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Thanksgivukkah 2013!
What to eat on the once-in-a-lifetime holiday

This year, Thanksgiving and Hannukah will happen simultaniously, which is kind of a really big deal. The last time the two holidays overlapped was1888, and it was only the second time that had happened since Lincoln declared Thanksgiving a federal holiday. That might seem like a long time ago, but it's nothing compared to how long before it happens again. Thanksgivukkah 2013 is the last Thanksgivukkah for 79,043 years, so make sure to sieze the opportunity to celebrate while you can. Remember, you don't have to be a member of the tribe to go ham on Thanksgivukkah (ha ha, get it?). There's enough Thanksgivukkah for everybody, and we've got the low down on who's celebrating this kickass holiday with inspired culinary creations. 


Zucker Bakery

Alphabet City small-batch bakery Zucker has come out with a limited-series set of special Thanksgivukkah doughnuts. Doughnuts fried in oil (or, Sufganiyot) are a staple of Hannukah cuisine, and Chef Zohar Zohar is saluting the merging of Thanksgiving and Hannuka by giving Sufganiyot a turkey twist. The four doughnuts (Cranberry Turkey, Turkey Gravy, Cranberry, and Sweet Potato with Marshmallow) range from $3.50-$5.00, and can be picked up at the store or pre-ordered by calling 646-559-8425.

 

 

 

 

 

 

 

 



Kutscher's Tribeca

We've already mentioned the restaurants that are serving special Thanksgiving menus, but Kutscher's Tribeca is the only place that has a Thanksgivukkah menu. Kutscher's, a modern Jewish bistro (named for the classic Borscht Belt hotel) will be serving original dishes that combine the best of traditional Thanksgiving and Hannukah foods. The three-course menu includes starters (Pumpkin Shlishas with Amaretto Matzo and Sage Brown Butter or Golden and Red Beet Salad with Lemon Ricotta, Arugula, and Pecans), mains (Turkey or Brisket with Challah Chestnut Stuffing, Cheesy Spaetle Kugel, Brussells Sprouts, and Sweet Potato Latkes with Sour Cream & Cranberry Compote, served family style), and desserts (Cranberry-Raspberry Sufganiyot with Chocolate "Gelt" Sauce, or Sticky Bun Babka), as well as servings of Kutscher's famous Seasonal Pickles, Chopped Duck and Chicken Liver, and House Made Challah. Reservations are available through the Kutscher's website.

 

He'Brew and Schmaltz Brewing

Shmaltz Brewing is all about celebrating Jewish heritage with beer, and Thanksgivukkah is no exception. The purveyors of beers like Hop Manna, Jewbilation, Genesis Ale, and Pastrami on Rye (a spiced Rye pale ale) are celebrating Thanksgivukkah as well as their brand new 20,000 square foot brewery in upstate New York with limited-edition Anniversary releases, including the Jewbelation Reborn (a whopper of a brown ale with 17 malts, 17 hops, and 17% Alc), the 4th Annual HE’BREW Channukah Gift Pack (which features eight 12 oz. bottles of featured Schmaltz brews), and the Death of a Contract Brewer (their first ever Black IPA).  

 

 

 

 

 

 

So you've got a dinner, a desert, and a beer to celebrate Thanksgivukkah. But what about those of you who want to take the spirit of the season into their own hands, and make Thanksgivukkah at home? No worries: we've got NUMBER awesome Thanksgiving/Channukah fusion recipes that will help you celebrate Thanksgivukkah in delicious style. 












Deep-Fried Shwarma Rubbed Turkey Drumsticks
 

Serves 4

Ingredients:

  • 6 – 8 cups vegetable or canola oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 turkey drumsticks, rinsed and patted dry
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup matzo meal
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

1. Heat oil to 360F in deep fryer or a heavy stockpot.

2. Meanwhile, in a small bowl combine the first seven ingredients to make Shwarma Spice Mix. Rub the mix over turkey legs with your fingers.

3. In a large shallow dish mix together flour, matzo meal, garlic powder, salt and pepper.

4. Dip turkey drumsticks in egg wash, shaking off excess egg. Roll the turkey legs in flour mixture to coat.

5. Carefully add the turkey legs (in batches if necessary) to the hot oil. Fry for 12-14 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels or brown paper bag.

