Most of us love the idea of a dinner party but, as the night gets closer and reality starts to sink in, our stress levels often begin to rise. To combat the pressure of last minute meal prep, MOLLY MAID suggests trying these freeze-ahead recipes for your next dinner party.
Makes: 48 pieces
- ¼ cup cornstarch
- 1 ¼ cup of whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup of heavy cream
- ¾ tsp kosher salt
- 1/8 tsp nutmeg
- 1 tbsp of olive oil
- 4 cloves of garlic, minced
- 2 shallots, minced
- 2 small zucchini, grated
- ¼ cup of grated Gruyere or Parmesan cheese
- Fresh basil, finely chopped
- Heat oven to 450°F.
- Prepare Batter:Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
- Prepare Zucchini Mixture:In a non-stick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.
- Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.
- Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
- Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.
Sourced from: thekitchn.com
Eggplant Lasagna with Ricotta and Asiago
- ½ pound of plum tomatoes, halved and seeded
- 1 clove of garlic
- 4 tbsp of olive oil
- Kosher salt and black pepper
- 2 black eggplants (about 2 pounds), sliced lengthwise, ¼ inch thick
- 1 cup of ricotta cheese
- ½ cup of fresh basil, chopped
- ¼ cup of grated Asiago or Parmesan cheese
- 4 cups of mixed greens
- Heat broiler. In a food processor, puree the garlic, tomatoes, 1 tbsp of oil, and ¼ teaspoon of both salt and pepper.
- In 2 batches, arrange the eggplant slices on a broiler proof baking sheet, brush with 2 tbsp of oil, and season with ½ tsp of pepper. Broil until charred and tender, about 3 to 4 minutes per side.
- Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon of both salt and pepper.
- Spread half of the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half of the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with Asiago.
- Reduce oven to 200˚C. Bake the lasagna until bubbling (about 15 to 20 minutes). Let the dish rest for 10 minutes.
- Place lasagna in an air tight container and put in the freezer.
- To thaw the lasagna, place the frozen dish in the oven until warm and fully thawed.
Sourced from: RealSimple.com
Frozen Crème Caramel
- 1 2/3 cups of heavy cream
- ¾ cup of milk
- ½ vanilla bean, split and seeded
- 2 large egg yolks
- 1 large egg
- ½ cup of sugar
- Pinch of salt
- 2/3 cup of sugar
- ¼ cup plus 3 tbsp of water
- To make the custard, combine the cream, milk and vanilla bean in a small saucepan. Bring to a simmer over moderate heat, then cover and remove from heat. Let it stand for 10 minutes. Remove the bean.
- Preheat the oven to 300˚C. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks with the egg, sugar and salt. Slowly whisk in the cream mixture. Set the bowl in the ice bath and let it stand, stirring the custard occasionally, until chilled, about 20 minutes.
- To make the caramel, arrange six 4-ounce ramekins in a large baking dish. In a medium saucepan, combine the sugar and the ¼ cup of water and bring to a simmer. Cook over moderate heat, washing down the side of the pan with a wet pastry brush, until a light amber caramel forms, 15 minutes. Carefully stir in the remaining 3 tbsp of water and simmer until the caramel is dissolved. Pour the caramel into the ramekins, swirling to coat the bottoms evenly. Let the caramel cool for 15 minutes.
- Fill the ramekins with the chilled custard. Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. Cover the baking dish with foil and bake for 45 minutes, until the custards are almost set but still slightly jiggly in the center. Remove the foil and let the custards cool to room temperature in the water in the pan, about 30 minutes. Wrap the ramekins in plastic and refrigerate until the custards are thoroughly chilled, at least 6 hours or overnight.
- You can free the dessert for up to 1 week.
- Thirty minutes before serving, let the crème caramel stand at room temperature until just slightly frozen in the center. Remove from ramekins and serve with whipped cream.
Sourced from: Food&Wine.com