Finally it’s November which means I can stop shielding my eyes from the way-too-early holiday decorations in stores, and start my holiday dreaming. Don’t get me wrong, I’m not as bad as tuning into the all-holiday music channel the first week of November, but I am already planning my holiday baking, and started my holiday shopping. Lets not rush things though. In my family there are still many, many birthdays and holidays to celebrate before we get through to the final New Year’s Eve anti-climatic finale.
This year there is even more reason to celebrate. Have you heard yet of Thanksgivukkah? It’s the big thing this year. The first night of Hanukkah falls on Thanksgiving. It hasn’t happened since 1888 and apparently won’t happen again for a mind blowing 77,798 years. I think once every 77,000 years counts as kind-of a big deal! All over the foodienet everyone is buzzing with holiday mash-up recipes. Here’s a few that peeked my interest…
Food52 and SeriousEats got together to create a food-geek Thanksgivukkah “Recipe-off”
Not Derby Pie came up with a list of Thanksgivukkah menu ideas including Cider Bourbon Glazed Turkey Legs and Cornbread Doughnuts Stuffed with Stuffing
Pumpkin Glazed Cronuts from Mother Would Know (I’m obsessed with the Cronut!)
Cupcake Project has a great list of blogger recipe posts for Thanksgivukkah
To make things even more fun, I’ve decided to dub November Make-Ahead month! All month, I’ll be featuring recipes that are easy to make ahead of time for the big day. That way, come Thanksgiving, all you’ll need to do is pop the turkey in the oven and enjoy your family and friends (with a little bit of reheating to do).
So, first up is my make-ahead nod to Thanksgivukkah. Latkes are delicious regardless if you are celebrating Thanksgiving, Hanukkah or just an ordinary day. Good things happen when root veg meets hot oil; really good things. Instead of stopping at ordinary potato-style latkes, I pulled out every root vegetable I could find, shredded them up and fried them. Well, not every one; I didn’t think garlic sounded good here, and I didn’t use beets either, or turnips, or salsify – but you get the idea.
Traditional latkes are served with applesauce or sour cream. In place of the applesauce, I paired these latkes with a very simple, yet elegant recipe of cranberries in red wine. Growing up, all friends were welcome at our Thanksgiving table. If my mother thought there was a chance you were going to be alone on Thanksgiving, you were invited to join us. If there was a special recipe you had to have, it was also invited. One year, a good friend brought these cranberries, and they have never left the Thanksgiving table. Even though Imelda and Ralph Pope don’t join us for Thanksgiving every year anymore, they are always thought of warmly as we enjoy these cranberries; we call them Imelda Berries. They are so simple to make, but the flavor is unforgettable. I could eat these for breakfast lunch and dinner for days in a row; it is simply the best recipe for cranberry sauce I have ever had. It’s sweet, without being candy-like and sour enough to pair well with more savory options.
Together the root vegetable latkes and the cranberries will make a wonderful addition to your holiday table. It doesn’t matter if you are celebrating Thanksgiving, Hanukkah, Christmas or just having your family together at one table, these latkes with cranberries will fit the bill. Enjoy!