Holiday Reheating & Plating Guide
Download PdfMATZO BALL SOUP
Reheating Instructions:
Carefully add the contents of the container to a small pot. Bring to a low simmer for 10-12 minutes, or until heated through.
Plating Suggestion:
Serve in a medium bowl. Garnish with chopped fresh dill and fresh cracked pepper, if desired.
POTATO LATKES
Reheating Instructions:
Heat on a nonstick cookie sheet for 20-25 minutes at 400 degrees, flipping halfway through. Remove from the oven and season lightly with kosher salt. Alternatively, heat a nonstick or cast-iron pan over medium heat and pan-fry on each side until crispy, about 3-4 minutes per side.
Plating Suggestion:
Serve hot on a large plate or platter with cold sour cream and apple butter on the side. Garnish with fresh chopped chives and flake salt. 1 to 2 Latkes per person are recommended as a side.
BRAISED RED CABBAGE
Reheating Instructions:
Heat in a saute or saucepan over medium-high heat for 5-8 minutes or until hot and excess moisture has been absorbed.
Plating Suggestion:
Serve in a medium shallow bowl or rimmed platter. Serves 6 persons+, depending on other dishes.
HERB ROASTED CHICKEN
Reheating instructions:
Remove the lid and add ¼ cup water to the bottom of the pan. Roast in the oven for approximately 25 minutes at 400°F or until the skin turns golden brown and the chicken is heated through.
Plating Suggestion:
If you would like, use a paring knife or kitchen shears to separate the breast/ wing from the leg/ thigh. The breast can then be cut into 3 pieces and the thigh and leg can be separated. Serve on a warm platter. This will serve 3-4 adults, depending on other dishes and appetites.
BRAISED BRISKET
Reheating Instructions:
Remove the pre-sliced brisket from the vacuum-sealed bag and gently break it apart using your hands or tongs. Shingle the meat in an oven-safe dish, add jus and onions over the top, cover with foil, and reheat for 45 minutes at 400 degrees or until the tenderness is to your liking.
Plating Suggestion:
Remove sliced brisket from oven-safe dish with tongs and shingle on a heavy serving platter. Ladle over jus from the cooking pan. Serve any remaining jus on the side in a bowl or a gravy boat. Garnish with freshly picked parsley leaves. Serves 8 with 4oz portions.