Get Your Thanksgivukkah Sweet On

Dessert ideas to wrap up a once-in-a-lifetime holiday meal.

Thanksgiving and Hanukkah are two mega holidays that only a cosmic force could bring together - and it is all happening right here, right now.

So, naturally, the most critical question is what are we going to eat. I posted some Thanksgivukkah side dish recipes here a couple of weeks ago. This week it’s the sweets’ turn.

I didn’t go for the turkey-cranberry filling soufganiya, although the Persian pirashki, a soufganiya-like fried bun with ground beef filling is a true delicacy. Here are pumpkin spiced doughnuts with marshmallow topping and prunes, slivovitz and chocolate ganache tart.

Pumpkin spiced doughnuts with marshmallow topping

Yields 12 donuts
Ingredients:
2 cups all purpose flour plus more for dusting
½ cup sugar
2 tablespoons baking powder
¼ teaspoon kosher salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ginger powder
¼ teaspoon allspice
¼ teaspoon nutmeg
2 tablespoons canola oil
1 egg, lightly beaten
1 cup canned pumpkin puree
2-4 tablespoons water
Canola or corn oil for frying
6 large marshmallows, cut in half (optional)
Powdered sugar for dusting

Directions:

1. In a bowl of a stand mixer with the flat beater mix flour, sugar, baking powder, salt and all the spices. Add oil, egg, pumpkin puree and 2 tablespoons water and mix to a sticky dough. Add more water if the dough seem too dry. Remove the bowl from the mixer, cover with a towel and let sit for one hour.

2. Generously flour a working surface and roll the dough to about ½ inch to ⅓ inch thick. Using round cookie cutters cut circles of about 3 inch diameter and cut a hole inside of about ½ inch diameter (I used an apple corer for that). Transfer the doughnuts into a baking sheet lined with parchment paper. Cover with a towel and let stand for another 30 minutes.

3. Oven to broil (only if you’re using the marshmallows).

4. In a large skillet heat 1 inch of oil over medium-high heat. Prepare a baking sheet next to you. When the oil is hot fry the doughnuts, 6 at a time, for about 6 minutes, flipping after 3 minutes, until golden-brown on the outside. Transfer the fried doughnuts to the baking sheet. You can dust the doughnuts with powdered sugar and serve them right away, or make your guests happier and continue to the next step.

5. Top each doughnut with half a marshmallow and put 5 inches under the broiler for 15 to 30 seconds (be careful not to burn the marshmallows). Serve immediately.

Prunes, slivovitz and chocolate ganache tart

Yields 9" tart

Ingredients:
For the crust:
1 1/4 cups all purpose flour
10 tablespoons butter, chilled, in small cubes
1 tablespoon sugar
1/2 teaspoon kosher salt
1-2 tablespoons cold water

For the filling:
4 oz. pitted prunes
10 oz. bittersweet chocolate
4 tablespoons soft butter
1 cup heavy cream
1/4 teaspoon kosher salt
2 tablespoon slivovitz

For serving (optional):
1 cup whipping cream
2 tablespoons sugar

Directions:

1. Make the crust: Put flour, butter, sugar and salt and nutmeg in a food processor and pulse until crumbs form. Add water and pulse to create the dough.

2. Roll out dough into about 12” round on a lightly floured surface and line in a greased 9” tart pan. Press dough to bottom and sides and trim edge.Lightly prick bottoms of tart with a fork, then line with foil. Freeze for 30 minutes and up to a week, until you’re ready to bake.

3. Oven to 350 degrees. Fill the foil lined tart shell with pie weights and bake for 20 minutes. Remove the foil and bake for 10 minutes longer. Let tart shell cool on a rack for 10 minutes.

4. For the filling, put prunes in a bowl and cover with hot water. Let stand for 10 minutes.

5. Place chocolate and butter in a bowl. Bring heavy cream and salt to boil in a small saucepan over medium heat and pour over chocolate and butter and let sit until melted. Mix gently to a smooth paste.

6. Drain prunes and transfer to a blender. Add chocolate mixture and slivovitz and mix until very smooth. Pour into the chilled tart shell. Cover and chill in the fridge for 2 hours or overnight.

7. Whip cream with sugar until the cream reaches soft peaks. Serve with the tart.

Vered Guttman
Vered Guttman