Celebrating Thanksgivingkah! *As Seen on CT Style News 8*

Thanksgivingkah comes once in a lifetime, and That’s SO Jenn has just the recipes for you! Watch below for ideas on how to combine the essence of Thanksgiving and Chanukah into your festive dishes and decor!

Get the recipes here:

Cranberry Sufganyiot (Israeli Jelly Donuts)

For Donuts:

1-2 packages pizza dough

Canola oil

Powdered sugar

You will also need: Deep fryer

Instructions:

Form pizza dough into balls. Heat oil to your fryer and drop dough in. Cook for a few minutes until they puff up. Fill with jam (recipe below) or serve on the side. Sprinkle with powdered sugar.

For Cranberry Jam:

Ingredients:

1 (12 oz.) bag fresh cranberries, rinsed and picked over

3 cups sugar

1 cup of cranberry juice

1 cup water

You will also need: Mason or jelly jars           

Instructions:

Combine all of the ingredients in a large, heavy saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools). Pulse jam in food processor or blender. Jam should be pureed, but still a bit rough.

If you don’t have a blender, just mash the berries up as best as you can using a large fork or even a potato masher.

Using clean jars, fill each jar with the jam 1/4 inch from the top of the jar. Once filled, seal and turn each jar over with the sealed side down on your countertop. Let the jars sit there until they have cooled completely and then place in the fridge. You will hear the lids pop once the jars seal completely.

Corn Kugel

1 can corn (about 18-ounce)

1 cup cream (or non-dairy creamer)

3 eggs

3 tablespoons oil

3 tablespoons flour, mixed with

1 teaspoon baking powder

Instructions:

Preheat oven to 350 degrees.
Grease 9-inch round pan.
Mix all ingredients well. Pour into prepared pan. Bake in preheated oven for 30 minutes.

Sweet Potato Latkes with Pineapple Salsa

(Get the recipe for my Nanny’s savory potato latkes!)

Ingredients:

4 sweet potatoes potatoes (two cups, peeled and grated)

1 onion, grated or chopped

2 eggs, beaten

4 Tablespoons matzo meal

Salt and pepper to taste

Canola oil for frying

1 container fresh pineapple salsa

Instructions:

Peel and grate potatoes and onions into a large bowl. Alternating them in the bowl will help keep the potatoes from oxidizing. Let stand for ten minutes and drain liquid that’s risen to the top. Do not rinse. Squeeze excess liquid with paper towels. Add eggs, matzo meal and salt and pepper to taste. Form patties with hand or ice cream scoop. Coat frying pan with oil and heat over medium high. Add patties to the pan and cook for a few minutes on each side until golden brown. Place finished latkes on a plate covered with dry paper towels to absorb access oil. Immediately add a dash of salt to the hot latkes. Continue to add oil for each batch when necessary. Serve with pineapple salsa.

Chocolate Gelt Studded Pecan Pie

Ingredients:

1 1/2 cups pecan pieces

3 large eggs

1 cup sugar

3/4 cup light or dark corn syrup

2 tablespoons melted butter

2 teaspoons vanilla extract

1/2 teaspoon salt

1 (9-inch) deep-dish frozen unbaked pie shell

2 packages chocolate gelt coins, unwrapped

Instructions:

Spread pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted. Stir together eggs and next 5 ingredients. Stir in pecans. Line pie shell with one package gelt. Pour filling into pie shell. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. While still warm, top with second package of gelt. Serve hot or cold.

Turkey Noodle Soup

Ingredients:

2 teaspoons olive or vegetable oil

2 leeks, cleaned and chopped

2 carrots, peeled and chopped

1 clove garlic, minced

1 stalk celery, chopped

3 to 4 cups leftover cooked turkey, shredded or cubed

2 to 3 bay leaves

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 cups reduced-sodium chicken broth

6 ounces uncooked egg noodles (or Chanukah pasta!)

1 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Instructions:

Heat oil in a large stock pot over medium heat. Add leeks, carrots, garlic, and celery and sauté 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley.

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