How would you keep this cold?

M

marilynfl

Moderator
Next Saturday is an evening picnic (starting at 5:30 to beat the heat) for the Master Gardener class at one of the farms. Trying to be economical, I realized I already have a quart of Richard's Key Lime Dip, a quart of my lemon curd (both left over from the wedding tarts), a couple squares of unbaked puff pastry and a quart of heavy cream.

I thought I would bake the puff pastry (adding a lip around the edge), layer on the key lime filling, then curd, then top with whipped cream.
So how do I keep this from not getting too warm outside?
 
marilynfl said:
Next Saturday is an evening picnic (starting at 5:30 to beat the heat) for the Master Gardener class at one of the farms. Trying to be economical, I realized I already have a quart of Richard's Key Lime Dip, a quart of my lemon curd (both left over from the wedding tarts), a couple squares of unbaked puff pastry and a quart of heavy cream.

I thought I would bake the puff pastry (adding a lip around the edge), layer on the key lime filling, then curd, then top with whipped cream.
So how do I keep this from not getting too warm outside?
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Perhaps you have the lime dip, lemon curd and whipped cream on ice and let people make their own?
 
Could you use 3 pans? Larger one with a freezer bag/frozen freezer bag in it, underneath the smaller one containing the pie and maybe another pan to cover all? That's a lot of pans that have to be just the right size. But if the pie starts out cold, it could work. If you put some icing sugar (forget its name in the US) in the whipped cream it will be more stable and will chill better. It sounds like it will all go in a hurry anyway.
 
I think something like what Marge has suggested would work. Freeze some zip loc bags laid flat. Put them in a 9X13 dish. Get a tray at the dollar store that will fit inside that dish. Then I would suggest cutting the tart into servings so there isn't any cutting involved on the ice packs.
 
Marg CDN said:
Could you use 3 pans? Larger one with a freezer bag/frozen freezer bag in it, underneath the smaller one containing the pie and maybe another pan to cover all? That's a lot of pans that have to be just the right size. But if the pie starts out cold, it could work. If you put some icing sugar (forget its name in the US) in the whipped cream it will be more stable and will chill better. It sounds like it will all go in a hurry anyway.
Click to expand...
Powdered Sugar:)
 
First thought is how hot is it? Because if it’s awful one might just have to serve directly from an ice chest.

Other than that, make stabilized whip cream, and bring everything in an ice chest.
If you can, use a metal serving platter as it will conduct cold better. One that sits on top of a 9x13 pan (or size to fit under platter). If platter can keep cold in ice chest before serving, even better. If you have a Nambé brand by chance use it as it made to hold cold or heat.
From ice chest, take “blue” ice packs and top with flat ziplocs with ice to fill 9x13 pan. (Blue ice solid packs stay colder longer than cubes). If hot enough, wrap pan with towel for some thermal protection from heat and wick condensation.
Set platter on top of ice pan to serve. Remember to bring some cover for fly protection. (I was just at an outdoor event on Friday, and I needed a club to beat off all the native bees that were trying to attack my plate.)

Have fun! I’d love to hear about your master gardening program. I’ve wanted to do it, but didn’t know if my bad feet would be up to the physical challenge and possible all day desk sitting.
 
Thank you all...these were good ideas, which helped simplify back to Richard's original dip idea. I'm going to put about 1/4 of the key lime dip in the bowl, freeze that and then put the rest of the dip on top. Then I'll swirl the curd and the whipped cream around so all three colors are visible. I remember BarbS adding blueberries around the edge for color. Then serve on a dish surrounded with graham crackers to dip.

Here's how the weather is looking for Saturday evening:

IMG_0129.jpg
 
Oh that’s not too bad heat wise (unless humidity makes it worse). That about what it was here for Friday night party. The dip idea makes it oh so much easier. 😁 I still say be prepared for flies and such with something to cover. I’d never seen the small native bees go crazy for food like we had on Friday.
 
marilynfl said:
Thank you all...these were good ideas, which helped simplify back to Richard's original dip idea. I'm going to put about 1/4 of the key lime dip in the bowl, freeze that and then put the rest of the dip on top. Then I'll swirl the curd and the whipped cream around so all three colors are visible. I remember BarbS adding blueberries around the edge for color. Then serve on a dish surrounded with graham crackers to dip.

Here's how the weather is looking for Saturday evening:

View attachment 2459
Click to expand...
May I have mine with shortbread cookies please??
 
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