is warm.

A cup of tea can start and end the day. The taste can be mild and unobtrusive or bold and spicy. Use these and some of your own ideas to craft a special tea gift basket.

For some tasty, scones , muffins and more to enjoy with your tea gift baskets visit our premier site for exciting and creative tea gifts on the internet.

Posted by: Gourmet Grocery Online AT 10:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 22 January 2008

People always ask: what is the best way to combine food and wine? They are worried that they are going to serve the wrong combination at the dinner table. Well, there is no "right" and "wrong" way to pair food and wine. Here are some general information that will help you choose the most suitable wine with your food.

If you have guests over for dinner and would like to serve more than one type of wine, it's a good idea to serve first the lighter wine, before you offer the heavier full body wine. Also, the type of food you serve should be your guide in order to pair food and wine. If your dish is light then a lighter wine would be proper, if your dish is hearty then a medium to full body wine would be more appropriate.

What I like to do is pair opposites. Hot and spicy foods are great with sweeter wines like Riesling or even dessert wines. Most of the people do not know that, so try it and your guests will be pleasantly surprised. If the dish is salty(such as certain appetizers) serve an acidic wine like a Saunignon Blanc or a sparkling wine. These types will help cut the saltiness of the food. For hearty and spicy dishes try a Cotes du Rhone from France or a Rioja from Spain.

Always keep in mind that food and wine pairing is very subjective,so some food and wine combination that I like you might hate. So try to experiment with different combinations. You never know, you might discover new tastes and you will enjoy it!

Demitris Sideris is the the author of several articles about food and wine an he is the webmaster of http://www.recipesonweb.com

Posted by: Gourmet Grocery Online AT 10:43 am   |  Permalink   |  0 Comments  |  Email
Friday, 18 January 2008
Just imagine how many things you can now do online that you never believed possible just five years ago. In this brave new online world, there’s no segment of life that isn’t available with a mouse click – and now you can include buying wine on that list.

Choosing and buying wine has traditionally been as much of an art as a science, often requiring extensive research and much experimentation (not that tasting many wines isn’t a win-win proposition). Often, the best approach to trying new wines would be to travel to your nearest liquor store and listen to the salesman’s recommendations – mostly those of wines that just happened to be in stock. Once you settled on a few wines you considered your favorites, you wouldn’t know if they would be available unless you returned to the store and looked on the shelf.

Today, times are changing. With high speed broadband and color displays, searching for wine is a simple and satisfying adventure. The online wine shopping experience is quick, efficient and cost effective. Here are ten reasons why.

• Learn about wine – nothing is simpler than sitting on your couch at home and surfing the web to learn about ratings, wine varietals, wine pairings with food, and what wine accessories you need.

• Research wineries – it’s the next best thing to taking that wine tour of Napa, Sonoma or anywhere in the world, and it costs a lot less.

• Broad selection – it’s not an exaggeration to say that every bottle of wine from every winery can be found at online wine retailers.

• Consider what others say – from professional wine tasters, to wine connoisseurs, to the everyday consumer like you and me, it’s easy to find out what others think about the bottle of wine you’re looking to buy.

• Take advantage of fantastic prices – the Internet is a huge super store, providing the very best in competitive prices.

• Delivered to your door – why pay for gas or waste time traveling when you can come home to find your latest wine choices on your front porch, and often, with free shipping.

• Find out about wine coolers, wine glasses, wine racks, more – it’s not just about choosing a bottle of wine - check out how to improve your wine drinking experience by learning about and shopping for all wine accessories.

• Make wine the perfect gift selection – no longer worry about having to coming up with more and more fabulous gift ideas for people – simply send a wine gift basket or enroll them in a wine club – a unique thought they will continue to enjoy.

• Personalize your wine selection and gifts – purchase personalized wine or wine labels custom designed by you with your unique message.

• Enjoy great books on wine – maybe your eyes have grown tired from your laptop display, so do some research off-line by ordering one of the many wine books available online.

