Thanksgivukkah, the once-in-70,000-years convergence of Thanksgiving and Hanukkah later this month, has spawned an endless barrage of hybridized swag. First there was the Menurkey, then the Menorah Tree (for those who prefer their menorahs in fir or pine), then came the seasonal garb (because really, what’s trendier than a T-shirt you can only wear once a millennia?). And now, after all that, it’s time to eat.
Last week Joan Nathan shared recipes for sweet potato latkes and sweet potato tsimmes that look delicious enough to convert even the most Thanksgivukkah-averse. (Relatedly, why is everyone not more nervous about this freak double holiday? Have the Mayans taught us nothing?) But some people are taking the holiday mash-up menu to the next level, one-upping each other with food combinations that put the ‘uh?’ in Thanksgivukkah.
Zucker Bakery in New York City’s East Village is upping the culinary ante with their gourmet turkey-stuffed donuts, available with gravy or cranberry sauce. You can also get spiced pumpkin donuts with cranberry or sweet potato, but I’m pretty sure it doesn’t count as a donut unless there’s turkey in there.
Meanwhile, at Taquitoria on the Lower East Side, they’re offering two different holiday taquitos next Wednesday. One with deep-fried turkey, brussels sprouts, cranberry, and gravy, and another with latkes, apple sauce, and sour cream. May the Maalox be with you this Thanksgivukkah eve.
Stephanie Butnick is deputy editor of Tablet Magazine and a host of the Unorthodox podcast.