Last month I wrote about new ways of looking at the same old foods as a way to take an important camp value and bring it home. In general, this speaks to the greater lesson of creativity and ingenuity that kids often learn at camp. It may sound odd at first to say this, but creativity is so important in Jewish tradition. The Israelites had to find innovative ways to sleep and eat while wandering in the desert for 40 years, the rabbis of the Talmud constantly had to find interesting solutions to complex legal problems, the Jews of the Inquisition had to find new ways of secretly practicing Judaism, and many of the modern Jews of our time have found unique paths that bridge the religious and the secular in a seamless and meaningful manner.
The confluence of creativity and tradition could not be more relevant than this month, when the first day of Hanukkah and Thanksgiving fall on the same night. Here is an opportunity to be creative with our Jewish tradition and to create new secular traditions. It’s an opportunity not only to make some interesting Hanukkah-Thanksgiving fusion dishes (see recipe below!) but to talk as a family about the meaning of both holidays and how we can integrate them in our minds and at our tables in order to understand and appreciate both in new and meaningful ways.
As a means of getting you started, try out these delicious low fat cranberry pecan sufganiyot (Israeli donuts traditionally eaten on Hanukkah) in muffin form- what could be a newer, more interesting pairing of cultures?!
Cranberry Pecan Pie Sufganiyot
Makes 24 mini doughnut-muffins
1 ¾ cup all-purpose flour
2 tablespoons plus ¾ cup granulated sugar, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
½ cup dark molasses
3 large egg whites
3 tablespoons canola oil
¾ cup confectioner’s sugar
2-3 tablespoons cranberry juice
¼ cup roasted pecans
- Preheat oven to 400°F.
- Spray 2 mini-muffin tins generously with cooking spray. Sprinkle with 2 tablespoons granulated sugar to coat, then tap out the excess.
- Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
- Make a well in the dry ingredients and set aside.
- Whisk buttermilk, molasses, egg whites and oil in another bowl.
- Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended, taking care not to over-mix.
- Spoon about 1 generous tablespoon of batter into each muffin cup, smoothing the tops.
- Bake until the tops spring back when touched lightly, 8 to 10 minutes.
- Loosen edges and turn the doughnuts out onto a wire rack to cool. Whisk confectioners’ sugar and cranberry juice in a bowl to make a smooth, thick glaze. Pour onto a small plate.
- Chop the pecans into small pieces.
- When the doughnuts are completely cool dip the tops in the glaze and place them on a wire rack (place wax paper or paper towels under the rack to make clean up easier!) to allow the excess glaze to drip off.
- Sprinkle the chopped nuts over and enjoy.