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You are here: Home / Appetizers & Snacks / Cambridge Cold Plate

Cambridge Cold Plate

October 15, 2018 by mgrc Leave a Comment

A colorful, robust appearance of this cold plate – an Ivy League version of an Italian antipasto – suggests the handiwork of an inspired chef. Who would guess that not a bit of cooking is involved? Open a few cans and jars, unwrap a few delicatessen packages, and you’re in business. That’s why it’s such a favorite with kitchenless collegiates and hosts-in-a-hurry. For “Cambridge Supper Plate” arrange ingredients on four dinner plates. Serve with Harvard Wine, tossed green salad, and hard rolls.

Pretty sure I didn’t have dinners like this as a kitchenless collegiate. I went to the cafeteria or ordered pizza. Then when I did have a kitchen, I was more inclined to make Mac ‘n Cheese from a blue box.

Apertifs, Card 33

 

Harvard Wine

1 jigger dry white vermouth
1/2 jigger cognanc
1 dash orange bitters
Stir vermouth, cognac, and bitters well with ice; strain into 6-ounce cocktail glass. For a Harvard Cocktail, use equal portions vermouth and cognac; substitute Angostura bitters for orange bitters.

Harvard

1 jigger cognac
1/2 jigger dry white vermouth
1 teaspoon grenadine
1 teaspoon lemon juice
Shake well with ice and strain into cocktail glass.

Print

Cambridge Cold Plate

Ingredients

  • 1 9- ounce jar Harvard beets drained
  • 1 10- ounce jar white asparagus drained
  • 1 6- ounce jar marinated artichoke hearts drained
  • 1/2 pound deli potato salad
  • 1/2 pound deli roast beef sliced paper thing

Instructions

  1. Chill all ingredients thoroughly and arrange in decorative manner on serving platter. Serve with mustard and pumpernickel crackers.

Related

Filed Under: 2 in 1 Collection, Appetizers & Snacks Tagged With: 2 in 1, Alcohol, Crackers and Cheese, Harvard, Kir, Summer

Previous Post: « Cider Sorbet
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