Thanksgivikkah

Can you believe that in the midst of a Bat Mitzvah and Thanksgiving that by some freak of a calendar and the moon Hanukkah is happening NOW!! Holy Latkes Batman!!  Who thought I'd have time for that??? Well, with some crazy shopping a couple days after the Bat, I managed to get the not so little girl shopping done. She picked out most of her goodies. Wow how times change. A little sad that she isn't all surprised, but she is grateful and enjoying the time. So how does one manage with all this going on?? One just kind of goes with the flow.

So, first their was the big party in early November with all our family here from all over the country. Aunts from Wisconsin and Oregon, Cousins from Virginia, Massachutes, Florida, New Hampshire, and New York and friends from all over too. So naturally come Thanksgiving, no one was excited to travel for the family Thanksgiving traditionally held at our house. So with much gratitude we accepted an invitation to our friends, Gary and Irene's (who happen to also be my son's in-laws) where we had a relaxing, fun and delicious Thanksgiving evening. My hubby loved it so much that he'd like to start a new tradition.  Sorry, Honey - I enjoyed it too, but I love the cooking so much!! This year my contribution was pumpkin, apple, and pecan pies. I made pumpkin from a real pumpkin this year. So delicious and easy. Check out the recipe:

Fresh Pumpkin Pie

1 small sugar pumpkin (1-1/2 cup per pie)
1 6 oz can of evaporated milk
1/2 cup of milk
3 eggs
1/4 brown sugar
1/2 cup of sugar
2 tablespoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of ginger
1/2 teaspoon salt
1 Pillsbury ready made pie crust

I don't make my own piecrust cause Pillsbury's ready made in the refrigerated section is fast and as delicious as any I can make so why not save some frustration.  First cut your little pumpkin in half and remove the seeds. Place in a roasting pan with about 2 inches of water in it and Bake in a 350 degree oven for about 30 minutes until pumpkin is tender. Scoop out pumpkin and place in food processor or blender. Process till smooth. 

Place pie crust into 9 inch pie pan and crimp edges. Pierce bottom a few times with a fork.

Place 1-1/2 cups of pumpkin (a small pumpkin makes about 2 pies) and all remaining ingredients in a large mixing bowl and beat till well mixed. Pour into pie crust. Cover edges of pie crust with foil or a pie crust round. Bake at 400 degrees for about 50 minutes or until knife comes out clean. Serve with a little whipped cream. Enjoy.

Then last night, we had our Hanukkah dinner. Yummy stuff cooking all day long.  We had Brisket, latkes, sweet potato latkes, brussel sprouts, squash and mushroom barley soup. Plus lots of delicious desserts including some left over pies from Thanksgiving. I LOVE to cook - but loathe peeling potatoes and apples. This year Hannah did all the potatoes about 22 of them and I did the apples for applesauce. I love homemade applesauce and it is soooooo easy.  Check out the recipe.

Homemade Applesauce

5 Granny Smith Apples
5 Golden Crisp or Pink Lady or Rome Apples
1/2 lemon
1/2 cup to 3/4 cup of sugar Optional
1/2 cup of water
2 tablespoon cinnamon (optional)

Peel apples and cut into chunks. Squirt with some lemonn to keep them from browning. Place in large pot with 1/2 cup of water. Boil till apples are tender about 10 minutes. If adding sugar and cinnamon Add to pot as well.  When apples are soft place them (I do about 1/2 at a time) in a food processor and mix till smooth. (Mixer or Blender works too). Process less for chunk and more for smooth. Place in bowl with lid and refrigerate for about 3 hours prior to serving.

Latkes are a favorite this time of year and with all the work of peeling potatoes I'll give you my recipe for that too. Cause all that work needs some recognition too.

Debbi's Delicious Latkes

Serves 6-8 people

12 Potatoes peeled and shredded (use a food processor if you have one - or buy the shredded potatoes in the refrigerated section if you are pressed for time - you'd need 3 bags)
4 eggs
1/2 cup of flour plus a tablespoon or so depending on moisture in the potatoes (during Passover substitute matzoh meal or crushed matzoh)
2 sweet onions shredded.
1 turnip (optional)
Salt and Pepper to taste
Olive oil as needed to fry.

Mix shredded potatoes, onion and turnip with egg and flour till they are fairly sticky.  In large frying pan, add olive oil and spoonfuls of potatoe mixture. Fry on each side till dark brown color. Keep pancakes smaller and flatter so potatoes cook soft. Keep warm in oven till time to serve. These can be made with eggplant, carrots, squash, sweet potato, etc. All delicious options. I add a little ginger, cinnamon and brown sugar to my sweet potato version. Enjoy!!