Make ahead and freeze dinner party items?

[Blissful_in_TX]

There is a dinner party thing that I’m co-hosting with another lady and just now found out it’s the day after I get back from a week-long trip (and also the same day that my sister...who I haven’t seen in forever….is coming to visit us). Nice that she made sure the day was okay with me before mailing out the invitations.:rolleyes:

Anyway, I think most of the food is my responsibility, so what are some things I can prepare now and freeze to use later? I think I could freeze lindrusso’s Spinach Balls, but I’m drawing a blank beyond that. And not just appetizers, but also side dishes, desserts, etc. Ack! As if I wasn’t stressed already with this trip coming up!:eek:

Thanks!!

[tbb113]

Desserts that freeze well include cheesecakes or ice cream cakes.

[SusanL]

I will keep looking on this BB for you.
I am back with a Mexican dinner party thread
http://community.cookinglight.com/showthread.php?s=&threadid=53800&highlight=make+ahead+dinner+partyam

http://www.dogpile.com/info.dogpl/search/web/make%2Bahead%2Bdinner%2Bparty
http://www.recipelink.com/rcpmenus.html
http://www.sallys-place.com/food/columns/pappas/pappas_menu.htm

[LonghornGal]

These aren't make-ahead, but fast and easy and impress people.

The day you get back, you can put frozen chicken breasts in a marinade and then let defrost overnight in the fridge - then just grill or bake them for the party. Easy and tasty, and works with all sorts of dietary choices (atkins, Sbd, WW, Jenny, etc)

Cheesecakes are always good. You can also go the store bought route and just get one of the fancy $15 Sacher tortes or something. Even angel food cake with fresh fruit and some ice cream sundaue toppings is a great summer dessert. Or just fresh fruit (strawberries, berries, grapes, etc - stuff you don't have to cut much) with a dollop of Jello pudding on top is super fast.

[Blissful_in_TX]

Okay, so I’ll definitely make a cheesecake. The Triple Layer Cheesecake With Chocolate Glaze that Claire posted a couple days ago sounds delicious.


And in the appetizer department, do you think this dip would freeze well if I mix it together, freeze it and then bake it? Is about 20 hours enough time for it to thaw?

Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
2 - 3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
Crackers or Tortilla Chips

1. Preheat oven to 375 degrees F. Lightly grease a 7x11 inch baking dish.
2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.


I’m thinking of doing it instead of the Spinach Balls b/c I’m not sure how I’d keep the Spinach Balls warm since it won’t be at my house, and I don’t have a small crockpot to bring along. It would be easier to keep the dip warm in my Pyrex Portables. And I could serve it with Olive Cheese Puffs and/or Filo Cheese Filled Triangles found on one of the websites Susan posted.

[sneezles]

You will be disappointed if you freeze that artichoke dip before baking, the cream cheese will become very grainy. The spinach balls will be fine room temp but your co-host should at least let you heat them at her house.

This dessert (which I have made a few times) is very impressive as has no possiblity of splitting like some cheesecakes. Don't be put off by the list or the number of steps, it's really very easy you just have to devote the time.

Chocolate Peanut Butter Crunch Cake

Chocolatier Magazine Nov. 2002

Yield: 12 servings
Difficulty: *** (out of 3)
Prep: 2 1/2 hours plus chilling

Chocolate Cake:
1/2 cup all purpose flour
1 tsp. Baking Soda
1/4 tsp. salt
2 TBSP. Cocoa powder
1/3 cup boiling water
4 TBSP unsalted butter
3/4 cup light brown sugar
1 large egg
1/3 cup sour cream

Crunch filling:
4 oz bittersweet chocolate, chopped
1/2 cup creamy peanut butter
1 1/4 cup crushed piroutte cookies or toasted rice cereal

Chocolate Mousse:
7 oz bittersweet chocolate, chopped
1/3 cup whole milk
1/3 cup granulated sugar
2 tsp. vanilla extract
1 cup heavy cream

Peanut Butter Mousse:
1 cup heavy cream
8 oz cream cheese, softened
1 cup confectioners sugar
1/2 cup creamy peanut butter

