Thanksgivukkah

Recipe Deck

Join Plimoth Plantation as we celebrate the once-in-a-lifetime celebration of Thanksgivukkah, the overlapping of Thanksgiving and Hanukkah, not to occur again until 79,811. 

What’s on the table?

Our Thanksgivukkah-food team includes, Plimoth Plantation’s, museum educator, Malka “The Kosher Pilgrim” Benjamin, colonial foodways culinarian, Kathleen Wall, and curator of collections and library, Dr. Karin Goldstein.  They have created traditional Jewish foods made Thanksgiving-ish, in Harvest Tzimmes and Cranberry Orange Kugel and inspired by the 17th century for Hanukkah, Good as Gelt pancakes and Curd fritters. Enjoy.

 

 Thus out of small beginnings greater things have been produced by His hand that made all things of nothing, and gives being to all things that are; and, as one small candle may light a thousand, so the light here kindled hath shone unto many, yea in some sort to our whole nation. 

William Bradford Of Plymouth Plantation. Morison edition, p. 236.

 

 

Curd Fritters
Cranberry-Orange Kugels

5 egg yolks
1 cup cottage cheese
½ cup flour
¼ - ½ tsp ground nutmeg
½ tsp salt
Butter or oil for the pan
Powdered sugar


Beat the egg yolks. Add the cottage cheese, flour, nutmeg and salt. Mix well. It should make a thick batter. Heat the pan with either butter or oil – be generous – and drop by tablespoonfuls. When they brown on the first side, turn over and brown the other side. Drain on paper. Move to a serving dish and sprinkle with powdered sugar.

Makes 6-8 servings.

8 oz medium or wide egg noodles
1 cup Greek yogurt (orange or lemon)
½ cup orange juice
3 eggs, gently beaten
1 cup small curd cottage cheese
1 tsp orange extract
2/3 cup dried cranberries
(there are some orange infused dried cranberries that are divine in this)
2 tbsp Cinnamon


Cook egg noodles al dente (about 5 minutes). Drain.
In a bowl, stir yogurt and slowly add the orange juice.
Add eggs, cottage cheese, orange extract and combine.
Pour mixture over egg noodles and mix in dried cranberries.
Pour into greased casserole dish and cover loosely with foil.
Bake at 350°F for about an hour, until the custard is set.
Sprinkle cinnamon over the top. This makes a fairly dry kugel – if you want a more custardy kugel, increase the liquid.

Serves 6-8.

"Good as Gelt" PancakeHarvest Tzimmes

3 eggs
Water
2 tsp mixed spices (pumpkin pie spice, or your own mix of cinnamon, ginger, nutmeg, cloves)
2 tbsp sugar
1 tsp salt
1 ½ cups fine cornmeal
Oil for frying

 

Beat the eggs. Add an equal amount of water. Add the ground spices, sugar and salt and mix well. Add the cornmeal. Let sit for ten minutes and beat again before frying. The batter should be the thickness of heavy cream. Heat your frying pan. Add about a tablespoon of oil and swirl across the pan. Add the batter in spoonfuls to make small pancakes. Flip when the bottom is browned. Cook side two and slide them out of the pan. Repeat until done. When all the pancakes are cooked, add up to 2 inches of oil in the pan. Heat until shimmering and drop the pancakes in, four or five at a time to deep fry. Use tongs to flip. Drain on paper. They will now be crisp enough to stand up in apple sauce or sour cream.

4 large carrots, sliced into ¼” disk
(heirloom yellow carrots would look like gelt)
1/2 butternut squash, diced into 1” cubes
(1 20 oz. package of ready-peeled squash)
2/3 cup prunes, pitted and sliced
2/3 cup fresh cranberries
1 cup apple cider
½ cup brown sugar
¼ tsp salt
¼ tsp pepper
¼ tsp curry powder
1 tsp cinnamon
½ tsp nutmeg

 

Put sliced vegetables in a casserole dish and add fruits.
Mix sugar, cider and spices and pour over the fruit and vegtables. Cover dish with tin foil and cook in 350° F oven for 60-75 minutes, or until liquid is mostly cooked down. Fruits and vegetables should be soft and liquid should thicken. Mash gently to blend.

Serves 8.

 

 

 

 

 

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