Tag Archives: Thanksgiving recipe

Gluhwein (Mulled Wine)

8-10 servings

My husband and I aren’t really the sit-on-a-beach-for-a-week types, so instead of a beach vaca for our honeymoon, we went skiing in Switzerland – pretty amazing! After our days on the slopes, we would get to the bottom of the mountain and hit up the bars for an apres-ski – and had for the first time Gluhwein, or more commonly known here as mulled wine.

The cloves and cinnamon add just the right amount of spice, and some sugar and orange add sweetness. Putting the cloves into the orange slices isn’t just decorative – its actually convenient so you don’t have to go fishing around for the cloves when you are ready to serve the warm, spicy drink. (This is a step, as you can see from the picture above, that I didn’t come to understand until I had made this recipe a few times…)

I will say in full disclosure that I have been known to whip up a batch of this cozy treat on a cold day, put it into a to-go mug and bring it to a pedicure. Am I allowed to say that? Regardless, it takes relaxation up a notch, and so I highly recommend.

It’s also the perfect drink to serve at a holiday gathering. You can double the batch, put it on the stove, and allow guests to serve themselves a warm mug. Wanna get fancy? Serve the hot wine in Israeli-style glass mugs like these.

Happy relaxing (and drinking)!


Gluhwein (Mulled Wine)


1 cup water

1 cup sugar

2-3 cinnamon sticks

1 bottle red wine

1 orange

10-12 cloves



Cut orange into slices and place cloves into the orange peel.

Heat water, sugar and cinnamon sticks in a medium-large saucepan until sugar is dissolved completely.

Add wine and bring to simmer, but don't let it boil. Continue to heat wine for 20-30 minutes. Serve in mugs and garnish with cinnamon stick and slices of orange.

Posted on November 19, 2012

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Turkey Day Leftover Shabbat

5 minutes

I know everyone is getting ramped up for Thanksgiving, but I can’t help thinking about th day after Thanksgiving–erev Shabbat! With Thanksgiving falling every year on a Thursday, it can start to feel like a 3 day long holiday when you tack Shabbat on top of it. Here are a few ideas to help ease your workload, and also keep your family’s attention even the day after Thanksgiving.

What to do with all that leftover stuffing? (I mean, besides eat it…) Why not try these Stuffing Stuffed Mushrooms. If you are serving them with a meat meal, just leave out the provolone cheese.

Turkey Noodle Soup is a favorite in the Sarna household every year. My dad loves making turkey stock from the leftover Turkey carcass and bits, and this is a tradition I have gladly carried forward – every year my mother-in-law saves the two Turkey carcasses from her dinner for my cooking pleasure. If you want to try the linked recipe from Real Mom Kitchen, just swap the butter in the soup for olive oil.

What about Turkey Pot Pie? You can swap out the butter for margarine, and buy a pre-made pie crust from the freezer section of your supermarket.

Sick of all the savory  Thanksgiving food? Try a sweet breakfast spin with these Cranberry Pancakes.

And lastly, why not try some gourmet Thanksgiving Turkey sandwiches for a satisfying Shabbat lunch. Here is my recommended version:

Thanksgiving Turkey Sandwiches


Leftover challah, cut into thick slices

Turkey breast meat

cranberry sauce

fresh arugula


garlic herb mayo


Spread one slice of challah with garlic herb mayo, and the other slice of challah with cranberry sauce.

Layer turkey slices, stuffing and arugula.


Posted on November 22, 2011

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

So What Do Jews Eat on Thanksgiving?

10 minutes

45 minutes-1 hour

8 servings

When I was in high school, I was dating a lovely (non-Jewish) guy whose parents seemed vaguely confused by my Jewish heritage and always had a slew of questions about Jews. In fact, one time the boyfriend’s sister asked me, “So, what do Jews eat on Thanksgiving?” I was a bit bewildered by her question. I responded, “Um, turkey…”

Thanksgiving is one of my favorite holidays for so many reasons: I love the Autumn-infused food choices, foliage inspired tablescapes, and of course, is there anything better than stuffing?

But is it appropriate to deviate from American classics and infuse some Jewrific food choices into the menu? I imagine many of you already do just this.

During a brief stint working for a law firm in Washington, DC I worked alongside a lovely woman whose family was Filipino. Thanksgiving was right around the corner during the time that we worked 15 hour days together, and so I got to learn a lot about her and her family. One of the most interesting tidbits she shared was that her family never celebrated Thanksgiving with turkey, but rather, with a roast pig, as was a traditional Filipino custom. So interesting! I also know plenty of Italian American families who serve lasagna and meatballs right alongside their turkey and stuffing each year. And in truth, what better way to celebrate this holiday of giving thanks and celebrating an immigrants’ experience than bringing in different cultural culinary traditions into the meal.

My own favorite Thanksgiving recipes include this fantastic, moist and already pareve (non-dairy) recipe for Sweet Potato Cake (you can ignore the icing or not). I also love Tyler Florence’s recipe for Whipped Sweet Potatoes with Bananas and Honey, perhaps as an alternative to the “traditional” sweet potatoes with marshmallows on top. You can also try trading in your white bread for leftover challah in your stuffing.

And for a truly Jewey Thanksgiving side dish, I recommend the tried and true Butternut Squash Kugel. This recipe was given to my mother-in-law, by her mother-in-law. I only hope one day I can push recipes upon my daughter-in-laws in the same way (I jest, I jest).

From The Melting Pot, a cookbook put out in the early 1980s by the Hebrew Academy of Long Beach Women’s League.

Butternut Squash Kugel


  • 2 10 ounce bags of frozen butternut squash (defrosted)
  • 1 stick of melted margarine
  • 1 cup of sugar
  • 1 cup of flour
  • 3 eggs
  • 1 cup of pareve milk
  • cinnamon


Mix all ingredients together in Kitchen Aid, or with electric mixer until blended and smooth.

Grease 9x9 pan (or 9x13 for thinner kugel). Sprinkle top with cinnamon

Cook at 350 until firm (approximately 45 minutes to 1 hour).


Posted on November 7, 2011

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

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