Ganache Glaze:
6 oz bittersweet chocolate
3/4 cup heavy cream

Garnish:
2/3 cup peanuts

1. Make chocolate cake: Position rack in the center of oven and preheat to 350 degrees F. Butter the bottom of a 9" round cake pan. Line the bottom with parchment.
2. In a small bowl, whisk together flour, baking soda, and salt; set aside.
3. In another small bowl, whisk together cocoa powder and boiling water until smooth; set aside.
4 In bowl of electric mixer, using paddle attachment, beat butter and brown sugar at medium-high speed until well blended and light, about 2 minutes. Add egg and vanilla extract and beat until blended, scraping down sides of bowl with rubber spatula as neccessary. Add flour mixture at low speed and mix unti blended. Add cocoa mixture and mix at low speed until blended. Scrape down sides of bowl again. Add sour cream and mix until blended. Scrape batter into prepared pan and smooth top. Bake cake for 18-22 minutes, until toothpick inserted into center comes out clean. Cool cake in pan on wire rack for 15 minutes. Unmold cake and cool completely.
5. Butter bottom and sides of 9" springform pan. Place cooled cake in the bottom of pan (there will be a gap between the sides of pan).
6. Make Crunch Filling: Place chocolate and peanut butter in top of double boiler over barely simmering water. Heat, stirring frequently, until melted and smooth. Remove from heat and fold in crushed cookies or rice cereal. Spread filling over top of cake in pan just up to edge of cake. Refridgerate cake while you make mousse.
7. Make chocolate mousse: Put chocolate in food processor until finely chopped.
8. In a small saucepan, combine milk and sugar. Cook over medium heat, stirring until sugar dissolves and milk comes to a boil. Remove from heat.
9. With motor of food processor running, pour hot milk through feed tube. Process until chocolate is completely melted. Scrape down sides of bowl and add vanilla; process until blended. Scrape mixture into large bowl and cool for 5 minutes, until tepid.
10. In bowl of electric mixer, using whisk attachment, beat cream until soft peaks form. Gently fold one-third of whipped cream into chocolate mixture. Fold in remaining cream. Remove cake from refrigerator and scrape chocolate mousse over crunch filling, letting it fill gap between cake and sides of pan.
11. Make peanut butter mousse: In bowl of electric mixer, using whisk attachment, beat cream until soft peaks form. Refrigerate until ready to serve.
12. In another bowl of mixer, using paddle attachment, beat cream cheese and confectioner's sugar until creamy, about one minute. Add peanut butter and mix until blended, scraping down sides of bowl as neccessary. Gently fold in whipped cream. Srape peanut butter mousse on top of chocolate mousse layer, smoothing it into an even layer. Freeze cake for at least 3 hours, until firm.
13. Make Ganache glaze: Place chocolate in medium bowl. In small saucepan, bring cream to gentle boil. Pour over chocolate and let stand for 30 seconds, to melt chocolate. Whisk until smooth.
14. Assemble cake: Run paring knife around side of pan to loosen cake and remove side of springform pan. Remove bottom of pan and peel off paper. Tranfer cake to plate or cardboard cake round. Pour ganache glaze over top and sides of cake and spread using a small, offset metal spatula. Pat chopped peanuts onto sides of cake. Refrigerate cake for at least one hour, until softened, before serving.
15. To serve cake, use a hot knife to cut into 12 slices, garnish with peanut brittle if desired.

[Blissful_in_TX]

Sneezles –
That sounds absolutely decadent! :D
It says after freezing it to “Refrigerate cake for at least one hour, until softened, before serving.” So does that mean I don’t want to move it from the freezer to the refrigerator the night before? Or in other words, what’s the longest you want it to be in the fridge?

[sneezles]

Originally posted by Blissful_in_TX
Sneezles –
That sounds absolutely decadent! :D
It says after freezing it to “Refrigerate cake for at least one hour, until softened, before serving.” So does that mean I don’t want to move it from the freezer to the refrigerator the night before? Or in other words, what’s the longest you want it to be in the fridge?

I've taken it from the freezer just as we were sitting down to dinner so I'd guess 3 hours is the longest I've had it out of the freezer. I wouldn't move it the night before.

[sneezles]

And one more thing...it is way too rich for just 12 servings!!!

