Thanksgiving

 

Leftovers

 

Contributed by:

 

1 comment | Leave Comment

 

The big to do after Thanksgiving is all about the leftovers.  You either love em or hate em.  Some people pile all the traditional thanksgiving grub into a big sandwich.  Some can’t look at it again and just start the cooking from scratch for a nice Shabbat dinner, but those people are crazy!  Let’s use those leftovers.  Here’s how.

Leftover Turkey Chili with Loaded Corn Muffins

Leftover Turkey Chili with Loaded Corn Muffins


 

Pumpkin Chai Cupcakes

 

Contributed by:

 

4 comments | Leave Comment

 

As a lover of food, I heart Thanksgiving.  To me, it is a holiday dedicated to the celebration of all the delicious Fall flavors. While pumpkin is the official mascot of Fall, I have noticed a new flavor popping up as well.  Masala chai is a beverage originating in India prepared by brewing tea with a mixture of aromatic Indian spices.  Chai spice mix doesn’t have an official recipe, different spice mixes are made in different areas.  The spice mix generally includes ginger and cardamom as the base.  Other spices that are added include cinnamon, star anise, peppercorn, clove, all-spice, and nutmeg.  There is something so warm and soothing about these spices that I just can’t get enough of.

Some of my close friends and I celebrate Thanksgiving together by enjoying a pot luck meal.  I am always assigned dessert and I usually bring pies.  I know pumpkin pie is generally served on Thanksgiving.  But I don’t like pumpkin pie, so I stick to lemon meringue pie and apple pie.  I do love pumpkin though, so I decided that this year I needed to come up with a delicious pumpkin dessert.  I also wanted to include my newest obsession, chai spice mix so I present you with Pumpkin Chai Cupcakes.  The pumpkin chai cupcakes are moist and delicious but not overly sweet.  The chai tea concentrate adds a hint of spice to the cupcakes, but if you can’t find it, you can always just use water.  These cupcakes are perfect on their own or they can be paired with chai spiced frosting for a sweeter, more decadent option.  If you wanted to serve the cupcakes as a side dish, add ½ cup of craisins to the batter before baking and call them pumpkin muffins!  These can also be made in a mini cupcake pan for a cuter presentation.


 

Thanksgiving Menus – Ours and Yours ...

 

Contributed by:

 

47 comments | Leave Comment

 

Now that we have been doing this for some time, we have quite a few Thanksgiving menus for you to peruse as you put the finishing touches on your plan.  Check them out here and then in the comments below let us know what you are cooking this year and enter our contest for a Gel Pro Floor Mat.

Classic Non Dairy Thanksgiving Desserts


 

Thanksgiving From Manischewitz

 

Contributed by:

 

0 comments | Leave Comment

 

With Thanksgiving Thursday fast approaching and an endless shopping list on our mind, Manischewitz is introducing some fantastic new products to make our Thanksgiving holiday (a little easier).  While they can’t tell you where Uncle Max should sit or how to carve your turkey, these new products promise to make things a little less stressful in the kitchen this time of year.


 

Cornbread Stuffing Recipes

 

Contributed by:

 

6 comments | Leave Comment

 

I love to make stuffing.  I don’t make it very often.  Usually I save it for Rosh Hashanah and Thanksgiving and an occasional other time when I just have a lot of extra bread lying around.  My favorite way to make stuffing is to cut up a huge loaf of bread and let it get stale.  Then mix it with a ton of wild mushrooms and the results are just amazing.  After many requests to make the stuffing, I had to try something new.  A few years ago when I first found a soy chorizo, I new it would pair perfectly with cornbread and I created this Soyrizo Cornbread Stuffing.  Then just last week I had made a double batch of cornbread and a whole batch was left, so what could I do but make stuffing.  I didn’t have any soyrizo, but I did have some smoked sausage and some butternut squash just lying around and so this recipe was born.

Cornbread stuffing is a Southern favorite and a real nice change from white bread stuffing with the added bonus of whole grains especially if you make my Cornbread Recipe.  It can be difficult to find store bought parve cornbread, so do what I did.  Make a double batch for a fun Mexican meal the week before and set aside one batch just to make this cornbread stuffing.  You won’t regret it.  Feel free to use any sausage, veggie or meat, but a little smoky flavor goes a long way.  You can also add dried cranberries or chestnuts or anything your heart desires.  That is best thing about stuffing, you can stuff anything in them and they will still be delicious.  The real secret is the bread.


