Food & Wine

Kosherize It: Thanksgivukah Stuffing

Ditch the dairy; keep the flavor in a decadent dish loaded with onions, garlic and rosemary.

Jewish Week Online Columnist

A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.

I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.

4 tablespoons extra virgin olive oil, plus more for greasing pan(s)
3 cups kosher chicken broth
4 eggs, lightly beaten
2 onions, diced
2 cloves garlic, chopped
1/2 lb kosher ground turkey
1 cup button mushrooms, chopped
6 cups bread (baguette, whole wheat—even challah will work), preferably stale, cut into 1-inch cubes
Leaves from one sprig fresh rosemary, chopped
1/2 tsp each of salt and pepper

Pumpkin Whoopie Pies

Celebrate fall with these fun, kid-friendly cookies.

Online Jewish Week Columnist

2 sticks (1 cup) butter or margarine, melted
2 cups packed light brown sugar
4 eggs
2 cups (about 1 15-oz. can) canned pumpkin
2 tablespoons pumpkin pie spice (OR 1 1/2 tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon ground ginger)
1 tablespoon vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/3 cups flour
4 ounces cream cheese
1 stick (1/2 cup) margarine or butter, softened
1 cup confectioners' sugar
1 tablespoon cinnamon

A Lot Of A Good Thing: Pumpkin Pie-Stuffed Sweet Potato Latkes

Embrace Thanksgivingukah excess with this seasonal spin on latkes, topped with cinnamon-y whipped cream.
Jewish Week Online Columnist

Not everybody thinks Thanksgivukkah is a good idea. Some folks want their holidays –  and ritual food – separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!

For Pumpkin Pie Filling
1/3 cup cream cheese, softened in the microwave and whisked until smooth
1 cup pureed pumpkin (canned or homemade)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 cup of confectioner’s sugar
For Cinnamon Whipped Cream
1 cup heavy cream
1/3 cup confectioner’s sugar
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
For Latkes
3 cups sweet potatoes, about 1 pound, washed, peeled and shredded with a box grater or food processor
3 eggs, whisked
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 cup high heat oil (canola, vegetable, etc.)
1/2 cup graham crackers, crushed, for garnish

Light And Dry For ‘Thanksgivukah’

Four American wines for the hybrid holiday meal.

11/11/2013 - 19:00
Special To The Jewish Week

Chanukah and Thanksgiving are both holidays in which food — latkes for Chanukah and roast turkey for Thanksgiving — is a significant part of the celebration. For the first time in 115 years, and for only the third time since President Lincoln made Thanksgiving a national holiday in 1863, Thanksgiving will occur during the eight days of Chanukah. So for many American Jews, a meal combining fried latkes and “turkey with all the fixin’s” will be an absolute must for dinner on Thursday, Nov. 28. 

Invite guests, not "palate fatigue," to your Thanksgivukkah feast. Fotolia

Turkey Cutlets Kiev with Georgian Cranberry Relish (RECIPE)

11/11/2013 - 19:00

Kotleti (minced meat patties) were very popular across the former Soviet Union. This recipe from my mother, Larisa, is a delicious cross between croquettes, kotleti, and chicken Kiev —which she makes with turkey for Thanksgiving. For extra succulence she tucks little pieces of butter inside each patty. For those keeping kosher, you can leave out the milk or cream and add a tablespoon of mayonnaise instead. The butter can be omitted altogether, or you can tuck a small ice cube inside the patties. The cutlets work best when they’re breaded and refrigerated for at least an hour before they’re cooked, to firm them up. Serve them with the lavishly herbed cranberry relish (you can find the recipe ONLINE) from the Republic of Georgia.

A Recipe For Nostalgia, And Ambivalence

Whether you’re newly arrived or a veteran citizen, a recipe from ‘Mastering the Art of Soviet Cooking’ works for Thanksgiving.

11/11/2013 - 19:00
Web Editor

Almost 40 years ago, just in time for the holidays, the young Anya von Bremzen and her refusenik mother Larisa Frumkin stepped onto American soil. The experience fell far short of any émigré fantasy, but became fodder for a high-flown food career and a book, “Mastering the Art of Soviet Cooking” (Crown), published earlier this fall. Even today, von Bremzen remembers the hardships and weird pleasures of that first Chanukah and Thanksgiving in the Philadelphia suburbs.

Von Bremzen and her mother, Larisa Frumkin, emigrated together and cook together. Michael Datikash

Bagel Rivals Agree To Agree

Most bagels everywhere stink, deli mavens say.
11/11/2013 - 19:00
Special To The Jewish Week

Squishy, flavorless and uninspired.

Deli devotees and their gurus, gathered at The Brooklyn Kitchen to talk bagels. Lauren Rothman

Comfort Food, Israeli Style

Whip up a hearty pot of couscous and vegetables for dinner.

Online Jewish Week Columnist

The first time I ever had this dish - or a version of it - was when I was studying in Israel for a year after high school, and it was a frequent dinner option. We laughed about it - the watery vegetables and the tasteless couscous, but we often preferred it to the other dorm-food options, like dried out pizza or fake chicken nuggets filled with corn.

2 tablespoons oil
1 large onion, peeled and diced
1 large sweet potato, peeled and diced
2 medium potatoes, peeled and diced
2 medium zucchini, peeled and diced
1 can chickpeas, drained and rinsed
2-3 cups water or vegetable stock
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon paprika
1 cup instant couscous

An Easy-Bake Sufganiyot Alternative

Forget the Cronut; dig a Duffin for a simple, no-fry Thanksgivukah dessert option.

Jewish Week Online Columnist

Just in time for Hanukkah, with its glad ritual consumption of doughy, fried sufganiyot, comes news of a doughnut that’s got the bakery world in a tizzy -- and it's not the Cronut.

1 cup sugar
1 large egg
3/4 cup coconut milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons confectioner’s sugar
1/4 teaspoon ground cinnamon

Orange, Meet Chocolate

Wow your guests with a luxurious chocolate orange tart.

Online Jewish Week Columnist

As summer turns to fall and winter approaches, bright, colorful berries are replaced with flavorful citrus on supermarket shelves. And I love baking with citrus - particularly the peel, since it is just so jam-packed with taste. Lemon, orange, lime and grapefruit all pack a powerful punch in just a little zest.

This recipe, which I first learned in pastry school, is a wonderful vehicle for citrus's bright flavors, paired with rich chocolate. It's a bit technically advanced, but if you've been cooking and baking along with me all this time, I think you can do it.

330g (2 2/3 cup) flour
28g (1/4 cup) cocoa, sifted
225g (1 cup/2 sticks)butter
115g (1/2 cup) sugar
2g (1/2 teaspoon) vanilla
57g (one extra large) egg
180g (3/4 cup) heavy cream
60g (1/4 cup) sugar
zest of one orange
170g (about 8-9) yolks
100g semisweet chocolate
30g (3 tbsp) brandy
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