Tag Archives: kosher Thanksgiving

Sweet Potato Latkes With Toasted Marshmallows

Yield:
12 latkes

When I was brainstorming my Thanksgivukkah menu I kept dwelling on one of my favorite childhood holiday dishes – what my family calls “Sweet Potato Yum Yum” (or what another family might call sweet potato casserole). You are probably familiar with the heavenly combination of pureed sweet potatoes, margarine, brown sugar and spices, topped with marshmallows and baked to sweet, melted perfection.

Combining the flavors from my family’s Sweet Potato Yum Yum into individual-sized sweet potato latkes topped with toast marshmallows seemed like the perfect crowd-pleasing dish to mark this once-in-a-lifetime holiday. And it is. Happy Thanksgivukkah!

Sweet Potato Latkes3

 

Reprinted courtesy of www.thebigfatjewishwedding.com

Sweet Potato Latkes With Toasted Marshmallows

Posted on November 25, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Mashed Potato, Turkey and Cranberry Knishes with Cranberry Mustard

Yield:
18 appetizer-sized knishes

Is there anything better than waking up the day after Thanksgiving and raiding the fridge full of leftovers while everyone else is elbowing one another at the mall?

My favorite Thanksgiving leftovers were always the excess crescent rolls slathered in butter next to some stuffing and a heaping pile of glazed sweet potatoes. A few carbs during the holidays never hurt anyone. But there comes a point sometime on the Saturday or Sunday after Thanksgiving where you just can’t look at another plate of turkey and glazed sweet potatoes. You are craving something different, but ahhh – who wants to waste all those leftover?

Fret no more because I have your solution: bite-sized Thanksgiving knishes made with leftover mashed potatoes, turkey and cranberry sauce. Combine these mini treats with some cranberry mustard dipping sauce and leftovers never sounded so good!

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Other variations:

  • Substitute the mashed potatoes with leftover stuffing or mashed sweet potatoes.
  • Substitute the cranberry sauce inside the knishes for leftover gravy.

The possibilities are endless, or at least as endless as your leftovers.

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Mashed Potato, Turkey and Cranberry Knishes with Cranberry Mustard

Posted on November 24, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Cakey Crunch Sweet Potato Kugel

Yield:
16 servings

Most of my favorite recipes use wholesome, healthful ingredients that are local and seasonal. I don’t buy a lot of processed products or packaged snacks. I truly enjoy making things from scratch.

But once in awhile I find a recipe or a product that I simple cannot resist. Oreo cookies. Entenmanns’s Cheese Danish Twist. And most recently a sweet potato kugel my mother-in-law made last year using sweet potatoes, marshmallows and a box of cake mix.

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My sister-in-law and I sat at one end of the long kitchen table with two heaping platefuls of the addictive kugel, unable to prevent ourselves from eating yet another serving.

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Soon after the sweet potato kugel binge, I fell asleep with my daughter upstairs for a full hour and a half. Forget the turkey-induced snooze fest…my kugel nap was just divine.

I convinced my mother-in-law to hand over the recipe, and with just a few small tweaks, I share it with you all. But I warn you: there is no going back. Make this at your own risk. You may not be able to put down your fork.

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Cakey Crunch Sweet Potato Kugel

Posted on November 20, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bourbon Pecan and Chocolate Gelt Pie

Yield:
8 servings

Wondering what to do with all your leftover gelt after making the DIY Thanksgivukkah table runner? I’ve got the perfect pie recipe to use up those chocolates!

GeltPie

Both decadent and delicious, this Bourbon Pecan and Gelt Pie is the perfect way to end your Thanksgivukkah meal this holiday season. To create this recipe, I combined a classic pecan pie with some chocolate gelt candy and then added a touch of Bourbon for a little something extra.

Just like Thanksgivukkah itself, everyone is sure to love it!

