Easter dinner made ahead? - Mothering Forums

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#1 of 2 Old 04-14-2003, 11:24 AM - Thread Starter
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I am making a vegetarian, wheat and soy-free Easter dinner for 13 (what was I thinking?). I would like to make as much ahead of time as possible, so that I don't spend the day a raving lunatic (unlikely in any event, as my dad is bring his own ham, but I should probably at least try...). Anyway, I am making tomato soup and eggplant parmesan. How many days can these hang out in the fridge? Or should I go ahead and freeze the soup? I was planning to reheat in a crockpot. I am also making sweet basil carrots (with butter & maple syrup) and would like to make a tomato and spinach risotto dish. I assume I can put the carrots in the oven to reheat (covered?). Again, how early could I make them? What about the risotto? Can it be reheated and maintain its integrity? If so, how long can it hang around?

Thanks a lot.
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#2 of 2 Old 04-14-2003, 02:32 PM
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Wow - that sounds like a delicious dinner. I'd love the recipe for the sweet basil carrots. . . .

As for making things in advance, in the restaurants and delis I worked at we had a rule to only keep food 5 days (i.e. like salads, soups, etc.) If you will need to keep them longer you should freeze them.

It sounds like your soup and the parm would freeze well - carrots would probably get mushy, risotto might be okay to freeze as well but I don't know if it will taste as good as fresh . .

Sorry to not be more help.

Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.  
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