ISO snacks for a group that travel well

[gobluem82]

My sister is hosting a family get-together over July 4th. Ordinarily, I'd bring a cake or cookies or something to help out, but we're going to my in-laws' 50th wedding anniversary beforehand, so whatever I make needs to be able to hold up for a few days and be sturdy enough to survive an overpacked car. (New York to South Carolina to Michigan back to New York in 9 days' time :eek: ) I'm already planning to make CL's Asian Party Mix since it's such a big hit, and I'll probably make some kind of biscotti as well. Any other ideas out there an what I can bring? We're going to be hanging out at my sister's house most of the time but will be sleeping at a hotel due to limited space. The hotel has a continental breakfast, so I don't need to worry about breakfast items. TIA!

[misskitty100]

I would think brownies would be okay for a few days. I think the snack mix is an awesome idea. You could also stop on your way to your sisters for a watermelon and just cut it up at her place for everyone. You could also contribute some of the beverages and get those on your way into town too.

[misskitty100]

Here is another recipe that was posted on the BB (I forget who originally posted - sorry!!)



Espresso, White Chocolate, and Macadamia Nut Bark
Source: WS Holiday Entertaining “Gifts from the Kitchen” chapter

Unsalted butter for greasing

10 oz (315 g) white chocolate, finely chopped (Use a high quality white e.g. Lindt or Callebaut. I personally used King Arthur’s house brand – White Chocolate Bar. I was out of Callebaut)

8 oz (250 g) bittersweet or semisweet (plain) chocolate, finely chopped (I used Nestlé Tollhouse Semi-Sweet morsels)

1¾ cup (9 oz/280 g) unsalted macadamia nuts, toasted and halved (I couldn’t find unsalted. Used Kona Select Harvest Dry Roasted. They were salted. A 24 oz can be found at Costco for the best price. The salt didn’t pose a problem. Oh, and I did not toast)

2 tspns freshly ground espresso (fine-grind) coffee



Lightly butter a 10X15X1” jelly-roll pan. Line the pan with waxed paper.

Place the white chocolate in the top pan of a double boiler or in a heatproof bowl set over (but not touching) barely simmering water. Place the bittersweet or semi-sweet chocolate in the top pan of another double boiler or in a heatproof bowl set over (but not touching) barely simmering water. Stir both frequently with separate spoons until melted and smooth.

Stir ¾ cup (4 0z/120 g) of the nuts into the white chocolate. Pour the mixture onto the prepared jelly-roll pan to form 3 stripes the full length of the pan, one down each side and one down the center. Mix ½ cup (2 ½ oz/80 g) of the nuts and the coffee into the bittersweet or semisweet chocolate. Pour the nut-chocolate mixture onto the prepared pan, forming 2 stripes the length of the pan, between the white chocolate stripes. Draw the tip of a small knife back and forth across both chocolates to form a marble pattern. Tilt the pan to swirl the chocolate together. Sprinkle with the remaining ½ cup nuts. Refrigerate uncovered until firm, at least 1 hour.

Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent fingerprints on the chocolate), break into large irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 1-1/3 lb (660 g)

Note: Chopped toasted almonds can be substituted for the macadamia nuts.

__________________

[gobluem82]

Thanks for the suggestions so far. Of course, I now realize that I posted this thread on the wrong forum! Is there any way I can move it?

[misskitty100]

I don't think you can move a thread from one forum to another but feel free to start a new one in the food forum! :)