making matzo balls ahead -- how to store?
gellchom
14 years ago
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lowspark
14 years agoRelated Discussions
Matzo Ball Survey: vote here
Comments (56)The late dh and I differed on the chicken soup - based on our heritage - his Jewish style with a parsnip and mine Italian style with parsley sprigs and a tomato. I surprised him once by making matzo balls. I used the recipe on the matzo meal box and made them about the size of Italian meat balls...had NO idea that they would swell and grow...ended up being HUGE - like baseball size... He commented on how large they were - but ate them and seemed happy. He made them stuffed with a little carmelized onions. They were soooo good. -maria...See MoreWhat can be made ahead of time for Passover?
Comments (11)I always think charoset tastes better for having some time for the flavor to blend. I usually make it a day or two in advance to allow for that. Hard boiled eggs and the roasted egg for the seder plate can be made ahead. I haven't made charloette or carrot souffle before so I can't speak to those. The chicken in a sauce should reheat fine. Soup and matazh balls can be made ahead but depending on quantity may strain fridge room - at least they would for me at the beginning of Pesach. I haven't made matzah balls from a mix, but the recipe I use has the matzah ball mixture being refrigerated for 30 minutes before forming the balls and dropping them in the soup - I think the mixture could be made up to that point and held a couple of days in the fridge. Matzah crunch and meringues can be made in advance but make sure to pack them away in something air tight especially if you are somewhere that may have humid weather. Brownies can be made ahead but I think they will taste best made that day....See MoreCan I make this ahead of time - and storing cilantro
Comments (6)Do you have a salad spinner? I always wash my cilantro & parsley when I get it home, spin it as dry as I can & store it in a ziploc bag with a few paper towels in the fridge. I find it stores best when dry - lasts for a week. Wrap your green onions in paper towels too as they are always soaking wet at the store from the water they keep spraying on the veggies. I wouldn't do anything ahead. I'd take my ingredients, a good knife & a small plastic cutting board with me. Take a bottle of olive oil (or a small well-sealed container), a fresh lemon or two and your salt & pepper with you). Pack the cilantro & onions in a small cooler. Cook the potatoes there in the beach house kitchen, and then all you need to do is mix up the dressing & chop the cilantro & spring onions - you can do that even in any cramped, ill-equipped kitchen. The dressing is so simple you can even get by not mixing it, but just sprinkling all the ingredients over the potatoes and just gently tossing. This is my kind of cooking! Have a great weekend......See MoreMake ahead appetizers - suggestions?
Comments (38)Deviled eggs Pinwheels (either tortilla or puff pastry) Hummus and pita chips artichoke and red pepper squares (recipe below) Crispy bread with bruschetta Crispy bread with a smear of goat cheese, a few toasted walnuts, fresh thyme leaves and a drizzle of honey Tapenade on crackers, bread, pita, etc Artichoke Heart and Red Pepper Bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes @60 1” bites. Preparation Time: 10 minutes Cooking Time: 35 minutes Cooling Time: 15 minutes Total Time: 1 hour...See Morejessyf
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