Gourmet's Weekends: Seasonal Menus and Recipes for Casual Gatherings

  • Mussel and parsley soup

    from Gourmet's Weekends: Seasonal Menus and Recipes for Casual Gatherings Gourmet's Weekends

    • Categories: Soups; Entertaining & parties; Spring
    • Ingredients: mussels; dry white wine; onions; egg yolks; parsley
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Notes about Recipes in this book

  • Prune Armagnac gingerbread

    • ashallen on September 11, 2019

      This is a really delicious gingerbread - dark, intensely flavorful, and very moist. Texture is like a really thick, cake-y brownie - rich, dense and a bit chewy. The prunes cooked in armagnac/cognac (brandy works well too) go really well with the spices and melt into the moist cake. Recipe calls for baking the cake in a 10-inch springform pan, but I like baking it for a shorter time in a 9x13-inch pan - it seems to bake a bit more evenly because the cake does tend to be very moist in the center. Use room temperature ingredients and don't overbake - the flavors dullen. I removed it from oven at 200-205F in center and that worked well. It looks like this recipe might originally be from "The Village Baker's Wife" - it's basically half the Gourmet recipe (except the prunes), uses butter vs. shortening, and is baked as a 9x5-inch loaf. I'm guessing that size and shape might also bake more evenly. [Cross-post for Best of Gourmet 1995/Gourmet Weekends.]

  • Chicken nachos

    • JKDLady on July 08, 2015

      Way too few ingredients. Double the chicken, at least. Double the scallions and don't cook them. Perhaps add some beans?

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  • ISBN 10 0679445684
  • ISBN 13 9780679445685
  • Published May 23 1996
  • Format Hardcover
  • Page Count 216
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

There's nothing like a special weekend when you can set aside your worries and gather friends for a few precious days. And what better way is there to enhance good times than with good food. Gourmet's Weekends is here to help you plan your next get-together with an incredible collection of casual menus to take you from Friday-night welcoming dinners through Sunday-afternoon send-offs. Now even the host can relax.

This exquisite cookbook, filled with over 50 full-color photographs, offers 20 menus for four marvelous weekends -- a Spring Garden Weekend, a Summer Beach House Weekend, a Fall Foliage Weekend, and a Winter Ski Weekend -- each packed with seasonal specialties. Plus, six additional chapters provide even more recipes, so you can make menu substitutions, try single dishes, or create your own meals. You'll find 225 recipes in all. Many can be made ahead, and others can be prepared in forty-five minutes or less.

Whatever the season, you'll be ready. Celebrate the blossoms of spring with a colorful garden luncheon that sparkles with Orange and Lime Spritzers. Bask in the summer sun with a Picnic on the Beach that boasts Provencale sandwiches bursting with the flavors of tuna, basil, and tomato. Get cozy on a nippy fall day with a soup-and-salad lunch, followed by delicious Apple and Pecan Crisp Pie. And, as the winter snow falls, warm up by the fire with a comforting buffet that includes robust Beef Stew with Olives and Rum.

So why wait a minute longer? All the plans are made. Simply choose a weekend and call your closest friends. You are all in for a treat.