Passover 2013 - Make Ahead Items
I will be hosting both Seders at my house and have just found out I will need to work on Mon 3-25 until late afternoon. Looking for some make ahead items I can prepare the day before or put into the freezer that would be nice enough.
Obviously, brisket can be frozen, but perhaps a chicken entree as well? How about a Pesach kugel that can prepared in advance? Any suggestions on cakes or desserts that would keep for a couple of days? Thanks in advance!
Obviously, matzoh balls and soup freeze well.
We just did a kitchen renovation and froze a bunch of food beforehand for easy microwave thawing. Some examples that held up fine
-Turkey meatballs, with sauce and without.
-Prepared but not yet cooked schnitzel
You should also see if you can make your slow cooker pesadich (sorry if that's not possible, we've never tried) but it's so easy to knock out a soup or entree with that with so little hands-on work.
re: Diane in Bexley
I usually make a sweet-n-sour brisket for Pesach. It's always a big hit--even with me...I don't usually eat traditional brisket. I've never frozen it though. The slow cooker would be my recommendation to avoid freezing it but keep it hands-off.
Here's the basic recipe:
3-4 pound brisket
1 cup water
1 cup ketchup
1/2 cup white vinegar
2 onions, sliced
1 clove garlic, minced
3/4 cup brown sugar
1 tablespoon salt
Turn the slow cooker on high before you prepare the marinade (you want to get the temperature up)
Mix the liquid marinade ingredients in a large bowl, then put in slow cooker (it should not fill more than half the pot).
If you have enough time, leave the marinade in the slow cooker for enough time to warm up before you put the meat in. If not, you can quickly heat it in a pan on the stove. Not enough to boil, just to get hot.
Sear the brisket in a large pan over medium high/high heat, 3-4 minutes on each side
Remove meat from pan and put in slow cooker
Saute onions in the same pan for 2-3 minutes, then put in chopped garlic for another 2-3 minutes. If there are still drippings in the pan, you can do a very simple deglaze with whichever vinegar you use for the marinade, or even with just a few TBSP of water.
Put the onions, garlic and deglazed juiciness into the slow cooker.
Cook on high for two hours. Then turn to low until it nearly falls apart (usually another hour). This dance is a feel thing, and depends on how big the brisket is and how much liquid there was, etc. Mostly just keep checking to see if it's soft. I like to cut off a piece or two from the brisket for testing.
Would you give us the recipe for the turkey meatballs, please?
How do you freeze them?
My experience is that meat immersed in a suce or liquid freezes very well, but something like meatballs with no sauce would get freezer burn. I don't ever feel that I could squeeze out all the air unless I'd use a vacuum sealer. Then how do you defrost them - in a sauce?