It's the perfect time and weather for that old Jewish classic, CHOLENT!
First defrost your frozen kishke. Kishke used to be made from a cow intestine but today edible synthetic casing is used. It is stuffed with flour or matsa meal, schmaltz or oil, spices, and I don't know what else.
Take a heavy pot and put in beef chunks, potatoes, white beans, barley, onion, the kishke, and an egg. If there is room throw in a ganef knaidle (dumpling). Cover everything with water, put a lid on, and bring it to a boil.
Just before the Sabbath starts (i.e. before sunset on Friday) put the pan in the oven.
Enjoy the good smell and the warmth all night.
Jews are not supposed to light a fire or cook during Shabbat. In the old days in Europe and in Israel, the pots of cholent from the village would be put in the baker's big oven overnight. On their way home from morning prayers at the synagogue, the families would pick up their pan and go home for a heavenly midday meal.
Caveat: Like the American Thanksgiving Day turkey, cholent is said to contain a sleep-inducing agent. Be prepared to feel a nap coming on.