Get Out Your Cards and Ante Up!
It’s that time of year again, and I’m sure most of you have purchased, or at least thought about what to purchase your loved ones this holiday season. But have you thought about stocking stuffers? Neither had I, but do not fret my friends, for I have a solution for you: the Random House Deck Series.
Random House has converted some of their best cookbooks into card decks that are more kitchen counter friendly and stain-resistant than their larger format siblings. Now you can mix cocktails, prepare tapas and cheese plates and finish off with tasty desserts to host cocktail parties that will make you the envy of your foodie friends.
Remember to give these Decks away, no matter how tempted you are to keep them for yourself, or otherwise you’ll be the only one throwing cocktail parties as everyone else will be too intimidated to compete with yours.
Here’s the foodie Deck line up, all for around $10:
The Craft of the Cocktail, by Dale DeGroff
Dale’s great book broken down into water resistant easy sections make this a must have for the beginning cocktalian.
Tapas,by José Andrés and Richard Wolffe
Tapas are extremely popular right now, and what better way to learn 50 recipes than by getting esteemed Spanish chef, José Andrés’ Deck. While pomegranates are in season, why don’t you whip up a Valencia Orange and Pomegranate Salad?
Cheese Deck, by Max McCalman
Cheese is something that I can always learn more about. While I may love the stuff, other than telling sheep from cow from goat, I’m lost. Find your way with these cards and the help of the maître fromager of New York City’s acclaimed Picholine restaurant.
Short and Sweet Dessert Deck, by Gale Gand
As a person who never made dessert because it seemed like so much work, these cards show you how to make stunning sweets with eight ingredients or less. Feed your inner Homer.
Happy Holidays all!
We now return you to our regular programming.
From Dale’s The Craft of the Cocktail, his twisted version of:
BETWEEN THE SHEETS
1 ½ oz brandy
½ oz Benedictine
½ oz Cointreau
¾ oz lemon juice
flamed orange peel, for garnish
shake all ingredients with ice
strain into a chilled cocktail glass