[slawrence]

If you can buy a good ready-made polenta you could quickly grill/bake it and top w/ sauteed shrimp or a wild mushroom topping. Not so much make-ahead, but easy at the last minute.

Mini-quiches would probably freeze ok.

How about a good store-bought pound cake with balsamic strawberries? 1 pt strawberries, hulled and sliced; gently combine w/ a mixture of 1-2 TB brown sugar and 1-2 TB balsamic vinegar.

This is a great appetizer-
ARTICHOKE PESTO
yield 2 cups

1 8 oz can baby artichoke hearts in water
1-2 garlic cloves
4-5 TB olive oil
2 TB lemon juice
1/2 tsp salt
pepper to taste
1/2 cup grated Parmesan cheese
1 TB capers
1/4 cup chopped parsely

Puree the artichoke, garlic, olive oil, lemon juice, salt and pepper in a food processor or blender. Add the cheese, capers and parsely at the end so as not to overmix. Spread on crostini or use as a dip for vegetables.

You can make carmelized onions in advance-they freeze just fine. The day of the event, just top toasted crostini with the onions, crumble a bit of feta on top-throw it in the oven if you want the feta to soften-voila! Instant appetizer!

Appetizers made with phyllo can be done in advance and baked from the frozen state. These are so heavenly and look so pretty on a platter.
This recipe came from the cooking school I have been hanging out at lately:

SPANAKOPITA TRIANGLES
1.5 TB olive oil
1/2 onion chopped
1/4 cup chooped green onions, white and green parts
1-2 garlic cloves, minced
1 10oz package frozen spinach, thawed and squeezed dry
Kosher salt and freshly ground pepper
1 TB fresh lemon juice
1/4 cup pine nuts, toasted
1 egg, lightly beaten
6 oz crumbled feta (about 3/4 cup)
1/4 tsp freshly grated nutmeg
1/2 # unsalted butter, melted
1/2 # phyllo pastry sheets
2 TB finely chopped chives
1/4-1/2 cup finely grated Parmesan cheese.

Heat olive oil on medium heat in a large skillet. Saute onions and garlic for 3 minutes until soft and golden.
Add the spinach, season with salt and pepper, continue to saute, about 2 minutes until mixture is combined. Add lemon juice, remove from heat and place in a colander to squeeze out excess liquid. (A potato ricer works well for this.) Add pine nuts and set aside to cool completely.

In a medium bowl, beat the eggs with feta and nutmeg. Season, then fold into the cooled spinach mixture until well blended.

Preheat oven to 350 degrees.

Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle.

Brush the sheet with melted butter, then sprinkle evenly with some chives. Layer with 1 more sheet of phyllo and bursh lightly with butter.

With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2.5 inch strips.

Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. continue to fold the triangle along the strip until you reach the end, like folding up a flag.

Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and keep covered while preparing the remaining pastries.

Bake for 20-30 minutes or until the triangles are crisp and golden. Serve hot, warm or cold.

Yield-about 20-30 triangles.

The spinach filling can be made 1 day ahead-keep refrigerated. The spanikopita are best the day they are baked; however, you can bake them up to 3 hours ahead, allow to cool at room temp and cover loosely with plastic wrap. OR, put them together completely and freeze on a sheet pan. (Make sure the triangles don't touch sides until they are frozen through.) ***I repackage them and use them as needed. The quality might deteriorate after a couple of weeks, but they will be fine for awhile. Adding the chives between the two layers of phyllo really makes for pretty presentation-I wouldn't skip that step.**

Godo luck!
Sue

[klrickrode]

Here is a great recipe that makes 2 casseroles you can freeze for later.

Four-Cheese Stuffed Shells with Smoky Marinara
From Cooking Light


This dish goes straight from the freezer to oven--no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

Yield: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

NUTRITION PER SERVING
CALORIES 470 (30% from fat); FAT 15.7g (sat 8.8g, mono 4.7g, poly 0.9g); PROTEIN 28.3g; CARB 52.7g; FIBER 5.3g; CHOL 47mg; IRON 3.8mg; SODIUM 916mg; CALC 508mg;

Cooking Light, MARCH 2003

NOTE: There was a section in the Mar '03 CL issue on a few different main dishes you can make ahead of time and freeze. Maybe you could do a search or find an old issue, if you keep them?