Don't sell cookies short as fancy wedding desserts.
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| Well-traveled desserts http://cookaholics.org/viewtopic.php?f=14&t=3849 |
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| Author: | ldkelley [ Tue Sep 30, 2014 3:54 pm ] |
| Post subject: | Well-traveled desserts |
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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| Author: | BeckyH [ Tue Sep 30, 2014 7:34 pm ] |
| Post subject: | Re: Well-traveled desserts |
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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| Author: | phoenix [ Tue Sep 30, 2014 9:58 pm ] |
| Post subject: | Re: Well-traveled desserts |
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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| Author: | cookie [ Wed Oct 01, 2014 11:45 am ] |
| Post subject: | Re: Well-traveled desserts |
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. |
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| Author: | jim262 [ Wed Oct 01, 2014 12:49 pm ] |
| Post subject: | Re: Well-traveled desserts |
Don't sell cookies short as fancy wedding desserts.
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| Author: | jeanf [ Wed Oct 01, 2014 1:57 pm ] |
| Post subject: | Re: Well-traveled desserts |
or Marilyn's toffee or Pennie's caramels. And biscotti. |
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| Author: | TheFuzzy [ Wed Oct 01, 2014 11:17 pm ] |
| Post subject: | Re: Well-traveled desserts |
Petit Fours! |
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| Author: | ldkelley [ Thu Oct 02, 2014 8:34 am ] |
| Post subject: | Re: Well-traveled desserts |
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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| Author: | jeanf [ Thu Oct 02, 2014 8:26 pm ] |
| Post subject: | Re: Well-traveled desserts |
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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