Thanksukkah: A day when two traditions collide

How could Thanksgiving possibly get any better?

I had always deemed it impossible for a holiday that revolves around family, food and football to get any better than it already is. But this Thanksgiving will be a bit different, and I even argue better. Better at least for the six million Jewish people in the United States who will be celebrating Hanukkah in addition to Thanksgiving this year. Thanksukkah, if you will.

For the first time in 125 years and maybe the last time ever, after each Jewish family in the United States finishes their Thanksgiving dinner, they will be lighting the menorah and spinning the dreidelwhile filled with turkey and stuffing.

Although most gentiles see Hannukah as the Jewish alternative to Christmas — an excuse for young Jewish children to get presents, as well — Hanukkah is also the celebration of a miracle. The tiny amount of oil that was left in the Holy Temple in Jerusalem for the Maccabees was only supposed to last one night. However, the oil lasted a miraculous eight nights, and the Maccabees were able to survive and continue their rebellion against the Seleucid Empire. For the eight nights the oil lasted, Jews celebrate by lighting one candle per night on the menorah.

Both Thanksgiving and the Jewish festival of lights are based on deep traditions, time with family and a lot of food. Standing with my parents and sister, arms all around each other, singing “Rock of Ages” while we lit the menorah and my sister and I turning the keys in our Hanukkah snow globes that radiated the same tune, are steadfast in my memory. Likewise, memories of my cousins and me at my grandmother’s house for Thanksgiving, like we have done every year since I can remember, are some of my fondest.

Although Yom Kippur is the main Jewish holiday that deals with self-reflection, Hanukkah certainly presents Jews with a lot for which to be thankful. The miracle of the oil is enough, but in our society today, presents contribute to our thankfulness in a huge way, as well. What makes someone more thankful than getting the new whatever-it-is they have been wanting most? Both holidays make us thankful for our families.

Food is essential to both holidays, too. The staples of Thanksgiving dinner vary from universal basics, such as turkey and stuffing, to individual family favorites, such as my aunt’s sweet potatoes with marshmallows on top or my mom’s string bean casserole. Hanukkah’s main dish is latkes. 

Latkes are essentially shredded potatoes that are fried in oil, supposedly honoring the original miracle of the oil. Every Jewish kid insists that his or her mother makes the best latkes.

For those feeling especially ambitious, latkes could be prepared with the more traditional Thanksgiving foods this year and served simultaneously. It could actually work out very well from a scheduling standpoint. Latkes as an appetizer, Thanksgiving dinner, spin the dreidel while digesting, have dessert afterward and end with presents (or in my house, the “Hanukkah Hunt,” during which my enthusiastic Jewish mother hides the presents and we march around the house singing the “Pink Panther” theme song and searching for our beloved gifts).   

In honor of the two holidays falling at the same time this year, I have included a recipe that will help you celebrate Thanksukkah to the fullest: 

Sweet Potato Latkes

Here, latkes, the most traditional Hanukkah dish, are paired with the classic Thanksgiving side dish, sweet potatoes. Although latkes are usually served with sour cream and applesauce, in the Thanksgiving spirit, you can serve with gravy or cranberry sauce.

Ingredients

2 sweet potatoes, peeled and shredded

2 eggs, lightly beaten

1 tbsp. brown sugar

2 tbsp. all-purpose flour

2 tsp. ground cloves

2 tsp. ground cinnamon

1/4 cup vegetable oil for frying

Directions

Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze them to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon. Mix these ingredients well. Heat oil in large heavy skillet to 375 degrees. Form mixture into pancake-sized cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot.