Chefs' Creative Takes on Thanksgivukkah

Food & Wine: Chefs' Creative Takes on Thanksgivukkah
Latkes fried in rendered Turkey Fat from Tristan Amanee Neirouz
By Julia Heffelfinger Posted November 20, 2013

Thanksgiving and Hanukkah are upon us and this year it is going to be double the decorations, double the relatives (sigh) and double the food. For the first time since 1888, these two food-centric celebrations are colliding on November 28 to form one mega-super holiday. Restaurants all over the country are turning out their own mash-ups in honor of Thanksgivukkah with everything from turkey stuffed sufganiyot to sweet potato latkes. Word is that this holiday convergence will not happen again for 77,000 years, so grab your bubbe and your “eccentric” Aunt Carol and get ready to stuff your kishke!

1. SER Steak + Spirits; Dallas
Chef Anthony Van Camp is doing a Thanksgivukkah-friendly version of his grandfather’s famous stuffing with matzo, chicken sausage, Fuji apple, dried fruit, nuts, aromatic herbs and vegetables. (See below for chef Van Camp’s recipe.) Available Nov. 28;

2. Moderne Barn; Westchester County, New York
Chef Ethan Kostbar is making his own seasonal mash-up of the traditional sufganiyot (fried jelly-filled doughnuts) with pumpkin and a cranberry jam filling. The fried food typically served on Hanukkah is a nod to the “miracle oil” that lasted eight days instead of the expected one. Available Nov. 28-Dec. 6;

3. Tristan; Charleston, South Carolina
Chef Nate Whiting is taking the latke to another level by frying the grated potato, onion and matzo meal pancakes in rendered turkey fat. Available now through Jan. 1;

4. Delicatessen; New York City
Chef Michael Ferraro is fulfilling his own concept of international comfort food this Thanksgivukkah by offering a ground brisket slider on a sweet potato latke “bun,” with roasted apple, black pepper crème fraîche and cranberry chutney. Available Dec. 25-29

5. Salty Sow; Austin
Chef Harold Marmulstein is preparing an entire menu influenced by his own Jewish heritage and the Thanksgiving harvest. The super-seasonal menu includes smoked salmon with sweet potato latkes; beef shoulder with fried egg, carrots and mashed potatoes; traditional Jewish kasha; chicken galantine; Thanksgiving-inspired charcuterie and pumpkin pie mousse in a jar. Available Nov. 29-Dec. 6;

6. Taquitoria; New York City
This single-concept shop is celebrating Thanksgivukkah with two holiday-themed taquitos. Whether you go for the deep-fried turkey and brussels sprout taquito with cranberry sauce and gravy or the latke taquito with applesauce and sour cream you can celebrate the achievements of our ancestors while still satisfying your late-night cravings. Only available on Thanksgivukkah eve, Wednesday, November 27 from 12 p.m. till 2 a.m.;

7. Zucker Bakery; New York City
This Jewish/Eastern European bakery on the Lower East Side debuted four versions of Thanksgivukkah doughnuts: spiced pumpkin doughnuts with turkey and gravy filling, spiced pumpkin doughnuts with turkey and cranberry filling, spiced pumpkin doughnuts with cranberry sauce filling and sweet potato doughnuts with toasted marshmallow cream filling. Available now through early Dec.;

If you can’t make it to any of these restaurants to commemorate the hybrid holiday, order this Thanksgivukkah Taster ($75) for your own celebration.
• Apple pie chocolate bar by Sweeteeth Chocolate
• Salted caramel apple taffy by the Salty Road
• Fig jam from The Girl & the Fig
• Pumpkin pie marshmallows by Wondermade
• Chocolate-covered corn nuts by Tumbador
• Gilded milk chocolate gelt by Veruca Chocolates
• Oatmeal-cranberry–white chocolate cookies from Alchemy by Carla Hall
• Hot chocolate pop by Tumbador

Thanksgivukkah-Friendly Stuffing from SER Steak + Spirits*

1 pound ground chicken sausage
3 sticks unsalted butter (1½ cups)
3 celery stalks, diced
2 large yellow onions, diced
1 cup Spanish olives, chopped
1 Fuji apple, cored and diced
1 cup golden raisins
1 cup almonds, toasted and roughly chopped
6 cups stale matzo, lightly crushed
⅓ cup fresh sage, finely chopped
4 teaspoons fresh marjoram, finely chopped
1 teaspoon finely ground black pepper
2 teaspoons celery salt
1 cup chicken stock, plus more as needed

1. Preheat the oven to 350°. In a large skillet, sauté sausage on medium-high until caramelized and cooked through. Add butter, vegetables, olives, apple, raisins and almonds. Sauté briefly. Add the matzo, sage, marjoram, black pepper and celery salt. Add the stock and cook for 2 minutes more. Season with salt. If the stuffing appears too dry, add more chicken stock as needed.
2. Transfer the stuffing to a 9-by-13-inch baking dish and bake until golden brown and crispy on top, about 20 minutes.

*This recipe was supplied by chef Anthony Van Camp and has not been tested by the Food & Wine Test Kitchen

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