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 Post subject: Well-traveled desserts
PostPosted: Tue Sep 30, 2014 3:54 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I am going to a wedding at the end of this month that requires traveling by plane and hand carrying luggage. I've been asked to bring one or two desserts if I can, and I am trying to think of anything other than cookies that will make it on the plane and to the reception. My go-to is Key Lime Pie but that is out of the question. It is fragile and it is a gel and the TSA might make me toss it.

Ideas?

--Lisa


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 Post subject: Re: Well-traveled desserts
PostPosted: Tue Sep 30, 2014 7:34 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1089
I carried a dozen cheesecakes to my brothers wedding, but it was over 25 years ago now. They traveled well-I froze them before packing-and there was no TSA. I think a cheesecake would be ok.


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 Post subject: Re: Well-traveled desserts
PostPosted: Tue Sep 30, 2014 9:58 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
I made an iced 6 inch cake (pre-chilled) that I brought on a plane a few years back. What I did was to bring a ziplock bag and a soft cooler (no blue ice or gel which would be confiscated). After passing through security, I got ice from a vendor and filled the ziplock and placed it in the soft cooler. It worked well.


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 Post subject: Re: Well-traveled desserts
PostPosted: Wed Oct 01, 2014 11:45 am 
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 287
Location: Seattle
What about a Gateau Basque? They are fancier than cookies, would travel well and everyone just loves them. You can dress it up a bit with some powdered sugar and fresh fruit when you get there.


Last edited by cookie on Wed Oct 01, 2014 10:29 pm, edited 1 time in total.

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 Post subject: Re: Well-traveled desserts
PostPosted: Wed Oct 01, 2014 12:49 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
Don't sell cookies short as fancy wedding desserts.

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Weights of Baking Ingredients


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 Post subject: Re: Well-traveled desserts
PostPosted: Wed Oct 01, 2014 1:57 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
or Marilyn's toffee or Pennie's caramels. And biscotti.


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 Post subject: Re: Well-traveled desserts
PostPosted: Wed Oct 01, 2014 11:17 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Petit Fours!

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 Post subject: Re: Well-traveled desserts
PostPosted: Thu Oct 02, 2014 8:34 am 
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Joined: Tue Dec 23, 2008 8:06 pm
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Lots of good ideas here. As we are going to be very rushed when traveling (I booked too late a flight!) I want to stay away from anything that has to be packed carefully and handled gently. The Gateau Basque looks interesting, but I am afraid it wouldn't survive.

It is still in the 90's here during the day so Toffee and Caramels don't set well.

Biscotti sounds good... different enough and I don't think anyone else is signed up for them.

Petit Fours would be interesting, but I don't have any experience with them. Anyone have a link for a good tutorial?

Thanks, all!

--Lisa


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 Post subject: Re: Well-traveled desserts
PostPosted: Thu Oct 02, 2014 8:26 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
Posted these before but my favourite biscotti:
BONNIE’S ESPRESSO BISCOTTI

 ½ cup unsalted butter, room temperature
 1 ½ cup granulated sugar
 2 eggs
 1 tsp. vanilla
 3 cups all purpose flour
 1 ½ tsp. baking powder
 2 tbsp. instant espresso / instant regular coffee, crushed finely
 1 tbsp. grated orange rind
 ½ cup chopped semi-sweet chocolate
 ½ cup toasted chopped almonds or hazelnuts

Topping:
 ¼ cup granulated sugar
 2 tsp. cinnamon

Line 2 baking sheets with parchment paper.
Cream butter with sugar until light, beat in eggs and add vanilla.
Sift or mix flour with baking powder, stir in espresso powder, orange rind, chocolate and nuts.
Stir into batter and mix only until dough comes together
Divide dough in half and shape into logs about 12 inches by 2 inches
Place on prepared baking sheets and bake in 350F oven for 30-35 minutes. Remove logs to cool and reduce oven temp to 325F.
Place logs on cutting board and cut each into about 20 slices on the diagonal, ½ inches thick.
Place cookies cut side up on baking sheet, sprinkle with topping on both sides of each cookie.
Bake cookies 15 minutes, then turn cookies and bake another 5 minutes on other side.
Makes about 40 cookies.

Jean’s notes-
* First baking is until logs are firm to the touch
* Can use chips instead if in a hurry but the PC Bittersweet chocolate (large bars) chopped up is the best
* Put the topping in a pie plate and dredge the cut cookies, both sides then place them standing on the cookie sheet so you don’t have to flip them.
* Use chef’s knife to cut the cookies

And this one from epicurious - http://www.epicurious.com/recipes/food/ ... tti-102706


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