1

2

WHAT IS THANKSGIVUKKAH? . . . . . . . . . . . . . . . 3

COMFORT FOOD - BAKED MACARONI AND CHEESE 4 . . . . . . . . . . . . . . .

FRENCH TOAST SOUFFLE 5 . . . . . . . . . . . . . . .

COUSCOUS AND CRANBERRY SALAD 6 . . . . . . . . . . . . . . .

BAKED SWEET POTATO LATKES 7 . . . . . . . . . . . . . . .

POPOVER ROLLS 8 . . . . . . . . . . . . . . .

RECIPE FOR A PLEASINGLY PRACTICAL PANTRY 9 . . . . . . . . . . . . . . .

BRUSSEL SPROUTS WITH CRISP PROSCIUTTO 10 . . . . . . . . . . . . . . .

HEALING POULTICE 11 . . . . . . . . . . . . . . .

SWEET SPICED NUTS 10 . . . . . . . . . . . . . . .

SHEPHERD’S THANKSGIVING LEFTOVER PIE 12 . . . . . . . . . . . . . . .

BEST BAKED BEANS EVER 13 . . . . . . . . . . . . . . .

ASSORTED RUGELACH 14-15 . . . . . . . . . . . . . . .

APPLE BREAD 16 . . . . . . . . . . . . . . .

TABLE OF CONTENTS

3

What is Thanksgivukkah?

This is the name given to the phenomenon of the convergence of the American

holiday of Thanksgiving with the first day of the Jewish holiday of Hanukkah on

Thursday, November 28,2013.

The last time it happened since Thanksgiving was declared a U.S. federal holiday

by President Abraham Lincoln was 125 years ago, in 1888. The next time it hap-

pens will be over 70,000 years from now..

A recent article in The Washington Post stated, “For many Jewish Americans, this

is no trivial convergence, but a once-in-an-eternity opportunity to simultaneously

celebrate two favorite holidays, one quintessentially American, the other quintes-

sentially Jewish.”

Mayor Thomas Menino of Boston said he would proclaim November 28, 2013,

“Thanksgivukkah,” saying through a spokeswoman: "This is a big deal, a once-in-a

-lifetime event.”

Over here at B&M Catering, we wanted to recognize the event by sharing some of

our favorite holiday recipes, along with favorite recipes of some of our friends and

colleagues.

We hope you will enjoy.

4

COMFORT FOOD - BAKED MACARONI AND CHEESE

Ingredients:

Preheat oven to 350°. Bring 4 quarts of water to boil in a large pot.

Boil elbows until they tender ( about 8-10 minutes). Rinse the elbows in cold water and set

aside.

Bring 2 quarts of stock to boil.

While that is heating, melt the butter in a 2 qt. saucepan.

Slowly add spoonfuls of the flour and mix well until you get a nice thick paste. ( In the restaurant

world, this is called a "blonde roux".) Once the "roux" becomes a nice, thick consistency, whisk

it into to the boiling chicken stock. Keep whisking until the stock thickens. (the liquid must boil

for this to thicken). Remove the from the heat and set aside.

In a large (5 qt) mixing bowl, mix together the macaroni and parmesan cheese. Next, add the

stock/roux mixture and mix very well. Place the mixture into a 9" X 12" baking pan or casserole

dish. Layer American cheese across the top. Sprinkle with parsley flakes and paprika.

Place the baking dish into a 350° preheated oven.

Bake until the American cheese browns and is bubbling. ( approximately 30-45 minutes)

Serves 6

Calories per serving - we're not telling....

Macaroni and cheese is the ultimate com-

fort food.

Our friend, Bobby A., right here in the

B&M Catering kitchen, has got the recipe

down to absolute perfection - just the

right amount of squishy to crispy and

cheesey to noodley.

Flour ( as needed )

2 c. grated Parmesan cheese

1/2 lb sliced American cheese

Parsley and Paprika to taste.

1 lb elbow macaroni

2 qt. chicken stock

1/2 lb butter

5

FRENCH TOAST SOUFFLE

A firm white bread produces the best texture in this make-ahead breakfast casserole.

