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    Happy Thanksgivukkah!: Celebrate the Hybrid Holiday—Trivia, Jokes, Games, Recipes, Cartoons
    Happy Thanksgivukkah!: Celebrate the Hybrid Holiday—Trivia, Jokes, Games, Recipes, Cartoons
    Happy Thanksgivukkah!: Celebrate the Hybrid Holiday—Trivia, Jokes, Games, Recipes, Cartoons
    Ebook146 pages53 minutes

    Happy Thanksgivukkah!: Celebrate the Hybrid Holiday—Trivia, Jokes, Games, Recipes, Cartoons

    By Andrews McMeel Publishing

    ()

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    About this ebook

    Celebrate the once-in-more-than-a-lifetime hybrid holiday with this wonderful mash-up collection of recipes, cartoons, trivia, history, and activities for each of the eight days! Happy Thanksgivukkah provides everything you need to get you into the holiday spirit, including recipes by award-winning chefs such as John Besh, John Currence, and Maida Heatter, and hilarious cartoons from Garfield, Foxtrot, and others. Who knows? You might even start a new family tradition.

    Thanks to the vagaries of the Jewish (lunar) calendar and the Gregorian (sun) calendar, in 2013 the first day of Hanukkah falls on Thanksgiving Day—an event that won’t happen again for almost 80,000 years! Why not combine the two holidays into one joyous feast? Happy Thanksgivukkah is the perfect guide to the new hybrid celebration, with double the holiday fun for everyone.
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateNov 19, 2013
    ISBN9781449458713
    Happy Thanksgivukkah!: Celebrate the Hybrid Holiday—Trivia, Jokes, Games, Recipes, Cartoons

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      Book preview

      Happy Thanksgivukkah! - Andrews McMeel Publishing

      Ages.

      The First Day

      The Pilgrims probably never landed on Plymouth Rock. The Mayflower actually touched land first on Cape Code and then crossed Plymouth Bay to find a suitable location for the colony. The twelve-foot-wide Plymouth Rock is never mentioned in any of the historical literature, and most likely the Pilgrims would have stayed away from it, afraid that it might damage their small wooden boat.

      You know that image of black-clad Pilgrims with starched white collars and cuffs, plus metal buckles on hats and belt? Probably not true. Buckles weren’t introduced to colonial clothing until much later in the century, and the Pilgrims used vegetable dyes in various colors such as purple, yellow, red, and green to color their clothing.

      Thanksgivukkah by the Numbers

      1 pot of oil

      2 drumsticks on every turkey

      3 blessings recited when lighting the menorah

      4 sides on a dreidel

      5 deer brought by the Native Americans guests to serve at the feast

      6 stanzas of the Ma’oz Tzur traditionally sung

      7 houses built the first winter at Plymouth

      8 slices in a standard ten-inch pumpkin pie

      9 flames on a menorah

      My Favorite Brisket (Not Too Gedempte Fleysch)

      From The Brisket Book by Stephanie Pierson

      Adapted from Jewish Cooking in America by Joan Nathan, Knopf, 1994

      Serves 10

      Basically, this is what you’d offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot—remove them before serving. Note: "Not Too Gedempte Fleysch means Not too well stewed." I didn’t know, either.

      2 teaspoons salt

      Freshly ground black pepper

      1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak

      1 clove garlic, peeled

      2 tablespoons vegetable oil

      3 onions, peeled and diced

      1 (10-ounce) can tomatoes

      2 cups red wine

      2 stalks celery with the leaves, chopped

      1 bay leaf

      1 sprig thyme

      1 sprig rosemary

      ¼ cup chopped parsley

      6 to 8 carrots, peeled and sliced on the diagonal

      Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole.

      Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

      Cover and bake in the oven for about 3 hours, basting often with the pan juices.

      Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is fork tender.

      This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.

      Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain—that is, the muscle lines of the brisket—and with a sharp knife, cut across the grain.

      Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.

      Garfield © 2009 by Universal Uclick.

      Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is too often.

      —Johnny Carson

      A lady was looking for a Thanksgiving turkey but couldn’t find one big enough. She asked the stock boy, Do these turkeys get any bigger? The stock boy replied, No, they’re dead.

      Hanukkah means dedication. The holiday is a remembrance of the Jewish Maccabean victory over Greek king Antiochus in 165 B.C. and the cleansing of the temple he had defiled. When the temple was rededicated, only a

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