The holidays can be stressful, and holiday baking needs can add to the chaos of the season. Take some time before the rush to prepare and freeze the side dishes. The following recipes can be prepared as much as two months early, then easily heated before serving. Prepare extra for unexpected entertaining needs or simple winter dinners.
Preparing and Freezing Twice Baked Potatoes
Start with already baked potatoes and scoop out the insides, leaving about a quarter of an inch near the skin. Then follow these steps.
- Mash the removed potato, then mix with a soft cheese.
- Add cooked spinach, caramelized onion , roasted garlic, herbs, or whatever flavor mix is desired
- Add a little butter and milk to make a smooth, yet thick mixture.
- Scoop back into potato skins.
- Wrap each one in plastic wrap and freeze.
- Can be frozen up to 2 months.
- To serve, remove from freezer and place in the microwave or oven, heat until hot.
Brown-and-Serve Dinner Roll Directions
Choose a favorite bread recipe and make it as directed. Shape the dinner rolls as if they would be used immediately, whether a traditional round shape or something more fancy. Then, follow the following steps.
- Allow the rolls to rise until double in size, about 30 minutes.
- Bake in a 275 degree Fahrenheit oven 20 minutes. Rolls will be stiff but not browned.
- Immediately remove rolls from baking sheet.
- Completely cool on racks.
- Place rolls in plastic bags or rectangular storage containers.
- Rolls can be refrigerated up to 3 days or frozen up to 2 months.
Before serving:
- Thaw rolls or bring refrigerated rolls to room temperature.
- Place rolls 2” apart on a greased baking sheet.
- Bake in a 400 degree Fahrenheit oven 10 to 14 minutes, or until lightly browned.
Heat-and-Eat Vegetables
Many vegetables are easy to prepare and freeze in advance. Choose the vegetable or a mix of vegetables, blanch them, add a desired sauce or butter and herbs, then freeze. Squashes, potatoes, onions and peppers do not need to be blanched before freezing.
To blanch vegetables, start with a pot of boiling water. Either submerge the vegetables in the water for about 3 minutes or use a steamer. Immediately remove the vegetables and soak them in a large bowl of ice water until cool. Drain and lightly pat dry.
Sauces should be somewhat thin, precooked, and able to freeze. Do not use a sauce that contain alcohol unless all of the alcohol has evaporated during heating. Cheese sauces, alfredo sauce, and straight butter are good choices. Add some herbs to the butter or cheese sauce for a gourmet touch. Place in plastic bags or storage containers and freeze for up to 6 months.
To serve, reheat in the microwave or on in a pot on the stove until hot.
Making side dishes in advance can make holiday entertaining convenient. Prepare the dishes a month or two in advance and reheat in the microwave, oven or on the stove for quick, low mess additions to a special dinner.
HOL101
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