New York—Because of a quirk in the calendar, the first day of Chanukah this year falls on Thanksgivings Day, something that has not happened in many years and is not scheduled to happen again for 77,000+ years. What this means is that the customary promotions for the two holidays will merge this year. Look for the FSI’s to include turkey along with the traditional Chanukah foods of latkes and doughnuts. Combining the foods, say kosher food experts, is not such a bad idea. One said that latkes can be used for an entrée, the turkey as a main dish and the doughnuts for desserts. One retailer said that the fusion of the two holidays may not to be to his advantage since Jews were also big on buying turkey, cranberry sauce and stuffing. He hoped that the tradition would continue despite spinning the dreidel and eating latkes and doughnuts.
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Chef Avram’s Apple-Cranberry Latkes
Chef Avram Wiseman of CKCA shares the following delicious sweet/savory recipe for apple cranberry latkes that will be of great use this fall. You might even like it so much you’ll trot it out again come Hanukkah. Either way, enjoy!
7 medium-sized all purpose potatoes, peeled (2 pounds)
1 medium onion (about 8 oz.)
4 Granny Smith or Mutzu Apples (about 1 1.5 pounds)
3 extra large eggs
7 tbsp (3 oz.) all purpose flour
7 tbsp (3 oz.) medium matzah meal
3/4 cup dried cranberries
1 cup vegetable oil
1 tsp. Baking powder
1 tsp. Sugar
2 tsp. Coarse salt
white pepper to taste
Wash and peel apples and place in a bowl of cold acidulated water (water with a tsp of lemon juice or vinegar). Coarsly grate the potatoes, onion and apples into a medium bowl. Drain all excess juices by tossing grated mixture in a pasta strainer or by gently wringing with a cloth.
Break eggs into a bowl. Add grated, drained potato mixture, baking powder, flour, matzah meal and all seasonings and blend well with a wooden spoon. Taste, mix and adjust seasoning as necessary. Fold in dry cranberries and blend well.
Heat a cast iron fry pan or medium sauteuse with 1/8 inch of oil. Drop batter mixture into oil, in desired shape and size, by using a spoon or scoop. Fry over medium heat until a deep brown is achieved. Turn pancakes and finish cooking.
Remove pancakes and place on a draining rack or on oil absorbent paper. Place in 325 oven for 10 minutes.
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SUNKIST’S Nutty Orange Relish Recipe
2 cups golden raisins
3 Sunkist® oranges, peeled and cut into chunks
3 Tbsp. chopped crystallized ginger
1 Sunkist® oranges, unpeeled and cut into chunks
1 cup packed light brown sugar
1 cup coarsely chopped walnuts
Instructions: (Makes 4 servings)
Cover the raisins with boiling water and let stand 10 minutes. Drain and reserve the raisins.
In a food processor or blender, combine the peeled oranges and ginger; purse until almost smooth.
Add unpeeled orange and blend until coarsely chopped.
In a bowl, combine the orange mixture, drained raisins, brown sugar, and walnuts; stir to dissolve the sugar.
Pour into sterilized 1/2-pint jars with lids, filling to within 1/2 inch of the top; cover.
Will keep refrigerated up to two weeks. The relish thickens when chilled.