It's All About the Sides: Part Two

He can run, but can he hide?

More Ever Ready Favorites

Apple Cream Cheese Torte with Gingersnap Crust
http://sockfairies.blogspot.com/2015/11/weekend-round-up_21.html

Maple Bacon Wrapped Roasted Carrots
http://sockfairies.blogspot.com/2015/11/carrots-star-player.html

Caramelized Onion and Apple Tart Appetizers
http://sockfairies.blogspot.com/2014/11/small-bites.html

Cranberries and Dried Cherries Sauce
http://sockfairies.blogspot.com/2013/10/cranberries.html

Hors D'Oeuvre Travel Tips
For crisp hors d'oeuvre
Lay down two layers of paper towels in the bottom of a plastic container and pack the hors d' oeuvre side by side with a little space between so they don't get soggy. 
If hors d'oeuvre are not crisp 
Example: stuffed cherry tomatoes, grilled chicken pieces, tea sandwiches etc. dampen a paper towel, lay flat and arrange the hors d'oeuvres on that, side by side so they don't roll around. Any space not filled, crumble more paper towels and pack into into that area, to keep the food stable. 
Crisp things
Example: chicken fingers, crab cakes, cheese straws etc. wait to pack until they are completely cold and line a container with plastic wrap, then lay the food in an even layer and cover with parchment paper. Repeat the process two or three rimes. The food will have to be reheated once you get to your destination but will not be soggy or smashed.  
If your food will need a skewer
Wait until you get where you are going to assemble
If you will need to reheat your food
Take a small pan with you so as not to bother the host , especially if you need a non-stick pan.

Source: Lunds & Byerlys

UP NEXT-Bobbie Flay ( Food Network Star) Presents A Showstopper Recipe 
Pumpkin Pie with Bourbon-Maple Whipped Cream with Cinnamon Crunch