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.
Please enter a valid email address.
Well played. You deserve a cookie.
Thank us later!
29 Genius Recipes to Freeze Now
In 1969, Kraft Split Its Jell-O into Three
Our Latest Contest Winner
Recipe of the Day
Do Monster Cereals Really Have a Cult Following?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.