But of course, the Number One reason to buy wine online may simply be because it saves time – why waste time worrying about making the right wine choices when you can spend your time enjoying the best wines.
Posted by: Gourmet Grocery Online AT 01:39 pm   |  Permalink   |  0 Comments  |  Email
Thursday, 17 January 2008

Lobsters have shiny, greenish-black shells with orange trim. On the front of their heads, they have a pair of antennae and two eyes on the ends of stalks. They have 5 pair of legs, the front two often have big claws.

Now that you have had the anatomy lesson, here is the good stuff!

Before it is cooked, a lobster shell has a very dark color, it gets its deep red brick color only when it's cooked. They are available all year round.. so make sure yours is a good color when buying.

To save time you can purchase a halved, freshly cooked lobster that is ready to eat - the only thing you might need to do is to crack open the claws (if they haven't been cracked already) using a hammer or a pair of lobster crackers, in order to access the claw meat. Or you can cook your own fresh.

No matter which way you cook your lobster, it is the main event on your plate, therefore your side dishes should be simple not complicated.

Consider boiling new potatoes and basting them with some melted butter and seasonings, and a very basic green salad.. this makes a great colorful combination that looks gourmet and elegant.

If you are serving your lobster cold, then have cold side dishes, such as cucumber salad, which can be as simple as sliced or cubed cucumbers mixed with sliced tomatoes and drizzled in some oil and vinegar dressing and a crusty roll.

Another great side dish is corn on the cob, break the cobs in half and boil them and serve them in half sizes, as the lobster is likely to be taking up much of the plate and is the main event, and a crusty roll.

If you have spent all your time on the main event! and have very little time for side dishes, the traditional baked potato works great, make sure you have butter and seasonings. You can even buy pre-cooked baked potatoes already wrapped in foil.

Here is a great baked potato recipe:

Scrub a good size potato and then slice into it without going right through it, put at least 6 slices into the potato. Spread the potato open gently, and place sliced onions and thinly sliced cheddar cheese, in between the slices. Sprinkle the whole potato with salt and pepper and a bit of garlic salt, a dab of butter, and wrap it in tin foil. Bake as per usual, then open and remove from the foil when serving. Tastes great!.. Are you hungry yet?

http://www.my-pampered-kitchen.com/freshlobster.html is an article by Diane Palmer, who loves to cook and keep things simple!

Posted by: Gourmet Grocery Online AT 08:56 am   |  Permalink   |  0 Comments  |  Email
Wednesday, 16 January 2008

There’s nothing like a fantastic dinner party – and to make your dinner party REALLY stand out and become a wonderful and memorable experience I suggest catering to all the senses – sight, smell, touch, hearing and most importantly taste!

My partner and I had one of our best culinary experiences in a restaurant called The Dark Side - there was not a ounce of light in the dining room.

Initially, we were ushered into a bar where we got to see the menu and we picked our meals. Then the waiter came wearing night vision glasses to escort us to our table.. it was pitch black..

At first I could feel my anxiety levels rising but then I relaxed into the experience. My senses were on high alert. I listened to the chatter of nearby diners.

I smelt the food as it was being delivered.. the aromas filled our senses. I smelt spices and could identify certain subtle smells that I would never have before even noticed..

Then you had to try to get the food onto your fork. This alone proved more fun than frustrating.

The food was delicious - I enjoyed it immensely - the textures and the flavors were amazing. The experience brought home the fact that I had usually taken this experience for granted - even though I may have enjoyed a flavor it was never to this extreme.

So, my suggestion to you is to make sure your next dinner parties focus on the senses - make it extreme. Have a good think about how you can make an impression on each. For instance -

Sight – how can you decorate your dining area – whether inside or outside? What colors will you use? What color tablecloth, napkins, flowers, candles, center pieces? Will you hang flowers from a tree by your outdoor setting? Can you place a spotlight onto the tree using a colored bulb? You have so many options to consider. What sort of lighting will people experience at your table?

