Culinary Central

5 Beach Friendly Snacks

July 1, 2010 •Le Cordon Bleu •Miami • 0 Comments

Nothing says summer like snacks on the beach. But then again a mouthful of sand can put a real damper on the mood. Packing these five foods can take the grit out of summer snacking and will be safe from spoiling in the sweltering summer sun.

Grab the kids, the beach chairs and don’t forget the sun screen, you’ll be in full on summer relaxation mode in no time.

Trail Mix
If you can’t decide on one thing, pack it all! That’s the great thing about trail mix, you choose your favorites and mix them all together and viola – you’ve got the perfect magically tasty snack. If you feel like throwing together a basic mix, add your favorite dry cereal and grains, raisins, honey roasted peanuts and pretzels. If the weather permits and you have a cooler or a slightly cloudy day, you might want to add some chocolate candies for a little indulgence in your otherwise perfectly balanced snack that’s great for kids and adults alike.

Tortilla Chips and Salsa
Tortilla chips will be a great snack whenever, but jarred salsa you may want to keep in a cooler. If you don’t have one, simply keep it in the shade and if you don’t mind it slightly warmer than room temperature you will still be fine. Typically if salsa does go bad it won’t happen in a day and it will usually have a bit of a vinegar taste.

Cookies
Cookies can put a smile on anyone’s face. Get the kids together the night before and make it a family event. Avoid any recipes that have chocolate that may get too messy in the sun unless you plan on bringing a cooler. Try this great recipe for oatmeal cookies since they only get better tasting once they warm up a little.

Easy Oatmeal Cookies
Recipe by Darla Thompson at AllRecipes.com

Ingredients:

• 1 cup raisins
• 1/2 cup hot water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups quick cooking oats
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 2 eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
2. In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
3. Bake 10 to 13 minutes in the preheated oven, until the edges are golden.

Nuts
If you are feeling a bit drained from the day, nuts are a healthy and easy snack choice. In fact, an Iowa Women's Healthy Study found that women who eat nuts at least 4 times a week are less likely to encounter complications from coronary heart disease. Nuts are also rich in unsaturated fats and antioxidants and they taste great to boot.  

Dried Fruit
Dried fruits are great for snacking and are have just enough sweetness taste like a treat. Drying and dehydrating food has been around for centuries since it is a great way to preserve food and keep it from spoiling. If you are feeling adventurous, try out the oldest drying process – sun drying. But if you are in a pinch, try the bulk foods section of your local market.

Natural Sun Drying
Information from the Virginia Cooperative Extension
Sun drying is recommended for drying fruit only. Sun drying is not recommended in cloudy or humid weather. The temperature should reach 85°F by noon, and the humidity should be less than 60 percent. Outdoor dehydration can be difficult in Virginia and other southern states due to high humidity. All food that is dried outdoors must be pasteurized.

1. Dry in the sun by placing slices of food on clean racks or screens and covering with cheesecloth, fine netting, or another screen. Food will dry faster if racks are placed on blocks and the rack is not sitting on the ground.
2. If possible, place a small fan near the drying tray to promote air circulation.
3. Drying times will vary.
4. Turn food once a day. Dry until the food has lost most of its moisture (fruits will be chewy).
5. Fruits should be covered or brought in at night to prevent moisture being added back into the food.

This article is presented by Le Cordon Bleu College of Culinary Arts in Miami. Le Cordon Bleu College of Culinary Arts in Miami offers culinary arts and pâtisserie and baking training programs in the Miami, Florida area. To learn more about the class offerings, please visit Chefs.edu/Miami for more information.

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