 

My Favorite Stuffing Recipes

 

Contributed by:

 

8 comments | Leave Comment

 

So I never heard of stuffing being called dressing until I met my mom-in law.  Granted I never cooked till then either.  Mom-in-law differentiates the two by explaining that stuffing is cooked in the bird and dressing on the side.  Further research (read google) shows that Joy of Cooking (with whom Joy of Kosher is NOT affiliated) confirms her definition but The Food Lover’s Companion, one of America’s best-selling culinary reference books, uses the terms interchangeably.  So being the peacemaker that I am, I like to satisfy both opinions by cooking my stuffing/dressing in the bird and extra dressing/stuffing in a casserole dish, on the side. Truth be told I do this more so I can load it up with tons of mushrooms, which Hubby and the kiddies don’t like.  Well at least we can all agree that we love the Thanksgiving meal, mushrooms notwithstanding.

You know it so happens that I am both genetically predisposed to my affinity for Turkey day and married into it.  On the DNA side, my immigrant mother loves Thanksgiving so much that when she was due with my sister within days of the big Thursday she insisted my grandparents make her the entire meal, earlier in the month, just in case.  Well who were they to argue with a lady in her 3rd trimester.  So they dutifully prepared the full on Thanksgiving spread for her.  My dear sister didn’t show up until the end of December (someone, somewhere calculated wrong… momma vehemently denies planning this) so in 1980 my mom had the special zchus of enjoying 2 Thanksgiving meals.  My immigrant grandparents really made the best Thanksgiving food I have ever had in my life.  And you know I have eaten my way around this world.  They completely embraced American culture and customs and had the added benefit of being born intuitively knowing how to cook.  I so desperately miss their food, their table, their gravy!!!!  And they ALWAYS had mushrooms in their stuffing.


 

Gluten Free Recipes for Thanksgiving

 

Contributed by:

 

1 comment | Leave Comment

 

I’m a big fan of stuffing. I love simple stuffings – like the old Stove Top stuff (don’t judge).  Of course it is sadly full of gluten so we can’t touch the stuff, but we can recreate our own.  And guess what?  It is smashingly easy and way less expensive.

Here’s how you do it. Get some of your favorite gluten-free bread. The bread counts for a lot of the flavor. Whether you buy the loaf or make it doesn’t matter. Just make sure you love it.


 

Nutella-Swirled Pumpkin Bread

 

Contributed by:

 

0 comments | Leave Comment

 

November is my birthday month (I was a Thanksgiving baby), so I love to treat myself to special fall desserts especially during November.    As a working mom, running both my business and my household, I generally don’t have time to devote to complicated treats.  This is where quick breads step in…

Really cakes at heart, quick breads are aptly named for their quick preparation and ease of baking.  The batter comes together quickly and generally bakes in a loaf pan;  sometimes the finished cakes are glazed, sometimes not.  They are homey and comforting, great with coffee for breakfast , with tea as an afternoon snack or anytime with a glass of cold milk.  And as with cake, quick breads can be made in any flavor imaginable.


 

Turkey Roasting Guide

 

Contributed by:

 

2 comments | Leave Comment

 

It is that time of year, Turkey day is only 9 days away.  While the rest of the world is going crazy preparing for the big meal, we are used to huge weekly dinners.  Meals where everything has to be cooked ahead of time.  And don’t forget the three day yom tovim.  Thanksgiving is a piece of pie and is actually fun to be able to cook food that doesn’t have to stay hot for hours.  But, we all do need reminders and pointers on making that Roast Turkey.  I mean how often do you make one of these enormous birds?

We at JoyofKosher.com got you covered with recipes and menus for a kosher Thanksgiving as well as tips, tricks and videos for a perfectly Roasted Turkey.


