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  • Cold roast tenderloin of beef with jellied horseradish cream

    from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

    • Categories: Sauces for meat; Canapés / hors d'oeuvre; Main course; Cooking ahead; Cooking for a crowd; Dinner parties/entertaining
    • Ingredients: beef tenderloin; black peppercorns; gelatin powder; sour cream; prepared horseradish; parsley
    • Accompaniments: Curried chicken on chips; Salmon roe dip with crudités; Greek pizza; Mango and prosciutto
    • 1
    • Member Indexed
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    • Egg packets with sour cream and watercress (Beggar's purses)

      from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

      • Categories: Egg dishes; Pancakes, waffles & crêpes; Canapés / hors d'oeuvre; Cooking ahead; American
      • Ingredients: scallions; smoked salmon; red onions; watercress; sour cream; eggs
      • 1
      • Member Indexed
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      • Paper-thin omelets (Egg sheets)

        from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

        • Categories: Egg dishes; Pancakes, waffles & crêpes; Cooking ahead; Vegetarian
        • Ingredients: eggs; store-cupboard ingredients
        • 1
        • Member Indexed
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        • Paprika shrimp butter

          from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

          • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead
          • Ingredients: paprika; ground cayenne pepper; butter; shrimp
          • 1
          • Member Indexed
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          • Salmon and green peppercorn butter

            from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

            • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead
            • Ingredients: salmon fillets; fennel seeds; anchovies; tomato paste; Pernod; butter; green peppercorns
            • 1
            • Member Indexed
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            • Curried chicken on chips

              from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

              • Categories: Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; Dinner parties/entertaining
              • Ingredients: chicken stock; chicken breasts; ground cardamom; ground coriander; ground cumin; ground ginger; turmeric; ground cayenne pepper; mayonnaise; yogurt; potato chips; red grapes; cilantro
              • Accompaniments: Cold roast tenderloin of beef with jellied horseradish cream; Salmon roe dip with crudités; Greek pizza; Mango and prosciutto
              • 1
              • Member Indexed
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              • Clams Casino

                from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                • Categories: Canapés / hors d'oeuvre; American
                • Ingredients: bacon; green bell peppers; clams; scallions
                • 0
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                • Salmon roe dip with crudités

                  from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                  • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; Dinner parties/entertaining
                  • Ingredients: white bread; lemons; salmon roe; olive oil; dill; crudités of your choice
                  • Accompaniments: Cold roast tenderloin of beef with jellied horseradish cream; Curried chicken on chips; Greek pizza; Mango and prosciutto
                  • 1
                  • Member Indexed
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                  • Greek pizza

                    from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; Dinner parties/entertaining; Greek
                    • Ingredients: butter; phyllo pastry; shrimp; feta cheese; fresh oregano; green bell peppers; Kalamata olives; cherry tomatoes; cream cheese
                    • Accompaniments: Cold roast tenderloin of beef with jellied horseradish cream; Curried chicken on chips; Salmon roe dip with crudités; Mango and prosciutto
                    • 1
                    • Member Indexed
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                    • Mango and prosciutto

                      from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                      • Categories: Canapés / hors d'oeuvre; Cooking for a crowd; Dinner parties/entertaining
                      • Ingredients: prosciutto; mangoes; limes
                      • Accompaniments: Cold roast tenderloin of beef with jellied horseradish cream; Curried chicken on chips; Salmon roe dip with crudités; Greek pizza
                      • 0
                      • Member Indexed
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                      • Mussels with curried mayonnaise

                        from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                        • Categories: Sauces for fish; Canapés / hors d'oeuvre
                        • Ingredients: mussels; shallots; mayonnaise; honey; scallions; tomatoes; curry powder
                        • 0
                        • Member Indexed
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                        • Parsnip crisps

                          from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                          • Categories: Canapés / hors d'oeuvre; Dinner parties/entertaining; Spring; Vegan; Vegetarian
                          • Ingredients: dried oregano; dried thyme; black peppercorns; parsnips; vegetable oil
                          • Accompaniments: Tapenade-stuffed cherry tomatoes
                          • 0
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                          • Prosciutto and Fontina gougères