10 cups (1-inch) cubes sturdy white bread 1 ½ cups 2% reduced-fat milk

(such as Pepperidge Farm Hearty White, 2/3 cup half-and-half

about 16 [1-ounce] slices) ½ cup maple syrup

Cooking spray ½ teaspoon vanilla extract

1 (8-ounce) block 1/3 less-fat cream cheese, 2 tablespoons powdered sugar

softened ¾ cup maple syrup

8 large eggs

Place bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Beat cream cheese at

medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add

milk, half-and half, ½ cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese

mixture over top of bread, cover and refrigerate overnight.

Preheat oven to 375o.

Remove bread mixture from refrigerator, let stand on counter for 30 minutes. Bake at 375o for 50

minutes or until set. Sprinkle the soufflé with powdered sugar, and serve with maple syrup.

This recipe was submitted by Jodie Rosen,

owner of Pages-2-Remember, transferring

your memorabilia onto a safe, permanent

environment to be shared for generations

Jodie tells us that this is one dish her three

hungry boys have come to expect over holi-

day weekends.

6

COUSCOUS AND CRANBERRY SALAD

Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly

8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool

while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spic-

es and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the

well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

This recipe was submitted by Liza Keogh.

Liza delights in bringing the benefits of yoga

practices to people of all ages and abilities.

A recognized Yoga Elder, she is known for

the breadth of her knowledge, as well as her

skillful use of language, imagery and adjust-

ment techniques. www.lizakeogh.com

Liza tells us, “This salad is SO good, and

tastes amazing with turkey. “

Dressing:

3 tbsp olive oil

1.5 tbsp champagne vinegar

1 orange, zest

1/2 orange, juiced

1/2 tsp turmeric

1/2 tsp dried thyme

1/2 tsp dried tarragon

Salt and pepper to taste

Ingredients:

2 cups Israeli couscous, uncooked

1 cup dried cranberries

1 cup toasted pecans, quartered

7

Baked Sweet Potato Latkes

• 5 grated-sweet potatoes

• 1 cup diced onion

• 2 eggs (beaten)

Preheat oven to 400 degrees. Put aluminum foil down on two baking sheets & drizzle a little olive

oil. Combine all the ingredients in a large mixing bowl. Use a 1/4 cup, measuring cup and drop

each round onto the pans and flatten with a spatula. Bake for 20 minutes and flip, then bake 15-20

minutes more. Serve with apple sauce and sour cream.

Popover Rolls

2 eggs

1 cup milk (or unsweetened almond milk or coconut milk works for

dairy free)

1 cup flour (or almond flour for gluten free)

1/2 tsp salt

2 tablespoons of unsalted butter (melted) (or 2 tbsp of coconut oil

for dairy free)

Preheat oven to 425 degrees. Spray a 6 large size muffin tin with cooking oil (or

lightly grease with butter). Sift the flour and salt into the eggs. Whisk until mixture is no longer

lumpy. Then add in butter and whisk until smooth. Let the dough sit at least 15 mins. Bake at 425

for 25 mins, lower temp to 375 degrees and bake for an additional 10 mins. Try not to open the ov-

en for full 35 minutes. Let rest in pan for 2 mins. Remove popovers from muffin tins and cool them

another minute or so. Best when eaten right away!

1/4 tsp baking powder

• 1/2 tsp salt (I prefer sea salt)

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

These recipes were submitted by Lindsay Opper.

Lindsay is a healthy food and lifestyle enthusiast.

Currently in graduate school, Lindsay is also very

involved in School on Wheels of Massachusetts,

providing one-on-one tutoring and mentoring to

students whose lives have been impacted by

homelessness.

BAKED SWEET POTATO LATKES AND POPOVER ROLLS

8

• Have a home for every item in pantry

• Label those homes

• Return items to same spot every time

• Purchase only what will fit in the pantry

• Adjust shelves to prevent stacking items on top of other items

• Contain smaller items in appropriate containers

• Clean out expired items at lease twice a year

• Organize pantry after each trip to the grocery store

RECIPE FOR A PLEASINGLY PRACTICAL PANTRY

This piece was submitted by Janine Cavanaugh, CPO® Certified Professional Organizer® Organizing spaces, places, and stuff

Janine has been working with clients throughout

Massachusetts and Rhode Island to help them

create a more functional, effective and productive

environment in their homes.