Smell – what aromas will be filling the air as your guests arrive? The smell of your dinner if you’re cooking no doubt – garlic maybe? Or the smell of a scented candle?

What pleasure to the ear can you bring to your guests? Imagine walking into a house where someone has hired a harpist or a string quartet. I have personally experienced this for a special occasion dinner and it has left it’s mark on my memory permanently. But it needn’t cost you anything – you can play a CD or two. Have a good think about some CDs you might play and in what order.. I’d suggest putting some thought into this. Make sure the music is great as background and that the levels are just right. You don’t want people to have to shout in order to be heard.

What about touch? Can you kiss your guests or shake their hands warmly as they arrive? Can the meal involve people using their hands somehow in the preparation or can you provide ingredients so that they can roll a course – like a Vietnamese hand roll? Or fill their own taco? Can they be dipping strawberries into melted chocolate when it come dessert time? Think about the texture of foods as they hit the tongue.

And last but certainly not least there’s taste. What flavors will you serve? Don’t forget to check what sort of foods your guests don’t or can’t eat. In fact, I always like to ask my guests what they like eating.. When I was asked this question by someone on an invitation to their dinner party it made me feel pretty special.

As I write this article it makes me realize just how sensual an experience food can be. Sure, you can prepare an incredibly romantic dinner party around the senses but it’s important to consider satisfying the senses of any guest you have to dinner – that is, if you want to host the perfect dinner party!

I host a blog on dinner party ideas so feel free to visit - http://dinnerpartyideas.blogspot.com/

I love good food and good wine and I love to socialize. Dinner parties give me the opportunity to indulge both my passions. I love dinner parties so much that I host a blog which provides ideas for your next dinner party.

They provide such a great way to catch up with the important people in your life.

People love to be invited to dinner parties because they can enjoy an excellent event of great food and company and all it costs usually is a bottle of wine - and maybe a taxi fare home. But it's not about the money - it's just great to be spoilt by your hosts.

Posted by: Gourmet Grocery Online AT 09:34 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 15 January 2008

I just love Prime Rib, but I want it in the traditional manner! Old-School style with au jus and Yorkshire pudding! My mother makes melt-in-your-mouth prime rib, and this is her recipe, as told by me...LOL :D
* This is a very easy recipe calling for only 4 ingredients!

Type: Main

Serve With: Mashed potatoes and gravy, Yorkshire pudding, turnip or any other delicious side dish!

Prep Time: ~ 10 min

Cook Time: ~ 1 hr, 45 min

Yield: Plenty for 4 people

Ingredients:~ 3 lb Prime rib

 

2 cloves Garlic - Whole

2 1/2 tbsp Flour - For dredging

~ 1 tsp Freshly cracked black pepper

Instructions:

1. Rinse prime rib under cool water and pat dry. If not already tied with string, tie it up around the large circumference of the roast.

2. Peel cloves of garlic and rub vigorously all over roast. With remaining partial pieces, stick into a whole in the meat.

3. Cover roast in freshly cracked black pepper, and lightly dredge with flour on all sides, and put in a baking pan that has been sprayed with non-stick cooking spray.

* Tip: Do not use salt on the meat...It makes it tough!

4. Put in Preheated oven of 500 F for 10 min.

5. After 10 min, turn heat down to 300 F for ~ 1 hr.

6. Turn down to 200 F while preparing other side dishes: ~ 30 min

7. When internal temperature reaches ~ 160 degrees for medium doneness, it is finished.

8. Let sit on counter for 5 min to let the meat rest covered in aluminum foil.

9. Slice and Enjoy!

***

This was entirely delicious! I just love my mom's recipe! Try it, you'll be a believer!

I hope you enjoy this recipe...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing Beef Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com

Posted by: Gourmet Grocery Online AT 11:58 am   |  Permalink   |  0 Comments  |  Email
Saturday, 12 January 2008

If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place!

I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book!

This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate?

Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth.

The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease!

Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content.

Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children.

If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian.

This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it’s free!

