Hosting and making Pesach is a unique challenge because it does not allow for much advance preparation. Typically before a holiday we cook and freeze, often doubling our recipes, thereby taking the load off the immediate holiday preparation. While similar advance preparation can’t be done to the same extent for Pesach, there are ways to prepare for Pesach without a Pesach kitchen, that will help make the holiday a little bit easier.
As a busy mom with five kids who also hosts her extended family for Pesach, I began thinking of ways to prepare some dishes in advance of the kitchen turnover in order to make my Pesach preparation more manageable. Doing even a few things ahead of time and checking them off the list helped to put me at ease and feel that I could get it all done!
The first step to advance Pesach preparations before the kitchen is turned over, is to find the right spot at which to work, such as a large island or kitchen table with enough space. Fully cover the workspace with a disposable tablecloth. This will be your kosher for Pesach workstation. To ensure that every inch of space is covered, use a large surface rather than a small spot. Making dishes that can be prepped in an aluminum tin or using other disposable items makes it possible to make a Pesach dish without any Pesach supplies.
The Following are two recipes I make annually and freeze before baking or cooking other dishes. As the holiday gets closer, I use the same techniques but kasher one of my ovens for Pesach and can make and freeze even more ahead of time. Even without a double oven, and even if your oven isn’t Pesach-ready, these dishes may be frozen in advance. Videos of these dishes being prepped are available on my Instagram account @fun.in.the.bc.
Blintz souffle is a delicious dairy delight that is semi-homemade and comes together in minutes. Premade kosher for Pesach blintzes can be found in the frozen section of most kosher markets. Everything will be prepped in an aluminum 9×13 pan, using either disposable measuring cups or even a standard plastic cup, as measurements don’t have to be exact. A plastic spoon will work in place of a tablespoon.
Meatballs are the perfect family-friendly and Seder-friendly dish that I serve at just about every holiday. Prepping the meatballs in advance allows for a main dish to be checked off!
The most tedious part of making meatballs is preparing the meat and rolling it into balls. As the busy days before Pesach approach, rolling meatballs is the last thing I want to be doing! I therefore prepare the meatballs and freeze them raw, so they are ready to go into a super simple sweet and sour sauce on the stove, once the kitchen is kashered.
Purchase kosher for Pesach chopped meat which can typically be found weeks in advance of Pesach.
BLINTZ SOUFFLE
- 2 boxes kosher for Pesach blintzes
- 1 cup sour cream
- ¼ cup sugar
- ¼ cup orange juice
- 4 eggs
- 2 tbsp oil
- 2 tsp vanilla
- ⅛ tsp salt
*Use either disposable measuring cups or even a standard plastic cup, as measurements don’t have to be exact. A plastic spoon will work in place of a tablespoon.
- In an aluminum 9X13 tin, combine the sour cream, sugar, orange juice, eggs, oil, vanilla, and salt.
- Add in 2 boxes frozen blintzes; I like to alternate a fruit blintz and cheese blintz. Push the blintzes down into the mixture and use a spoon to put some over the top.
- Sprinkle sugar and cinnamon over the top. Cover tightly and label, “Needs to be baked” before freezing, as a reminder to bake this dish once your oven is kosher for Pesach! I At that point, thaw the blintz souffle, bring it to room temperature, and bake it at 350° for 45 minutes until puffed and golden.
MEATBALLS
- 1 pound kosher for Pesach chopped meat
- 1 cup kosher for Pesach breadcrumbs
- 1 onion, finely diced
- 1 egg
- In a disposable aluminum 9 x13 pan, on a completely covered surface, prepare the meat mixture.
- Roll the meat mixture into balls and place them on a second disposable aluminum baking sheet. Put the meatballs into the freezer on the baking sheet. Once frozen, transfer them to a Ziploc bag. Once the stove is kashered, the meatballs can be cooked frozen directly in the sauce. I will even prepare the meatballs in the sauce and if not needed until the end of the chag, the meatballs can be frozen in the sauce and will still taste great once defrosted.
Sweet and Sour Sauce
- 2 jars marinara sauce
- 1 can cranberry sauce
- Pour the marinara sauce into a pot and melt the cranberry sauce in it.
- Place frozen meatballs into the sauce and bring to a boil. Once boiling, lower heat to a simmer, cover the pot, and cook for an hour.
Making Pesach more manageable takes a little extra thought and organization but can help make Pesach a lot less overwhelming. Thinking outside the box and getting creative can ensure a holiday preparation that is doable and even enjoyable. Chag sameach!