                            from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                            • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Cooking for a crowd; Dinner parties/entertaining; French
                            • Ingredients: butter; all-purpose flour; eggs; prosciutto; Italian Fontina cheese
                            • 0
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                            • Chicken liver pâtés with Calvados and apples

                              from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                              • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead
                              • Ingredients: apples; chicken livers; thyme; Calvados; apple cider (alcohol-free); apple jelly; toast points
                              • 1
                              • Member Indexed
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                              • Herbed ricotta with English muffin toasts

                                from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Vegetarian
                                • Ingredients: English muffins; ricotta cheese; scallions; parsley; radishes; lemons
                                • 1
                                • Member Indexed
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                                • Saga blue walnut and deviled ham pita spirals

                                  from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                  • Categories: Bread & rolls, savory; Afternoon tea; Canapés / hors d'oeuvre; Cooking ahead; Dinner parties/entertaining; Middle Eastern
                                  • Ingredients: pita bread; Saga blue cheese; walnuts; parsley; white pepper; ham steak; honey; ground cloves; coarse grain mustard; red onions
                                  • Accompaniments: Radish and sprout triangles with lemon pepper mayonnaise; Carrot and marmalade gingerbread with gingered orange cream cheese; Pecan sour cream coffeecake; Chocolate almond raisin dipping biscuits; Oatmeal shortbread tartlets with lemon curd and kiwi
                                  • 1
                                  • Member Indexed
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                                  • Saga blue walnut filling

                                    from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Vegetarian
                                    • Ingredients: Saga blue cheese; walnuts; parsley; white pepper
                                    • 0
                                    • Member Indexed
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                                    • Deviled ham filling

                                      from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                      • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre
                                      • Ingredients: ham steak; honey; ground cloves; coarse grain mustard; parsley; red onions
                                      • 0
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                                      • Cheddar, olive, and sunflower seed spread

                                        from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                        • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Vegetarian
                                        • Ingredients: cream cheese; sharp cheddar cheese; pimento-stuffed green olives; canned pimientos; yogurt; sunflower seeds
                                        • 0
                                        • Member Indexed
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                                        • Hard-boiled egg, anchovy, and dill spread

                                          from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                          • Categories: Dips, spreads & salsas; Egg dishes; Canapés / hors d'oeuvre
                                          • Ingredients: hard-boiled eggs; anchovies; yogurt; capers; dill
                                          • 0
                                          • Member Indexed
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                                          • Toasted almond, blue cheese, and scallion spread

                                            from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                            • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Vegetarian
                                            • Ingredients: cream cheese; blue cheese; yogurt; roasted almonds; scallions
                                            • 0
                                            • Member Indexed
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                                            • Horseradish steak tartare

                                              from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                              • Categories: Canapés / hors d'oeuvre; Cooking for a crowd; Dinner parties/entertaining
                                              • Ingredients: prepared horseradish; Worcestershire sauce; capers; scallions; daikon radishes; beef filets mignons
                                              • 1
                                              • Member Indexed
                                              show

                                              • Lemon dill carrot sticks

                                                from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                                • Categories: Canapés / hors d'oeuvre; Cooking ahead; Vegan; Vegetarian
                                                • Ingredients: carrots; lemons; dill
                                                • 1
                                                • Member Indexed
                                                show

                                                • Sardine toasts with mustard and dill

                                                  from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                                  • Categories: Dips, spreads & salsas; Cooking ahead
                                                  • Ingredients: white bread; dill; canned sardines; Dijon mustard
                                                  • 1
                                                  • Member Indexed
                                                  show

                                                  • Baked goat cheese walnut toasts

                                                    from The Best of Gourmet 1988 The Best of Gourmet 1988 by Gourmet Magazine Editors

                                                    • Categories: Dips, spreads & salsas; Vegetarian
                                                    • Ingredients: French bread; walnut oil; Montrachet cheese; white pepper; walnuts
                                                    • 0
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