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!
Reprinted courtesy of www.thebigfatjewishwedding.com
1 lb sweet potatoes
1/3 cup all-purpose flour
2 large eggs
½ tsp salt
1 heaping tsp pumpkin pie spice
2 Tbsp brown sugar
3/4 cup vegetable oil
Peel and coarsely grate the sweet potatoes.
Place grated potatoes in a dish towel and wring out as much excess liquid as possible. This step is key to making sure your latkes are crispy. In a medium bowl stir together potatoes, flour, salt, pumpkin pie spice and brown sugar. Lightly beat eggs in a small bowl. Fold eggs into potato mixture until combined.
Heat oil in a deep skillet over moderately high heat.
Check to see if oil is hot enough by putting a small drop of the potato mixture in the oil. If it starts bubbling it is ready for frying.
Spoon approximately 1/8 cup potato mixture per latke into the oil. Flatten with a spatula and don’t crowd the pan otherwise the latkes won’t crispy properly.
Reduce heat to medium and cook until golden brown, about 1- 2 minutes per side.
Transfer latkes to a cookie rack to cool.
Turn on your oven’s broiler. Place latkes on a baking sheet lined with parchment paper and top each latke with marshmallows. Place latkes with marshmallows in the oven and watch carefully to make sure the marshmallows don’t brown too much.
Once marshmallows toasted until just brown, remove from oven and serve.
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!
- 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.
2 sheets puff pastry, thawed for 30 minutes
1 cup cranberry sauce, divided
1 Tbsp Dijon mustard
½ tsp whole grain mustard
½ cup leftover mashed potato
½ - ¾ cup leftover turkey, diced
1 egg, beaten
All purpose flour for rolling out puff pastry
Preheat the oven to 375 degrees.
On a lightly floured surface, roll out the puff pastry on all sides so that dough stretches slightly. Cut into 9 even squares.
Using fingers stretch each square just a little bit more. Add tsp of mashed potatoes, a few pieces of turkey and tsp of cranberry sauce onn each square.
Fold each point of the puff pastry up and pinch at the top. Twist puff pastry and then push down. Repeat.
Brush each knish with beaten egg.
Bake for 30-35 minutes, until golden brown.
While knishes bake, mix ½ cup cranberry sauce with 1 Tbsp Dijon mustard and ½ tsp whole grain mustard. Spicy brown mustard can also be substituted. Whisk together until smooth.
Serve knishes while warm with cranberry mustard.
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.
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.
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.
8 medium sweet potatoes, peeled and cut into quarters
1 Tbsp vanilla extract
3-4 heaping Tbsp brown sugar
¼ tsp nutmeg
½ tsp kosher salt
¼ cup orange juice or orange-flavored liqueur
8 oz mini marshmallows
1 box yellow cake mix
2 sticks margarine or butter, melted
Boil sweet potatoes in large pot of water until tender, around 20-25 minutes.
Preheat the oven to 350 degrees.
Drain the sweet potatoes and mash in a large bowl. Add vanilla, brown sugar, nutmeg, salt and orange juice or orange-flavored liqueur and mix well.
Grease a 9x11 baking dish. Layer half of the sweet potato mixture evenly in the baking dish.
Sprinkle marshmallows over the top. Add remaining sweet potato mixture on top of marshmallows and spread evenly using an off-set spatula or knife.
Sprinkle yellow cake mix evenly over the top of sweet potato mixture. Pour melted butter or margarine evenly over the top of the cake mix.
Bake for 60 minutes. Serve warm or at room temperature.
Noshers! Here are our Hanukkah gift picks for a happy and healthy holiday around the table.
Quality olive oil is key to all tasty recipes—especially latkes! We love Baja Precious Extra Virgin Olive Oil ($9.99): it’s fragrant, beautiful, and BPA-free. Put that in your menorah and burn it.
What is Hanukkah without gelt? Exactly! Get your gelt on with these Belgian Hanukkah Milk Chocolate Gold Gelt Coins ($21.99).
Do you strive to be a balaboosta? (That’s Yiddish for “perfect homemaker.”) Well, the Balaboosta Cookbook features 140 delicious Mediterranean recipes and will put you well on your way!
Are latkes and knishes ever in your hunger wishes? If so, this “Latkes & Knishes Are My Wishes” ($19.99) is adorable and all black, so you can get it as oil-drenched as you’d like!
This Star of David Bundt Pan ($28.27) makes a festive Hanukkah cake with limited effort!
You can’t be more prepared for serving up latkes this Hanukkah with this Stainless Steel Hanukkah Latke Server ($8.95).
