Celebrate 'Thanksgivukkah:' A Spin on Traditional Dinner - NECN

Celebrate 'Thanksgivukkah:' A Spin on Traditional Dinner



    Celebrate 'Thanksgivukkah:' A spin on traditional dinner

    Josh Lewin of the Beacon Hill Hotel and Bistro shows you how to make a dinner that celebrates both Thanksgiving and Hannukah (Published Sunday, Jan. 26, 2014)

    (NECN) -  This Thursday is both Thanksgiving and Hannukah. It's a holiday double feature that hasn't happened since 1888. It has been referred to as “Thanksgivukkah.”
    The convergence of the holidays has inspired many chefs to put a Hannukah spin on some Thanksgiving favorites.
    Josh Lewin, the Beacon Hill Hotel and Bistro's chef, showed us a new spin on a traditional dinner.

    Thanksgivukkah Recipes

    By Exec Chef Josh Lewin (Beacon Hill Hotel & Bistro)

    Sunchoke Latke:


    •    2 cups sunchoke, unpeeled, grated
    •    1/2 cup onion, small dice
    •    1/2 teaspoon fresh ground black pepper
    •    1 teaspoon kosher salt
    •    1 egg
    •    lamb fat, for frying

    1.     Combine all ingredients, excluding lamb fat, in a medium sized bowl. Portion into 2 tablespoon thin rounds.
    2.     Heat a heavy sauté pan over medium high heat with lamb fat, until nearly smoking.
    3.     Add latkes to pan in an even layer without crowding. Cook 90 seconds on first side, until golden brown. Flip and cook for another 60 seconds.
    4.     Drain on paper towel before serving.
    Challah Bread Stuffing:

    •    2 cups diced challah, left to dry uncovered overnight
    •    1/4 cup diced carrot
    •    14 cup diced celery
    •    1/2 cup diced onion
    •    1/2 cup roasted and crushed chestnuts
    •    1/2 cup chicken stock
    •    1 Tablespoon goose jelly if available
    •    1 Teaspoon kosher salt
    •    1/2 teaspoon black pepper
    1.    Combine all ingredients in medium sauce pot
    2.    Cook over medium heat until bread begins to break down and form a paste. Check seasoning and adjust to your preference.
    3.    Arrange in a baking dish in an even layer, no more than 2 inches thick. Bake in the same oven as turkey for 20 minutes, or until the edges of dressing begin to brown and crisp.
    Pecan Pie Rugelach:


    •    1 cup butter, room temperature
    •    2 Tablespoons sugar
    •    1/2 teaspoon kosher salt
    •    2 cups All Purpose flour
    •    1 large egg, lightly beaten
    •    1 cup pecans
    •    1/2 cup brown sugar
    •    1 teaspoon water

    1.    Combine butter, cream cheese, sugar and salt in a food processor until well incorporated, add flour and pulse until a sturdy dough forms
    2.    Divide in half and flatten into disks, wrap in plastic and chill 2 hours
    3.    Preheat oven to 350 degrees
    4.    Working on a lightly floured surface, and with one disk at a time, roll into 1/4 inch rounds, about 12 inches in diameter
    5.    Combine egg and water to make an egg wash and evenly coat the dough. sprinkle with pecans and brown sugar
    6.    Cut the round into 16 even slices, through the middle (like a pizza)
    7.    Roll the slices, starting at the wide end, and brush again with egg wash
    8.    Repeat with second disk
    9.    Bake until golden brown and cooked through, about 30 minutes.