 

Turkey Day in the Holy Land *Giveaway*

 

Contributed by:

 

60 comments | Leave Comment

 

My friend Rachel, a new oleh from Jersey, having made aliyah just weeks before us, emailed me with an idea.  She’s one of those types, so many great ideas, so little time.  Anyhoo Rachey emails me and writes, and I quote: “I have a project idea for you that I think would work NEXT year, but would be a great PR opportunity, which is “A Jamie Geller Thanksgiving” in Israel, for Americans living here. Think about it. Lots of Americans make Thanksgiving dinner just for fun.”

And I wonder why after all this time people don’t get that I want OUT of the kitchen.  I politely email Rachel back – as politely as one can type “there is no way in this world or any other that I want to turn myself into a caterer.”


 

An Alternative Thanksgiving Menu

 

 

2 comments | Leave Comment

 

“Of course I’d be honored to write a Thanksgiving post for JoyofKosher.com but there’s only one problem…we don’t celebrate Thanksgiving.” I’m Canadian, my wife is Czech, our kids are Israeli and even though we’ve been living in the States for nearly eight years we’ve never really gotten into it. There are a number of reasons we don’t, none of them religious. As a Rabbi I feel that celebrating Thanksgiving is perfectly permitted, maybe even sensible. But as a family, especially a rabbinic family, we rarely have quiet times. Every weekend is busy; of course Shabbat is packed, but then so is Sunday. (Oh yeah, and my wife dislikes turkey.)

Thanksgiving for us is one of the few times we can count on everyone else being busy and leaving us to ourselves. I’m a University Chaplain and a Hillel Rabbi and the campus is like a ghost town during the Thanksgiving recess. The streets are empty, no one calls us, and we have a chance to have what I imagine a weekend is like for people who are not Shabbat observant. A little quiet, some leaf-raking, a bunch of football and some nice food.


 

Not Your Traditional Thanksgiving Menu

 

Contributed by:

 

1 comment | Leave Comment

 

Don’t want to find endless ways to use up turkey leftovers? Don’t want to baby-sit a whole turkey?

Try a crispy-savory schnitzel. I love quick-easy to make schnitzels. I often make them out of the usual chicken and veal. Then, I got crazy one day and made duck schnitzel and it was a hit. See my first cookbook JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons). So, why not turkey? Fast, easy crunchy and no troubling leftovers. I love it!


 

Non-Dairy Thanksgiving Desserts

 

Contributed by:

 

2 comments | Leave Comment

 

Since the main focal point of the Thanksgiving meal is almost always a beautifully cooked turkey it is imperative that the rest of the dishes are parve in a kosher Thanksgiving feast. One year I decided I was missing out by not having an opportunity to try all the side dishes I was reading about in the glossy cooking magazines that called for things like Mascarpone cheese and heavy cream. To solve this problem we decided to make a dairy meal for the Shabbat after Thanksgiving made up almost entirely of assorted side dishes. Besides the fact that two huge heavy meals in a row was perhaps not the best idea we enjoyed having a chance to try all those dishes but in the end decided that there were plenty of delicious parve options and it wasn’t worth the trouble.

The big surprise of that experience was the pumpkin pie. The parve pumpkin pie I made (based on the recipe on the back of the Libby’s Pumpkin Puree) for the real Thanksgiving meal tasted identical to the dairy version I made the following night.  This pie is sure to please anyone looking for the classic Thanksgiving standard, and it is super quick to throw together which is an added bonus.


 

Recipe Ideas for a Thanksgiving Pre-Party

 

Contributed by:

 

0 comments | Leave Comment

 

The only hard and fast rule I have for the perfect Thanksgiving, is not to have any hard and fast rules for the perfect Thanksgiving.  Sometimes, my guests set the tone for an amazing meal, other times I try something new and see how it goes. Some years I get to be a guest or get to escape Thanksgiving entirely.

One year, I served a deconstructed turkey — presenting a stuffed boneless breast alongside turkey wings and drumsticks (for the dark meat lovers).  Coming to the table with a perfectly tucked and tied turkey breast roast, without needing to ask my father-in-law to do the carving was a real treat (for him and for me)!


 

How To Spatchcock Turkey and Chicken

 

Contributed by:

 

1 comment | Leave Comment

 

Ok, the name is funny, but this is serious cooking. Spatchcocking poultry is the process of removing the backbone and sternum of a bird. The bird is then flattened out by pressing on it. (more…)