Joan Nathan’s Thanksgivukkah Menu: Two Holidays, One Timeless Meal
As you’ve probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all over the country are embracing the opportunity to mix the traditional foods of two holidays on one table, and this week we are sharing Thanksgivukkah recipes and ideas from our favorite chefs and cookbook authors.
Today award-winning cookbook author Joan Nathan shares her holiday menu, which mixes the iconic foods of Thanksgiving and Hanukkah into a meal that manages to feel utterly timeless.
What will you be serving at your Thanksgivukkah meal?
Here’s what I am planning:
- Salmon ceviche and chopped liver as hors d’oeuvres
- Tiny potato pancakes with applesauce and a dried cranberry on top
- Turkey with chestnut challah stuffing
- My 100-year-old mother’s sweet potato kugel made with the old-time American classic of sweet potatoes, pineapple, and marshmallows on top
- Brussels sprouts stir-fried with pecans and topped with crispy fried onions
- Old Jewish grated apple pie, from my days in Jerusalem
- Pecan pie for my sister-in-law
Which dish are you most excited about and why?
The turkey, of course, with its challah stuffing, paired with my 100-year-old mother’s cranberry sauce. I love the combination of stuffing (especially leftover!) and the tartness of the cranberries, paired with the dark, juicy meat.
Do you have any advice for planning a memorable Thanksgivukkah meal?
Bring out the old favorite recipes, add a symbolic one or two Jewish Hanukkah recipes, make sure you light the second candle, and have fun!
More from Joan Nathan:
→ Read her books: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, Joan Nathan’s Jewish Holiday Cookbook and many more
→ Check out her website