VEGETARIAN LASAGNA

INGREDIENTS:

1 Package lasagna noodles
1 Jar favorite meatless pasta sauce
1 Small package lite mozzarella cheese 1 Fresh medium eggplant
3 Tomatoes
Parsley Flakes
1 Package frozen spinach
Salt and pepper
1 Small package of cottage cheese

METHOD:

Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours. Defrost spinach and drain as much water out as possible. (Using a colander)
Cook lasagna noodles in oven at 180C until soft and tender
Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.
Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)
SERVES-4

Melissa Lastelle-Founder of http://www.TheVegetarianBible.com

Posted by: Gourmet Grocery Online AT 11:26 am   |  Permalink   |  0 Comments  |  Email
Friday, 11 January 2008

So you've done your research on the Web or through cookbooks and finally, after much trial and error, you've settled on one recipe that not only produces the results you want, but provides the taste you've looked for. You've made it a dozen or so times, and are fairly confident you know the ins and outs and all the potential pitfalls.

Don't be surprised to find yourself getting a little bit bored. It's hard to believe you could ever grow discontented with the creamy perfection that is the New York style cheesecake, but it is human nature to seek out variety in all things. However, the base structure of the recipe is in such perfect balance that it does not invite much in the way of real change. You can add the occasional chocolate chip, a touch of amaretto or other flavoring, but that's about it.

Of course, you could spend months exploring the various add-ins, and that's all well and fine. But why not go outside the structure of the cheesecake and look at some of the sauces you can create? Let's look at the three main types:

Chocolate: Who doesn't like a good chocolate sauce? There really is no "making" to the sauce, really. Once you've got your double boiler going and a little heavy cream to mix with your chocolate, you're in business. Don't forget that you aren't limited to milk chocolate. Dark and bittersweet chocolates can add variety!

Caramel: This sauce is tricky to make, involving molten sugar that has the same characteristics (and damage abilities) as lava. However, once made, it will keep just about forever and the flavor is unlike anything else.

Fruit: From blueberries and strawberries to peaches and mangos, there are as many different kinds of fruit sauces as there are fruits in the market. Let your imagination run wild!

So remember, the next time you want to do something different with your cheesecake … build on top, not inside to make your New York style cheesecake recipes your own.

Posted by: Gourmet Grocery Online AT 09:21 am   |  Permalink   |  0 Comments  |  Email
Thursday, 10 January 2008
If you're a wine lover and wish that you had more time to really shop around for just the right bottle or to find a new one that you've never tried before, you may want to seriously consider joining a wine club. Just like "book of the month" or other such clubs, wine clubs are organizations that research, select, and ship off to their members a new bottle or selection of wines once every month or so.

Wine clubs may sound like they're best for the rich and snooty, but one of the great benefits of it them is that you don't need to do the painstaking research about each bottle or vintage before you purchase it. The organizers of the club are no doubt true wine lovers themselves, and appreciate doing the legwork when it comes to reading up about different vineyards, years, and so on before selecting just the right wines for their members.

These are also great options for those who are just starting out in their love affair with wines, and may not know how to get started with selection, what makes a good vintage, and so on. Shipments of the selections that arrive from your club are usually going to have an information sheet included on why it was chosen, what makes it a superior bottle of wine, and so on. A novice can read through the information before sampling the wine so that he or she can really know what to look for when it comes to taste. This will also help familiarize someone with the many different terms that are used in connection with wine, so that he or she can better read a restaurant menu and make a selection.

If considering joining a wine club, there are a few things to keep in mind. Find one that doesn't tie you into a long-term contract. Many wine tasting clubs operate by letting you choose how many months you'd like to continue for, and allow you to discontinue at any time without penalty or cost. You typically just get billed for the wines as they arrive, or one at a time beforehand.

A really good wine tasting club should also give you some varieties and options as to the types of wines you're interested in. For example, suppose you're partial to just red wine or white wine, or want to have only imported German or Italian wine, or just wine from Napa Valley. Many wine clubs even have champagne clubs if you prefer the bubbly stuff!

