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Posted by on Nov 27, 2013 in Blog Postings |

Happy Thanksgivvikah from Arts & Eats!

Chef Jim's Cranberry Relish

Chef Jim's Cranberry Relish

This year Thanksgiving coincides with the Jewish holiday of miracles, Hanukkah. This convergence of the Roman and Jewish calenders won't take place again for over 70,000 years.  So, this year let's be thankful for the miracles in our lives that happen everyday.  We often don't notice them, but the acts of walking, talking, loving, eating, having a bed to sleep in, a source of income and just being alive are miracles. As I was writing this, a neighbor came into the restaurant to introduce a very nice homeless man who went through a divorce that left him penniless and is staying at the Salvation Army.  He's from France and speaks only a bit of English, but is highly skilled in decorative arts.  Anyway, we're trying to find him a job.  It was a fitting diversion for this theme of being thankful for the miracles in our lives.  There but for the grace of God go I... Here are two recipes for your holiday table.  One is for Chef Jim's Cranberry Relish and other for Donna's Hanukkah Potato Kugel (casserole).  Enjoy! Thank you for your love and support over the past year.  Eat well, say grace, and be thankful for the miracles everyday brings. Chef Jim's Cranberry Relish 2 Cinnamon Sticks 4-5 Whole Cloves Zest and Juice of 3 Oranges 1 Cup Raw Sugar 1 Tbl Grand Marnier 2 Bags Cranberries Combine all ingredients except for the Grand Marnier in a saucepan and heat low and slow until the cranberries burst (about 20 minutes).  Stir occasionally.  Remove from heat and add the Grand Marnier.  Serve room temperature or cool.  This is wonderful with candied pecans on top. Donna's Traditional Hanukkah Potato Kugel 8 medium potatoes 2 onions 6 eggs 1/2 cup oil 4 Tbsp. all-purpose flour 1 heaping Tbsp. salt 1/2-1 tsp. pepper Preheat oven to 400°.  In a large bowl, combine eggs, oil, flour, salt and pepper. Set aside. Coarsely grate the potatoes and onion by hand or use a food processor. Let stand 3-5 minutes. Squeeze out any excess liquid. Add grated potatoes to the egg-flour mixture. Mix by hand only until smooth.  Pour into a greased 9x13 inch baking dish.  Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.