Jewish Food

Not Your Bubbe’s Thanksgivingukkah Meal

Prepare for the meal that won’t come around again for over 70,000 years Read More

By / November 7, 2013

Celebrate the greatest Jewish American festival of our time, and for another 70,000 plus years to come, with a deep-fried feast that combine Jewish flavors with traditional American dishes, and mixes long-loved Jewish dishes with rich and sweet American flavors. In this Thanksgivukkah menu, the latkes aren’t the only things that are being mashed up.

Deep-Fried Shwarma Rubbed Turkey Drumsticks (M)
Serves 4

Ingredients:
6 – 8 cups vegetable or canola oil
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon pepper
4 turkey drumsticks, rinsed and patted dry
2 eggs, beaten
1 cup all-purpose flour
1 cup matzo meal
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
1. Heat oil to 360F in deep fryer or a heavy stockpot.

2. Meanwhile, in a small bowl combine the first seven ingredients to make Shwarma Spice Mix. Rub the mix over turkey legs with your fingers.

3. In a large shallow dish mix together flour, matzo meal, garlic powder, salt and pepper.

4. Dip turkey drumsticks in egg wash, shaking off excess egg. Roll the turkey legs in flour mixture to coat.

5. Carefully add the turkey legs (in batches if necessary) to the hot oil. Fry for 12-14 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels or brown paper bag.

Green Bean-Tehine Casserole (P)
Serves 6

Ingredients:
16 oz. green beans; washed, trimmed, and cut into bite-sized pieces
1 onion , chopped (approx. 1 cup)
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1/2 cup vegetable stock
1/2 cup tehina
1 teaspoon garlic powder
Salt and pepper, to taste
1/3 cup sliced almonds

Directions:
1. Preheat oven to 350F. Place green beans in a pot of salted water and boil on medium-high until bright green, and crisp-tender approximately 8-10 minutes. Drain in a colander and run cold water over beans to stop from cooking further.

2. Meanwhile heat olive oil in a frying pan over medium high heat, add chopped onions and sauté for 4 -5 minutes, scrambling every so often until onions are golden brown around edges.

3. Mix in tablespoon of flour into onions and then pour in vegetable stock, stir over low heat, until the sauce becomes thickened (about 20 seconds). Add the tehina to the thickened liquid, stirring well.

4. Spread green beans in an 8×8 casserole dish, pour tehina sauce over green beans and toss so that the veggies are well coated. Sprinkle a layer of sliced almonds evenly over casserole. Bake in top third of preheated oven for 30-35 minutes, or until almonds are light golden brown.

Mashed Potato Latkes (P)
Makes 12-15 latkes

Ingredients:
2 eggs + 2 tablespoons water
2 cups fresh breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1 batch of mashed potatoes (recipe below)
1/2 cup vegetable or canola oil (divided)

Directions:
1. Whisk together beaten eggs and 2 tablespoons water in a medium sized bowl. Set aside.

2. Mix together breadcrumbs, garlic powder, and salt. Lay out in a shallow pan. Set aside momentarily.

3. Heat 1/4 cup oil in a large skillet or frying pan

4. With a large serving spoon, scoop up approx. 1/4 cup to 1/3 cup of cold mashed potatoes. Press potatoes between your palms into a flattish disk shape.

5. Gently submerge mashed potato disks in egg mixture, shake off excess liquid and then coat in breadcrumb mixture. Place in hot oil and fry on both sides until golden brown (approx. 2 minutes per side). Remove carefully with metal spatula and allow to drain on paper towels or brown paper bags.

6. After frying up half the mashed potato batter, wipe pan clean. Add second half of the oil and repeat the process.

Basic Mashed Potatoes (P)
Makes 4 -5 cups

Ingredients:
6 russet potatoes, washed and peeled
1/2 cup vegetable broth
1 teaspoon salt + more for boiling water

Directions:
1. Cut up potatoes into large chunks, and place them in a pot of boiling salted water. Cook until fork tender. Drain. Return to pot and break down potatoes manually with a masher.

2. Heat vegetable broth in a small saucepan. Pour over potatoes and combine until mashed potatoes are smooth and fluffy. Fold in salt.

3. Allow mashed potatoes to cool and firm up in fridge for a few hours or overnight.

Cranberry-Horseradish Relish (P)
Makes approximately 2 cups

Ingredients:
12 oz. fresh cranberries, approx. 3 cups
6 oz. prepared white horseradish
1/2 cup + 1 tablespoon brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon-1 teaspoon red pepper flakes

Directions:
1. In a heavy saucepan bring cranberries, horseradish, brown sugar, and water to a boil over medium-high heat. Stirring often as cranberries break down and become jellied, approx. 7-10 minutes. Remove from heat and stir in red pepper flakes

Sweet Potato Sufganiyots with Marshmallow Glaze (D or P)
Makes 15-18 sufganiyot donuts

Ingredients:
4-6 cups vegetable or canola oil
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 c. brown sugar
3 tablespoons melted butter or coconut oil spread
1 cup pureed sweet potato (approx. 1 medium)
1/2 cup buttermilk or coconut milk
1 egg, beaten

Directions:
1. In deep-fryer or heavy stock pot heat oil to 375F

2. In the meantime: In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside momentarily

3. In a large bowl combine sugar and melted butter and beat on low speed until smooth. Add the sweet potato, buttermilk or coconut milk, and egg and beat until incorporated.

4. While beating add the flour mixture. Once all the flour is in the bowl, mix into the batter with a wooden spoon until just combined. The batter will be sticky.

5. Spray two soup spoons with cooking oil. With one spoon scoop out batter, use the second spoon to help shape the donut.

6. Carefully drop sufganiyot into hot oil. Let fry for 2 1/2-3 minutes. It is ready when golden, puffy, and rises to the top.

7. Drain on paper towels or brown paper bags.

8. When cool enough to handle, dip tops of donuts in marshmallow glaze.

Marshmallow Glaze (D or P)
Makes 1 1/4 cups

Ingredients:
2 cups of confectioner’s sugar, sifted
1 teaspoon vanilla
¼ teaspoon salt
3 tablespoons butter or coconut oil spread
2 cups mini marshmallows

Directions:
1. Mix sugar, vanilla, and salt in a bowl

2. Melt butter or coconut oil spread with 1/4 cup water in saucepan over medium-high heat. Stir in marshmallows and mix until completely melted.

3. Whisk in sugar mixture.

(Photos by Rachel Harkham)