There's no limit as to the cost of good wines, however, an average club will usually start at around $30 per month and go as high as $100 for wine, or higher depending on the selections.

Be sure that you understand all the "fine print" beforehand so that you don't meet up with any unexpected charges. Most members of wine clubs report being very happy with their club and many have found them to be a great way to learn about wine and sample some of the best every single month.

Posted by: Gourmet Grocery Online AT 11:20 am   |  Permalink   |  0 Comments  |  Email
Tuesday, 08 January 2008

I have lived in Italy for ten years and I love Italian food. In fact I seem to love it more with each passing day. This lasagna recipe is one of my favorites.

Ingredients

8 oz. Italian Prosciutto, chopped

8 oz. Lasagna pasta noodles, cooked

16 oz. can whole peeled tomatoes, chopped

1 cup Ricotta cheese

1 cup grated Parmesan cheese

1 lb. Mozzarella cheese, sliced thin

1 medium onion, chopped

1 lb. lean ground beef

4 tbs. fresh basil, chopped

4 cloves garlic, chopped or minced

1/4 tsp. oregano

ground black pepper

1/2 cup dry white wine

2 tbs. olive oil

fresh Basil sprigs for garnish

1) Cook pasta according to package directions or until tender but still firm. Drain, keep warm.

2) To make the sauce, in a large saucepan or cast iron skillet, over mediumhigh high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.

3) Grease a 9" x 12" or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, Ricotta cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a preheated oven at 400 degrees for 30 minutes. Garnish with fresh basil

For more great Italian recipes, some delicious Italian food and useful cooking tips visit me at:

Posted by: Gourmet Grocery Online AT 11:40 am   |  Permalink   |  0 Comments  |  Email
Monday, 07 January 2008

When you start your search for free recipes for Italian desserts, it can often be like discovering the world's biggest candy store mixed with the world's biggest pastry shop piled on top of the world's biggest pie factory. There are thousands, if not millions, of options out there, and all of them can look quite alluring.

Lurking beneath the surface of many recipes, however, is disaster more ferocious and inevitable than a hurricane over warm Gulf of Mexico waters. Poorly written or shakily tested recipes can turn a counter full of expensive, high-quality ingredients into a bowl full of meaningless goo unfit for human consumption.

But how can you tell the difference between a great recipe that will earn a spot among your most favorite creations and one that is fit only for the trash heap of culinary failure? How can you justify sinking premium bucks into high quality ingredients when you don't know if the result will be edible? If you have just a little cooking savvy, it's not all that hard to do.

First off, what are you trying to make? Is your search for free recipes for Italian desserts after cheesecake? Cannoli? Gelato, even? It helps a lot if you've eaten what you're trying to make at least a few times, so you know what the finished product should look like.

The next thing to look at is the list of ingredients. Are you familiar with all of them? If there are any you don't know, do you have research sources available that will give you sufficient knowledge to let you continue? Then take each ingredient and make sure it appears in the text of the recipe. This is one of the most common failures in recipe writing and editing, especially with free recipe content. Sometimes, your own cooking savvy will tell you where and when to add in a missing ingredient, but don't proceed unless you are dead sure.

Finally, go over the directions. If it is a baking recipe, does it start with preheating the oven? That should be your first step unless the dough or batter is meant to be refrigerated. Is there equipment mentioned in the directions, such as an ice cream maker, that you do not own? Are you familiar with all the cooking terms used? If you've never made a reduction, for example, you might want to do some additional research.

Once you've done your research, you're ready to set off into the world of free recipes for Italian desserts!

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

Posted by: Gourmet Grocery Online AT 12:32 pm   |  Permalink   |  0 Comments  |  Email
Sunday, 06 January 2008

I do not know anyone who does not like a slice or pie do you? There are so many different varieties, apple pie, cherry pie, pecan pie, kiwi lime pie, the list goes on! That is not to mention the savory pies, good old steak and kidney, mince beef and onion, cheese and potato and all the others!

