In culinary terms, this year’s unprecedented convergence of Thanksgiving and Hanukkah presents some delicious menu challenges. In search of answers, I consulted Rabbi Amy Memis-Foler; Bette and Judy Dworkin of Kaufman’s delicatessen; and Laura Frankel, executive chef at the fully kosher Wolfgang Puck catering operation at Chicago’s Spertus Institute. Chef Laura’s recipes for Turkey Schnitzel, sweet potato latkes, and apple-cranberry ginger sauce are on the WBEZ website, along with the story at the link below.
Listen to “Turkey + Latkes = Thanksgivukkah” on WBEZ.