Via Rachel Harkham











Green Bean-Tehina Casserole

Serves 6

Ingredients:

  • 16 oz. green beans; washed, trimmed, and cut into bite-sized pieces
  • 1 onion , chopped (approx. 1 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1/2 cup vegetable stock
  • 1/2 cup tehina
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/3 cup sliced almonds

Directions:

1. Preheat oven to 350F. Place green beans in a pot of salted water and boil on medium-high until bright green, and crisp-tender approximately 8-10 minutes. Drain in a colander and run cold water over beans to stop from cooking further.

2. Meanwhile heat olive oil in a frying pan over medium high heat, add chopped onions and sauté for 4 -5 minutes, scrambling every so often until onions are golden brown around edges.

3. Mix in tablespoon of flour into onions and then pour in vegetable stock, stir over low heat, until the sauce becomes thickened (about 20 seconds). Add the tehina to the thickened liquid, stirring well.

4. Spread green beans in an 8×8 casserole dish, pour tehina sauce over green beans and toss so that the veggies are well coated. Sprinkle a layer of sliced almonds evenly over casserole. Bake in top third of preheated oven for 30-35 minutes, or until almonds are light golden brown.

Via Rachel Harkham










 

Mashed Potato Latkes 

Makes 12-15 latkes

Ingredients:

  • 2 eggs + 2 tablespoons water
  • 2 cups fresh breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 batch of mashed potatoes (recipe below)
  • 1/2 cup vegetable or canola oil (divided)

Directions:

1. Whisk together beaten eggs and 2 tablespoons water in a medium sized bowl. Set aside.

2. Mix together breadcrumbs, garlic powder, and salt. Lay out in a shallow pan. Set aside momentarily.

3. Heat 1/4 cup oil in a large skillet or frying pan

4. With a large serving spoon, scoop up approx. 1/4 cup to 1/3 cup of cold mashed potatoes. Press potatoes between your palms into a flattish disk shape.

5. Gently submerge mashed potato disks in egg mixture, shake off excess liquid and then coat in breadcrumb mixture. Place in hot oil and fry on both sides until golden brown (approx. 2 minutes per side). Remove carefully with metal spatula and allow to drain on paper towels or brown paper bags.

6. After frying up half the mashed potato batter, wipe pan clean. Add second half of the oil and repeat the process.

Basic Mashed Potatoes (for Latkes)

Makes 4 -5 cups

Ingredients:

  • 6 russet potatoes, washed and peeled
  • 1/2 cup vegetable broth
  • 1 teaspoon salt + more for boiling water

Directions:

1. Cut up potatoes into large chunks, and place them in a pot of boiling salted water. Cook until fork tender. Drain. Return to pot and break down potatoes manually with a masher.

2. Heat vegetable broth in a small saucepan. Pour over potatoes and combine until mashed potatoes are smooth and fluffy. Fold in salt.

3. Allow mashed potatoes to cool and firm up in fridge for a few hours or overnight.

Via Rachel Harkham 










 

Sweet Potato Sufganiyots with Marshmallow Glaze (D or P)

Makes 15-18 sufganiyot donuts

Ingredients:

  • 4-6 cups vegetable or canola oil
  • 2 cups bread flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 c. brown sugar
  • 3 tablespoons melted butter or coconut oil spread
  • 1 cup pureed sweet potato (approx. 1 medium)
  • 1/2 cup buttermilk or coconut milk
  • 1 egg, beaten

Directions:

1. In deep-fryer or heavy stock pot heat oil to 375F

2. In the meantime: In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside momentarily

3. In a large bowl combine sugar and melted butter and beat on low speed until smooth. Add the sweet potato, buttermilk or coconut milk, and egg and beat until incorporated.

4. While beating add the flour mixture. Once all the flour is in the bowl, mix into the batter with a wooden spoon until just combined. The batter will be sticky.

5. Spray two soup spoons with cooking oil. With one spoon scoop out batter, use the second spoon to help shape the donut.