The actual content of the pie is only half the pleasure, the crust or topping is something else, some heavy and stodgy, others light and crisp

My family enjoy any type or pie, but when I first got married I struggled to find different pie recipes. Sometimes I would start with a recipe I had used before and with confidence I slightly changed the content and sat back as I watched my family sampled my new pie recipe.

My Pie Recipe Tips.

The main thing to remember when cooking is to have fun, whether it be a pie recipe or not, do not worry if it does not turn out perfect, you can always try again.

If you are cooking a savoury pie such as shepherd's pie, remember you do not have to keep it simple, try changing the potato topping for sweet potato or mix potato and Swede for an extra sweet taste.

Another idea is to mash plenty of cream and cheese onto your mash before topping your pie, although this pie recipe is not so good for the hips it really is delicious!

When trying out a new pie recipe make sure you understand the different cooking terminologies. This can alter the final flavour of a dish as most pie recipes can be prepared in a number of different ways.

If you are stuck for ideas for new pie recipes never forget that information and ingredients for pie recipes is readily available on the internet at the click of a button.

I would strongly recommend you do not invite the world and his wife over for dinner if you are trying out new pie recipes, there is nothing worse than feeling of disappointment if it does not work out to plan. Always test on your family first but ask them to be honest.

When trying new pie recipes always try to get the freshest ingredients you can, visit your local organic farm store if possible, choose vegetables or fruit that in season to be guaranteed the best taste.

Try to think what would go best along side your dish If it is a sweet desert try to consider if it would taste better hot will a cool ice cream next to it. Or if it is savoury what vegetables or side dishes would look best, I would always go for bright colours as the pasty or topping can sometime look pale and boring.

Above all remember to test your food along the way so you know if you should add something to give your pie recipe that little something extra.

Vicki Churchill is the owner of http://www.simplecookery.com, a site that specializes in recipes and cooking tips

Posted by: Gourmet Grocery Online AT 11:27 am   |  Permalink   |  0 Comments  |  Email
Saturday, 05 January 2008
Luckily we live in a very active community in Florida. Every year, we enjoy a specific themed celebration which is attended by the whole neighborhood, approximately two hundred people. These parties have been extremely popular in previous years and are enthusiastically anticipated by everyone. Planning for these themed evenings begins an entire year prior to the scheduled event and have become quite an a major production.

This year, our party theme is "A Night in the Tropics," and we plan to incorporate our spacious community building with the lovely surrounding patio area as well as the Olympic-sized community swimming pool. We will put pots of hibiscus flowers strategically at the entrances and throughout the clubhouse. We plan to decorate the patio area with torches and brightly colored lanterns. Fragrant gardenias and floating candles will bob on the surface of the water in the pool.

We'll have the music of Bob and Ziggy Marley playing as the guests arrive. A couple of the committee members are assigned to greet the guests with an "aloha" and a hand made lei of real flowers. We found a local dance school that will provide a group of adorable five and six year old hula dancers, and the teacher has even agreed to give us a quick, free lesson. Of course the evening will be punctuated by the neighbors dancing, mingling and, of course, eating.

Refreshments will consist of items staying within the tropical theme: skewers of pineapple chunks, orange slices, and maraschino cherries; cubes of bite-sized ham and chicken; macadamia nuts; red fruit punch. We have decided to add an extra-special treat for the evening: Key Lime Cheesecake.

Cheesecake is a delightful dessert for any occasion. Since it is so versatile and can be served in a variety of flavors, cheesecake goes very well with other food choices. It goes with any theme. It goes with any taste preference. Cheesecake is easy to serve to a large number of guests......no fuss.....no mess.

Key lime cheesecake matches our party theme perfectly. The combination of creamy, sweet cheese with tangy lemon/lime flavor is such a pleasurable and unique taste. It is a delicious sensation that reminds us of everything tropical. Close your eyes while sampling the first bite and you can almost picture palm trees swaying in the balmy sea breeze. Yes, key lime cheesecake is the perfect choice of dessert for this party. Serving key lime cheesecake at our "Spirit of the Tropics" party will, indeed, complete the evening and leave a lasting, refreshing impression on our guests.

