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
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.
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.
Cambridge Cold Plate
- 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
Chill all ingredients thoroughly and arrange in decorative manner on serving platter. Serve with mustard and pumpernickel crackers.