Can I do this?

K

kathleen

Well-known member
We are having 8 couples over for dinner on Saturday night and the relaxing day I thought I had to cook has now been claimed by other priorities. So, I was wondering if I could make a few things today and freeze and then cook on Saturday. Specifically, the crab strudel from the Barefoot Contessa (basically crab cakes wrapped in filo dough) and pie crusts. I am assuming I can make the pie crusts today, roll them out into the pie plates and then wrap in saran wrap and freezer bags and put in freezer. Would I need to thaw before baking the pies or just put the filling (berries) into a frozen crust?

For the strudel, if I do make now and freeze, would I need to thaw that before baking or just bake frozen? Do I adjust the temp or bake times?

Thanks for any advice you all can give. I PROMISED my husband I would not make preparations for this dinner stressful and doing stuff now instead of scrambling that day will help.

Kathleen

 
Kathleen, could you post the recipes that you are using? I think that would

be a help in deciding if they can be frozen.

 
How wonderful of you to remember...

...we LOVE the new kitchen. Thanks for asking. While the other kitchen was ugly and this new one is beautiful, the best part is that it is much more functional for our family and the way we live. The other kitchen was designed for empty nesters (the previous owners of our home) and we have three preschoolers and this is just so much better for us...much more open, beautiful island that we can fit 6 chairs around, clean lines, etc. Of course, now that I have finally gotten the closest I will ever get to my dream kitchen, my husband's employer is talking to him about a posting overseas. We would LOVE to go...always wanted to live, really live, in another culture for an extended period of time, but I am not sure if I can leave my kitchen! Isn't that silly? It is only a thing and this posting would be an amazing experience the memories of which would be so much better than a possession but still....

Kathleen

 
sure...

Here is the strudel and the pie crust is just a simple pie crust...flour, salt, butter, ice water, etc. I would not do the filling until Saturday (mixed berries, lemon juice, sugar and instant tapioca)

Crab Strudel
2007, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
Episode: Dinner Date
12 tablespoons (1 1/2 sticks) unsalted butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
Kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm)
1/4 cup plain dry breadcrumbs
Preheat the oven to 400 degrees F.
Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.

Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.

Melt 10 tablespoons of butter in a small pan and set aside.

Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.

Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

 
Go!!!! Where would it be to? It is a fantastic learning experience for children. I

encourage you to go.

 
Hi Kathleen, usually I make strudel 1 day ahead of my party. Honestly, I do it because some days

are great filo days, while others are terrible. (May need a back up plan!)

Anyway, I always make them the day ahead and refrigerate. (Seam side down, covered with plastic wrap). I allow 30-35 minutes at room temp the day of the party and bake as directed.

I have never done this with crab strudel, but have done it numerous times with other fillings. Hope that helps!

regards,
Barb

 
I'm so glad you love the kitchen. Like Orchid, I'd urge you to go for it if you have the chance

to live somewhere you would really enjoy. There are always other kitchens, but that's a chance of a lifetime. I can really understand, my house is so important to me, we've moved a lot. I wish your family all the best in making the decision.

 
And with the pastry, I'd let it thaw in the frig the night before baking & filling. I often

put my pies back into the frig for an hour after I've messed with them, just to chill them again before baking.

 
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