A question about a recipe: The Big Tzimmes for Passover

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

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Recipe question for: The Big Tzimmes for Passover

4 Comments

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LE BEC FIN
LE BEC FIN April 4, 2012

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

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Vivian Henoch
Vivian Henoch April 4, 2012

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.

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ELCookie
ELCookie April 5, 2012

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.

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KarenO
KarenO April 5, 2012

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.

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