Thanksgivukkah- A Pinterest Wet Dream

Gobble Tov!

In case you've forgotten all about Thanksgivukkah, allow me to give you a recap:

Because of the way Thanksgiving moves around on the calendar (based on the third Thursday rather than the date) and the way Channukah moves around on the calendar (because the Jewish calendar runs on a lunar cycle instead of a solar cycle and has leap MONTHS), Channukah and Thanksgiving generally DO NOT overlap.

However, it's possible. The last time it WOULD have happened would have been about 150 years ago. Just a few years before Thanksgiving was invented.

That means that this year was the FIRST Thanksgivukkah!

Oh, but there's more. Because those two calendars are so darn wacky, they're not going to overlap again for 79,000 years.

And let's face it, a lot can happen in 79,000 years. It's entirely likely that this was the only Thanksgivukkah that any humans will ever have the opportunity to experience.

So I did what any modern-day American woman would do when faced with what is literally a once in a lifetime dinner party opportunity.

I went to Pinterest.

My Thanksgivukkah board is a thing of wonder. It's only the food- because let's face it, with all the food on the table there wasn't going to be a single spot left open for decorations.

So here's the big question- what did we eat?

The most important element of any Channukah meal, let alone Thanksgivukkah... the latkes. Also pictured- a bit of the Manischewitz brined Quorn and Celebration Field Roast, my mother's famous maple and chestnut brussels sprouts, and the most amazing squash I've ever eaten- Za'atar roasted squash.

You can't have latkes without apple sauce, but when you're having THANKSGIVUKKAH latkes you need to up the ante! Cranberry apple sauce, green bean casserole (topped with extra crispy latkes instead of onions), challah stuffing, cornbread challah (more on that later), and those amazing brussels sprouts. Not pictured- sour cream and gravy. And let me tell you- gravy on hot latkes was a revelation.

And check out those gorgeous linens! Dreidle napkins, and ornate menorah and Mogen David table cloth! Plus, my mother's dishes. I could write poetry about my mother's kitchen, and the dishes would have their own stanza. She's collected them individually- each plate, bowl, and mug is a work of art.

Even with endless bottles of cider and mead, we found room on the table to squeeze in a Menurkey- on a platter with candy corn and marzipan potatoes. Because mazipan. (There's the girls with Aunt Something Funny!)

But you don't think we stopped there, did you? For dessert my mother concocted pumpkin pie rugalach and pecan pie rugalach- which is even more amazing than it sounds. And on top of them on that tray? Cranberry filled sufganyot! Plus a giant box of the best chocolates Washington, DC has to offer. 

And if you thought it couldn't get any better, you'd be wrong. The next morning my mother created something unfathomably delicious. If there is ONE legacy from Thanksgivukkah to carry in our hearts and minds through the ages, for seventy nine thousand years, let it be this: pumpkin pie blintzes.

How I wish I had a picture. But no picture could convey the perfection. Nothing but eating a steaming plate of those magical blintzes will ever do them justice.

Oh yes- and the sweet potato keugle we ate for dinner a few nights later. Because you just can't stop the Thanksgivvukah spirit.

So how can you recreate some of this incredible food in your own home?

Never fear! Here are some of those amazing recipes. Enjoy!


Cornbread Challah- gluten free and vegan!
Yes, it's gluten free! That's because it's basically a braided, baked tamale. So if you like tamales, you'll LOVE this cornbread.

You'll note the recipe calls for pre-made masa- no worries, here's how it's done:
4.5 c masa harina (mexican corn flour)
3.75 c COLD water
1.5 c vegetable shortening (I used olivio)
1 tb salt

Cornbread Challah and Za'atar Squash

1. First, put the masa harina into a HUGE bowl. Then add the cold water. Now knead them with your hands- not a spoon!- until it's the same texture throughout. No lumps, no dry spots!

2. In a standing mixer, beat the salt and shortening. Once it's all mixed and fluffy, start adding the dough- one fistful at a time, beating until it's totally mixed in. You'll end up with SO MUCH DOUGH. You don't need this much for Challah, but for tamales... well... there's no such thing as too many tamales.

3. Cover and chill at least two hours.

Then you can go forward with the recipe above. I suggest really committing to the tamale flavor, though. For regular dinner purposes, I plan to make this challah again- only I'm going to glaze it with mole before baking. Mmmm!

Also enjoy the Za'atar Squash, Orange Cranberry filled Sufganyot, and Sweet Potato Keugle!

A Happy Thanksgivukkah to all, and to all a good night!


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