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Video: Blend Thanksgiving, Hanukkah with seasonal latkes

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    >>> time to take you into "today's" kitchen to show you how to celebrate two holidays with one dish. thursday is both thanksgiving and hanukkah .

    >> also known as thanksgiv-ukkah.

    >> we like to say that.

    >> this won't happen until the year of -- we were supposed to read that together.

    >> i thought it was french. bad french. melissa clark will make the dish that you all voted on, apparently.

    >> they voted for this one.

    >> they want to see the turkey pot roast . i'll show you the turkey pot roast . it's not hanukkah without lo latkes. before your regular thanksgiving meal.

    >> with apple sauce .

    >> celebration.

    >> that's delicious.

    >> that's really delicious.

    >> that has pomegranate.

    >> happy thanksgiv-ukkah.

    >> happy thanksgiv-ukkah to you. turkey breast here. this is what it looks like ben in. this is what it looks like bone out. tie it up with the skin. your butcher will do this. you can buy these at a supermarket, too, just like that. i have some spices here, some clove and nutmeg. all spice.

    >> tie it up like you did?

    >> yes, so it's easier to maneuver. if you flip it, it's going to fall apart.

    >> are you going to rub that?

    >> i'm going to sprink it all over, but you could rub it, let it sit, absorb that good flavor.

    >> look at that.

    >> i know.

    >> how many does that feed?

    >> that is going to feed ten. say you have 30 people coming for thanksgiving, you have a turkey in the oven. do an extra breast, recipe on the side, extra white meat and you can have it for sandwiches. all these browned off.

    >> i'm going to rub.

    >> thank you.

    >> of course you are.

    >> garlic, onion and sweet potatoes to make it more thanksgiving-y. you could use white potatoes .

    >> okay.

    >> it goes into the oven for an hour and a half. white wine and water.

    >> yes, you do.

    >> of course you do.

    >> this will keep it nice and moist.

    >> don't say moist!

    >> that's a banned word.

    >> it's going to keep it tender and juicy.

    >> succulent is good.

    >> i like succulent.

    >> 30 seconds.

    >> oh, my gosh. that's what it looks like at the end. here are some veggies put it right over it. that's gravy, by the way. take the pan juices, cook it down, you get the gravy. while you're having this, i'm going to show you really fast, pumpkin bobka. i put pumpkin in it, cinnamon swirl, toss it in the pan. you put this here. you guys just eat --

    >> and go.

    >> perfect.

    >> do you want to try that first? you're all done?

    >> we love you. delicious.

    >> thank you very much.

    >> happy thanksgiv-ukkah.

    >> thanksgiving and hanukkah celebration

TODAY recipes
updated 11/20/2013 10:36:43 AM ET 2013-11-20T15:36:43

Recipe: Spiced turkey and sweet potato pot roast

  • 4 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 (5-pound) boneless turkey breast, patted dry and tied with kitchen twine
  • 1 pound sweet potatoes, peeled and cut into 2-inch chunks
  • 1 yellow onion, peeled and cut into eights
  • 3 garlic cloves, smashed and peeled
  • 2 bay leaves
  • 1 cup dry white wine

1. In a small bowl, combine the salt, pepper, nutmeg and clove. Rub the mixture all over the turkey breast. Let the turkey stand at room temperature, loosely covered with plastic wrap, 1 hour.

2. Preheat the oven to 325 degrees. Heat a large Dutch oven over medium-high heat. Add the turkey, skin-side down, to the pot. Cook until the underside is well-browned, about 10 minutes. Turn the turkey and cook, rotating occasionally, until all sides are golden, about 10 minutes. Rotate the turkey so that the skin-side is down again. Add sweet potato, onion, garlic, and bay leaf to the pot. Pour in wine and 1 cup water (the liquid should come slightly less than halfway up the pot). Bring liquid to a boil.

3. Cover pot and transfer to oven. Cook 40 minutes. Turn turkey breast side-up and continue to cook, covered, 40 minutes. Increase oven temperature to 450 degrees and cook, uncovered, until the skin is crisp and golden and turkey has reached an internal temperature of 160 degrees, about 20 minutes.

4. Transfer turkey to a platter to rest. Using a slotted spoon, scoop out potato and onion and transfer them to platter with the turkey. Return Dutch oven to the stovetop; skim fat from pan juices. Bring juices to a simmer over medium-high heat. Cook until liquid has reduced by about half and has thickened slightly, about 10 minutes. Carve turkey and serve with vegetables and pan juices.

Serving Size

Makes 8 to 10 servings

Recipe: Sweet potato latkes

  • 1 large Russet potato (1/2 pound), peeled and cut lengthwise into quarters
  • 1 large sweet potato (1/2 pound), peeled and cut in half lengthwise
  • 1 large onion, peeled and cut into quarters
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil, for frying
  • Sour cream, for serving
  • Cranberry sauce, for serving

1. Using a food processor with a coarse grating disc, grate the potato, sweet potato, and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible.

2. Working quickly, transfer the mixture to a large bowl. Add the flour, eggs, salt, baking powder, and pepper and mix until the flour is absorbed.

3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are golden brown and very crisp, 2 to 3 minutes, flip. Cook until the second side is deeply browned,  another 2 to 3 minutes. Transfer the latkes to a paper towel -lined plate to drain. Repeat with the remaining batter. Serve with sour cream and cranberry sauce.

Serving Size

Makes 16 to 20 latkes

Recipe: Pumpkin "babka" with chocolate streusel

  • For streusel:
  • 1/4 cup packed light brown sugar
  • 1/4 cup packed dark brown
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 tablespoon cold butter
  • 1/4 cup chocolate chips
  • For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1/2 cup canned pumpkin
  • 1/2 cup sour cream
  • 1/2 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, melted, for drizzling

1. Heat theoven to 350 degrees. Grease and flour a 9-inch loaf pan.

2. Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.

3. In a bowl, combine the flour, cinnamon, baking soda and salt. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum, and vanilla extract; mix well. Gradually beat in flour mixture.

4. Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.

5. Bakefor about 55 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely. Once cool, drizzle the top of the cake with the melted chocolate, letting it fall down the sides of the cake. Chill for 20 minutes to set the chocolate. Serve.

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