I have a question about the recipe "The Big Tzimmes for Passover" from Vivian Henoch.
How far ahead can I prepare?
i would feel perfectly comfortable making these 5 days in advance. i mean, it's just a veggie stew....
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.
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.
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.
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.
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