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Passover dishes, will these store for five days

a
aaduval Mar 19, 2012 08:50 PM

Once again Passover seder has rotated to my family. As I live at home, I want to contribute four dishes.
However I would like to be out of the kitchen by Sunday night to allow my mother to cook her traditional dishes.

I have come up with the following dishes so far,
an apple horseradish slaw
cauliflower-leek kugel with almond-herb crust
spinach vegetable kugel
an orange granita & a lemon granita

(I know that is two kugels but I feel the ingredients are different enough.)

Would these dishes (besides the granitas) have any adverse effect being in the refrigerator until Friday?

Should I have them reheated, or would it be best to serve them at room temperature?

Thanks for listening

  1. 4
    4greatkds Mar 20, 2012 02:49 PM

    I have made the cauliflower leek kugel and it freezes perfectly.
    Can you post the recipe for the spinach veg kugel and the apricot apple kugel? thanks.

    2 Replies
    1. re: 4greatkds
      queenscook Mar 20, 2012 03:13 PM

      I was the one who mentioned the apple-apricot kugel, but not the spinach one. Here's the recipe:

      Apple-Apricot Kugel

      6 whole eggs or 4 eggs & 4 whites, beaten
      1/2 cup sugar
      6 apples, peeled and grated
      1/2 cup matzo meal
      juice of 1 lemon (3 T.)
      1 cup dried apricots, cut up
      2 T. sugar mixed with 1/2 tsp. cinnamon

      Preheat oven to 350 F. In a large mixing bowl, combine eggs with sugar; mix well. Add apples, matzo meal, and lemon juice. Mix until smooth. Soak apricots in hot water for 5 minutes; drain well. Spray a large pan (I use a disposable one that measures 10 1/2 X 12 on top and tapers down to 8 X 10 on the bottom). Spread half of mixture in pan. Arrange apricots in a single layer over batter. Top with remaining batter; spread evenly. Sprinkle with cinnamon-sugar. Bake about 1 hour, until golden.

      1. re: queenscook
        l
        laura10952 Mar 22, 2012 10:43 PM

        I am new here and do not want to loose this thread!

    2. h
      helou Mar 20, 2012 09:09 AM

      I'd be very interested in getting the recipes for the apple horseradish slaw and the spinach kugel.

      Just off the top of my head, I don't think I would make the apple horseradish slaw ahead of time. I've had some raw radish dishes, and, unless they're preserved with vinegar or salt or something, I find that they deteriorate.

      1. queenscook Mar 19, 2012 09:21 PM

        As far as the kugels are concerned, I make the cauliflower-leek kugel (I presume the same one, originally from Bon Appetit), and it stays fine in the fridge for days. In fact, I make it a day or two prior to yom tov, and there are years that I have still served the remaining pieces over the last days of yom tov. I don't make a spinach kugel, but every kugel I make stays fine (I make an apple-apricot kugel, a broccoli-kishke kugel, farfel kugels with various veggies, and maybe one or two others that aren't coming to mind presently.)

        And what's wrong with having two kugels? I usually make at least four in advance of yom tov, and generally serve at least two or three different ones per meal.

        3 Replies
        1. re: queenscook
          r
          rockycat Mar 20, 2012 12:04 PM

          queenscook, about your kishke kugel. This is the first I've heard of onet, not being a big kugel person myself. I did a quick Google search and all the recipes I saw were distinctly chometz. Many also had (shudder) mayonnaise. How do you make a Pesachdik version, and do you think I could use yellow squash instead of the zucchini I saw in many of the recipes?

          1. re: rockycat
            h
            helou Mar 20, 2012 02:00 PM

            If you need actual kishke to get you started, my butcher carries a Meal Mart KFP kishke, which I bought not realizing, and used in my chulent last Sahbbos. Not exactly the same texture, but tasted fine.

            1. re: rockycat
              queenscook Mar 20, 2012 02:21 PM

              Here's the recipe. It comes by way of a friend who used to make it when she was a seminary girl in Israel, for a family that she cooked for for shabboses. (They taught her the recipe.) It does have a bit of mayo, though, but if it bothers you that much, maybe you could try it with oil. I have no idea if that will work, though.

              One caveat is that it was a "regular" recipe for every week (i.e., not originally Pesachdik) that I decided to make for Pesach by substituting matzah meal for the flour. I like it a lot, but I can't swear it will be to everyone's taste.

              Broccoli Kishke Kugel

              2 carrots
              1 potato
              1 onion
              1 1/2 cup matzah meal
              1 tsp. salt
              1 tsp. paprika
              1/2 tsp. pepper

              Preheat oven to 350 F.

              Process the carrots, potato, and onion in food processor. Add in the matzah meal, salt, paprika, and pepper. Bake for 1/2 hour.

              frozen broccoli
              2 spoonsful mayonnaise
              1 egg
              1/2 package onion soup mix.

              Steam broccoli. Process in food processor. Mix in mayo. Add egg and onion soup mix. Pour on top of baked bottom layer and bake for approx. 1 hour, ‘til done.

              As for the yellow squash question . . . I find no real difference between zucchini and yellow squash, so I would imagine you could easily substitute one for the other easily, but there is neither green nor yellow squash in this specific recipe, as you can see.

          2. s
            shoelace Mar 19, 2012 09:11 PM

            id say that the kugels might fare better in the freezer for a few days
            can i have the recipe for the cauliflower leek kugel?

            2 Replies
            1. re: shoelace
              queenscook Mar 19, 2012 09:36 PM

              I know you were directing your request to the OP, but with such a specific name, I am 98% certain it's the same recipe.

              Cauliflower-Leek Kugel with Almond-Herb Crust

              8 cups cauliflower florets (2 lb. bag frozen)
              6 T. olive oil, divided
              4 cups coarsely chopped leeks (white and pale green parts; from 2 large)
              6 T. unsalted matzo meal
              3 large eggs
              1/2 cup chopped fresh parsley, divided
              1/2 cup chopped fresh dill, divided
              1 1/2 tsp. salt
              1/2 tsp. coarsely ground black pepper
              1/3 cup almonds, toasted, chopped

              Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
              Heat 3 T. oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
              Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish.
              Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
              Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

              1. re: queenscook
                s
                shoelace Mar 25, 2012 02:18 PM

                that sounds really interesting, im totally going to try this for pesach

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