"Thanksgivukkah" introduces new recipes into the holiday season

By: Hannah Simon
Photo credit: James Schetelich
Carve the turkey and light the menorah!  For the first time in 125 years, participants of both Hannukah and Thanksgiving will have twice the celebrating to do on November 28, when both holidays fall on the same day. This phenomenon will not occur for another 70,000 years, making it imperative to rejoice in the opportunity to combine favorite Hanukkah and Thanksgiving delicacies into unique (and delicious) new recipes that infuse the flavors of both holidays.
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Sweet Potato Latkes
2 medium sweet potatoes
1/2 Spanish onion
3 whole eggs
1/2 teaspoon cinnamon
1 1/2 tablespoons of brown sugar
1/2 cup matzo meal
1/4 vegetable oil (for frying)
1) Shred sweet potato and onion
2) Rinse potatoes under cold water, then strain them     with a colander
3) Place a cheesecloth over the potatoes, then squeeze potatoes to release as much liquid as possible. Discard liquid.
4) In a large bowl, combine sweet potatoes, onions, sugar, matzo meal, and cinnamon. Gently mix by hand.
5) Heat oil in a large skillet to 375 degrees. Scoop about 3 1/2 inch portions of the mixture and drop in hot oil. Cook for about 2-3 minutes on each side until golden brown. Drain the latkes on a paper towel or resting rack.
“Sweet potato latkes combine a traditional Hanukkah food and a traditional Thanksgiving food so it is perfect for both holiday.”
junior Nicole Van Etten
Challah-Apple Stuffing
2 1-lb loaves of challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely     chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth
Kosher salt and freshly ground pepper to taste
1) Cut challah into one inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale.
2) Preheat oven to 350 degrees.
3) In a large sate pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about eight minutes. Add apple and herbs and cook until apples are soft, about five minutes more.
4) In a large bowl, combine challah cubes, the cooked vegetables in butter and chicken broth. Mix until the bread is saturated with liquid and ensure everything is evenly mixed. Press stuffing into a 9×13-inch baking dish and cover with foil. Bake at 350 degrees for 40 minutes. Then, remove the foil, raise oven heat to 450 degrees, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Spiced Pumpkin Donuts
2 tablespoons butter softened
1/2 cup sugar
 2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg & 1 egg yolk
1/2 teaspoon vanilla
2 cups all purpose flour
Vegetable oil (for frying)
1) In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the one-half cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg and cloves. Beat until combined scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk, and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill for three hours.
2) On a lightly floured surface, roll dough to a one-half inch thickness. Cut with floured 2 1/2 inch doughnut cutter, dipping cutter in flour between cuts. Reroll as necessary.
3) Fry doughnuts, two or three at a time, in deep hot fat (365 degrees) about 2 1/2 minutes or until golden, turning once. Using a slotted spoon, remove doughnuts and doughnut holes. Coat warm doughnuts in “spiced sugar.”
Spice Sugar
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
In a small bowl, stir together sugar, ground cinnamon and freshly grated nutmeg or ground nutmeg.
How do donuts to Hanukkah?
“In the second century BC, the small Maccabean Army defeated the Greek Army. In rededicating the second temple that had been burnt down, there was only enough oil to light the menorah for one night. But, the oil lit the Menorah for eight nights. It was a miracle, and that is why we eat food dipped in oil on Hanukkah.”
 Social Studies Teacher Elise Freudenfeld.