Food

Thanksgivukkah Recipes

November 6, 2013

trukeyIn case you didn’t notice, a new national holiday has been created this year. Thanksgivukkah is the day when latkes and turkey go hand in hand and pumpkin pie and chocolate coins and draydels compete for best dessert.  Every so often, our wandering Jewish calendar decides that Chanukah should begin in late November or early December.  Having the 2nd day of the miracle of lights falling on Turkey Day allows me the opportunity to create some really fun recipes.

So what, you ask, am I going to be making to serve with both a turkey and stuffing and a menorah and latkes? Read the recipes below and find out.

 

PUMPKIN FRITTERS (dairy or pareve)

2 cups mashed pumpkin

 ½ cup flour

 2 teaspoons baking powder,

Pinch of salt

1 beaten egg

A little milk or water if the dough is too stiff

Oil for frying

Cinnamon sugar mixture

In a bowl combine all the ingredients except the oil, water or milk. Mix to combine and add the liquid if needed. Heat about 1/2 inch of oil in a deep sauce pan and drop lightly rounded tablespoons of dough into the hot oil (only cook 4 or 5 at a time so you don’t over crowd the pot). Cook, flipping the dough ball as it becomes golden on one side. Repeat on the other side. Remove when golden and drain the fritter on paper towels. When cool and drained for a minute or so sprinkle the fried fritters with the cinnamon and sugar. Makes 14 to 16 depending on how big you make the fritters.

Submitted by Essie Ruthers Denver CO.

 

FRIED PIES (dairy or pareve)

Dough:

4 cups flour

2 teaspoons salt

1/2 teaspoon cinnamon

Pinch ground cloves

1 cup shortening

1 cup milk or non dairy substitute

Filling:

4 oz. dried apricots

4 oz. dried cherries

6 oz package dried peaches

3/4 cup white sugar

Pinch of cinnamon

water to cover

2 cups vegetable oil for frying

In a large saucepan, combine apricots, cherries, peaches, cinnamon and sugar. Add enough water to just cover fruit. Cover pan and cook at a simmer, until the fruit is soft. Take off the lid and continue cooking until all the water is gone. Let the mixture cool for at least an hour before filling your pies

When you’re ready to make your pies combine the flour, cinnamon, clove and salt in a large bowl. Cut in the shortening with a fork or knife until mixture is crumbly. Mix in the liquid and stir until dough forms a ball. Roll out the dough on a floured surface (about ¼ inch thick) and cut into 18 6 inch circles.

Divide the filling between the circles (about 1/2 tablespoon each or a bit  more) making sure to keep the filling in the center (do not over fill) of each circle. Fold the circle in half making sure that none of the filling is leaking out.  Seal the edges of the half circle with by pressing a fork dipped in cold water along the edge

In a skillet heat the oil to a medium temperature. Fry a few of the pies at a time, flipping once the first side is browned. Drain  on paper towels. Cool slightly before serving as the filling will be HOT. Makes 18 (you can make the circles a bit bigger if you like).

My files source unknown.

 

BAKED SWEET POTATO FRIES (pareve)

(NOTE: You don’t have to use the corn starch in the recipe, but I just think it makes the fries crisper.)

Sweet potatoes (1 per person).

1/2 teaspoon corn starch per potato. (optional)

3 or 4 tablespoons olive oil.

Salt and pepper

paprika or garlic powder or onion powder (optional)

Preheat the oven to 450. Peel the sweet potatoes and cut them into long, fry shaped pieces (try to keep the size uniform). In a large bowl combine the sweet potato, oil, corn starch (if using) salt, pepper and whatever spice you decide you like. Mix REALLY WELL so that everything is coated. Lightly spray a cookie sheet with sides with non stick vegetable spray and spread the sweet potato fries on top. Don’t overlap the fries. Bake for 13 to 15 minutes, then turn the fries over so  bottom can cook too. (I use a metal spatula)  Bake an additional 10 to 15 more minutes until the fries are bubbly, crispy and the edges look just a bit burnt.

My files, source unknown.

 

© Eileen Goltz chan13