The author writes for GourmetGroceryOnline.com, an online store specializing in gourmet cheesecakes for delivery throughout the continental U.S. She loves tasting all flavors of cheesecake, especially key lime cheesecake. She claims that's an important part of her research!


Posted by: Gourmet Grocery Online AT 10:51 am   |  Permalink   |  0 Comments  |  Email
Friday, 04 January 2008

Over the years I’ve tried loads of banana cake recipes that were supposed to be tried and foolproof. I was told they would be light, fluffy and moist. Well, I can tell you that each time I tried a new recipe with enthusiasm I was always disappointed. I followed the instructions to the letter, kept checking the cake in the oven when it was supposed to be cooked.

But no matter what I tried they turned out either too dry, too stodgy or down right flat. There is nothing more disappointing than going to the trouble of not only the cost of making the cake but also your valuable time! I had come to the decision that I was just never going to be able to make a mouth watering banana cake with the WOW factor!

Banana cake is a very popular recipe. Friends really appreciate a homemade banana cake given as a gift as so many people do not always have the confidence to try baking.

I am very enthusiastic about banana cakes now as with trial and error have been enjoying a rich banana flavour, light, moist, large cake that although a jumbo size seems to just disappear. Banana cakes are easy and inexpensive to make and from preparation to removing from the oven is around an hour. The banana aroma permeates through your home.

The really great thing about making banana cakes is that you can use your left over bananas that everyone seems to just leave in the fruit bowl, because the bananas have a few brown spots appearing on the skin! Sound familiar! In the past so many bananas just ended up in rubbish bins because they were deemed too ripe!

Now you can just pop the bananas into your freezer in their skins and remove them when next making a banana cake!

Don’t worry about the skin going black because it will, but the banana inside will be fine. It can be either thawed or mashed straight from frozen as it doesn’t freeze solidly. This is a great way to make use of your otherwise discarded bananas.

Banana cakes look impressive topped with fresh whipped cream with firm bananas cut on top, or with a flaked chocolate bar sprinkled over the cream. If wanting to use in the traditional banana cake manner either ice with a chocolate or lemon icing.

Banana cakes make a delicious dessert and compliment tea and coffee. They are popular as Birthday cakes for children and adults.

Rhonda Brooker is a respected and acclaimed cooking enthusiast who now makes some of her coveted recipes available online. To find great recipes like this banana cake recipe and many more all for FREE, go to easy recipes.

Posted by: Gourmet Grocery Online AT 12:30 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, 01 January 2008

The Super Bowl is one of those great occasions where friends and families get together to eat junk food, watch the game and have a great time. Here are a few catering ideas for your next Super Bowl party:

There will be many different items on the menu for the Super Bowl including beer, chips, dip, vegetable platters, cold cuts, cheese platters and hot finger food. Food that your guests can eat at their leisure usually works well, with pizza also a popular choice.

If you are into making your own pizza at home you will need a few items from the store. You may wish to make pizza crust from scratch, but a pre-made crust will save you time. Either way you will need a marinara sauce, and any vegetables and meats you want on the pizza. Typically you bake the pizza for about 10- 15 minutes depending on your oven for a wonderful meal. If you’re having lots of guests, make a few different types.

Another item you might find on the menu is Buffalo wings. You will need 5 pounds of chicken wings, peanut oil to fry them in, and a hot sauce. You will cover the chicken with the sauce, then cook long enough in a fryer to have the chicken fully cooked and then serve with celery sticks and ranch salad dressing.

The Super Bowl allows us all to get together for a day of fun and games. While serving good food is a priority, even more important is relaxing with your loved ones and enjoying the big game.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Super Bowl party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

Posted by: Gourmet Grocery Online AT 11:48 am   |  Permalink   |  0 Comments  |  Email
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