You might be headed to a Seder or to Easter brunch or dinner and are bringing a dish to share. Transporting perishable food requires care.
Cold Foods: Should be wrapped tightly or be in a container with a very tight fitting lid (especially foods that are especially liquidy). If your journey is in warm weather or your travel time is more than 30 minutes, pack your dish in a cooler with gel freezer packs or plastic bags of ice cubes. Or, save some plastic bottles, fill them three-quarters of the way full of water and cap to make your own cold packs.
This Layered Yogurt Fruit Salad would be a nice addition to Easter brunch.
Hot Foods: Hot food should be wrapped in foil and then wrapped with clean kitchen towels and put in a cooler or box, if you don’t have a cooler. Hot foods can be held hot for two hours or less. If you have a journey that is longer than two hours, transport your dish cold and heat it at your destination.
These Leeks Au Gratin would be great for Easter dinner or a Passover Seder (substitute matzo meal for flour and crushed matzo for bread crumbs.
I love those portable baking dishes with lids and fabric transport bags and hot and cold packs. Those sure make the job much easier.
Are you a guest someplace this spring? What are you bringing to share?