Although Thanksgiving is a quintessentially American holiday, at Little Pim we also think it’s an excellent opportunity to explore the melting pot of cultures that comprise the United States. And there's no better way to taste a culture than to literally pick up a spoon and start cooking up some global cuisine.
Have your kids tie on an apron and give you a hand with some of these globally inspired, easy to make, recipes for your Thanksgiving feast:
In 2013, the Jewish holiday of Hanukkah (festival of lights), falls on Thanksgiving, creating a unique opportunity to celebrate “Thanksgivukkah.” These savory potato latkes (pancakes), are the traditional way to celebrate Hanukkah, and also make a great Thanksgiving side dish or appetizer.
- 4 large russet potatoes, peeled
- 2 eggs, lightly beaten
- 2 tbsp. matzo meal
- Salt and freshly ground black pepper
- Vegetable oil or shortening
- Grate the potatoes on the large holes of a box grater or use a food processor with a shredder blade. Squeeze moisture from grated potatoes with your hands or a dishtowel. Add eggs, matzo meal or flour, and salt and pepper to taste. Stir until combined.
- Heat enough oil to come up about ¼ of an inch in a large skillet. Oil should be hot, but not smoking. Shape potato mixture into small pancakes and fry until golden brown on one side, about 2 minutes. Flip the pancake and repeat on the opposite side. Remove cooked potato pancakes and drain on paper towels.
(NB: although you can cook several latkes at a time, do not crowd the pan or they will not become crisp enough.)
Serve latkes hot with sour cream and/or our easy applesauce (recipe, below).
EASY APPLE SAUCE
Peel, core, and slice 5 large apples (a combination of eating and baking apples works well) and place in a large, flat-bottomed saucepan. Add 1 cup of water and bring to a boil, then simmer until apples until soft, about 15 to 20 minutes. Mash apples with a potato masher (this results in a slightly chunky applesauce). Add cinnamon to taste. Serve warm or cold.
(courtesy of Saveur)
This rich dessert bread can stand in for traditional pumpkin pie on your dessert sideboard.
- ¼ cup canola oil, plus more for pan
- 2 cups flour, plus more for pan
- 1½ cups sugar
- ¼ cup milk
- 1 tbsp. vanilla extract
- 1½ tsp. ground cinnamon
- ½ tsp. kosher salt
- 2 (15-oz.) cans pumpkin purée
- Heat oven to 350°
- Grease and flour a 9" round cake pan; set aside.
- Stir together oil, sugar, milk, vanilla, cinnamon, salt, and pumpkin in a bowl; add flour, and stir until just combined.
- Pour into prepared pan, and smooth top.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cut into squares or wedges to serve.
Yorkshire pudding, a British import to the United States, is commonly known as popovers here. Crisp on the outside and airy on the inside, popovers should be served warm and are a great accompaniment to turkey and gravy. These might be your new favorite dinner roll replacement.
- 1 c. flour
- ½ tsp salt
- 2 large room temperature eggs
- 1 tbsp melted butter
- PAM or other baking spray
- Pre-heat the oven to 425 degrees. While oven is heating, place a 12-cup muffin or popover pan into oven to also heat.
- Whisk together milk, eggs, and butter. Add flour and salt. Whisk until completely smooth.
- Carefully remove the heated pan from the oven (parents only for this step) and spray with oil. Evenly pour batter into sprayed pan then return hot pan with batter to oven.
- Bake 20 minutes, keeping oven door closed during baking.