Retirement Yenta has always been a fan of thrift and today, dear Readers, she wants to share the ultimate in thrifty ideas. Celebrate your holidays together! Now, dear Readers, while you may be thinking, “I do like to socialize with my family and friends over the holidays, this is not big news!?!!”, Retirement Yenta is talking about combining holidays. Your dear Yenta is looking for a way to have more time to herself, so the thrift of two holidays at once will allow this Yenta more time to practice for her impending Retirement (and/or practice being a typical UWS Shut-in). This year, our calendar has done it for her! Thanksgivukkah comes but once a year…erm…I mean a century or so…who cares, this little Yenta is going to celebrate the two holidays together from now on. Just think of the interesting combined holiday meals (recipes below).
In addition to RY’s Thanksgivukkah, there will be other combined holidays in RYs future:
Jewish Christmas/New Years 2014 (December 28th)
This will be the Yenta family heading out for some Chinese food to celebrate the New Year and that special time of year when Jewish folk go to Chinese restaurants because they are open.
President Valentine’s Day (February 15th)
RY will be giving her love some gelt with President Washington’s face on it…and maybe even one or two Lincoln faced bills! (TALK ABOUT THRIFT!)
Flag Day/Fourth of July (June 30th)
This one is simple enough. RY is going to grill out, and eat some red white and blue cake.
Memorial Day/Labor Day
Actually, RY will celebrate this holidays separately, but she will call them the same name, as that is what she does every year.
Here’s two of the best Thanksgivukkah recipes your Yenta can think of:
Latkes (from Epicurious.com)
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Cranberry Applesauce Recipe (This is RY’s personal take on a recipe she found at SimplyRecipes.com)
Several peeled, cored, roughly chopped Granny Smith apples or other hard apple suitable to cooking
1 1/2 cups fresh cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
3/4 cup of brown sugar
1 cup water
salt to taste
1 Place all of the ingredients in a large pot. Bring to a boil, lower heat and simmer covered for 20-30 minutes, or until the apples can easily be smushed.
2 Remove from heat. Smush the apples and cranberries with a potato masher to the consistency you want or puree in blender.
Serve hot as a side to your latkes. Or serve hot or cold as a dessert with some vanilla tofutti (or non-dairy ice cream).