The menu hewed closely to a Seder – matzot with homemade haroset, horseradish, and hummus to top them; matzoh ball soup; roasted chicken (this wasn't a 'lamb' crowd, so really not an option); oven-roasted potatoes, white and sweet, with herbs; broccoli rabe (our bitter herb); and tea, the iced variety. Dessert was fresh fruit. Oh, and an Italian rum cake from Isgro's in South Philly, for Tony's birthday. OK, not quite kosher!
I have to admit, the homemade haroset was terrific, like a mince-pie filling. On top of a piece of matzoh, with a dab of horseradish – dang, that's good!
Haroset
1 cup chopped dates
1 cup chopped figs
1 cup raisins (black, golden, or a mix)
1/2 cup chopped dried apricots
1/2 cup chopped walnuts
1 large apple, peeled and diced
1 cup chunky applesauce
1/4 cup apricot preserves
3 Tbp port
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
Cover the dried fruit with boiling water, let stand to soften 15 minutes. Drain. Combine with all the other ingredients. Mix well. Serve.
The leftovers will be turned into a mince tart, using a store-bought pie crust. I should wait until Passover is over before doing that, huh?
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