A Virtual Company with Real Products

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

ireland-sig2.jpgdaisy-sig1.jpgdelphine-sig2.jpg

Ireland Reynolds, Daisy Benson, and Delphine Gray

A Dilly of a Christmas Tree

By admin at 9:44 am on December 24, 2007 | No comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Dilly of a Christmas TreeShape our Dilly of a Cheeseball into a Christmas Tree for a festive centerpiece for your holiday buffet or dinner table.

Here’s the recipe:

A DILLY OF A CHRISTMAS TREE

12 oz. cream cheese
1 c. drained, crushed pineapple
1 pkg. Three Angels Divine Dill Mix

Mix pineapple and Three Angels Divine Dill Mix into softened cream cheese. Shape into a large cone (the Christmas tree) and roll in chopped nuts and parsley. Cut small pieces of red, yellow, and green peppers for ornaments. Make a star out of a yellow pepper to top the tree. Dillicious!

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Delphine
Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Cheese Ball, A Dilly of a Cheese Ball, Food Tips, Delphine Gray, Centerpieces — Leave A Comment »

Making Perfect, Lump Free, Gravy

By admin at 11:48 am on December 16, 2007 | 105 Comments

Turkey with dressing is a favorite choice for Christmas dinner. And mashed potatoes and gravy just seem to go perfectly with the turkey and dressing. That is, if you manage to uncover the secret to making perfect, lump free, gravy using the pan drippings from the turkey.

If there’s any secret to making perfect, lump free, gravy it’s the slurry.
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What is a slurry? And how does it lead to perfect gravy? Find out here.

Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray — 105 Comments »

Keep Whole Nutmeg on Hand

By admin at 10:41 am on December 9, 2007 | 14 Comments

Many delightful holiday dishes call for nutmeg – custard, eggnog, mulled wines, cookies, and spice cakes, for example. Nutmeg also adds flavor to cheese and egg dishes. Even vegetables like squash, cabbage, and spinach are more tasty with the addition of a little nutmeg.

whole_nutmeg_grater

But powdered nutmeg quickly loses its zip. It’s much better to keep whole nutmeg on hand if you want the most flavorful holiday treats.

Use a nutmeg grater (or any microplane grater/zester) to grate fresh nutmeg whenever you need it. If you can’t find whole nutmeg locally, you can learn more about it and order it here.

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Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray — 14 Comments »

Wake Up to a Hot and Hearty Breakfast

By admin at 9:10 am on December 8, 2007 | 20 Comments

hotsoup

You can wake up to a hot and hearty breakfast tomorrow if you let your crockpot cook the meal overnight. Before you go to bed tonight, put the following into your crockpot:

1 c. steel-cut oats
4 c. water
1/2 c. dried fruit (raisins, cranberries, apricots, etc.)

Put the lid on the crockpot and turn in on low to cook while you sleep. By morning your breakfast will be ready.

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Delphine
Another Fantastic Food Tip from Delphine Gray

 Filed under: easy recipes, Food Tips, Delphine Gray — 20 Comments »

A Sweet Way to Serve Sweet Potatoes

By admin at 9:49 am on November 21, 2007 | 340 Comments

Peeling, cutting, baking, and then mashing sweet potatoes can take a lot of time. Besides, it’s a lot of work.

Try this easier, sweet way to serve sweet potatoes. I learned it years ago from my friend Jean, and I’ve been serving sweet potatoes this way ever since.

sweetpotato

BAKED SWEET POTATOES

1 small sweet potato per person

Vegetable Oil

Cinnamon & Sugar in a convenient shaker bottle, or mix sugar and cinnamon yourself in a small bowl

cinnamon_shaker

Scrub the potatoes with a vegetable brush under running water. Pat the potatoes dry with a paper towel.

Rub a little vegetable oil over the clean and dry sweet potatoes. Place them on a baking sheet and bake at 400 degrees F. until soft, 30 to 50 minutes, depending on size.

Serve potatoes whole, just as you would a regular baked potato.

Slice open the potato and insert a pat of butter, then sprinkle with the cinnamon/sugar mixture.

