HOME > Chowhound > Home Cooking >

Discussion

Munchies for around the bonfire

I was supposed to be hosting a bonfire tomorrow night. However, our power has been out since Monday and isn't expected to be restored until Friday night. While it's true that electric power isn't necessary for a bonfire, it IS required in our case for running water, flushing toilets, etc. So the location has been changed and one of my friends will be hosting instead. Now my dilemma is what to bring along. I should mention that I've been camped out at a nearby hotel, so I don't have access to cooking facilities. Someone else is bringing a Mexican taco dip, so my original idea of tortilla chips and salsa would be redundant. S'mores are already being handled. My question -- what should I bring that's yummy and requires no cooking? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. A sundried tomato terrine. It's much better than you'd think--I would never have made it, except a friend brought it to a party and ti was delicious and the hit of the potluck. They're better when they've sat around at room temperature w/ crackers. I kind of wing it now but Nigella has a good one:

    http://www.nigella.com/recipes/view/s...

    I like to add goat cheese to it, kind of mixing that w/ this one:

    http://www.finecooking.com/recipes/go...

    It's a pretty presentation, too.

    1. Excuse the mundane suggestion of hotdogs (on sticks!).

      1. Maybe get some tortillas, sliced meats and cheeses and some veggies to make wraps. Cut them into pinwheels to make them more finger-food.

          1. If you can cook over the bonfire a bit, then a quick trip to local grocer if open:

            Hot dogs (as per pinehurst below)
            Onions
            Tomatoes (or grape toms)
            Pineapple chunks if desired
            Hot dog buns if desired
            Dressing/marinade of choice
            Wood skewers (longer = better)
            Baggies for marinating

            Soak skewers in water for a few hours
            Marinate toms, onions, pineapple for a few hours
            Slice hot dogs into chunks
            Assemble either mixed skewers or separate onions, toms, hot dog chunks, etc.

            Serve in a heap on plate or in a bun.

            1. Some crucial information is missing. Is this going to be after dinner? Is it adults only who might be drnking beer or wine or is it a mixed aged group?

              If it's after dinner and a mixed group, I would buy some good cookies but something without chocolate since the S'mores have chocolate. Maybe oatmeal raisin.

              Anything like a dip is hard to serve around a bonfire. You need little plates that people can toss in the fire. If people are going to be drinking wine or beer, something savory would be good. Good easy on yourself and just get some good cheeses and crackers.

              Cider? Both cold and mulled?

              4 Replies
              1. re: dfrostnh

                How about buying an assortment of smoked precooked wieners/small sausages/jerky etc? Cut them into large but bite sized pieces. People like their meat. Something about a fire and trying to replace stress with warmth and companionship and handful of tasty protein .Like 'cave men/women'. Careful of the booze. This is NOT a good time for too much as I'm sure you know.

                1. re: dfrostnh

                  You're right -- I did omit some relevant info, but that's because there's little that I can think of that will suit everyone. It'll be my women friends -- and there are dietary considerations. Two don't eat red meat; one can't have sugar; two are on gluten-free diets. That eliminates just about everything -- except for wine. :-) I've decided to bring veggies and dip. And popcorn. Cheese and crackers was going to be my Plan B. There'll be an assortment of foods that some will eat, others won't, and no one will be hungry. One friend said she's bringing "protein on a stick." I can hardly wait to see what that's going to be.

                  Thanks for all the suggestions.

                  1. re: CindyJ

                    what was the protein on a stick?

                    1. re: LaLa

                      Chicken tenderloins, seasoned, threaded onto skewers.

                2. I sometimes do a brie wrapped in foil, warmed by the fire. I top the brie with whatever I have on hand - nuts, dried cranberries, honey, whisky, etc. Serve with crackers or bite size pieces of bread. We have a grate that goes over part of our fire pit but you could place it off to the side, close to some coals.

                  1 Reply
                  1. re: cleobeach

                    I like your foil-wrapped brie idea so much I'm going to make a stop at the market on my way over.

                  2. Chunks of cheddar, browned over the flames, then wrapped into a slab of hearty country bread is absolutely delicious.

                    7 Replies
                    1. re: jmcarthur8

                      Too bad you didn't mention it sooner.

                      1. re: CindyJ

                        I can't wait to try that cheddar idea! We are will have a fire Friday night.

                        Any other ideas for fire roasted cheese?

                        1. re: cleobeach

                          We did the foil-wrapped brie that you had recommended. It was WONDERFUL! Any good-quality melting cheese will work. Gruyere would be great -- kind of like fondue. Use non-stick foil if you're wrapping it.

                          1. re: CindyJ

                            So glad to hear you liked it. I learned over the years to let any booze toppings to cook long and gently to yield good results. I have not tried wine yet but I would think that could add nice flavor.

                            I really like crushed/chopped nuts as the cool weather approaches.

                            1. re: cleobeach

                              You have my hamsterwheel turning. I wanna try this. Yum times ten to melt cheese. But i will use a low oven. Thanks

                          2. re: cleobeach

                            Pepper Jack with a flour tortilla and a spoonful of salsa.

                            Aged Swiss with seeded rye or pumpernickel and brown mustard.

                            The cheese needs to be firm enough to brown without melting right off the fork.

                            1. re: jmcarthur8

                              Husbsand adores rye and pumernickel so I am now rich with weekend ideas.

                              We have a cottage with a stone fireplace. Friday nights are cooking in the fire place, movies (for the child), newspapers and wine (for the adults) and all night relaxing. We often cook in the fire place and I am always looking for new ideas,