By Gourmer Kosher Cooking
Thanksgivvukah, have you heard of it? For those of you who are still in the dark (there is already a facebook and twitter account for Thanksgivvukah, t-shirts for sale in NYC, and lots of time off for the kids), it’s Thursday, November 28, 2013, when for the first time in my lifetime, maybe ever, the first night of Hanukkah and Thanksgiving fall on the same night. How fun is that? All those thanks can be directed to family, friends and also to the Maccabees. I’m ecstatic about it. It means one great meal and party and lots of happy people together. In the Thanksgivvukah spirit, I wanted to share recipes that combine fabulous fall flavors plus Hanukah and Thanksgiving traditions.
Classic Roast Turkey
Turkey is too classic to mess with. Luckily, I drizzle it with olive oil and that makes it the perfect turkey to serve on Hanukkah.
1 (8 – 12 pound) fresh turkey
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, slice off the top
4 tablespoons olive oil
Preheat the oven to 350 degrees. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Place the thyme, lemon, onion and exposed garlic head in the cavity (unless you are stuffing the bird). Brush the outside of the turkey with the olive oil and sprinkle with salt, pepper, onion powder, garlic powder, and paprika (be generous). Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 – 4 hours (approximately 20 minutes per pound or until the temperature reaches a minimum of 165 degrees. Baste it from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Cranberry Apple Sauce
Cranberries and apples are amazing together. The perfect sweet and tart combination. This one is great for both latkes and turkey and therefore is part of our Thanksgivvukah menu.
6 pounds apples, cut into 1/2-inch-thick slices (try a combination of Gala, Granny Smith, or any local apples you can find)
2 cups fresh or frozen cranberries
2 cinnamon sticks
6 -7 tablespoons sugar
1 1/4 cup water
2 teaspoons freshly squeezed lemon juice
In a large saucepan, combine apples, cranberries, cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Stir in lemon juice.
Sweet Potato and Salami Hush Puppies
Now this recipe is sounding a bit crazy. It is crazy, but crazy good. Thanksgiving favorites like sweet potato and cornbread, combined with a little Jewish deli, then all fried up (now that’s perfect for Hanukah) to crispy fun. I dip them in some store bought honey-mustard sauce.
Canola or vegetable oil, for frying
1 (8.5-ounce) box corn bread or muffin mix
1/4 cup cornmeal
1/4 cup chopped onions
1/2 cup sweet potato puree (you can use canned sweet potato, pumpkin, or baby food
1/4 cup cooked chopped salami
Fill a medium heavy-bottomed pot with enough oil to come 1/3 of the way up the sides. Place over medium heat.
In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, sweet potato puree and salami until well combined. When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons or a small ice cream scoop. Fry in batches until golden brown and cooked through, 3 to 4 minutes. Remove from the oil and drain on a tray lined with paper towels. Serve immediately with creamy honey mustard dip on the side.
Honey Glazed Brussel Sprouts with Chestnuts
Brussel sprouts are a classic on Thanksgiving. This one is glazed with sweetness and a little Hanukkah oil. I love the crunchy fall chestnuts that finish it off.
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags (5 ounces each) roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon
In a large skillet, heat the olive oil. Add the brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.Pour in the water and let steam cook a few minutes until crisp tender.Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.
Mashed Potatoes with Roasted Garlic, Horseradish and Chives
1 whole head of garlic
1 teaspoon olive oil
¼ teaspoon kosher salt
3 pounds Russet or Yukon Gold potatoes
½ cup unsalted margarine(1 stick), melted
1 cup pareve cream or non-dairy milk
3 teaspoons kosher salt f
freshly ground pepper, to taste
1 bunch chives
3 tablespoons prepared horseradish
Preheat oven to 400 degrees.
Cut the top off of the head of garlic, and peel away the outermost layer of papery skin. Place on a square of aluminum foil, and drizzle with olive oil and ¼ teaspoon kosher salt. Wrap tightly in aluminum foil and roast for 45 minutes, until soft. Let cool for about an hour, still wrapped in foil. Then, squeeze the soft roasted garlic out of the skin, and mix with a fork until paste-like.
Peel potatoes and cut into 1″ cubes. Put potato cubes in a large pot and cover by 2″ with cold, unsalted water, then put pot on the stove and bring to a boil. Boil potatoes until they are fork tender, about 40-59 minutes. Drain completely.
While potatoes are still hot, put them in a large mixing bowl and add margarine, pareve cream, horseradish, roasted garlic, and ⅔ of sliced chives. Season with salt and pepper and beat with an electric mixer on low until combined, about 1 minute. Turn the mixer on high and beat for another 1-2 minutes, until potatoes are completely mashed and smooth, but do not overmix.
To serve, sprinkle remaining chives on top of the potatoes.
Sweet Potato Latkes (serve with cranberry apple sauce)
Tradtional latkes are great too. Potatoes work for both Thanksgiving and Hanukkah. I figure everyone has a good traditional recipe so I tasted and tested (this has been a yummy week) and decided on this great Thanksgivvukah combo, sweet potato and latke mashup.
Makes 48 latkes
2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled
3 large eggs
6 tablespoons flour
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.
Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot.
Doughnut Bread Pudding
How great is this combination for Thanksgivvukah? Doughnuts and bread pudding. This is so warm and satiating and seriously delicious. I love it with caramel sauce drizzled over the top.
This is not dietetic but is delicious and a fun alternative to sufganiyot for Chanukah.
1 stick unsalted margarine
1 cup sugar
5 large eggs, lightly beaten
2 cups pareve cream (to lighten it up use vanilla soymilk)
1-1/2 teaspoons cinnamon
1 tablespoon vanilla extract
½ cup raisins, (optional)
½ cup pecans, toasted (optional)
16 cake style doughnuts
1 1/2 cups (packed) brown sugar
1 1/2 cups pareve whipping cream
6 tablespoons (3/4 stick) unsalted margarine
Preheat oven to 350 degrees F.
In a food processor, combine margarine and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
Lightly grease a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins and pecans over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
For Caramel Sauce:
Bring sugar, pareve cream, and margarine to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
Olive Oil Cake
Olive oil cake is not only perfect for Hanukkah but also a big food trend. Its rich and flavorful. I like to serve it with caramel sauce and some roasted or poached fruit and all its juices. You can make some baked apples or poached pears and serve them along side the cake for the ultimate Thanksgivvukah finale.
2 large eggs
1 2/3 cups sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup non-dairy milk
1 cup olive oil (use a mild extra virgin)
1 teaspoon lemon zest
3 tablespoons lemon juice
Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then grease parchment and dust pan with flour. Set aside.
Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk non-dairy milk, oil, and lemon zest and juice together in a large measuring cup.
Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.
Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely. Serve with caramel sauce or some fruit compote.
Make ahead: Up to 2 days, wrapped airtight.