Most of this menu came from ideas out of the New York Times recipe archive, specifically “The Passover Table” section. While not a Passover meal I was intrigued by some of the combinations. Plus the weather was (just barely) warm enough for me to grill for the first time this year.
I was a bit worried that the meal would come out too sweet so I made a couple of recipe modifications in the haroseth and casserole that seemed to help moderate the sweetness.
The radishes (see photo) were a revelation. In the dish they look almost like baby red potatoes. The taste is a very mild turnip flavor. They don’t come across as overly buttery.
8 gathered for dinner this week (5 adults; 3 kids).
In the Haroseth I used pears that were not quite ripe; not on purpose, it’s just what I could get at the grocery store. I also decreased the honey to 1 tablespoon and used 1 tablespoon of brandy in place of the Passover sweet wine. It turned out to be a nice accompaniment to the grilled chicken.
The sweet potato and couscous casserole is based on a recipe for sweet potato and apple kugel. I added about a cup of prepared whole wheat couscous, used 5 eggs (not 4) and added 1/2 teaspoon of ground Aleppo pepper.