6. Carefully drop sufganiyot into hot oil. Let fry for 2 1/2-3 minutes. It is ready when golden, puffy, and rises to the top.

7. Drain on paper towels or brown paper bags.

8. When cool enough to handle, dip tops of donuts in marshmallow glaze.

Marshmallow Glaze (for Sufganiyot)

Makes 1 1/4 cups

Ingredients:

  • 2 cups of confectioner’s sugar, sifted
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 3 tablespoons butter or coconut oil spread
  • 2 cups mini marshmallows

Directions:

1. Mix sugar, vanilla, and salt in a bowl

2. Melt butter or coconut oil spread with 1/4 cup water in saucepan over medium-high heat. Stir in marshmallows and mix until completely melted.

3. Whisk in sugar mixture.

Via Rachel Harkham 

 

Challah Chestnut Stuffing

Ingredients:
  • 1 loaf old challah bread, cut into 1-inch cubes
  • ½ cup Spanish onion, medium dice
  • 4 cloves garlic, finely chopped
  • ¼ cup celery, thinly sliced
  • 2 cups chicken stock
  • 2 tablespoons vegetable oil
  • 1 cup schmaltz (rendered chicken fat and onions)
  • ¼ cup chestnuts, roasted
  • 1 teaspoon sage, chopped
Directions: 
 
1) Preheat oven to 350. Grease a 9x13 baking pan.

2) Spread challah cubes on a sheet pan and place into the oven. Toast lightly for 4-5 minutes.

3) Put oil to heat in a large skillet. Saute onion, celery and garlic until translucent. Add chicken stock. Bring to a boil, reduce heat and cook for 10 minutes.

4) Place challah in a large mixing bowl. Add onion, celery and garlic mixture, schmaltz , chestnuts and sage. Add salt and pepper to taste.

5) Place in baking pan and bake for 30 to 40 minutes.

Via Justin Rocket Silverman

Manischewitz-Brined Roast Turkey

Serves 14-16

Ingredients:

For the brine:

  • 6 quarts (24 cups) water, divided
  • 1 ½ cups kosher salt
  • 3 tablespoons caraway seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon mustard seeds
  • 10 cloves garlic, crushed
  • 5 sprigs rosemary
  • 10 sprigs thyme
  • 4 lemons, halved
  • 4 oranges, halved
  • 3 750-mL bottles Manischewitz Concord Grape wine

For the turkey:

  • 1 18 to 20-lb turkey
  • 1 cup unsalted butter (2 sticks) , at room temp
  • Special Equipment
  • 5-gallon container (a large cooler or foodsafe bucket)
  • Roasting rack and pan large enough for turkey
  • Meat thermometer

Directions: 

1) Bring 4 cups water to a boil with salt, caraway, fennel, and mustard seeds to a gentle boil.Stir to ensure salt has dissolved, then let cool to room temperature.

2) Pour into a 5-gallon container. Add the remaining 20 cups water and all remaining brine ingredients (but not the turkey yet).

3) Remove turkey from its packaging and discard any excess liquid that leaks out. Your turkey probably has a bag inside of it containing its giblets and neck; discard giblets but put the neck in an airtight container and refrigerate to use for turkey stock.

4) Submerge turkey in brine, making sure that it is completely covered. Refrigerate for 24-36 hours. If brine doesn’t completely cover your turkey, flip the turkey over halfway through to ensure even brining.

5) Preheat oven to 500°F, with a single rack on the lowest rung.

6) Take turkey out of brine and dry thoroughly — inside and out — with paper towels. Then start with new paper towels and dry it again, inside and out. Let turkey sit out until it is room temperature (about an hour), then rub your room-temperature butter all over the turkey.

7) Place turkey on a roasting rack, breast side down. Cook in the 500°F oven for 30 minutes, or until skin on top starts to brown.

8) After 30 minutes, flip your bird, turn the oven down to 350°F and cook turkey breast side up for for 3 - 3 ½ hours, until it reaches an internal temperature of 165°F. If the skin of your turkey starts to burn, tent a piece of aluminum foil over the part that is burning.

9) Once the thigh meat temperature reaches 165°F, remove from the oven and let rest on a cutting board for at least 20 minutes before carving.

