Thanksgivukah 2013: The Recap

On December 2, 2013

First off, major thanks for all the support on Facebook, Instagram and email.  It seems that my family’s tradition of having a themed Thanksgiving really struck a chord with people.  And our decision to add latkes into our Thanksgiving meal sparked a lot of questions…

So I’ll start there: we used the latke recipe from Molly Goldberg’s Jewish Cookbook.  This is the only cookbook that my grandmother used and she was by far the best cook in town.  Seriously.  Her cherry cheese kugel is what dreams of made of and her Brisket is legendary.  But I digress…

My mom made the latkes this year and they were perfect.

photo (19)

Latkes (Potato Pancakes)
Servings: 4
Time: 1.5 hours
What you need: a potato grater, a large bowl, large skillet, large spoon, spatula

  • 4 potatoes, peeled, grated and drained
  • 1 onion, grated
  • 1 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 1 egg, beaten
  • 3 tablespoons potato starch or flour
  • 1/2 teaspoon baking powder
  • 1/2 cup canola oil (she calls for shortening, this is where I make a change)


Mix the potatoes, onion, salt, pepper, egg, potato starch and baking powder until very smooth.

Heat canola oil in a skillet on medium-high.  Drop the potato mixture into it by the tablespoon.  Fry until browned on both sides.  Drain well.

Serve immediately or keep them warm by by putting them in the oven on a very low heat.


And to go with our latkes…

I prepared a homemade apple sauce (this makes ALL the difference) and instead of sour cream I did greek yogurt + lemon juice/zest + dill + horseradish + salt + pepper.  It was beyond.

People have asked about the rest of the menu  (which I  laid out our menu here HERE) but couple things changed along the way.  Here’s what we ended up doing: 


Course #1:Fennel and lightly sautéd radicchio with roasted butternut squash, bacon, and fresh herbs with a sweet balsamic dressing

Course #2: Rustic sweet potato and parsnip soup with truffle oil

Course #3: latkes with apple sauce & horseradish dill sauce

Course #4: Roasted Bourbon Red Turkey (from Stone Barns–by FAR the best turkey I’ve ever tasted), Maple Dijon Roasted Brussels Sprouts, Rosemary Focaccia Stuffing, Roasted Carrot Polenta with lemon and rosemary, Cranberry Citrus Sauce

Course #5: Pumpkin Pie with Graham Cracker Crust and Apple Crumble

spread 2

We started at 5pm and ended at 10pm feeling totally satisfied having spent 5 full hours together, laughing and enjoying great food.

If you’re bored with your family’s traditions I highly recommend taking the initiative to switch things up.  

Even though there were just 5 people at our dinner (my parents, their 2 best friends and myself) I think we’d all agree that it was an utterly enjoyable and memorable evening.  I might even go so far as to say it was the best thanksgiving meal ever?

One wild-card-fun-fact is that my mom’s bestie works for an international restaurant group.  Her job is literally to travel around the world and eat great food.  It’s just a liiiittle intimidating to have a guest like that over for dinner.  But I was totally relieved as she raved at each course, even saying it was better than her meal at The White House. #holywhoa.

But more than the menu, I know you really care about the costumes.  So here they are…


This is me and my dad in all our Maccabee glory.



My paternal grandfather was the poultry man in our hometown (shout out to Asteak’s Poultry!) so my dad’s been carving turkeys since he could stand.  Here he is, carving it old school like our Maccabee ancestors would have.

Hope you all had an incredible meal.  

And again, THANK YOU so much for all of your love and support.  Gushing isn’t my forte (I’m more of a deflect-using-humor kind of person) but I want you to know how much I appreciate you.  Even if this is the first time you’ve visited my blog, there are a lot of options out there and it means the world that you are spending some of your time here on this site.

Nothing but love,

Trackbacks & Pings

  • Dip, Baby Dip | Healthy Cooking Camp :

    […] started on the traditional route, using my grandmother’s recipe which comes straight from the Molly Goldberg Jewish Cookbook, then went rogue by adding in some sweet potato.  Both efforts were pretty darn good, if I do say […]

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