Recipies to make 1-2 days in advance

[Anonymous]

I am taking over most of the cooking for DH's families Passover seder from his grandmother. Her go to recipies are covering everything in ketchup (brisket, chicken, veggies) so anything I serve will be a welcome change. We are expecting 40 relatives only 3 of which are children.

I would love suggestions of foods I can make a day or two ahead of time (or longer we have an extra freezer) and easily reheat the day of the Seders. Currently planning matzah ball soup- which I think tastes better the 2nd day anyway, turkey meatballs and brisket. Mother in law is planning on buying gefilte fish and potato kugel. I'd particurally love a good make ahead chicken, salmon and veggie recipies!

Thanks!

[Anonymous]

This kugel freezes great!

http://www.thejeyofcooking.com/leek-and-artichoke-matzo-kugel/

[Anonymous]

Marinated peppers, eggplant, artichokes, olives can be made several days ahead. Also, a good ratatouille is better the day or two after!

[Anonymous]

OP again. I should have mentioned the dishes have to be dairy free.

14:42- have you ever made the kugel without cheese? Did it still taste good?

14:44 ratatouille is a great idea! Any recipies you love?

Thanks!

[Anonymous]

I'm both pps! The Parmesan is totally unnecessary in the kugel. I'm a vegetarian, so things needing to be pareve doesn't always dawn on me, sorry!

http://www.latartinegourmande.com/2006/08/06/ma-ratatouille-nicoise-meme-si-je-suis-lorraine-my-nicoise-vegetable-stew-even-if-i-come-from-lorraine/

This recipe is similar to my ratatouille recipe. The most important thing to to sauté each vegetable separately, and then combine it all at the end, it really makes a difference. And don't skimp on the olive oil!

[Anonymous]

Anonymous wrote:This kugel freezes great!

http://www.thejeyofcooking.com/leek-and-artichoke-matzo-kugel/

NP. This sounds great! I'm going to have to try making it. I need some new Passover dishes.

[Anonymous]

OP, for a salmon recipe... not completely make ahead, but you could make part of this ahead, and assemble it VERY easily to bake in the oven before the Seder. There is zero cleanup after baking (just throw the foil away).

I do an apricot glazed salmon in foil in the oven. For every 2-4 salmon filets, use 1 can of halved apricots in juice. Pour the juice from the can into a sauce pot, and reserve the apricots. Add two cinnamon sticks, about 1 t of minced ginger, and about 1 T brown sugar (double, triple etc. depending on the # of cans of apricots). Boil juice mixture on med high until reduced to a glaze consistency; remove cinnamon sticks. (This could be done ahead; keep glaze in the fridge and rewarm slightly before assembling salmon, and keep the apricot halves in a separate bowl in the fridge.)

Sprinkle salmon filets with salt and pepper. Place salmon skin side down on one half of a large piece of tin foil, and surround filets with reserved apricot halves. Using a pastry or grill brush, spread glaze over salmon pieces. If any glaze remains, pour over apricots. Fold second half of tin foil over the fish and apricots, then fold edges to seal. Place foil packet(s) on a foil-lined baking sheet. Bake at 400 for 25 minutes. Remove salmon filets and apricot halves to a serving platter; spoon any remaining glaze/cooking liquid over the fish.

When I make this, the filets come right off the salmon skin after baking - easy to do as I'm moving them to a plate for serving. The skin doesn't crisp, so that's preferable to me. Alternatively, you could have the skin removed when you purchase the salmon.

Not sure if this would fit the bill for you, but I thought I'd share just in case!

[Anonymous]

If I were you, I would do the chicken stock a long time in advance and freeze. Otherwise your stove will be dominated.

If you have an extra oven or a neighbor, I recommend a turkey breast (you will have to order it). Feeds many and very simple. Keeps a bit, but slice on the day.