Plus this year we get the once-in-thousands-of-years combination of Thanksgiving and the first day of Hanukkah.
So it was with great amusement that a Facebook link took me to a blog entry about Astrid Amara's sweet and sour Hanukkah meal created by friend and chef Nikki Kimberling. (You can safely click through any warning popup you get on this blog for this entry.)
Lovely sounding meal and interesting commentary. And it also shows you the lengths that authors will go to get the details right. The menu:
Appetizer: a dip of toasted local hazelnuts and tahini served with toasted pita wedges and crudités.Followed by the recipes!
Starter: Warmly Spiced Pumpkin Soup
Main: parchment-wrapped salmon parcels with preserved lemon cream served with cranberry choucroute and kohlrabi and potato latkes
Dessert: sufganiyot 2 kinds Sugar-Coated with Rhubarb Jam or Mexican chocolate Glaze with marshmallow crème.
Well played. Well played indeed. Lechaim!