How sweet is that?

Yum.

Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray — 340 Comments »

Perfect Pairs - Pairing Chocolate with Other Foods and Beverages

By admin at 8:51 am on October 11, 2007 | 168 Comments

About a month or so ago, I attended a wine tasting and was so surprised at how some wines can bring out unexpected flavors in chocolate.

If you’d love to learn how to pair chocolate with other foods and beverages for the ulimate culinary experience, you’re in luck.

Chocolate and wine pairings

Just visit Ghirardelli Chocolate online and try some of their suggested pairings.

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Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray — 168 Comments »

Have You Tried the New Gourmet Collection from McCormick?

By admin at 8:40 am on October 8, 2007 | 72 Comments

Italian Herb BlendMcCormick makes it easy to be a gourmet cook with a Gourmet Collection of herbs and spices - plus delicious recipes on the website.

Try the Italian Herb Blend to make Mediterranean Herb Pasta with Vegetables and Tomatoes. Yum!

Herb Pasta

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Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: easy recipes, Food Tips, Delphine Gray — 72 Comments »

Drying Herbs

By admin at 7:06 am on September 29, 2007 | 234 Comments

Are you ready for winter cooking?

rosemaryAn indoor herb garden makes it easy to garnish a hearty winter stew with a sprig of fresh rosemary, or decorate a special soup with a fresh basil leaf, even if the weather outside is below zero on a snowy afternoon in January.

But since fresh herbs tend to lose their flavor when cooked for long periods of time, dried herbs are best for seasoning those soups and stews that bubble on the back burner all day in a warm, cozy kitchen.

mintDifferent herbs dry best at different times of the year, of course. But, if you have an outdoor herb garden, it’s not too late to harvest some of your summer herbs and dry them for use during the cold winter months ahead.

Find out about harvesting and drying fresh herbs here and here.

Learn other ways to preserve and and dry herbs.

Dry some summer herbs and get your indoor herb garden started. Soon you’ll be ready to cook up plenty of tasty dishes for family and friends this winter.

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Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: Food Tips, Delphine Gray — 234 Comments »

Serve Divine Dill Dip with Grilled Salmon!

By admin at 8:43 am on September 4, 2007 | No comments

DDD005
For a quick gourmet dinner, grill some salmon tonight then serve it with a yummy dill sauce made from our Divine Dill Dip Mix and sour cream (directions are on the package).

M-m-m…serve the remaining dill sauce with fresh veggies or chips.

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Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

Cucumber & Salmon Appetizers

By admin at 9:06 am on August 19, 2007 | No comments

These attractive cucumber and salmon appetizers are a snap to make with our Divine Dill Dip Mix. Simply add cream cheese or sour cream to the dip mix.

DSC04358

DILLICIOUS CUCUMBER & SALMON APPETIZERS

1/2 pkg. Divine Dill Dip Mix

1 c. sour cream OR 4 oz. cream cheese

1 large cucumber

1 pkg. (about 3 oz.) smoked salmon

Fresh dill or canned pimento

Combine the sour cream or cream cheese and Divine Dill Dip Mix and refrigerate for at least an hour, so the onions in the dip mix will soften and the flavors will blend with the sour cream or cream cheese.

Slice a large cucumber in half. With a vegetable peeler, peel the length of each cucumber, leaving narrow strips of the peel intact (see photo). Cut the cucumber into 1 to 2 inch slices, then make a little cup out of each piece of cucumber by hollowing out a bit of the cucumber. Put about a teaspoon of the dill dip mixture into the hollow space of each cucumber. Cut a small piece (about 2 inches or so) of smoked salmon and roll it up. Place the rolled salmon on top of the dill dip mixture that is inside the cucumber slice. Garnish with a little minced dill or a small piece of canned pimento. Cover with plastic wrap and chill until ready to serve.

Order Divine Dill Dip Mix HERE.

Delphine
Another Fabulous Food Tip from Delphine Gray

 Filed under: easy recipes, Food Tips, Delphine Gray — Leave A Comment »
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