Let’s Nosh! ($6.29) is the perfect book of easy and satisfying Jewish comfort foods, from bagels to latkes and everything in between. Your family will be very pleased with these snacks.
You weren’t just going to line up those naked bottles of wine and call it a party, were you? We didn’t think so. These Happy Hanukkah Wine Charms ($35) look pretty cute around any (glass) neck.
These Hanukkah Menorah Kitchen Towels ($9.40) come in sets of three and will bring some easy festivity to your home (and cleanup!).
We hope this guide makes it easy for you to pick out all the gifts for the nosher in you and your family! Happy Thanksgivukkah 2013 to you!
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!
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!
For the crust:
2 cups of flour, plus extra for rolling out the dough
1 tsp salt
1 tsp sugar
2/3 cup cold shortening
7 Tbsp milk. Almond milk is a great non-dairy alternative.
For the filling:
1/3 cup melted butter or margarine
2/3 cup sugar
1 cup light corn syrup
½ tsp salt
1-2 Tbsp bourbon
20-25 pieces of gelt—enough to cover the bottom of the crust. (You can order pareve gelt online.)
½ cup chopped pecans
½ cup halved pecans
To make the crust:
Whisk together flour, salt and sugar. Cut shortening into the flour mixture until it is almost incorporated.
Add milk and mix until just combined. You do not want to over mix here, or the crust will be rubbery. Form a large ball with the dough and place in the middle of a flat surface covered with flour.
With a rolling pin, roll the dough out until it is about 2 inches larger than the upside down pie plate. Once it is big enough, flip the pie plate back over and lay the dough in the plate lightly pushing it to the bottom and the sides.
With a fork, poke a few holes in the bottom of the crust and push the sides of the crust into the side of the plate. Then, to make the lip of the pie look fancy, use the fork to make marks in the dough on the lip of the plate (picture shown) and rip off any excess dough. Set aside for filling.
Note: You can also use the extra dough to make decorations. Roll out the extra dough and cut out any shape you want – here I used a turkey. With a fork, mix 1 egg and 1 Tbsp of water. Lightly brush a small amount of the eff mixture over the cut out and then sprinkle with sugar. Bake at 375 until golden brown (about 2-5 minutes depending on how big your cut out is).
To make the filling and assemble pie:
Mix melted butter or margarine and corn syrup together until it has a glossy look. Add salt and sugar and mix until it is completely integrated into the mixture. Mix in eggs and bourbon until the entire mixture is a pale yellow color (no darker yellow egg streaks). Set aside.
Start filling the crust by placing the unwrapped gelt at the bottom of the pie crust. Add both chopped and halved pecans. Then add filling mixture.
Bake at 375 degrees for 45 minutes to an hour. The edges of the crust should be a golden brown and the filling should be completely congealed.
I am so excited Hanukkah and Thanksgiving decided to team up this year and give us the ultimate holiday: Thanksgivukkah! And since this holiday will not happen again for another 70,000 years, we decided to really do it up. We set up a beautiful table inspired by the traditions of both holidays, and gave you some DIY’s so you can bring this Thanksgivukkah spirit to your own home.
DIY STEPS FOR HANUKKAH GELT TABLE RUNNER
1.& 2. Staple together cardstock to create a base. We used 3 pieces of 11×14 cardstock, but you can customize the size of the paper and the length of the base for your own table. Carefully unwrap all gelt – you will need both wrapper pieces intact.
3.Fold down all edges flat against the underside [silver side] of the wrapper.
4. Separate the designs into two piles, matching like with like. Using pieces from one pile, lay down a row of wrappers from edge to edge of cardstock. With a hot glue gun, attach the row to cardstock. Lay a second row over the first using pieces from the other pile.
5.Continue to scallop the rows, alternating designs.
6. Place along center of table, and voila! You have your very own gelt table runner.
DIY STEPS FOR METALLIC FEATHER PLACE CARDS
1.Lay feathers out along bottom of a cardboard box. Using painter’s tape, cover about 2/3 of each feather completely. Tape just below the exposed feather tip at an angle for an artistic flair.
2. Coat the exposed tips of the feathers with metallic spray paint.
3. Allow to dry fully before gently peeling off painters tape.
4. Thread name cards* with craft wire, cut into approximately 6 inch pieces.
5.Align name card at base of feather.
6. Wrap entire length of wire around base to secure name card to feather, then place atop the dish or plate at each setting.
*We printed our name cards, but you can write guests’ names on cardstock of any size.
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.
But 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.