I'm hosting a Rosh Hashanah dinner on Sunday, the second night, but we'll be gone the day ahead of time. So, anything I make has to either last for a few days or be able to be frozen.
I've already make my soup and a regular honey cake and frozen them. Here are my two questions.
I'm trying a new recipe from Joan Nathan called Chocolate Lovers Honey Cake. It's made in a loaf pan, similar to regular honey cake but (obviously) with chocolate. In addition to melted unsweetened bakers' chocolate incorporated in the batter, there are mini-chocolate chips both within the batter and sprinkled on top. Do you think this would freeze well? I'd have to put it in the freezer Friday morning and take it out Saturday, the next day. Is that silly? Or do you think it would hang out in the refrigerator for 2 1/2 days? Which would be better?
I've been told that many people make matzo balls ahead and freeze them in soup. Do they come out OK? Or does freezing turn them into belly-bombers?
Thanks so much for your opinions!!
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