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Mar 22, 2018
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The Ultimate Guide to Thanksgivukkah – Part 2

November 22nd 12:11pm, 2013


{Beth Boggiano Sorrell’s L’Chaim, It’s Turkey Time}


Thanksgivukkah, the Turkey Day/Festival of Lights hybrid currently enthralling the social media world, promises some truly original (and hopefully delicious) holiday spreads. In the first part of our ultimate guide to these festivities, we dished on what chefs local and national are dreaming up to commemorate the occasion. Today, we plan out your Thanksgivukkah table, from pumpkin challah to sweet-and-sour braised brisket with cranberries and pomegranate seeds.

Many home cooks are heading straight for an obvious crowd-pleaser: sweet potato latkes with a suggested condiment of homemade cranberry sauce or cranberry applesauce. Jewish cooking maven Joan Nathan suggests a curried sweet potato latke, amongst other ideas.

Ambitious bloggers have created entire Thanksgivukkah menus. BuzzFeed’s Christine Byrne dreamed up Manischewitz-brined roast turkey, sweet potato-bourbon noodle kugel, roasted Brussels sprouts with pastrami and pickled red onion, horseradish mashed potatoes, pumpkin pie with a caraway rye crust, and pecan pie rugelach.

Tasty-looking desserts include a scrumptious pumpkin-custard kugel and caramelized corn, thyme and onion doughnut holes at the Joy of Kosher website. Sweet doughnuts might include sweet potato-spiced sufganiyot (Hebrew for jelly doughnuts).

St. Louis blogger Stefani “Cupcake Project” Pollack turned tzimmes, a Jewish warm-fruit compote, into a Thanksgivukkah Tzimmes Pie for Parade Magazine. Still not finished, Pollack whipped up both sweet potato-casserole marshmallows and Manischewitz-Concord grape marshmallows in Hanukkah shapes.

Through project that has literally helped turned Thanksgivukkah into the national buzzword it’s become, Pollack dreamed up a Thanksgivukkah Blogger Potluck that motivated 18 fellow food bloggers nationwide to cook up dishes like chocolate cranberry cake with gelt glaze, pumpkin-glazed cronuts, a nervy onion-bagel and bacon stuffing, challah-cranberry doughnut holes and challah stuffing with turkey sausage, leeks and cherries.

One person Pollack appealed to for ideas was Slow Food St. Louis co-leader Kimberly Henricks-Friedhoff, whose Rhubarb and Honey blog featured a sweet potato noodle kugel that was featured online on Good Morning America.

Even Operation Food Search director of development Karen Klaus intends to carve a Star of David from a gelatinous log of cranberry sauce. It’s low budget, but it has a certain, primitive charm. And St. Louis’ only kosher deli, Kohn’s, is selling a challah-cornbread dressing for the occasion.

On the beverage side, mixologist Beth Boggiano Sorrell of Cocktails Are Go! catering and the STL Libation Lab professionals’ guild has developed two Thanksgivukkah cocktails that are equal parts hilarity and holiday salute. The no-pressure Shiksa Spritzer calls for 1½ ounces rye whisky, ½ ounce Manischewitz and a squeeze of lemon to be added to a tall glass. Then add ice and fill to the top with ginger ale.

L’Chaim, It’s Turkey Time is slightly more involved. Stack 1½ ounces rye whiskey, 1 ounce Manischewitz, ½ ounce Goldschlager, ¼ ounce lemon juice and 2 dashes Jerry Thomas bitters in a cocktail shaker with ice. Strain into a chilled coupe glass and garnish with a lemon twist. This concoction will literally add sparkle to Thanksgivukkah – and quite possibly dizziness, too.

From the crafts department, Brooke Pratt of STL’s Sucre Shop has created biodegradable birchwood utensils printed “Happy Thanksgivukkah.”  Chabad of Greater St. Louis is offering its annual free Menorah Workshop on Nov. 24 at the Home Depot of Brentwood with several Thanksgiving touches. The event includes Thanksgiving-themed decorations for participants to use in crafting their menorah, a snack of latkes with cranberry sauce, and a Thanksgiving canned-food drive to assist the Harvey Kornblum Jewish Food Pantry.

Before you know it, Thanksgivukkah will be over. But wait! In 2014, Purim comes a day before St. Patrick’s Day; hamentaschen made with whiskey-soaked prunes, anyone?



By Byron Kerman

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