I'm planning my Passover seder, haven't ever done one myself before, and I'm trying to figure out the timing of the cooking, so here's my questions:
Can I make the Potato Kugel the day before, and then reheat? Will it be as good? At what temp should I reheat? Better to cook the day before, or just assemble, then cook at time of seder, or...?
Also, if anyone has ever made the Chocolate Souffle Roll w/Mocha filling (Passover recipe I've seen posted all over the place), can you tell me if I could make that the day before and refrigerate? I'm concerned that it'll get soggy....
x-posted to the Kosher board, too.
Anyway, thanks for all input!