If we determined seasons solely by the weather, we might have to agree that Autumn came and went last week. All of a sudden it is Winter! However, the fact remains, that there are still
3 weeks until the last Fall holiday, Thanksgiving. That gives you plenty of time to try the New Fall Menu at Southport Grocery & Cafe.

For breakfast our menu takes a turn toward comfort. The Brisket & Gravy smothers house-smoked brisket gravy over a homemade biscuit and beneath fried eggs. Keeps you warm on cold Winter (read: Autumn) mornings.

As long as the leaves have fallen from the trees, it’s okay to eat gravy for breakfast!

When it’s cold outside, tuna salad doesn’t quite cut it. A Tuna Melt made with pan-seared albacore tuna sure does. Served straight from the oven and seaped with roasted red
pepper, green olive aioli & local butterkasse cheese, this delightful sandwich melts in your mouth.

What’s fresh? What’s local? These are the 2 main questions driving the changes in our seasonal menus. Whether it’s fresh root vegetables in our new Chop Salad
or local apples in our new Stuffed French Toast, it’s all Fall Menu fodder…

…even if it feels like Winter outside.

When people think of Southport Grocery & Cafe one of two things generally come to mind…our Cupcakes and our Bread Pudding Pancakes. Everyone knows that our Cupcakes are available
in the store, to take home, and for purchase on-line. However, not everyone knows that our singature Bread Pudding Pancakes are available to take home too.

Now You Can Enjoy Southport Grocery & Cafe While Wearing Your Pajamas

One bag of our homemade Bread Pudding Pancake Mix serves 3-4 hungry people and is available for purchase in the store or on-line for $8.50. Find Our Bread Pudding Pancake Mix and dozens of
other products on-line by visiting: http://www.southportgrocery.com/store/

Send Bread Pudding Pancake Mix to yourself or to somebody you love or to somebody who you think should make you breakfast.

Breakfast Bruschetta
serves 2

4 eggs
2 chicken sausage links, sliced on an angle
2 cups bruschetta topping
4 pieces crostini
4 tablespoons queso fresco
basil chiffonade to garnish

Saute the chicken sausage over med-high heat until cooked through. Reduce heat to medium and add the bruschetta topping to the pan. Cook until heated through and remove from heat. 
In a separate non stick pan, softly scramble the eggs. Place 2 pieces of crostini on each plate and spoon the eggs on top of the crostini. Next, spoon the bruschetta topping with chicken sausage over the eggs
and sprinkle with queso fresco. Garnish with basil chiffonade…Enjoy!

Bruschetta Topping
2 roma tomatoes, diced
2 tablespoon minced red onion
1 tablespoon white balsamic vin
2 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh mixed herbs, finely chopped
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper to taste.

Homemade Crostini
1 baguette
1/4 cup fresh mixed herbs, finely chopped
1/2 cup extra virgin olive oil

Preheat oven to 350 degrees. Slice baguette on an angle, approx. 1/4 inch thick. Brush with extra virgin olive oil and sprinkle with fresh herbs. Bake for approx. 10 minutes or until the crostini is lightly golden.

Baked Almond Oatmeal

2 cups old fashion oats
½ cup steel cut oats
2 tablespoons baking powder
½ tablespoon salt
¼ cup sugar
¼ cup brown sugar
2½ cups milk
2 eggs
½ teaspoon almond extract
¼ cup sliced almonds

Preheat oven to 400.

Mix together old fashion oats, steel cut oats, baking powder, salt, sugar,
brown sugar, milk, eggs, almond extract & sliced almonds.

Portion equally into six 8 oz ramekins.
Bake until set and light brown…about 20-25 minutes.

Here is the recipe everyone has been asking for!  Still too much work?  Just order our bread pudding pancake mix then.

Bread Pudding Pancakes with
Vanilla Custard Sauce and Cinnamon Sugar Butter
Serves 6

Bread Pudding Pancakes
14 slices of firm white bread, crusts removed and cut into 1 inch squares
2 ½ cups milk
3 eggs, beaten
1 teaspoon vegetable oil
1 ¼  cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter

Place bread in a large bowl.  Add milk.  Let bread soak for about 10 minutes until softened.  While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt.  Add flour mixture to the bread and gently fold until just about half incorporated.  Add eggs and vegetable oil.  Mix gently.

Melt butter in skillet.  Drop batter in 1/3 cup fulls.  Cook 3-4 minutes on each side.  Pancakes will have a moist bread pudding-like inside.

Serve pancakes topped with cinnamon sugar butter with a ramekin of vanilla custard sauce on the side.
  
Cinnamon Sugar Butter
½ pound unsalted butter, cold
1/4 teaspoon salt
2 teaspoon ground cinnamon
2 tablespoons granulated sugar

Melt ¼ pound of butter in a small saucepan; add salt, cinnamon and sugar.  Cook until the sugar is dissolved.   Add remaining ¼ pound of cold butter.  Whisk with hand mixer until creamy and fluffy.
 
Vanilla Custard Sauce
1 pint heavy cream
1 vanilla bean, cut in half lengthwise and seeds scraped out
4 egg yolks, whisked
1/4 cup granulated sugar

Put heavy cream in a sauce pan.  Add the vanilla bean pod and seeds.  Bring to a simmer.  Add sugar to egg yolks and whisk until all there is no clumps.  Add ¼ cup of warm heavy cream mixture to egg yolk mixture and whisk immediately; this is called ‘tempering’.  Add the egg yolk mixture to the warm heavy cream.  Simmer while mixing with wooden spoon until thickened and coats the back of the spoon.

Chill over an ice bath.