Thanksgivukah is just around the corner and my newsfeed is buzzing with recipes for the food fest holiday. Not one to feel left out, I decided I had to create my very own tasty fusion for the big day. (or rather big meal!) Since Manischewitz is the king of all things Kosher, I decided to collaborate with them and use their tried and true products for recipe testing. I like a good time saver in the kitchen and using their Manischewitz Homestyle Potato Latke Mix saved me a lot of time from peeling and shredding potatoes! (which lets be honest, sucks. Does anyone actually like to cut their fingers as they grate those stubborn vegetables?) the texture is the same minus the hard work. I combined the latke mix with some good ol pumpkin puree (because what else screams Thanksgiving like Pumpkin?) and added some spices as well as a few options for savory add ins like chives and mozzarella chunks. These ingredients cooked up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish, Pumpkin Hashbrown Latkes served with Cranberry Applesauce! Do you have your own mashup recipe? If so, submit it to the Manischewitz Holiday Recipe Contest and you could win $1,000! Enter HERE.
Pumpkin Hashbrown Latkes:
6 oz. Manischewitz Homestyle Potato Latke Mix
1 cup of water
3/4 cup pure pumpkin puree (not pumpkin pie)
1/8 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. chili powder
1/4 cup chopped chives (optional)
3 oz. mozzarella cut into small chunks, string cheese works great! (optional)
1/2 cup of Manischewitz matzo meal (optional)
Whisk together eggs. Add in cup of water and mix well. Stir in contents of latke package and mix well. Let it rest for several minutes until it thickens. Then add in pumpkin puree and black pepper, salt, garlic and chili powder. Mix well. Heat up a frying pan with oil (about 2 tablespoons) and using 1/2 tablespoon measuring spoon, scoop out batter and fry latkes until golden brown on both sides. Serve with chopped chives and cranberry applesauce. (recipe below)
If you want to create an even more delicious latke, add in chives and mozzarella chunks when you season the batter. Then scoop out 1/2 tablespoon mixture and shape into a patty before rolling it in the matzo meal crumbs. Continue with frying them up until golden brown on both sides.
*Tips & Tricks: Infuse the oil with rosemary for added flavor! Simply place one or two springs of rosemary in the oil while it heats up until fragrant, then remove rosemary before adding in the latke batter. I used salt, pepper, garlic powder and chili powder to season these however you can mix it up and spice it just the way you like it! Try sweet paprika, cumin, thyme or nutmeg. You can always divide the batter and season them differently to test out which one you like best.
4 apples (fuji or gala)
12 oz. fresh cranberries
3 cinnamon sticks
1 cup of sugar
3 cups of water
Place ingredients in a large pot. Bring to a boil and let it simmer until berries begin to pop. Stirring often so mixture does not stick to pot. (mixture should slowly thicken, about 30 minutes) Remove from heat and allow to cool off. Remove cinnamon sticks and serve whole or blend together.
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
16 oz. cream cheese (room temperature)
16 oz. sour cream
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
8 oz semi-sweet baking chocolate for chocolate topping
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Bring ingredients to a boil (allowing sugar to dissolve) then lower flame and stir until thickens. Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds.
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Using 1/4 cup of pomegranate syrup for each cheesecake, dot the top and swirl around with a knife. Bake on 350 for an hour. Set aside remaining syrup for serving. Once the cheesecake has cooled off, melt 8 oz semi-sweet baking chocolate (melanie) and cover the top of the cheesecake with the melted chocolate. Once the chocolate has hardened drizzle remaining pomegranate sauce on top of the chocolate topping.
2 lb. cooked gnocchi
1 small onion, diced
3 cloves of garlic, diced
1 tablespoon olive oil
1 1/2 cups crushed tomatoes
1 1/2 cups of milk (soy, almond, cows, or heavy cream)
1/4 tsp. salt
1/4 tsp. black pepper
Saute onions and garlic until tender. Add crushed tomatoes and bring to a boil. Stir in milk and season with salt and pepper. Mix well then add the cooked gnocchi, stirring to combine with sauce. Serve with chopped parsley and grated parmesan.
6 mozzarella sticks
1/2 cup of bread crumbs
1/2 cup of corn flake crumbs
14 cup of grated Parmesan cheese
1/4 cup of chopped lemon basil (fresh herb)
1 tsp. Montreal Steak Seasoning
1 tsp. Salt
Cut each mozzarella stick in half. (there should now be 12 sticks) Place on a baking sheet, in the freezer until frozen. Meanwhile, whisk eggs together in a large bowl. Combine bread crumbs, corn flake crumbs, parmesan cheese, spices and chopped herbs in a separate large bowl. Once sticks are frozen, dip into egg then dip into crumbs mixture. Dip once more in the egg bowl and one final time in the crumbs mixture. Place back on the freezer until ready to cook. Once you are ready to bake the sticks, place them on a lightly greased baking sheet and spray lightly with cooking spray. Place them in the oven on 400′ for 5-8 minutes.
24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.