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Author Notes: It’s been heralded as the holiday of a lifetime. Stranger things have happened in our kitchens, but it seems that the earth has turned and the stars have aligned to create a holiday fusion of Thanksgiving and Chanukah - known forevermore as "Thanksgivukkah." What’s a cook to do as we prepare to celebrate the Jewish Festival of Oil together with the American Festival of Stuffing in one mash-up meal?
Any way you slice it, according to the convergence of our Jewish and secular (Gregorian) calendars, Chanukah and Thanksgiving won’t land on the same date again for another 70,000 years. So let’s make the best of it, setting our holiday tables as only Jews can and do . . . and feast to the max.
This year (2013) and this year only, our Thanksgivukkah meal begins with Mini Potato Latkes, garnished with Cranberry Pomegranate Sauce.
The recipe below is a variation on the classic; red onions add a subtle, savory depth to the flavor, and the pomegranate seeds add a bit of a crunch.
Makes about two cups
- 1 12 oz. package of fresh cranberries
- 1 pomegranate, seeded
- 1/2 red onion, chopped
- 1/2 cup pomegranate juice
- 1/2 cup cup orange juice
- 3/4 cup brown sugar (or more to taste)
- 1/4 cup bourbon
- In a medium sauce pan, heat a tablespoon of veg oil and sauté onions until softened.
- Stir in the rest of the ingredients and bring the mixture to a boil over a medium heat.
- Lower heat and simmer until mixture thickens into a sauce; stir occasionally to avoid burning.
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.