Tag Archives: Hanukkah

Butternut Squash Latkes, Gluten-Free

butternut squash latkes for Hanukkah, gluten-free

Butternut squash latkes, gluten-free and dairy-free, spice up your Hanukkah menu.

We had an early Hanukkah celebration over the weekend (as if Hanukkah wasn’t early enough this year), and these gluten-free, dairy-free butternut squash latkes were the surprise hit of the night. Moist and flavorful, they stole the show, leaving the ordinary potato latkes sitting on the plate. Spiced with cumin, curry and cinnamon (the perfect trifecta of spices), the latkes have a slight pumpkin taste that’s perfect this year for Thanksgivukkah.

It’s actually easier to make butternut squash latkes than potato latkes, because the squash can be peeled and cut in advance, it doesn’t turn brown when exposed to air and it doesn’t weep water like grated potatoes do. While potato latkes are traditional, Hanukkah is about the miracle of the oil, not about the miracle of potatoes. So fry these butternut squash latkes in some oil and create a new Hanukkah tradition.

Click for Butternut Squash Latkes recipe

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Thanksgivukkah Corn Pancakes

Thanksgivukkah corn pancakes

Thanksgivukkah corn pancakes, topped with sour cream, black beans and cilantro.

Because of a rare quirk in the calendars, this year Thanksgiving and Hanukkah overlap, giving rise to the once-in-a-lifetime holiday of “Thanksgivukkah.” The unusual occurrence has inspired riffs on the holiday like “menurkeys” (turkey-shaped menorahs), funny T-shirts (a turkey holding a sign that says, “Eat latkes”), pithy sayings (“Gobble tov!”) and of course fun food combos (latkes with cranberry applesauce and pecan pie rugelach).

Thanksgivukkah — now that’s meshugenah!

Not only is Thanksgivukkah fun to say, it’s fun to celebrate, as well. There is something to be said for enjoying both holidays with family and friends, honoring liberty and latkes at the same time. (Disclaimer, it may be more fun for me, because I am not hosting it at my house. Thanks, Josh and Jonna!) And with Hanukkah out of the way early, I’m looking forward to taking December easy, relaxing while others are stressing out about shopping, and— best of all — avoiding stores with cloying Christmas songs on a continuous loop.

Consider getting into the Thanksgivukkah spirit with meals that combine some traditions of each holiday. While nothing will take the place of potato latkes, try mixing it up with these gluten-free Thanksgivukkah corn pancakes. The corn pancakes are cooked in a little bit of oil, recalling the oil in the Hanukkah story, yet feature the Thanksgiving staple of corn.

Topped with sour cream and black beans — or for a non-dairy option, a mix of black beans, corn and salsa — the festive pancakes can be served as appetizers before a Thanksgivukkah meal, or for a Hanukkah lunch or brunch.

On this one-and-only Thanksgivukkah — baby’s only Thanksgivukkah! — have fun and be a little silly. In the words of the Dirty Sock Funtime Band, “Thanksgiving and Hanukkah, come light the menurkey. Let’s have a party, we’ll eat lots of turkey!”

The challenge for the Kosher Connection this month was to create a Thanksgivukkah mash-up recipe. Check out the many other creative Thanksgivukkah recipes, by clicking the frog icon below. (Please be aware that not all recipes are gluten-free.)

Let us know what you are doing to celebrate Thanksgivukkah by leaving a comment.

Gobble tov!

Click for Thanksgivukkah Corn Pancakes recipe

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Gluten-Free Hanukkah Sugar Cookies

gluten-free sugar cookies

Cut-out gluten-free sugar cookies are fun to make, and to frost, for any holiday.

After a heavy meal of potato latkes for Hanukkah, it’s nice to have a lighter dessert, like these gluten-free cut-out sugar cookies — perfect for any holiday. For our family Hanukkah celebration this year, I contributed a big batch of unfrosted gluten-free cookies, along with bowls of colored icing for frosting the cookies. The kids frosted the festively shaped cookies at the party, providing lots of fun entertainment and only minimal mess.

This recipe makes about four dozen gluten-free cookies — good for a large crowd. The dough holds together well when rolled out, and the cut-out cookies retain their shape nicely. (I wish I could say the same for my shape.) The cookies have a delicate shortbread flavor that is nicely balanced by the smooth, sweet frosting.

Hanukkah Blog Party logo

I’m very excited to participate in the first-ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook, who have put together a fabulous array of Hanukkah-themed recipes, treats and crafts from Jewish bloggers all over the world!

Scroll down for links to delicious Hanukkah treats from other bloggers, and for information on a cookbook giveaway – which you can enter by leaving a comment at the bottom of this post!
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Gluten-Free Potato Latkes

Gluten-Free Potato Latkes

Gluten-Free Potato Latkes

Happy Hanukkah!

Sorry that I’ve been neglecting this blog, but things have been busy and it seems there’s always something to do. In the past few months, we sold our condo (thankfully!), moved into a new (well, a rehabbed 100-year-old) house in Chicago, transitioned to a new neighborhood after 20 years in the old ‘hood, and changed our daughters to a new school.

Things are settling down now, and we are enjoying Hanukkah in our new home. And while Hanukkah may mean candles, dreidels and gifts to the kids, it means potato latkes to me.

Many homemade and store-bought latkes contain flour or matza meal. However, since the amount of flour is small, it’s pretty easy to adapt latkes to be gluten-free. If you’re looking to buy latkes, Kineret frozen potato latkes do not contain gluten.

This year, my family concurred that my latkes were the best ever. I used three russet potatoes and one sweet potato, which added a golden orange color and hint of sweetness. After I grated the potatoes, I let them sit in a colander to drain extra liquid. And I used potato starch instead of flour. Don’t listen to people who claim you have to hand-grate the potatoes; a food processor works just fine.

Even if your arteries harden at the sight of a thick layer of oil in a frying pan, don’t be stingy with the oil. To make the latkes brown and crisp, you need a generous layer of oil covering the bottom of the pan. Keep the pan hot to prevent the latkes from absorbing too much oil, but not so hot that you set off the smoke alarm.

Enjoy the remaining days of Hanukkah!

Click for Gluten-Free Potato Latkes recipe

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