Thanks all for the help with the plum torte, it worked out nicely. We had one mini-disaster on Rosh Hashana, and I'd love some help making sure that it doesn't happen again.
We used Joan Nathan's 'fluffy matzos ball' recipe. Mixed it all up the night before and put it in the fridge to chill. The next morning, we dished it out into ping pong ball-sized portions (per the recipe) and then into boiling water to cook. We did a few hours before guests arrived in an attempt to get things done in advance. Lid on, and then they puffed up to about 4-5x their former size (they literally pushed the lid off the pot). Suffice it to say, at this point, we felt pretty proud of ourselves.
We turned off the heat and transferred them into the soup pot, and within about 2 minutes, they had shrunk down to golf-ball size again. When we ate them later that night, the flavor was good, but they were waaaaay too dense. I guess that you could cook them right before service, but realistically, who's going to do that?
How do you make matzos balls fluff up and stay fluffy for a few hours/days?