BurbounPecanandGelt

 

Bourban Pecan and Chocolate Gelt Pie

Posted on November 10, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Yield:
12 cupcakes

Everyone loves cakes and bread made with pumpkin this time of year (especially me). But have you ever tried sweet potato cake? It is not nearly as popular but it is just as delicious as its pumpkin counterpart, if not more so.

The great thing about making dessert with vegetables like pumpkin, sweet potato, butternut squash and zucchini is that due to the vegetables’ water content the recipe will likely call for vegetable oil instead of butter. And therefore these delicious cakes are also perfect pareve dessert choices. No need to scramble to alter the recipe for a meat meal.

cupcakes2

I have been making this recipe for sweet potato cake for years and people are always shocked when I share that the recipe is dairy-free. And now it’s your turn to wow guests with this sweet treat.

When paired with Martha Stewart’s simple Marshmallow Frosting Recipe it makes the perfect Fall dessert. And hey, this totally counts as a serving of vegetables, so have two.

sweet potato cupcakes

 

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Posted on October 30, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Eight Crazy Nights of Latkes

Is there anything more enticing than a perfectly fried, crispy potato latke? Served with apple sauce, sour cream or my own favorite combo: creme fraiche and smoked salmon. Look at these crispy, golden gems. Makes me drool a little just thinking about breaking out the oil.

SONY DSCBut there is so much more than the basic latke, as delicious as it may be. So if you have been hankering for something different to serve for your Hanukkah (or even Thanksgivukkah) celebration next month, I’ve got you covered.

I have been scouring the internet and other blogs for the most creative, crazy latke combos that exist. And here they are in all their awesome glory. You’re welcome.

eight crazy latkes

Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone from What Jew Wanna Eat

Latke Crusted Apple Stuffing

Leftover Mashed Potato Latkes from Andrea’s Garden Cooking

Parsnip Sweet Potato Latkes

Apple and Cheese Stuffed Latkes from The Kitchn

Potato Latke Sandwiches with Smoked Salmon

Carrot Rosemary Potato Latkes

Sweet Potato Latkes with Brown Sugar Syrup & Candied Pecans from The Shiksa
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Posted on October 29, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Orange Cranberry Thanksgivukah Jelly Doughnuts

Yield:
12-15 doughnuts

Thanksgivukah is taking over: the menurkey (turkey + menorah) is the coveted item of the season and the interwebs are exploding with recipes, decorating ideas and kitschy paraphernalia to celebrate this “once in an eternity” event.

Not being one to turn up my nose at a Jewish fad, I set out to come up with my own perfect Thanksgivukah recipe.

I didn’t want to come up with some turkey-topped latke or cranberry Manischewitz sangria (although those are good ideas too). I wanted to think a bit sweet, since dessert is always my go-to. Pumpkin pie is my favorite traditional Thanksgiving dessert. But yet again, my mind kept straying to something slightly different. I thought…jelly doughnut…cranberry relish…it seemed almost too obvious.

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Cranberry relish-filled sufganiyot might not be the right dessert to serve right after a big Thanksgiving meal, since they really need to be fried fresh. But they are a perfect Thanksgiving brunch option. Or even a great activity for your family the day after since you can use up that leftover cranberry relish!

If you make a chunky relish like this

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then just puree the leftovers to use as the doughnut filling. If your relish is already smooth, then one less step!

Another tip: when filling the doughnuts it might seem like you are over-stuffing with relish, but you will want to make sure you are not skimping on the filling. When you insert the wooden skewer, wiggle it around a bit in the middle to create a relish-ready cavern. And don’t try to be too delicate with the piping bag – get it in there and squeeze away.

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Orange Cranberry Relish Sufganiyot

Posted on October 22, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

White Pumpkin Cheddar Ale Soup

Yield:
8-10 servings

Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:

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And you thought, “I must have one of those!” Then you brought it home, sat it down on the counter, scratched your head and said – “ok, now what the heck do I do with this!?”

I felt this way recentlywhite pumpkin about a beautiful white pumpkin from a nearby farm. It was so pretty and round, I just had to have it.

