Thanksgivukkah: When Two Holidays Become One

By Chefadoo’s Jen Hankin

It wasn’t long ago that Christmas and Hanukkah both fell on December 25th, creating the hybrid holiday Chrismukkah. This year Thanksgiving Day also marks the second night of Hanukkah, the only time this will happen for 70,000 years, creating Thanksgivukkah!

This unique holiday mash-up is a chef’s dream.. NEW RECIPES! A once in a lifetime holiday must have an equally impressive menu to match! Even for the non-Jew, it’s ok to add a little Hanukkah to your Thanksgiving Meal! And Chefadoo’s here to help!

manizchewitz turkeyThe star of Thanksgiving is always the traditional turkey. This year add a twist: Manizchewitz, a super-sweet kosher wine. The sugar helps flavor the turkey, and the deep purple color of the wine darkens the skin of the bird, making it look even more appetizing. Recipe and step-by-step photos here.

challah stuffingStuffing is bread soaked in loads of butter. Challah stuffing is extra-rich, eggy bread soaked in loads of butter. Need I say more? Recipe and step-by-step photos here.

sweet potato lakes

This year substitute the usual Sweet Potato Pie for Sweet Potato Latkes with Toasted Marshmallows. Latkes are simply potato pancakes shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Recipe and step-by-step directions.

Pumpkin-Challah-640x480Forget the dinner rolls this Thanksgiving and opt for Pumpkin Challah! This recipe has a pumpkin pie essence while still retaining that wonderful eggy challah texture. Recipe and directions.

What are you planning on cooking up this Thanksgivukkah?! We’d love to hear about your original recipes for the hybrid holiday! Warm wishes from Chefadoo to you!

Why Vegan?

why-vegan-image_edited-1On November 1st, vegetarians and vegans alike celebrated World Vegan Day. The day was established in 1994 by Louise Wallis, then President & Chair of The Vegan Society. Vegans across the world join together to celebrate animal rights and give away animal friendly vegan baking!

Now I know, the majority of us LOVE our bacon and other animal products, but you just can’t deny the increase of vegan and vegetarian restaurant and options on food establishments world wide.

World-Vegan-Month-earthWhile the number of vegetarians is growing every year (an estimated 20 million in 2006 and 7.5 million vegans in 2011), the number of non-vegetarians who often order vegetarian meals at restaurants is also growing dramatically. Consider these facts:

  • 57% of all restaurant-goers “sometimes,” “often,” or “always” order a vegetarian item when dining out (Zogby International).
  • The health and eco-conscious population contributed to the growth of a $1.2 billion market for vegan goods (primarily dairy, egg, cheese and meat substitutes), one that jumped 63.5% between 2000 and 2005 (New York Times, Jan. 11, 2007).
  • 35% of adults aged 45 to 64 regularly consume vegetarian foods and milk alternatives, such as soy or rice milk (Mintel Consumer Intelligence Survey). Total retail sales of non-dairy milks reached $1.33 billion in 2011 (Market Research, Packaged Facts.)

Knowing these facts, have you changed your diet? Or do you offer vegetarian options from your kitchen? Why or why not? I left you with this hilarious SNL clip starring Justin Timberlake in Bring It on Down to Veganville!