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Food & Drink

When Hanukkah collides with Thanksgiving, November gets doubly delicious

Gobble tov, it’s Thanksgivukkah!

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The duh-obvious move here is challah. I say screw the obvious. Think different and go for an onion-bagel stuffing. Just substitute torn chunks of onion bagel in your favorite stuffing recipe – it’s great with bacon if you aren’t keeping kosher, and if you are, equally great with sauteed mushrooms. And kosher food manufacturer Manischewitz is producing a turkey broth this year, so you don’t even have to make your own.


Obviously you’ll be making latkes, but you might want to switch it up and throw in a few sweet-potato or even zucchini ones. With that much starch already on the table, mashed potatoes might be overkill. Dairy-rich purées are a Thanksgiving decadence to look forward to, though, so maybe a celeriac or parsnip mash is in order – plenty of cream and butter will give that silky, fluffy texture, but with a slightly more vegetal taste. If you’re doing the tagliatelle, avoid the purées altogether and go for sharp, lemony roasted Brussels sprouts or a kohlrabi-and-apple salad – something green and crunchy. Cranberry sauce needn’t change (and it’s great on latkes instead of applesauce!) – but a splash of port is a nice touch and cheekily mimics sweet, grapey Manischewitz wine, which you should probably skip altogether.


You’re definitely having doughnuts, but just how much deep-frying can one household support? No one will blame you if you serve store-bought. Jelly doughnuts need no gilding, but you can dress up cake doughnuts with a pumpkin-caramel-pecan glaze that might assuage the guilt of not making from scratch. Pumpkin, sweet potato, cranberries, pecans and maple are all trad Thanksgiving flavors that are wildly easy to transpose into other classic Hanukkah desserts like rugelach and noodle kugel. Or bake a pumpkin cheesecake. Recipes abound online; Saveur’s website offers a refined version with a hazelnut-gingersnap crust.

So go, eat. Party like it’s 5774!

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