I need to make a savory snack to take on a weekend retreat. Make Thurs/Fri, good through Sunday. HELP! Something fabulous.

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17 Comments

Lisa D. October 26, 2014
I would make spiced nuts. They're filling and gluten-free, and go well with cocktails or regular drinks. If there's a microwave at your retreat, it's nice to warm these up, but not essential. http://whiskandcleaver.com/bar-nuts-ill-take-mine-sweet-spicy/
 
TwoAprons October 24, 2014
I've never frozen the spinach bars (seriously we end up eating them for breakfast, lunch, snack, dinner), but I did a quick look and it appears they can be. Reheat in a 350F oven for 15 minutes or until hot. Good luck! The parm shortbread looks really nice as well.
 
Sarah October 22, 2014
I love the cheese straws from Smitten Kitchen. One recipe makes more than you'd think!

http://smittenkitchen.com/blog/2009/06/cheese-straws/
 
Kate P. October 26, 2014
I totally agree with Sarah - these cheese straws are excellent and a great savoury dough mix for making either straws or a small cookie. You can add different things (herbs, cumin or fennel seed, paprika etc to change up the flavour). They keep well and taste delicious.
 
dinner A. October 21, 2014
Will you be able to store the snack in a fridge overnight? If so, these two Turkish dips from Ana Sortun (chef of Oleana in Cambridge) are unusual and delicious, and either would be great served with crudités, bread, and/or pita chips:

hot pepper labne (a yogurt-like dip with pickled green hot peppers mixed in:
http://www.findeatdrink.com/Index/Etc/Entries/2010/9/20_recipe_hot_pepper_labne.html

muhammra (a red pepper-walnut spread):
http://muchdependsondinner.blogspot.com/2009/06/muhammara.html
 
Sam1148 October 21, 2014
I'd go with on of the mentioned snack mixes and some homemade beef jerkey.
Make twice as much jerky as you think you'll need.
This is a good recipe. https://food52.com/recipes/22529-bulgogi-jerky
I add a bit of sirachia sauce to mine.
 
usingSpoons October 21, 2014
What about grissini/breadsticks? Could be flavoured with Parmesan, sesame seeds, poppy seeds, anchovy, pesto...
 
Anne M. October 21, 2014
Oatmeal cookies, recipe on top of Quaker Oats tube. Use butter. Sub choc chips for raisins. Bump up cinnamon. The salt in them makes them both sweet and savory. They get better by the day.
 
aargersi October 21, 2014
Other people will be bringing things as well, and that there will be "real food" provided? I would suggest Nicholas Day's savory granola - it great just for munching on, but can also be added to other things (salad, yogurt, veggies, whatever) for some added crunch and flavor

https://food52.com/blog/10530-walnut-rosemary-savory-granola
 
Andrea Y. October 21, 2014
Yes, real food provided for every meal, but we like to have snacks sitting around for grazing throughout the day. It's nearly all sweets so I wanted to bring something different, but it has to be able to sit around for a couple of days and still be good.
 
drbabs October 21, 2014
I'd make a whole bunch of snack mix. I think there's an article here on making snack mix without a recipe, but here's mine: https://food52.com/recipes/8370-sweet-and-spicy-pretzel-and-nut-mix
 
Andrea Y. October 21, 2014
drbabs, I really like the sound of this. I can't remember seeing unsalted pretzel twists. Do you buy them at a typical grocery store?
 
TwoAprons October 21, 2014
Try these simple, delicious and even a bit healthy spinach bars http://2aprons.wordpress.com/2014/09/25/spinach-bars/
Answer image
 
Michele October 21, 2014
These look so delicious, do you think they could be frozen?
 
CarlaCooks October 21, 2014
Dorie Greenspan's cheese crackers (I think she calls them cheez-it-ish crackers) are really tasty and last for several days. You could also make savory biscotti (brown butter and sage, pepper and Parmesan, or mustard and cheddar would be nice combinations).
 
Yianna October 21, 2014
I'd recommend parmesan shortbread - Nigella Lawson has a fantastic recipe in nigellissima. It's very easy to make, and even easier to transport. Most importantly, they're amazingly delicious, as long as you use fresh parmesan.
 
Andrea Y. October 21, 2014
This sounds good and the reviews are impressive! Top of my list right now.
 
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