Turkey Gravy (for Manischewitz-Brined Roast Turkey)

Ingredients:
  • Drippings from roasted turkey
  • ¼ cup Manischewitz Concord Grape wine
  • 3 cups shortcut turkey stock (or canned chicken broth)
  • 1/3 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 sprig thyme
  • 1 sprig rosemary

Directions:

1) Take turkey out of the roasting pan and set it aside on a carving block. Pour as much of the turkey drippings as you can out of the pan and into a heatproof container or bowl (plenty will remain stuck to the bottom), and reserve these drippings.

2) Place the roasting pan across two burners over medium heat. When the pan is hot, add wine and scrape the bottom of the pan with a wooden spoon or metal spatula for about 15 seconds to loosen any brown bits stuck to the bottom.

3) Strain these drippings into a heatproof container, and add enough of the reserved drippings so that you have a total of ⅔ cup. Discard the rest.

4) Put drippings in a small saucepan over low heat, and add flour. Whisk the mixture constantly over low heat for about 2 minutes, until mixture is sticky and paste-like.

5) Slowly pour in turkey stock, whisking continuously. Add herbs and cook on low, whisking occasionally, for about 3 minutes.

6) Take gravy off the heat and remove the herbs (take out the whole sprigs; thyme leaves may fall off the sprig and into your gravy, which is OK).

7) Serve immediately. Gravy will continue to thicken as it cools.

Via Christine Byrne

Sweet Potato Bourbon Noodle Kugel

Serves 10-12

Ingredients

For the casserole:

  • 4 medium sweet potatoes (about 1.5 lbs)
  • 4 tablespoons bourbon
  • one 1-lb package wide egg noodles
  • 6 eggs
  • ¼ cup brown sugar
  • 1 ½ lb full-fat cottage cheese
  • 1 cup unsalted butter (2 sticks), melted
  • 1 teaspoon kosher salt, plus more to salt water for noodles

For the topping:

  • 2 cups corn flakes
  • 1 cup whole shelled pecan halves, coarsely chopped
  • ¼ cup unsalted butter (½ stick)
  • ¼ cup brown sugar

Directions:

1) Preheat oven to 400°F.

2) Wrap sweet potatoes individually in foil and roast in the oven until soft and completely cooked through, about 1 hour and 10 minutes.

3) Let cool completely. Then, peel skin off sweet potatoes using your hands (and a table knife, if it helps), and puree with the bourbon in a blender or food processor until completely smooth. This should yield about 3 cups of puree. 

4) Lower oven to 350°F. Then, in a pot of heavily salted water, cook the egg noodles al dente (about 5 minutes, or 2 minutes less than the package directions say). Pour into a colander to drain, running cold water over the noodles until they are cool to stop the cooking. Drain thoroughly.

5) In a very large bowl, beat eggs, then add brown sugar and beat just until combined.

6) Add cottage cheese, melted butter, and the sweet potato puree, then mix with a rubber spatula until combined.

7) Add salt and the cooked noodles, and mix with a spatula until combined.

8) Pour noodle mixture into a 9x13-inch baking dish. Bake uncovered for 50 minutes (if noodles start to brown during this time, cover your baking dish with foil).

9) While kugel is baking, prepare the pecan topping: First, put the cornflakes in a Ziploc bag and crush with your hands. The cornflakes should be in small pieces, but not dust.

10) Next, brown butter in a medium saucepan. When butter is brown, turn off the burner, add sugar, chopped pecans and crushed cornflakes and stir with a spatula until just combined.

11) After it has baked for the full 50 minutes, remove kugel from the oven and sprinkle pecan mixture on top in an even layer.

12) Bake, uncovered, for another 30 minutes, or until set. If pecans start to brown before kugel is set, cover with foil.

Serve immediately.

Via Christine Byrne

Roasted Brussels Sprouts with Pastrami and Pickled Onion

Serves 8-10

Ingredients:

  • 1 medium red onion, finely diced
  • 2 cups rice wine vinegar
  • ½ cup sugar
  • ¼ cup salt
  • ¼ cup unsalted butter (½ stick)
  • ½ pound deli pastrami, thinly sliced
  • 5 pounds Brussels sprouts, halved
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste

Directions:

1) Bring rice wine vinegar to a boil in a small saucepan.

