As most of you know, Chanukah is just around the corner, but this year the Hebrew and Gregorian calendars converge to give us Thanksgivukkah (or as some are calling it Chanksgiving)! The Jewish festival of lights and the American holiday for giving thanks haven’t coincided since President Lincoln proclaimed Thanksgiving a national holiday in 1863, and apparently won’t happen again till the year 79811.
The much loved Jewish acapella group, the Maccabeats have incorporated this once in a lifetime Judeo-American mash-up into their new Hannukah Video , a cover of Ellie Goulding’s ‘Burn’, which I must say is another truly fantastic production. Yours truly, team AliBabka, was responsible for all the delicious food and the wonderful table scape for the video. In order to fulfill Uri Westrich’s cinematic vision, we set a classic American Thanksgiving table, with a bit of traditional Chanuka fixins mixed in. The Menu is as Follows:
Maple Glazed Turkey (coming out of the oven)
Green Beans Almondine (getting a sprinkle of toasted Almonds)
Oven Roasted Wild Carrots
Spiced Cinnamon Apple Sauce
Fresh Cranberry Relish with an Orange Ginger Twist
Joburg Sausage, Roasted Chestnut Stuffing with Figs
Pumpkin Pie topped with whipped Cream and Candied Pecans
Basket of Herbed Artisan Rolls
Thanks to all The Maccabeats and to Uri Westrich for allowing us to cater and be a part of this video.
I am sharing with you two recipes from the video:
– Green Beans Almondine (below)
Check out some of the behind the scenes pics!
Green Beans Almondine
1 lb. Fresh Green Beans, trimmed
1/4 C. Slivered Almonds, toasted
2 Shallots, sliced thin
Salt and Pepper, to taste
2 Tbs. Olive Oil
In a pot, bring 1 inch of water to a gentle simmer and add green beans. Cover and cook for 5 minutes, until the green beans turn a bright green color. Remove green beans and shake off excess water. In a pan or wok, add 1 Tbs. olive oil and bring to a high heat. Add green beans and saute for about 1-2 minutes, tossing with salt and pepper. Transfer green beans to a serving plate and add another 1 Tbs. of olive oil to the pan. Saute’ shallots till translucent, season with salt and pepper, and pour on top of the green beans. To finish, sprinkle toasted almonds on top.