Enjoy Thanksgivukkah with yummy recipes

Not since the 19th century, have Hanukkah and American Thanksgiving overlapped. According to most sources, in 1888 the first day of Hanukkah coincided with Thanksgiving, then again in 1899, the fourth day of the former fell on the latter.

Fast forward to 2013, once again, the first day of Hanukkah overlaps with Thanksgiving – the confluence even birthed a new term: Thanksgivukkah (many thanks to Boston marketing specialist, Dana Gitell, for coining said term last year).

As the dual holiday fast approaches, take a look at these sumptuous Thanksgivukkah recipes.

(Illustration photo: Dalit Shacham)

Apple latkes

(From the Chicago Tribune )

Ingredients:

• 1/2 cup flour, plus 1 tablespoon, if batter is very wet
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon each: cinnamon, ground nutmeg
• 3 apples, such as Fuji, Gala or Granny Smith
• 1 tablespoon fresh lemon juice
• 2 large eggs
• Canola oil
• 2 tablespoons confectioners' sugar for dusting
  

Directions:

Place 1/2 cup flour, sugar, baking powder, cinnamon and nutmeg into a large bowl; stir. Beat the eggs in a separate bowl. Set aside. Peel and core the apples; grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients; sprinkle with the lemon juice, Add the beaten eggs; stir together. Heat 1/4 inch of oil in a large skillet over medium-high heat. The oil is ready for frying when it feels very hot when you place your hand 2 inches above the pan.

Scoop up the apple mixture by heaping tablespoons; gently drop into the pan, using the back of a tablespoon to flatten it. Don't crowd the pan. Fry the latkes until golden, 1 1/2 to 2 minutes per side. Drain them on a cookie sheet lined with a paper bag. Continue with remaining batter. Let them cool, about 15 minutes. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in.

Use a sieve to dust the latkes with confectioners' sugar. Refrigerate latkes up to three days or freeze up to three months. To reheat, place frozen latkes onto a cookie sheet; bake in a 400°F/205°C oven until crisp. Enjoy!

Deep fried turkey meatballs

(From Manischewitz )

• 2 pounds ground turkey
• 1 cup crushed Manischewitz® Onion Tam Tams™
• 1 teaspoon garlic powder
• 1 teaspoon sweet red paprika
• A bissela of salt & pepper to taste
  

For the batter:

• 2 cups all purpose flour + 1/2 cup for dredging
• 1 large egg, lightly beaten
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (12 ounce) can of seltzer
• Vegetable oil for frying
  

Directions:

(Illustration photo: Visual/ Photos)

Pumpkin challah bread

(From The Shiksa in the Kitchen )

• 2 packages active dry yeast
• 1 cup lukewarm water, divided
• 3 tbsp white sugar
• 1 egg (white and yolk)
• 6 egg yolks
• 1/4 cup honey
• 2 tbsp canola oil
• 2 tsp salt
• 2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp ginger
• Pinch of cloves
• 1/2 cup brown sugar
• 2 cups pumpkin puree (homemade or canned)
• 7-9 cups all-purpose baking flour
• Egg Wash Ingredients:
• 2 egg yolks
• 1 tbsp water
  

Directions:

Pour 1/2 cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 2 packets of Active Dry Yeast and 1 tbsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast!

Once your yeast has activated, add remaining ½ cup lukewarm water to the bowl along with the rest of the sugar, egg, egg yolks, honey, canola oil, salt and spices. Use a whisk to thoroughly blend the ingredients together. Whisk in the brown sugar and pumpkin puree to form a thick liquid. Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead. Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.”

Place a saucepan full of water on the stove to boil. Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with canola oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour.

Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer. Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Now your dough is ready to braid.

After you’ve braided your challah loaves, place them on two separate cookie sheets lined with parchment paper. Prepare your egg wash by beating the egg yolks and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. Preheat the oven to 350°F (175°C). Let the braids rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.

The challah will need to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven. After 20 minutes, take the challah out of the oven. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly – the back of the oven is usually hotter than the front. The challah will need to bake for about 20 minutes longer.

For this last part of the baking process, keep an eye on your challah – it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time. Take the challah out of the oven. Let cool before serving, and enjoy!

(Illustration photo: Dudu Azoulay) 

Cranberry sauce-filled sufganiyot

(From Thanksgivukkah Boston)

• 1/3 cup water
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 6 ounces frozen cranberries, washed and picked over
• 1/8 teaspoon orange zest, minced
• Pinch cinnamon
  

• 3 cups (15 ounces) unbleached all-purpose flour, plus extra if needed
• 1 envelope (about 2¼ teaspoons) instant yeast
• 6 tablespoons plus 1 teaspoon sugar (about 2½ ounces)
• 3/4 teaspoon salt
• 2/3 cup whole milk, at room temperature
• 2 large eggs, beaten lightly
• 6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces, room temperature
• 4 cups frying oil
• Confectioners’ sugar
  

For sufganiyot: In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar and the salt. Set aside. Place the milk and eggs in the bowl of a standing mixer fitted with a dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time, if necessary, until the dough forms a soft ball.

