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MATZO BALL SOUP

REHEATING INSTRUCTIONS:
Strain the matzo balls from the brine. Bring chicken broth (sold separately) or salted water to a boil; add matzo balls to the simmering pot for 10-15 minutes or until heated through. 

PLATING SUGGESTION:
Serve in a medium bowl with 8-12oz of heated chicken broth and 1 matzo ball. Garnish with chopped fresh dill and fresh cracked pepper, if desired. Optional: add peeled carrots, cut into coins, then boil until tender, cooked thin egg noodles, and/or shredded cooked chicken. Season broth with 2 1/4 tsp Diamond kosher salt.

POTATO LATKES

REHEATING INSTRUCTIONS:
Remove lid, heat uncovered for 20 minutes at 400°F, flipping halfway through. Remove from the oven and season lightly with kosher salt. 

PLATING SUGGESTION:
Serve on a large plate or platter with chilled sour cream and applesauce on the side. Garnish with fresh chopped chives and flaked sea salt. 1 to 2 latkes per person is recommended as a side or appetizer.

CARROT TZIMMIS

REHEATING INSTRUCTIONS:
Remove the lid and wrap aluminum foil tightly around the pan. Heat for 15 minutes at 400°F. Remove from the oven and mix in butter. 

PLATING SUGGESTION:
Serve in a medium shallow bowl or rimmed platter. Garnish with fresh herbs (chives, scallions, or parsley will all work) and a few cracks of fresh black pepper, if desired. Serves 2-4 persons depending on other dishes.

SCHMALTZ-ROASTED POTATOES

REHEATING INSTRUCTIONS:
Remove lid, heat uncovered for 15-20 minutes at 400°F, or until crispy.

PLATING SUGGESTION:
Serve in a medium shallow bowl or rimmed platter. Garnish with fresh herbs (chives, scallions, dill will all work) and a few cracks of fresh black pepper, if desired. Serves 2-4 persons depending on other dishes.  

ROASTED BRISKET

REHEATING INSTRUCTIONS:
Remove pre-sliced brisket from the vacuum-sealed bag and gently break apart using your hands or tongs. Shingle the meat in a roasting pan, add gravy over the top, cover with foil and reheat for 45-60 minutes at 400°F until tender.

PLATING SUGGESTION:
Remove sliced brisket from the oven-safe dish with tongs and shingle it on a heavy serving platter. Ladle over gravy from the cooking pan. Serve any remaining gravy on the side in a bowl or gravy boat. Garnish with fresh-picked parsley leaves. Serves up to 8 with 4oz portions.

ROASTED CHICKEN

REHEATING INSTRUCTIONS:
Remove the glaze container from the oven-safe dish, then pat the chicken skin dry with a paper towel. Roast in the oven for approximately 20 minutes at 450°F until the skin is golden-brown. Remove chicken from the oven and shmear with apricot glaze. Return chicken to the oven for 5 minutes or until the glaze is hot and has some color. Take caution not to burn. 

PLATING SUGGESTION:
Use a paring knife 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 heavy warmed platter, spooning any juices from cooking over the meat before enjoying. Serve with salsa verde spooned over the top, or on the side. This will serve 2-4 adults, depending on other dishes and appetites. 


SWEET RAISIN NOODLE KUGEL

REHEATING INSTRUCTIONS:
Remove lid, replace with tin foil and cook covered at 300F for 20-30 minutes. Uncover for the final 5 minutes to crisp at 400F. 

PLATING SUGGESTION:
Serve either warm or chilled, sliced into 8 pieces, and place on a flat plate or platter.