What To Do When Thanksgiving and Hannukah Collide: Celebrate Thanksgivukkah!
On November 28th, people throughout the nation will be gathering around the dinner table with family to devour turkey and pumpkin pie in celebration of Thanksgiving. On that same night, Jews around the world will be gathering around a menorah to light the second candle for the celebration of Hannukah. For American Jews, the collision of these two joyous holidays may bring about a sense of dread. For instance, there is less time to buy presents for Hannukah and not enough time to digest stuffing and mashed potatoes before gobbling chocolate coins, or gelt, from winning games of dreidel. Yet so much can be done to take advantage of the combination of these two holidays! Here are two recipes that take a Thanksgiving twist on Hannukah classics.
Who doesn’t cherish sweet potatoes on Thanksgiving? Whether you eat them roasted, baked, mashed, or covered in marshmallows, they are a classic on the autumnal table. So why not replace the traditional ingredient in latkes, potato pancakes typically eaten at Hannukah time, with this fall favorite?
3 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/2 teaspoon ground ginger1 1/2 teaspoons coarse salt
1/4 teaspoon ground cardamom
1 1/2 pounds sweet potatoes (about 3 large), peeled and grated on the large holes of a box grater1/4 teaspoon freshly ground pepper
1 1/2 pounds Yukon Gold potatoes (about 3 medium), peeled and grated on the large holes of a box grater
Peanut oil, for frying
Sour cream and applesauce, for serving
In a large bowl, combine scallions and eggs. Add flour, salt, ginger, cardamom, and pepper, and stir until incorporated. Add both kinds of potatoes, and toss until combined and evenly coated. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
Pie is way too mainstream for your Thanksgivukkah table. Try out this spin: pumpkin pie filled sufganiyot! These typically jelly-filled doughnuts are a traditional dessert for Hannukah. But with pumpkin pie filling replacing the jam and a dusting of cinnamon and nutmeg on the outside to pair with the sugar coating, this is dessert will definitely satisfy both holiday cravings.
3/4 cup warm water (about 110 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus 1/2 cup for coating
Pinch of salt
2 large eggs, separated
2 tablespoons margarine or unsalted butter, room temperature
Peanut oil, for frying, plus more for bowl
1/4 cup pumpkin pie filling
Nutmeg and cinnamon for coating
In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated. Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight. Bring dough to room temperature, about 30 minutes. On a lightly floured work surface, roll out dough into an 11-inch square, about 1/4 inch thick. Cut out about 24 (2-inch) rounds. Reroll scraps; cut out about 16 more rounds. Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon pumpkin pie filling in center. Top with another round; press edges to seal. Repeat with remaining rounds. Transfer to prepared baking sheet; let rise until puffy, 20 to 30 minutes. Heat 3 inches of oil in a large, heavy pot until it reaches 360 on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain. While doughnuts are still hot, dip them in remaining 1/2 cup sugar along with the nutmeg and cinnamon, turning to coat. Serve immediately.
Cover photo source.