Thanksgiving is extra special for some of us this year because, for the first time since 1888, the Jewish (lunar) calendar syncs up with the Gregorian calendar so that Thanksgiving falls on Hanuukah. Experts say it won’t happen again for another 77,798 years. So, we figured we’d better make the most of this once-in-seventy-seven-millenia coincidence. Traditionally on Hanukah to honor the miracle of the oil in the temple, one cooks with oil and make lots of fried foods. Latkes, fried potato pancakes, are the quintessential traditional food of Hanukkah. This year, we decided to infuse them with Thanksgiving flavors and the results were delightful. Traditionally, potato latkes are served with applesauce, sour cream or even ketchup (my father’s and brother’s preferred condiment). While these work great with all of the above, I strongly suggest using my chipotle aioli recipe or even topping them with some cranberry sauce, to give it
I love this chipotle aioli dipping sauce. I originally came up with it as my favorite dip for Michael’s grilled artichokes, but I have found that it works very well with a variety of other recipes and even on some sandwiches. Making this is so easy, you’ll be making it all of the time… you’ll see! I make this in small quantities when it’s just the two of us. When there are more people, just double or triple the recipe in order to get the volume of dip you need. You can make this ahead of time and leave it covered in the refrigerator until you are ready to use it. Just take it out about 15 minutes before serving to allow it to come to room temperature. Prep Time: 2 minutes. Ingredients: ¼ cup of vegan mayo (I prefer Vegenaise reduced fat) 1 tsp chipotle hot sauce 1 tsp
