This year’s Thanksgiving-Hanukkah confluence is resulting in lots of crossover recipes for the holidays. The ones below feature pumpkin, a traditional Thanksgiving food that also has connections to Judaism.
Sephardic and Italian Jews were among the first outside the Americas to cook with pumpkin, and they spread the squash throughout the Mediterranean and beyond. Pumpkin recipes for holidays from Rosh Hashanah through Hanukkah are found from Italy to India.
Fried treats such as the Pumpkin-Challah Fritters are consumed at Hanukkah because of the connection with the miracle of the oil lasting eight days. These lightly sweet fritters can be served for breakfast, snack or dessert.
Dairy foods have become associated with Hanukkah because of the story of Judith slaying an Assyrian general after plying him with salty cheese to get him thirsty and, once thirsty, passed-out drunk, after which she cut off his head. The story was misunderstood to be associated with Hanukkah’s Maccabean war, but the custom of eating dairy remains. The Kugel in a Pumpkin recipe makes a stunning presentation and a moist noodle pudding.
Pumpkin-Challah Fritters
Makes 40 fritters
4 eggs, beaten
1 cup milk
15 oz. can of pumpkin purée
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice mix
1/2 tsp. vanilla extract
1/8 tsp. salt
1 lb. loaf challah, shredded into 1⁄2-inch pieces canola or vegetable oil powdered sugar (optional)
Mix eggs with milk, pumpkin, sugar, spice mix, vanilla and salt in large bowl. Mix in shredded challah, stirring until well combined. Let rest 10 minutes. Form into 1-inch balls. Heat 1⁄2 inch oil in a wide, heavy pan to 350 degrees (use a deep-fry or candy thermometer). Fry in batches, being careful to maintain heat, until well browned on bottom, about 3 minutes. Flip fritters and cook until second side is also browned, about 3 minutes. Drain on paper towels. Serve warm. Sprinkle with powdered sugar if desired just before serving.
Kugel in a Pumpkin
Serves 12 (or more as side dish)
12 oz. package medium or wide egg noodles
2 Tbs. oil, plus additional for greasing pan
9 lb. pumpkin, about 30 inches in circumference
4 eggs, beaten
2 cups sour cream
3 oz. cream cheese, room temperature
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/4 tsp. vanilla
1 cup raisins
2 cups pecan halves, divided
1/4 cup brown sugar
2 Tbs. cold butter
Arrange oven racks so pumpkin will fit. Preheat oven to 450 degrees. Cook and drain noodles according to package directions. Toss with 2 Tbs. oil. Prepare pumpkin by cutting lid off 4 inches from top. Use the side of a sturdy, large spoon to clean seeds and strings from top and inside of pumpkin. Be careful not to pierce pumpkin shell. Put pumpkin shell in greased baking pan.
Beat together eggs, sour cream, cream cheese, sugar, cinnamon, nutmeg, salt and vanilla in large bowl. Stir in noodles, raisins and 11⁄2 cups of pecan halves. Place inside pumpkin. Put pumpkin lid on top (if it will not fit in oven, cover shell with foil and bake lid separately.)
Bake for about 90 minutes, occasionally rotating pan position in oven, until pumpkin is very tender. (Remove lid and check flesh with fork. Cooking time will vary.) Chop remaining pecans and mix with brown sugar. Cut butter into small pieces. Sprinkle pecan mix on noodles. Dot with butter. Bake uncovered until topping is browned, about 15 minutes. Present with lid on. To serve, remove lid and scoop out kugel with pieces of cooked pumpkin.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs about her food at www.clickblogappetit.com. Contact her at [email protected].