Recipes to celebrate 'Thanksgivingukkah' - FOX 35 News Orlando

Recipes to celebrate 'Thanksgivingukkah'

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By Annabel Cohen

For the first time in 125 years, the first day of Chanukah will fall on Thanksgiving day. And it won't happen again for nearly 80,000 years. The duo-holiday has been dubbed Thanksgivingukkah and it's gotten a lot of buzz.

This may seem like a big "so what?" After all, there's no reason one can't serve latkes on Thanksgiving or turkey on Chanukah. Still, as a lover of fun, I love that I'll get to light a candle on the Hanukkah and play driedel while giving thanks. And the pumpkin pie is a bonus.

Businesses have been bitten by this marketing opportunity - you can find yarmulkes with pilgrim buckles, menorahs shaped like turkeys and foods that cross over both holidays. I'm all over the themed food - it's kitsch and I love it!

So, here are some recipes you can create just for this special day. Of course, I offer again, my essential potato latkes (always come out perfect), and my famous microwave applesauce (this time with cranberries!) Or serve the latkes with turkey gravy - that works, too. Sweet potato latkes can substitute for those yams with marshmallows. Make your stuffing with challa (why not?).

Have fun this year. After all, you won't be able to do this again until the year 79,043!

Sweet Potato Latkes
2 pounds sweet potatoes or yams
1 cup chopped red or Bermuda onion
1/3 cup all-purpose flour
3 eggs
1 tsp. kosher salt or to taste
1/2 teaspoon black pepper
Vegetable oil for frying.

Peel the potatoes. Using a hand grater or a food processor fitted with a shredding disk, grate the potatoes (extra long shreds from the processor disk may be chopped or pulsed in the processor.)

Transfer the potatoes to a bowl and stir in the onions, eggs, salt and pepper.

Make a test latke: Heat 1/8-inch of oil in a large nonstick skillet over high heat until hot but not smoking. Working in batches spoon 2 tablespoons of the mixture into the hot oil spreading the mixture into a round with a fork or the tip of a spoon. Reduce heat to medium and cook until bottoms are golden about 5 minutes.

Turn latke over and cook until golden on the other side. Transfer to a baking sheet lined with several layers of paper towel to drain. Taste the latke for seasoning. Adjust salt and pepper to taste and fry the remaining batter.

Serve immediately or keep latkes warm on the paper towel lined baking sheet in a 250ºF. oven.

NOTE: if the latke batter is too watery (you'll know if the egg mixture spreads beyond the potato mixture, you may need to add a little flour, matzo meal or breadcrumbs to the batter to soak up the extra moisture). Makes 18-24 latkes.

Microwave Cranberry-Applesauce
3 pounds apples - peeled or unpeeled, cored and cut into 2-inch chunks
3/4- to 1 cup sugar (use one cup if you like your sauce very sweet)
1 Tbsp. lemon juice (optional)
2 tsp. ground cinnamon, optional
1 pound fresh cranberries

Note: If you peel your apples first, you can mash the apples with a fork for a chunkier applesauce. With the peel, you must process the applesauce so that the peel will "disappear."

Place apples, sugar, lemon juice and cinnamon in a large microwave-safe bowl. Cover the bowl with a lid or plastic wrap and cook on "high" heat for 10-minutes.

Place the cranberries in another bowl, Cover the bowl with a lid or plastic wrap and cook on "high" heat for 10-minutes.

If the apples are soft, let stand to 10-minutes before mashing with a fork, pureeing with an immersion blender or processing until nearly smooth (with a little chunkiness - that's how I like it). If the apples need more cooking, cook at 2-minute intervals until soft. Stir in the cooked cranberries. Makes 3 quarts of applesauce.


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