🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: The Big Tzimmes for Passover

Tzimmes_cu-0070

I have a question about the recipe "The Big Tzimmes for Passover" from Vivian Henoch.
How far ahead can I prepare?
Thanks

asked by beth handa over 2 years ago
4 answers 1201 views
Photo_squirrel
added over 2 years ago

i would feel perfectly comfortable making these 5 days in advance. i mean, it's just a veggie stew....

Img_7717r
added over 2 years ago

Glad you asked. Generally, I don't make anything 5 days ahead of a meal, but as far as prep ahead is concerned, this dish will do just fine a day or two ahead. Flavors will blend nicely, in fact. To reheat - you might want to add more liquid -- perhaps a quarter cup of orange juice - or water.

White_chocolate_ginger_cookies
added over 2 years ago

My Mom always made her tzimmes ahead of time and froze it. She claimed it tasted better reheated as all the flavors were enhanced when heated the second time.

Default-small
added over 2 years ago

I made mine two days ago to serve Saturday night. That's the way I always do it and it's always scrumptious. Good luck.