Suggestions - Shabbat lunch
Feb. 13th, 2008 10:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebI'm looking for suggestions for a hot dairy lunch for Shabbat.
My crockpot only has a fleishig crock, and cholent for two is kind of silly anyway.
We reheat dry food in our oven - dry to us means foods that don't turn liquid when heated (such as cheese sauce) as well as those that are already liquid (like tomato sauce.) I'd keep something warm in the oven overnight if necessary, but I'd prefer not.
At this point, the only thing that comes to mind is quiche - which, btw, would be just fine - but I'll take any other suggestion.
My crockpot only has a fleishig crock, and cholent for two is kind of silly anyway.
We reheat dry food in our oven - dry to us means foods that don't turn liquid when heated (such as cheese sauce) as well as those that are already liquid (like tomato sauce.) I'd keep something warm in the oven overnight if necessary, but I'd prefer not.
At this point, the only thing that comes to mind is quiche - which, btw, would be just fine - but I'll take any other suggestion.
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Date: 2008-02-14 03:22 am (UTC)Invert a cookie sheet and coat lightly with non-stick spray. Take a can of crescent roll dough. Roll it out onto the cookie sheet but do not separate the dough. Pinch all seams together, then use hands to stretch the dough. Tears will happen but are generally easily patched. Cook crust on 375 for 5-6 minutes, until lightly golden underneath. Wrap crust in foil until ready to use, can be kept several days.
When you're ready to heat pizza, invert crust, being careful not to break it. Top with chunks of brie (about one wedge without rind), dried cranberries and chopped pecans to taste. Heat for 5-6 minutes at 375. Allow to cool slightly when it's removed from the oven, then cut and serve.