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REHEATING
DIRECTIONS
General
Information
Below
are some general cooking directions for the best results from the
delicacies you are bringing home from Elegant Eating. Should you have any
additional questions, please give us a call (631-360-2211)
In general, pre-heat your oven before baking. Puff pastry, especially,
must
go into a hot oven for proper results. Do your baking on the middle oven
shelf to allow the heat to be evenly distributed. You cannot bake on an
aluminum disposable. You need a cookie sheet, preferably one with shallow
sides, so if anything leaks it will not spill all over the oven. This kind
of cookie sheet is also called a jelly roll pan. If the baking sheet is
very
thin, double it with another one.
The colder the food and the greater the volume, the longer it will take to
re-heat.
Beating one egg with one tablespoon of water makes egg wash. Putting this
on
top of pastries helps the crusts turn golden brown. Another option is milk
as a glaze.
When using parchment paper, it is not necessary to grease the baking
sheet.
Unbaked hor d'ouerves come with parchment paper.
Specific
Food Directions
Puff Pastry Hor D'oevrves:
Pre-heat oven to 400. Brush with egg wash and
place on baking sheet that has been covered with parchment paper. After
placing the puffs in oven, reduce heat to 350 and bake 20-25 minutes or
until
golden brown.
Cocktail Franks: Bake at 350 for 30-45 minutes. Make sure the seam
where the pastry meets is against the baking pan.
Whole Brie in Puff Pastry: Keep cold until ready to bake. Brush
with egg
wash. Put into pre-heated 350 oven and bake 30 minutes or more depending
on
the size of brie. Pastry should be golden brown. Cool at least 20 minutes
before serving.
Phyllo Triangles: Pre-heat oven to 350. Brush with egg wash. Place
on
cookie sheet covered with parchment paper. Bake 20 minutes or until golden
brown.
Stuffed Cabbage - Meatballs: Brisket and other entrée items can be
reheated
covered 20 minutes in the shallow baking pan and 25 minutes in the deep
pan.
Always support a hot disposable with a baking pan placed underneath.
Grilled Vegetables, Herbed Potatoes, and Green Beans Almondine:
Reheat at 350 uncovered for 15-20 minutes.
Steamed Vegetables or Vegetables in Garlic Sauce or Herb Butter:
Place in microwave dish and reheat no more then 4 cups at a time for 2
minutes or longer, if necessary. If you have no microwave, vegetables can
be placed in
a colander and submerged in boiling water for one minute or until hot.
Then
can also be reheated in the conventional oven, covered about 15 minutes.
Be
careful not to overcook the vegetables. Heat the sauce separately.
Antipasto Display: Put out with olive oil, balsamic vinegar and
sliced
Italian bread.
Autumn Salad: Top with wheatberry sprinkles and balsamic
vinaigrette. Toss
well.
Righa Salad: Place Arugula in bowl, top with roasted peppers, all
the corn
from the dressing and as much dressing as you like. Sprinkle with pecans.
Toss and enjoy.
Mandarin Jade Salad: Add ¾ mandarin oranges and ¾ toasted almonds over the greens, pour dressing and mix well, top with remaining oranges and nuts, Serve immediately.
Vegetable Lasagna: You will receive a disposable casserole of
lasagna and a
bag of grated mozzarella cheese. Place the covered pan of lasagna into a
350
oven for 60 minutes. At this point, uncover and place the grated cheese
over
the top. Place back in oven for an additional 15 minutes or until the
cheese
just starts to brown. If the lasagna is at room temperature before baking,
instead of just out of the refrigerator, reheating time will be somewhat
shorter.
Sliced Turkey: After carving the turkey, it can be reheated by
placing the
slices in a pan that is filled with hot chicken stock, turkey stock or
thinned gravy. Just a minute in this hot broth will reheat the turkey
without overcooking it. You can also warm it slightly in the microwave and
serve with very hot gravy. By all means avoid overcooking the turkey. The
whole turkey can also be reheated in the oven at 350 for about 30 minutes
covered with aluminum foil. If it is too hot it will be difficult to
carve.
Don't forget to put out the triple berry sauce
Chicken Wellington: Pre-heat oven to 400. Brush the frozen
Wellingtons with
egg wash for a greater shine. (this is not necessary Place on parchment
paper (provided by caterer) and put on cookie sheet. If cookie sheet is
thin, double it. Lower heat to 350 and place Wellingtons into oven. Bake
for 40 minutes or more, until golden brown. The crust should puff up.
Serve
immediately.
Honey Orange Chicken: Place on cookie sheet or in the aluminum
disposable pan the chicken comes in. Bake in pre-heated 350 oven for 15
minutes. If not
hot enough, keep in oven a little longer.
Stuffed Chicken Breasts - Cornish Game Hens: Re-heat in disposable
with the lid on but not sealed. Place in a 350 oven for 20-25 minutes.
Chicken Francaise, Marsala or Grilled Chicken: Pre-heat oven to 320. Place
uncovered into oven for 10 minutes. Pour sauce over the top and bake
another 10
minutes. Sauce can also be reheated by placing in the microwave on high
for
2 minutes or in a saucepan on top of the stove over medium heat for 5
minutes.
Duck Breast with Caramelized Pears: Reheat covered duck breasts
in oven at 350 for 10 minutes, uncover and heat an additional 5
minutes. Heat caramelized pears either in saucepan or microwave. Place duck on platter, spoon caramelized pears
over duck breasts and serve.
Sea Bass with Roasted Red Pepper Sauce: Reheat Sea Bass covered at
350 for 20-30 minutes. Heat red pepper sauce in saucepan or microwave until well heated. Spoon sauce on platter, arrange fish on top of sauce and serve. You also can spoon some sauce on top of fish or reserve and serve additional sauce in gravy boat.
Rack of Lamb (8 chops): Reheat uncovered
at 350 for about 20 minutes. Use a meat thermometer, it should read 130 - remove chops at this point. Slice in between bone of each chop.
(Meat should be pink not purple.) Heat caramelized pears either in saucepan or microwave. Transfer lamb chops to platter, spoon pear sauce over chops and serve
Potato, Cous Cous and Rice Dishes: Re-heat at 350 covered for 15-20
minutes. Also can be re-heated in the microwave on high for 2 minutes or
depending on the volume.
Casserole Dishes (such as corn custard, sweet potato
casserole, savory stuffing, mashed potatoes, macaroni & cheese,
etc.): Bake at 350
covered 25 minutes or until hot covered first 15 minutes then uncover.
Soup: Place in proper size pot (2 quarts of soup into a 3 quart
pot, etc.)
and re-heat over medium heat until steaming. Do not allow cooking too long
as the soup will evaporate. Matzo balls and kanadelach re-heat nicely in
the
soup, however they do absorb soup as they cook, so there will be less
soup.
Sun Dried Tomato Bread: Place in pre-heated oven for 5-8 minutes
just before serving. It is best served hot. Foccocia is also more
flavorful if served
hot.
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