2) Add sugar and salt, and stir until dissolved. Turn off heat and let mixture cool for about 5 minutes.

3) Put diced onion in a large heatproof container, and pour vinegar mixture over. When mixture is room temperature, refrigerate for at least a day.

4) Preheat oven to 425°F. Cut pastrami into strips roughly ¼ inch wide and 2 inches long.

5) Melt butter in a large skillet or saute pan over medium heat. Add pastrami and cook over medium heat until browned fat has rendered out, about 3 minutes.

6) Pour pastrami and fat into a large heatproof mixing bowl. Add Brussels sprouts, salt and pepper, and toss to combine.

7) Line two large baking sheets with foil and spread Brussels sprouts out on them in a single layer. Don’t crowd the pans. Roast for 35 minutes, removing pans from the oven at the 20 minute mark to move the Brussels sprouts around a little, then rotating the pans from top to bottom rack before putting them back in the oven for the remaining 15 minutes. Brussels sprouts will be dark brown and crispy around the edges.

8) Strain the pickled red onions and reserve ½ cup of pickling liquid. As soon as the Brussels sprouts come out of the oven, toss them with the red onions and the ¼ cup of liquid while they’re still warm.

Serve immediately.

Via Christine Byrne

Pecan Pie Rugelach

Makes 32 cookies

Ingredients 

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter (1 stick), cut into 8 pieces
  • ½ cup cream cheese (4 oz), cut into 4 pieces
  • 2 cups shelled pecan halves
  • ¼ cup unsalted butter (½ stick), cut into 4 pieces
  • 1 teaspoon vanilla extract
  • ½ cup corn syrup
  • ½ cup dark brown sugar
  • Egg wash:
  • 1 egg
  • 1 tablespoon water

Directions:

1) Let butter and cream cheese sit out at room temperature for 10 minutes, so that they are still cool but slightly soft.

2) Combine flour and salt in a medium mixing bowl. Using a hand mixer, mix on a low speed just until combined.

3) Scatter butter and cream cheese pieces over the top of the flour mixture, and beat on medium speed until dough is the texture of cottage cheese, still slightly crumbly.

4) Use your hands to divide the dough into 2 equal pieces, then roll each piece into a ball.

5) Flatten each ball into a disk about 1 inch thick and 4 inches in diameter, then wrap each one separately in plastic wrap, and refrigerate at least 2 hours, up to 1 day.

6) Using a knife, finely chop pecans and put in a medium mixing bowl. 

7) In a small saucepan over medium heat, brown the butter by adding all 4 pieces at once and constantly stirring with a heatproof spatula until completely melted. Continue to stir or swirl the pan as butter starts to bubble and foam.

8) When the foam subsides slightly and butter turns a light brown color, take it off the heat immediately and add the it to the chopped pecans. Add vanilla extract, corn syrup, and brown sugar, and mix with a rubber spatula just until combined.

9) Preheat oven to 350°F. Line two cookie sheets with parchment paper.

10) Beat egg yolk with the tablespoon of water and set aside.

11) When dough is chilled, unwrap one disk onto a lightly floured surface, and roll with a rolling pin into a 12-inch circle. It is important to have an even, symmetrical circle, so trim any excess. If dough gets too soft during rolling, lay it on one of the lined baking sheets and put it in the freezer for 5 minutes, until slightly chilled.

12) Once the dough is rolled out, sprinkle half of the pecan mixture on top of the dough, all the way to the edges of the circle, making sure the mixture is evenly distributed. With a pizza cutter (or a knife), cut dough into 16 equal slices. Roll each slice from the outside in (starting the wide end and rolling towards the point), placing each roll onto the cookie sheet as you go. Repeat this process with the other disk of dough.

13) Use a pastry brush to coat the top of each cookie with the egg-water mixture. Bake rugelach for 20 minutes until golden, turning the cookie sheet halfway through baking.

Cool completely before serving.

Via Christine Byrne


Happy Thanksgivukkah, folks!