But then I wasn’t quite sure what to do with it.

Pasta? Nah.Too much work.

Pie? Seemed liked a waste.

Combine with beer and cheese for a rich and warming soup? Ding ding ding!

Most surprising thing about the white pumpkin was actually the color – the flesh is slightly yellow inside, not the same white of the outside. And when roasted, the flesh becomes even darker, resembling a cheese pumpkin puree.

So please welcome to the world my White Pumpkin Cheddar Ale Soup. Pair this was a big hunk of crusty bread, green salad and a cold pumpkin beer for a well-rounded and happy meal.

white pumpkin cheddar ale soup

White Pumpkin Cheddar Ale Soup

Posted on October 15, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Flan

Yield:
12 servings

I am a sucker for fall spices – I just love the warmth they bring to any dish. But pumpkin pie, in particular, with its creamy pumpkin custard speckled with warm cinnamon and nutmeg, encased in a flaky crust and dolloped with fresh whipped cream? Well, that is a can’t-miss dish for me, and I can’t imagine ending a festive fall meal without it. It’s no wonder that for generations, pumpkin pie has been the go-to dessert for American families.

pumpkin flan

That’s all about to change.

Several years ago, during one of our many get-togethers, my mom pulled a fast one on the family, and replaced our much beloved pumpkin pie with the less traditional pumpkin flan. And while there were many skeptics in the bunch (myself included), once they had a single taste of the creamy, rich flavor and burst of spice from a little orange-tinged bite of the pumpkin flan, there was simply no going back. The verdict was in. We had a new fall dessert! Since then, serious jeers abound if we get together in the fall and there is no pumpkin flan in sight.

slice pumpkin flan

I understand that flan, in general, is a polarizing dish. Trust me, I’ve tasted my fair share of egg-y, rock solid, just plain bad flan. But if you’ve never tried Cuban-style flan, you’re doing yourself a disservice, as its thick, creamy custard with sweet caramel sauce oozing down the sides, is more akin to a crust-less cheesecake than anything else.

And when you combine that with the distinct flavors of fall that can only be found in a pumpkin pie, what results is an undeniably can’t-miss dish. It’s truly a perfect ending to any fall festive meal, whether it’s Thanksgiving, Shabbat, or in this year’s case, even Hanukkah. Promise.

Pumpkin Flan

Posted on October 10, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Bubbe’s Mushroom Challah Dressing

Yield:
10-12 servings


Thanksgiving isn’t a Jewish holiday, per se, but with the abundance of traditional foods and family, it may as well be! Favorite Thanksgiving foods can vary greatly by family (I recall getting in a heated brawl with my roommate over green bean casserole vs. Brussels sprouts one year. Brussels sprouts all the way!) But certain foods seem to find their way to every table, such as turkey, cranberry sauce, pie and of course stuffing.

Unfortunately, I won’t be making the schlep from Texas to Connecticut to have Thanksgiving with my family this year. Which means I will miss the yearly gathering of everyone around the oven, opening and closing the door repeatedly questioning whether the bird is done, all whilst prodding and probing at it for clues. Miss you guys!

In order to continue the tradition in my own home, I decided to recreated Bubbe’s famous Challah Dressing (since it is cooked outside the turkey it is technically a dressing, and not stuffing) with my own twists. I swapped out the onions for leeks, and added carrots and lots of fresh herbs. If you can’t find any of the fresh herbs, you can substitute dried as noted. Dried herbs are more intense, so make sure to use less. Delish! Definitely a holiday dish everyone can agree on.

 

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys
cooking, theme parties and cowboys. She challenges herself to put a spin on her
grandmother’s traditional Jewish recipes and blogs about her endeavors at What
Jew Wanna Eat. You can follow her on Twitter and Facebook and watch her
cooking videos on Google+.

Bubbe's Mushroom Challah Dressing

Posted on November 15, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy