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The Nosh Pit – Thanksgivukkah Recipes

Since this rare convergence of Thanksgiving and Hanukkah will only happen once in our lifetime, we may as well enjoy it with as many sumptuous recipes as possible!

By: Sarah Bauder
Published: November 25th, 2013 in Culture » Food » Recipes
(clockwise from left) Apple Latkes, Deep Fried Turkey Meatballs, Chili Braised Brisket, Pumpkin Challah, Cranberry Sauce Sufganiyot

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Tasty Thanksgivukkah Recipes

Not since the 19th century, have Hanukkah and American Thanksgiving overlapped. According to most sources, in 1888 the first day of Hanukkah coincided with Thanksgiving, then again in 1899, the fourth day of the former fell on the latter. Fast forward to 2013, once again, the first day of Hanukkah overlaps with Thanksgiving – the confluence even birthed a new term: “Thanksgivukkah” (many thanks to Boston marketing specialist, Dana Gitell, for coining said term last year). As the dual holiday fast approaches, take a look at these sumptuous Thanksgivukkah recipes.


Apple Latkes from the Chicago Tribune

Ingredients:

1/2 cup flour, plus 1 tablespoon, if batter is very wet

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon each: cinnamon, ground nutmeg

3 apples, such as Fuji, Gala or Granny Smith

1 tablespoon fresh lemon juice

2 large eggs

Canola oil

2 tablespoons confectioners’ sugar for dusting

Directions:

Place 1/2 cup flour, sugar, baking powder, cinnamon and nutmeg into a large bowl; stir. Beat the eggs in a separate bowl. Set aside. Peel and core the apples; grate them on the large holes of a box grater or the large holes of a food processor blade. Add the shredded apples to the bowl with the dry ingredients; sprinkle with the lemon juice, Add the beaten eggs; stir together. Heat 1/4 inch of oil in a large skillet over medium-high heat. The oil is ready for frying when it feels very hot when you place your hand 2 inches above the pan. Scoop up the apple mixture by heaping tablespoons; gently drop into the pan, using the back of a tablespoon to flatten it. Don’t crowd the pan. Fry the latkes until golden, 1 1/2 to 2 minutes per side. Drain them on a cookie sheet lined with a paper bag. Continue with remaining batter. Let them cool, about 15 minutes. If the batter gets very watery halfway through the frying, add a tablespoon of flour to the mixture and mix it in. Use a sieve to dust the latkes with confectioners’ sugar. Refrigerate latkes up to three days or freeze up to three months. To reheat, place frozen latkes onto a cookie sheet; bake in a 400-degree oven until crisp. Enjoy!


Deep Fried Turkey Meatballs from Manischewitz

Ingredients:

2 pounds ground turkey

1 cup crushed Manischewitz® Onion Tam Tams™

1 teaspoon garlic powder

1 teaspoon sweet red paprika

A bissela of salt & pepper to taste

FOR THE BATTER:

2 cups all purpose flour + 1/2 cup for dredging

1 large egg, lightly beaten

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 (12 ounce) can of seltzer

Vegetable oil for frying

Directions:

Heat 3 inches of oil in a deep-frying pot. In a large bowl, thoroughly mix the ground turkey, crushed tam tams and all of the spices. In another large mixing bowl, combine the flour, egg, baking powder, salt, and pepper. Pour in the seltzer and whisk to a smooth batter. With slightly damp hands, roll out your turkey mixture into the size of small golf balls. Then, one at a time, dredge each turkey ball all over with flour and then dip them into the batter until fully coated. Place them gently into the hot oil, frying them for about 4-5 minutes until fully cooked and golden brown. Remove with tongs onto a paper towel. Serve hot with some warm cranberry sauce for dipping. Enjoy!

More yummy Thanksgivukkah recipes on page 2!

Related articles: Nosh Pit, Thanksgivukkah, Thanksgiving, Hanukkah, Recipes, Jewish, Holidays, Latkes, Turkey
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