Thanksgiving + Hanukkah= Thanksgivukkah, a Foodies Dream :)

As you have probably already heard next week is a once in a lifetime event.  Thanksgiving and Hanukkah will be occurring on the same night.  Maybe you have seen the cute Thanksgivukkah t-shirts or turkey menorahs for sale online.  For those of you who celebrate Hanukkah, you know that this Jewish holiday always falls sometime in December, usually around Christmas.  Based on someone's official calculations, this will not happen again for 70,000 years.  How lucky are we?

Like a Kid at the Drawing Board

I love opportunities that provide a chance to be really creative while keeping the tradition.  I couldn't stop thinking about all the ways to combine both of these foodie holidays together.  As a quick review, Hanukkah usually involves frying in oil.  Traditionally, potato latkes served with applesauce and jelly doughnuts will be found at all holiday tables.  With perfect timing, my aunt sent me a great article on this awesome dual holiday from Buzz Feed Food, "How to Celebrate Thanksgivukkah, The Best Holiday of All Time", by Christine Byrne.  Included were some delicious and unique recipes that I knew I would have to try.  I had the perfect event to test run two of these recipes.  I was chairing a Fab Food workshop at my daughter's school and what better theme to work around than this combination holiday?   There are endless opportunities when hosting such a once in a lifetime holiday to impress guests with unique, creative and delicious food offerings.  You know everyone will remember what they ate on "Thanksgivukkah".  No pressure :)

Cranberry Applesauce

The first recipe I thought was a must try was the Cranberry Applesauce.  It combines the traditional cranberry sauce that is usually served with turkey on Thanksgiving and the traditional applesauce that is usually served with potato latkes on Hanukkah.  This delicious hybrid is made with fresh apples and cranberries, sweetened with Manischewitz wine (a sweet traditional Jewish wine that you wouldn't want to drink but is perfect for this recipe) and Thanksgiving-type spices.  The sauce can be made ahead and is delicious with turkey and latkes.  It is a quick, easy and delicious side dish that young and old will enjoy.  My four year old son (and husband) likes to eat the leftovers in a bowl for a snack and I like to add some to my plain Greek yogurt the next day :)



 

Sweet Potato, Pumpkin & Brandy Kugel

The second recipe that sounded too good to be missed was the Sweet Potato, Pumpkin & Brandy Kugel.  I know it's a mouthful.  It actually called for bourbon but I had brandy on hand so I thought why not?  Kugel is a traditional food that is served at many Jewish holidays as a side dish or dessert.  It is egg noodle based and has a base of sweetened dairy and eggs.  My family loves a sweet kugel and what could be bad about adding the traditional flavors of Thanksgiving?  Another plus is that the sweet potato and pumpkin makes me feel better about serving this carb loaded side dish now balanced with all the beta-carotene from the antioxidant-rich vegetables :)  The crunchy topping just makes it totally over the top and dessert-like!

No Doggie Bags Here

As part of the Fab Food Workshop, I did a cooking demonstration, handed out the recipes and had the finished products available for tasting.  Since the workshop was so early in the morning I didn't think many people would be up for trying all the samples as they were just starting on their first cup of morning coffee.  To a testament of how incredibly delicious they were, the entire 16" x 12" pan of kugel was gone before I left the workshop.  Teacher's and school staff continued to stop by and grab "one more small piece".

Cooking Like My Grandmothers for the Holiday

As most of you know, these are not my typical recipes.  They actually include butter and sugar and proudly offer no substitutions.  It just doesn't seem right to be adding stevia, coconut oil or almond milk to such traditional recipes.  If it wasn't in my grandmother's pantry or fridge it is not on my holiday shopping list.  On holidays my motto is "no holds barred".  I always offer some healthier options for balance but some recipes are made not to be changed.  I cook full throttle without hesitation as it is only for one meal.  My friends and family know this and look forward to my traditional, creative and rich-tasting offerings.  Don't worry!  I will be back soon with my more typical health conscious recipes, but for know enjoy without guilt as your New Year's resolutions are soon to be made :)

Cranberry Applesauce (serves 10-12)

Ingredients:

2 cups fresh or frozen cranberries

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup sugar

½ cup Manischewitz Concord grape wine (or any sweet red wine)

½ lemon squeezed (juice only)

4 large Granny Smith apples

Preparation:

In a medium saucepan, combine cranberries, spices, sugar and wine.  Bring mixture to a boil, then reduce heat and simmer 20 minutes.  Peel and core apples, then cut them into large chunks and add to the cranberry mixture.  Cover saucepan and continue to simmer on low for about 20 minutes, stirring occasionally.  If sauce begins to get too thick or stick add water.  Add lemon juice and stir.  Remove from heat and cool to room temperature before serving.  Applesauce can be served with chicken/turkey or with latkas.  Enjoy!

Pumpkin Sweet Potato Brandy Noodle Kugel (serves 10-12)

Ingredients:

Casserole

3 medium sweet potatoes

½ cup canned pumpkin

4 tablespoons brandy or bourbon

One package (1 lb.) wide egg noodles

6 eggs

¼ cup brown sugar

1 ½ lb. cottage cheese

½ cup unsalted butter (1 stick) melted

1 teaspoon kosher salt

Topping

2 cups corn flakes

1 cup pecans (coarsely chopped)

¼ cup unsalted butter (1/2 stick)

¼ cup brown sugar

 

Preparation:

Preheat oven to 400 degrees F.

Wrap sweet potatoes in foil and roast in oven until soft and completely cooked through (about 60 minutes).  Let cool completely and scoop out and put in food processor or blender with brandy and pumpkin.  Puree until completely smooth (should yield about 3 cups).  This step can be done ahead and refrigerated for up to 2 days.

Lower oven to 350 degrees F.

In a pot of heavily salted water, cook the egg noodles al dente.  Pour into colander and rinse with cold water.  Drain thoroughly.

In a large bowl beat eggs and brown sugar until combined.  Add cottage cheese, melted butter and puree until combined.  Add the salt and cooked noodles.  Pour mixture into 9” x 13” baking dish and bake uncovered for 50 minutes.

While kugel is baking crush cornflakes in plastic bag and then combine with pecans and sugar.  Melt butter in small pan until brown, take off heat and add topping mixture to butter and stir.  Add the topping to the kugel and bake uncovered for another 30 minutes.  Serve immediately.  Enjoy!