Tradition? At the Table

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thanksgivingrecipe4Thanksgiving is coming up fast. I don’t know about you, but I am always looking for some updates to my standard holiday recipes even though I usually serve a pretty traditional menu.

At one point Thanksgiving was a questionable holiday for American Jews. There is a charming children’s book, Rivka’s First Thanksgiving that tells the story of a Jewish immigrant family and how they came to celebrate Thanksgiving. Indeed, many ultra-Orthodox Jews still do not celebrate the holiday, with schools in session and business as usual. And the issue is still argued. Just do a web search for “is Thanksgiving a Jewish holiday?” or something similar. You’ll find opinions from scholars and pundits in every shade of Judaism.

Another book that has become a classic is New Jersey author Barbara Cohen’s Molly’s Pilgrim, based on a family story. When immigrant Molly is teased at school about her lack of knowledge about the Pilgrims, an understanding teacher explains that the Pilgrims based their Thanksgiving on the Jewish holiday of Sukkot. The book was also made into an Academy Award winning film which was shot in Montclair and changes the immigrants from early 20th century Russia to late 20th century. However, the impact of the story is not diminished.

For these and other Thanksgiving stories with a Jewish twist, check out the library. You’ll also find many ways to enhance your Thanksgiving celebration with cookbooks from the library.

Many families incorporate traditional ethnic dishes into their feasts along with the all American turkey, mashed potatoes, and cranberry sauce. Others give a Thanksgiving twist to traditional dishes. For example, the following recipe (from My Jewish Learning) combines the best of two beloved dishes and Thanksgiving ingredients.

thankgivingrecipe5Cranberry and Roasted Squash Noodle Kugel
Serves 6-8

Ingredients

¾-1 cup dried cranberries
¼ cup orange or cranberry juice
5 Tbs. Vegetable oil or melted pareve margarine
1 small onion, chopped
2-3 cups diced butternut squash (use precut to make the task easier)
12 oz. Thin or medium egg noodles
3 large eggs, beaten
¼ cup sugar
1 tsp salt or a little more depending on taste
¾-1 tsp. Cinnamon
1/8-1/2 tsp. Cayenne pepper, optional

Directions

  1. Preheat oven to 375 degrees
  2. Lightly oil a 9×9 baking pan (or similar size)
  3. Place the cranberries in a bowl, pour juice over them and toss. Let rest for at least 15 minutes.
  4. Heat 2 Tbs. Of oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for about 2 minutes. Add diced squash, stir a few times and cook for another minute. Set pan aside.
  5. Cook and drain noodles and put them in a large bowl.
  6. Add the squash mixture and cranberries plus any liquid to the noodles, and mix.
  7. Stir in the remaining vegetable oil and the eggs.
  8. Add sugar, salt, cinnamon and cayenne (if using) and mix well.
  9. Spoon the mixture into the prepared baking pan.
  10. Bake for 45-50 minutes or until lightly browned and crispy on top.

Notes:  This could also be made by substituting apples for the squash and sprinkling the top with a mixture of cinnamon and sugar.

 Some dishes, however, always are off the menu. Take Green Bean Casserole, for example. This dish, along with marshmallow topped squash or sweet potatoes, seems to be one that diners love to hate but still miss when it’s not on the Thanksgiving table. However, if you are observing dietary laws or cook “kosher style, “ cream of mushroom soup is out with that turkey.

Here’s a pareve version (from the Genius Kitchen) that I’ve been told is excellent although I haven’t yet tried it.

Thanksgiving recipe1Pareve Green Bean Casserole
Serves 6-8

Ingredients

3 Tbs. Margarine
2 Tbs. Onions, finely chopped
8 oz. White mushrooms, sliced
1 ½ Tbs. Flour
1 cup soymilk or non-dairy creamer
½ tsp. Garlic powder
1 pinch salt
1 pinch pepper
1 (14 ½ oz.) cans French style green beans
1 cup French-fried onions, crumbled

Directions

  1. Preheat oven to 350 degrees.
  2. Grease an 8 x8 baking pan.
  3. Melt margarine over medium heat.
  4. Add onion and sauté until translucent.
  5. Add mushrooms and sauté until soft.
  6. Stir in flour. Cook for a few minutes, stirring constantly.
  7. Add soy milk or non-dairy creamer little by little, letting the flour-mushroom mixture absorb it.
  8. You should now have what looks similar to a creamy mushroom soup.
  9. Remove from heat and mix in garlic, salt, pepper and green beans.
  10. Place in prepared pan.
  11. Top with French fried onions.
  12. Bake uncovered for 30 minutes, checking to make sure onions don’t burn.

NOTE: Another version of the casserole can be found on Jamie Geller’s Joy of Kosher website. It’s a little more complicated than the previous recipe but worth the extra effort. https://www.joyofkosher.com/recipes/ultimate-green-bean-casserole/

By the way, did you know that the ubiquitous green bean casserole even has Jewish roots according to this article in the online magazine Tablet http://www.tabletmag.com/jewish-life-and-religion/217648/green-bean-casserole

thanksgivingrecipes3As for that marshmallow topped casserole, you’ll have to get improvements from someone else. That will never appear on MY table although I grew up with it. It’s the one traditional dish that no one in my family asks for.

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