Meanwhile, line sheet pan with paper towels and heat oil over medium-high heat to 350 degrees. As oil heats, place cranberry sauce in piping bag fitted with round tip. Place the holes carefully into the hot fat four or five at a time. Fry until golden brown, about 30 seconds per side. Using slotted spoon, remove doughnuts from hot oil and drain on paper towel–lined rimmed baking sheet. Repeat with remaining doughnuts, adjusting temperature so it stays at 350°F (175°C).

When doughnuts are cool enough to handle, use paring knife or chopstick to pierce pocket in side of each doughnut. Place tip of piping bag into pocket and pipe cranberry sauce inside. Dust with confectioners’ sugar and serve. Enjoy!

(From NPR)

• 2 cups whole raw cranberries, washed
• 1 small onion
• 3/4 cup sour cream
• 1/2 cup sugar
• 2 tablespoons horseradish from a jar ("red is a bit milder than white")
  

Directions:

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.") Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink."). Enjoy!

Cauliflower cheese pie with grated potato crust

(From Crumbly Cookie )

• 2 cups packed shredded raw potatoes, preferably russet
• 1/4 cup grated onion
• 1/2 teaspoon salt
• 1 egg, beaten
  

• 2 tablespoons butter
• 1/2 onion, diced small
• 1 garlic clove, minced
• 1 dash thyme
• 1 medium cauliflower, broken into small florets
• 1 cup packed grated strong cheddar cheese
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup milk
• Black pepper
• Paprika
  

Adjust a rack to the middle position and heat the oven to 400ºF (205°C). Spray a 9-inch pie pan with nonstick spray. Combine the shredded potatoes, onion, salt, and egg. Pat the potato mixture into an even layer over the bottom and up the sides of the prepared pan. Bake for 30 minutes, then give the crust a spritz with nonstick spray. Continue baking for another 10 to 15 minutes, until browned. Lower the oven temperature to 375°F (190°C).

Meanwhile, melt the butter in a medium saucepan over medium heat. When the foaming subsides, add the onion and cook just until they start to brown at the edges, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the thyme, cauliflower, and salt; cover the pan, and cook, stirring occasionally, until the cauliflower is just tender, about 8 minutes.

In a small bowl, whisk the eggs, a pinch of salt and another of black pepper, and the milk until evenly colored. Spread half of the cheese on the baked crust. Top with the cauliflower mixture and the rest of the cheese. Pour the egg mixture over the pie. Dust with paprika. Bake the pie until the custard is set and the top is slightly browned, 35 to 40 minutes. Let it cool for about 5 minutes before serving. Enjoy!

(Illustration photo: Avi Roccah) 

Pumpkin & saffron soup

(From New York Post )

• 4 tablespoons olive oil
• 1 medium yellow onion
• 1 large leek
• 4 garlic cloves
• 4 pounds of pumpkin
• 1 pound of carrots
• 5 celery stalks
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 2 teaspoons ground white pepper
• 10 cups water
• 3 sprigs thyme
• 1 sprig rosemary
• Pinch of saffron
  

Directions:

Heat 4 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, finely chopped, and sauté until golden brown. Don’t be afraid to let the edges turn a deep brown color because this will give the soup an even better flavor.

Next, add 1 large leek, white parts only and finely chopped, and 4 garlic cloves, finely chopped. Sauté for another 5 minutes, then add 4 pounds pumpkin, peeled and cut in ½-inch chunks, 1 pound carrots, peeled and cut in ¼–inch chunks, and 5 celery ribs, cut in ¼-inch pieces. Place a cover over the pot and allow the vegetables to cook for 20 minutes.

Next, add ¼ cup sugar, 1 tablespoon kosher salt, 2 teaspoons ground white pepper, 10 cups water, 3 sprigs thyme, 1 sprig rosemary and a pinch of saffron. Stir to combine all the seasonings and bring to a boil, then lower heat. Simmer until the vegetables are so soft you can press down on them with a spoon, about 30 minutes.

Remove the pot from the heat and allow the soup to cool for 10 minutes. Purée the soup directly in the pot using an immersion blender. If you don’t have one of these, allow your soup to cool completely, then purée in small batches in a blender. Taste and adjust the seasoning. Ladle the soup into individual serving bowls, add a dollop of Greek yogurt on top and a generous sprinkling of za’atar. Serves 4 to 6.

Chili-braised brisket

(From Martha Stewart Living )

• 5 teaspoon(s) chili powder
• 3/4 teaspoon(s) fennel seed
• Coarse salt
• Pepper
• 3 1/2 pound(s) beef brisket
• 4 teaspoon(s) olive oil
• 1 large onion, cut into 1/2-inch wedges (root end left intact)
• 4 clove(s) garlic, minced
• 2 tablespoon(s) tomato paste
• 12 ounce(s) pale lager, such as pilsner
• 1 pound(s) (small ) potatoes
• 3 large carrots, cut into 2 1/2-inch pieces
• 1 tablespoon(s) (or up to 2 tablespoons) cider vinegar
• 1/4 cup(s) chopped fresh cilantro leaves, plus more for serving
  

Directions:

Preheat oven to 350°F (175°C). Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.

Add onion to pot and sauté 5 minutes. Stir in garlic and tomato paste and sauté 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid.

Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro. Enjoy!

Reprinted with permission from Shalom Life

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