Passover dishes, will these store for five days
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
I was the one who mentioned the apple-apricot kugel, but not the spinach one. Here's the recipe:
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.
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.
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.
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?
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
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.
2 spoonsful mayonnaise
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.
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.