You may remember the ski trip-turned-food fest that A-Tooch and friends took last year. This year we went to the Poconos, upgraded to a house with a hot tub and ate even more food…if that is humanly possible.
I have a group of serious foodie friends so we kick the emails off a few weeks before with meal planning. I claimed dessert for the weekend, of course. The challenge is always to bake something that is transportable from my NYC apartment, to my office and then up to the mountain. Plus, it needs to be delicious and stay fresh for a few days. Enter: chocolate chip banana bread. Two of the greatest sweet ingredients you can combine — too-ripe bananas and chocolate chips.
The other dessert item that made the journey was these O’Henry Bars that were such a hit the last time I made them. If you travel with these, be mindful of your car’s floor heaters which can melt the bars into oblivion.
My friends, R+T, prepared a quesadilla bar with about two dozen toppings. Amazing.
A few things worked the year before and we kept those staples — drunk fondue with expensive gruyere and a pot that can handle 6 fondue sticks at once, and bacon and eggs for breakfast. Lots of it.
Yep, that’s all bacon.
In fact, there was so much bacon we decided to wrap our chicken with it for dinner the next night and throw it on the grill. Not a wise idea: check out this clip for the result.
What are your favorite items to cook on a ski trip?
P.S. Happy Groundhog Day! I don’t know about you guys, but it nearly hit 60 degrees in NYC yesterday so regardless of what the groundhog sees, I’m pretty sure spring is already on its way.
2 Comments
That bread looks delicious! I like the clip on the chicken too!
I’ll bet bacon-wrapped chicken would do nicely roasted elevated so the
bacon fat drips to the bottom of the pan (no open flames!).