Thanksgivukkah recipes as seen on VH1 Big Morning Buzz

For those of you who have not heard, for the first time in over 100 years, Thanksgiving and Hanukkah fall on the same day.  To help with all of the Thanksgivukkah celebrations I spent some time with the ever fabulous Carrie Keagan on VH1's Big Morning Buzz to share some tips and recipes for all of the planned celebrations.

In case you did not have a chance to see that show I wanted to share all of the recipes here.  I hope you find something that works for your own celebration and wish you all a happy Thanksgivukkah!

Recipes

Fuzzy Menorah

Ingredients

1 bottle of your favorite Cava, Prosecco or Champagne

1 1/2 cups pear nectar

1 cup vodka

Directions for Pear Slush

Combine pear nectar and vodka in a freezer proof container and freeze overnight.  The mixture should be a litter slightly firmer than an ice slushy.

Serving Directions

Two hours before guests arrive refrigerate your champagne flutes to keep them cold.

15 to 20 minutes before guests arrive - take a melon baller or a scoop of similar size and scoop two to three scoops of the pear slushy mix into each champagne glass. 

Slowly top each glass off with your favorite dry Cava, Prosecco or Champagne.

Place the full glasses out and allow guests to help themselves.

·        Rabido - Whether it's the Fuzzy Menorah or another libation welcome guests into your home with cocktails set out on trays.  They can help themselves as you prep the meal.

Mini - Hanukkah Gelt Martini - Perfect for Dessert!

4 tablespoons vanilla vodka reserved

2 tablespoons gold sanding sugar*

1/2 part crème de cacao

1 part Godiva Chocolate Liqueur

1 part Vanilla Vodka

Edible Gold Glitter as garnish*

*Sanding Sugar and Edible glitter can be purchased at cake decorating supply stores

Directions

On a plate with paper towel pour about 4 tablespoons of vanilla vodka

On a separate plate - pour three table spoons gold sanding sugar

Dip the rim of the martini glass into the plate with the vodka and then into the sanding sugar liberally coating - set aside

In a cocktail shaker with ice pour the following:

1/2 part crème de cacao

1 part Godiva chocolate liqueur

1 part vanilla vodka

Shake well and strain into the sugar rimmed martini glass.

Sprinkle the cocktail with edible gold glitter

Serve and enjoy!

·        Rabido - Make LOTS of ice in advance so you don't run out!

·        Rabidon't - Don't serve large portions after a heavy meal.  Serve small martini portions…Mini drinks and desserts are "in"!

·        Rabidon't - Don't put any liquids (including your martini) near hot oil! You don't want oil flair ups.

Savory Sweet Potato Latke with Cranberry Apple Sauce

Originally from "Joy of Kosher Magazine" - Updated by Shawn Rabideau

Ingredients

3 to 5 large sweet potatoes

2 to 3 medium onions

4 tsp salt divided

3 eggs

3 tbsp flour

1 tsp baking soda

1 1/2 cup Olive Oil

1 1/2 cup Peanut Oil

Tools:

Grater or food processor

Cheese Cloth

Mixing Bowls

Deep Fry pan

Directions

Peel sweet potatoes

Peel onions

Using a hand grater or a food processor with the grater blade, grate the peeled sweet potatoes and set aside in a bowl

Using a hand grater or food processor with the grater blade, grate the peeled onions and set aside in a separate bowl from the grated sweet potatoes

Using the cheese cloth place one handful of sweet potatoes into the cheese cloth.  Wrap the cheese cloth around the grated sweet potatoes and squeeze liberally (over the sink).  A generous amount of liquid will be extracted from the potatoes. Once all the liquid has been extracted place the "dry" sweet potatoes into a clean bowl. Repeat this step until the entire batch of sweet potatoes are "dry".

Using the cheese cloth place grated onions into the center of the cheese cloth.  Wrap the cheese cloth around the grated onions and squeeze liberally (over the sink) until all liquid has been extracted and the onions are "dry".

Combine "dry" sweet potatoes and "dry" onions into a large mixing bowl.  Add 3 tsp salt, mix well.

In a separate bowl beat eggs, add flour, baking soda and remaining salt.  Mix well until a thick batter forms and there are no lumps.

Combine potato / onion mixture with the egg, flour mixture until well combined and patties can be formed and loosely hold their shape.

In a deep frying pan combine olive oil and peanut oil and heat on medium to high heat.  When oil is hot gently place 2 inch round 1/2 inch thick potato patties into oil.  (Do not overcrowd the pan) The latkes should sizzle and edges should crisp quickly.  Do not turn until golden brown, about 5 minutes.  Once golden brown carefully turn avoiding splatters.  Cook for about another 5 minutes until the center is cooked.

Remove and place on paper towel to drain.  Repeat until entire batch is cooked.

·        Rabido - Turn oven on to 200 degrees and place cooked latkes on a pan with paper towel.  Cover with tin foil and keep warm until ready to serve.

·        Rabido - Make your latkes (and cranberry apple sauce) in advance to save time!  Reheat in the oven and serve!

Serve warm with either sour cream or Cranberry Apple Sauce (recipe below)

Cranberry Apple Sauce

Ingredients

1 cup whole cranberries rinsed

2 cup chopped apple (peeled, cored)

1 1/2 cup sugar

1 cup apple cider

2 tsp cinnamon

Directions

In a saucepan combine all ingredients and simmer for about 45 minutes or until cranberries and apples are soft.  Do not bring to a boil.

·        Rabido - Add or subtract sugar to make it as sweet or tart as you would like.

Serve warm with Latkes

Sweet - Sweet Potato Latke - With Cranberry Apple Sauce

Perfect for Dessert!

Ingredients

3 to 5 large sweet potatoes

2 tsp salt divided

3 tsp pumpkin pie spice

5 tbsp sugar

2 eggs

2 tbsp flour

1/2 tsp baking soda

1 1/2 cup Olive Oil

1 1/2 cup Peanut Oil

Tools:

Grater or food processor

Cheese Cloth

Mixing Bowls

Deep Fry pan

Directions

Peel sweet potatoes

Using a hand grater or a food processor with the grater blade, grate the peeled sweet potatoes and set aside in a bowl.

Using the cheese cloth place one handful of sweet potatoes into the cheese cloth.  Wrap the cheese cloth around the grated sweet potatoes and squeeze liberally (over the sink).  A generous amount of liquid will be extracted from the potatoes. Once all the liquid has been extracted place the "dry" sweet potatoes into a clean bowl. Repeat this step until the entire batch of sweet potatoes are "dry".

Combine "dry" sweet potatoes salt and pumpkin pie spice and mix well.

In a separate bowl beat eggs, add flour, baking soda salt.  Mix well until a thick batter forms and there are no lumps.

Combine potato with the egg, flour mixture until well combined and patties can be formed and hold their shape.

In a deep frying pan combine olive oil and peanut oil and heat on medium to high heat.  When oil is hot gently place 2 inch round 1/2 inch thick potato patties into oil.  (Do not overcrowd the pan) The latkes should sizzle and edges should crisp quickly.  Do not turn until golden brown, about 5 minutes.  Once golden brown carefully turn avoiding splatters.  Cook for about another 5 minutes until the center is cooked.

Remove and place on paper towel to drain and repeat until entire batch is cooked.

Rabido - Turn oven on 200 degrees and place cooked latkes on a pan with paper towel.  Cover with tin foil and keep warm until ready to serve.

Serve warm with Cranberry Apple Sauce or vanilla ice cream

Happy Thanksgivukkah!!!