Ham Canapés
Small round toasts topped with a smooth cooked-ham spread, mustard and Worcestershire sauce.
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Appetizer recipes
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Ham Mousse in Cases
Six baked paper cases of smooth cooked-ham, cream and egg-white mousse.
Ham Tea Sandwiches
Small crustless sandwiches of thin white or rye bread, fresh butter and cooked ham, with a cooked tongue variation.
Ham, Chutney and Parmesan Canapés
Buttered toast circles with ham, chutney and Parmesan, warmed under a brief oven finish.
Italian Veal and Ham Pâtés
Small butter-pastry shells filled with cooked veal, ham, herbs and egg, served with tomato sauce.
Lamb and Aubergine Patties with Mint Yogurt
Eight small lamb and roasted aubergine patties served over cool mint and dill yogurt, with toasted baguette. Makes four appetizer portions.
Lentils and Peas with Thyme Yogurt
Lentils, tender peas and softened chicory are folded with crème fraîche and thyme. Serve warm over natural yogurt with crisp bread cubes.
Mousse of Oysters
Oyster mousse baked in individual cases with a little Parmesan.
Mushroom-Stuffed Eggs on Mashed Potatoes
Hard-boiled egg halves filled with yolk, cooked mushrooms, butter, bread and Parmesan, warmed over smooth mashed potatoes.
Mushrooms à la Bordelaise on Toast
Chopped canned mushrooms and shallots sautéed with parsley, bay and sherry, served hot on crisp French toast.
Muskmelons
Three chilled melons halved and served with separate sugar, salt and pepper.
Mustard and Swiss Cheese Biscuits
Small savoury butter biscuits with grated Swiss cheese and prepared mustard.
Mutton Spleen and Anchovy Crostini
Gently dried buttered bread with finely chopped mutton spleen and anchovy, moistened with meat jus.
Oil-Packed Tuna with Bolognese Vegetable Sauce
Thin slices of oil-packed tuna gently layered with finely chopped vegetables, olive oil and butter, then heated and finished with lemon juice.
Okra and Black-Eyed Peas with Ginger
Sautéed okra and black-eyed peas are combined with cinnamon-roasted plantain and ginger. Spoon onto baguette toasts spread with natural yogurt.
Oysters Baltimore
Grilled oysters on toast with lemon and herb butter.
Oysters Bordelaise
Twenty-four baked oysters on deep shells with red-wine shallot crumbs.
Oysters Pauvrette
Thirty-six half-shell oysters with paprika, crumbs and melted butter.
Pan-Charred Prawns and Spinach with Capers
Pan-cooked prawns and wilted spinach are combined with cannellini beans and red onion softened with reduced sherry. Serve over yogurt with capers and baked filo crisps.
Pan-Seared Tomato and Chickpeas with Ginger
Pan-seared tomato is combined with chickpeas and tender peas, seasoned with ginger and turmeric. Serve the warm mixture over natural yogurt with crisp toast.
Parsley and Anchovy Crostini
Small buttered white-bread shapes decorated with parsley leaves and curved anchovy strips.
Peas and Cheddar with Horseradish
Tender peas and savoy cabbage are cooked with egg and cheddar, then folded with yogurt, cider and a measured spoonful of grated horseradish. Serve warm with crisp pita.
Pepper and Couscous with Black Olives
Steamed sweet pepper and couscous are folded with tomato, capers and natural yogurt. Black olives and crisp baked filo finish the small plates.
Pimento Pepper and Black-Eyed Peas with Cilantro
Snapper is cooked with pimento peppers, black-eyed peas and ginger, then gently folded with beaten egg until set. Spoon onto baguette toasts spread with yogurt and finish with cilantro.