Category Archives: Menus

Happy Mother’s Day!

Happy Mother’s Day!

Merry Christmas!I miss my mom.  She hasn’t left this earth, but she’s not really here either – she has Alzheimer’s.  I would really like to feed my mom this Mother’s Day – she would love the menu (well…most of it, anyway…like these Deconstructed Truffled Deviled Eggs) and that’s saying something – she has never really even liked to eat!

Instead, I’d like to feed you.  The good news is that you can mix and match Lula’s selections from our Mother’s Day menu.  You can order for as few as 8 people on up.  And we deliver the day before with presentation instructions so it’s foolproof and you can take all of the credit if you want! 🙂  Click here to see the goodies from which you can choose!

A Note From Chef Lori

Here’s another offering on our Mother’s Day menu…Raspberry or Strawberry Rhubarb Fool with Cardamom Dust – creamy, sweet, tart, cool…

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Easter Traditions: Lamb, Eggs, and Ham (Green or Not!)

 

Lula’s Deconstructed Truffled Deviled Eggs

Ever wonder why Easter Eggs are “Easter” eggs?  For anyone marginally schooled in Christianity lamb is a given, borrowed from the Jewish Passover tradition (sacrifical lamb, Lamb of God, etc.), but spring lamb, ham, and eggs far predate Christianity.

Spring lamb is just coming to market at Easter and has been a celebratory menu item for eons across the world symbolizing new beginnings and rebirth.  The pig  was considered a symbol of luck in pre-Christian Europe and, hence, the bringing of ham to the table in springtime.

Pagan rites of spring brought the egg to the table.  The egg is a symbol of rebirth, rejuvenation, and immortality.  The early Christian calendar forbade the ingestion of eggs during lent, so everyone was really excited to eat them again when lent was over (Easter).  Egg decorating has been around for thousands of years.  Particularly intricate and beautiful designs come from central Europe.

Egg breads, particularly the hot cross bun, are very popular at Easter.  Archeological evidence however, proves that the hot cross bun has been around since 79 C.E. at the ancient site of Herculaneum.

Whatever you bring to your Easter table, enjoy with family and friends and celebrate rebirth of all kinds!

Over the River and Through the Woods…Literally!

 

It’s home for the holidays… we’ll be mega-traveling to hit as much family as possible this Christmas season – North Carolina, South Carolina, Florida, back to North Carolina, then home.  Daddy’s making a pork loin, so I’m bringing white and corn bread dressing w/italian sausage and herbs, made with seasoned leftover jus from a pork loin not made in the too distant past…everytime I make shoulder (and it’s alot), I siphon off the jus, degrease it and freeze it, for stock (white bean chicken chili, bean/ham soup, etc) – so there’s ALWAYS flavorful broth in the freezer.  Also, we’ll be indulging in decadent Brandied Pumpkin Bisque as our first course.  And EVERYONE expects my “Nuts ‘n Bolts” – a decades old original recipe for what everyone now calls “Chex Mix” – but it contains NO seasoning salt – instead a proprietary blend of spices and herbs and REAL butter sauce w/worchestershire… SO YUMMY!  The cake you see was made for a client – someone else is in charge of the family dessert this year!!  Happy Merry, Lula  www.lulasforlunch.com

 

Back by Popular Demand! Turkey Refrigerator Casserole

 

1)     Rice, 1 cup

        Salt, 2 tsp

        Water, 2 cups

        Butter, ½ tsp

2)    Bite size leftover turkey, 2C

3)    Onion, diced, ½ C

        Green Pepper, diced, ½ C

        Celery, diced, ½ C

        Mushrooms, sliced, ½ C

        Broccoli florets, chopped small, 2 cups OR

        Green Beans, fresh, 2 cups OR any combination of any  vegetables you have –        leftover or canned  or frozen such as corn, etc..  I wouldn’t try Brussels Sprouts, though!

4)    Cream/Celery Soup, 2 cans

        Sour Cream, ½ C

        Cheddar Chs, shredded, ¾ C

        Dijon Mustard, 1 tbs

        Worchestershire Sauce, 1tsp

        Cayenne pepper, ¼ tsp

French Fried Onions

1)  Bring all but rice to boil, dump in rice, cook according to package directions.  Brown rice is a fabulous healthy alternative in this recipe.   While the rice is cooking, dice your veggies and shred your meat.  When done, dump rice into 1.5 or 2 quart casserole dish.

2) Layer on top of rice

3) Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave.  Your largest vegetable should be cooked through.  Then dump all of this on top of the turkey.

Preheat oven to 350 degrees.

4) Yes, I said canned soup.  Sometimes Lula must return to the south.  Mix all of this together and dump on top of veggies.

5) As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes.  If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.

Lula wishes for your tastebuds delight!

An Intimate Thanksgiving

After I’m through cooking for others this week, my best friend and I (that would be Gordon) will be sitting down to share our quiet, personal Thanksgiving, after he gets off work on Thanksgiving Day.  We have decided to fly in the face of convention, and make the things that sound good to us this year.  So I’m off to market to buy a couple of rabbits (his dad will want leftovers sent  to him!), and we’ll be making a menu of: French Onion Soup Au Gratin, Rabbit braised in white wine and mustard over caramelized onions, truffled fingerling potatoes sauteed in duck fat, roasted brussels sprouts,  sauteed Tuscan Kale w/pine nuts, parmigiano reggiano and pancetta.  Gordon will then serve his warm, homemade Winesap Apple Pie w/Vodka Crust.  We will be washing this all down with a dry Traminette that we found in of all places, INDIANA!!  It is a spectacular well balanced white.  With every bite, I’ll be mindful and grateful of the love and bounty in my life – as I try to be every day!

Lula makes Easter Fun & EASY!!

Let us do Easter Lunch, Brunch or Dinner for you!  See our special Easter Menu below:


 



 


 


 


2012 Easter Brunch



Truffled Deviled Eggs



Smoked Trout Hash




Maple/Bourbon Ham


5 Cheese Pepper Mac


-OR-


Herb/Dijon Leg of Lamb


 Skin On Roasted Baby Potatoes


Olive Oil, Herbed Sea Salt, Lamb Jus



       
Roasted Spring Vegetables



Strawberry-Rhubarb Cobbler



$15.00/pp, minimum 10


We deliver the day before, you take the credit!




 
         Lori Pierce (Lula) 859-360-0251


         PO Box 15604 Taylor Mill KY  41015
     lori@lulasforlunch.com

Lula’s Lenten Menu Special

 

If you’re like many people this time of year, fish is “on the brain’ – which is a GOOD thing, because fish is a certified “brain food”!! Check out our special Lenten Menu below. For details visit www.lulasforlunch.com and click on Seasonal Selections. Happy Thinking!! – Lula

Lula’s Lenten Menu Special

Creamy Curried Cod

White & Wild Rice Pilaf

Field Greens w/Lula’s Green Goddess

Sauteed Sugar Snap Peas & Carrots

Citrus Pound Cake w/Grand Marnier Whipped Cream