Janine believes that one of the keys to a success-

ful holiday gathering is to have control over your

environment. With this thought in mind, she

shares these tips with us.

9

From Cooking Light

Ingredients:

3 cups trimmed halved Brussels sprouts

(about 1 ½ pounds)

¼ cup chopped prosciutto

(about 1 ½ ounces)

Cooking spray

Cooking Instructions:

Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.

Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or

until crisp, stirring occasionally. Remove from pan; set aside.

Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts;

sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until

butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.

Recipe serves 6

BRUSSEL SPROUTS WITH CRISP PROSCIUTTO

1 tablespoon butter

½ teaspoon salt

¼ teaspoon freshly ground black

pepper

1 tablespoon fresh lemon juice

This recipe was submitted to us by Diane

Scheinman, CHHC, ADDP, Nutrition, Health and

Wellness Coach with Pathways for Health.

Diane tells us that in her practice, she does not

dwell on calories, carbs, fats, proteins. Instead,

she works with folks to create a happy, healthy

life in a way that is flexible, fun and free of denial

and discipline.

We think this recipe looks delicious!

10

Healing Poultice

Ingredients:

2 tbsp. Fresh Grated Ginger

2 tbsp. Flour

2 tsp. White vinegar

1 Egg

Mix all ingredients until it forms a soft poultice.

If it is too runny add a little more flour so that it is spreadable.

Spread the mixture onto a half folded paper towel and wrap the injured area with the paper

towel, then wrap the area with an ace bandage.

Leave on for several hours to overnight.

For acute injuries, R.I.C.E first (rest, ice, compress, elevate).

If you are unsure of the extent of your injury or if there is potentially a broken bone, always

check with your doctor first.

This recipe was submitted by Jeanne Riley, LMT, CPMT of

Renewal Therapeutic Massage of Easton.

Jeanne tells us, “My favorite recipe of all time is not one that

you eat. This recipe you wear. There is little more frustrating

than rushing around during the holidays only to be stopped

short by an injury. This recipe, given to me by my doctor fol-

lowing an ankle sprain, will get you up and running quickly.”

HEALING POULTICE

11

Ingredients:

1 ½ Tablespoons Ground Cinnamon

1 Teaspoon Ground Cloves

1 Teaspoon Salt

1 Teaspoon Ground Ginger

½ Teaspoon Ground Nutmeg

Preheat Oven to 250°

Method of Prep:

1. Butter a large sheet pan.

2. Mix together thoroughly all dry ingredients

3. Beat egg white with cold water until frothy, but not stiff. Add spiced sugar mixture

and stir well

4. Add nuts; stir well to coat nuts.

5. Spread nuts on pan, place in oven. Bake for 1 hour, stirring to separate every 15

to 20 minutes. Remove from oven when dry and toasty.

6. Cool and store in dry container.

SWEET SPICED NUTS

1 Cup Sugar

1 Egg White

1 Tablespoon Cold Water

1 Pound Pecans or other whole,

shelled nut

Tim Walker, friendly front guy for B&M Catering,

shared some of his tried and true favorite reci-

pes for the Thanksgiving holidays.

This first one is always a favorite. Start collect-

ing interesting jars and containers to store

these sweet spiced nuts. They make great holi-

day and house warming gifts, as well.

12

Method of Prep:

Pre heat oven to 350°

Mix shredded turkey and gravy, spread across bottom of casserole

Add a layer of green bean casserole

Top with mashed potato.

You might need to warm the potato to make it spreadable

Bake for 20 minutes, then top with French ‘s fried onions

Bake for another 15-20 minutes and enjoy!

Yields: As much of as little as you like, depending on the amount of leftovers

SHEPHERD’S THANKSGIVING LEFTOVER PIE

Ingredients:

Leftover Turkey Meat

hand shredded into smaller pieces

Leftover Turkey Gravy

Leftover Green bean Casserole

Leftover Mashed Potato

French’s Fried Onions

Here’s a helpful recipe from the very friendly

Amanda in our front office.

She offers us an easy and delicious way to

use up the leftovers from the Thanksgiving

feast.

13

Preparation:

Sautè onions in the olive oil until tender and transparent.

Rinse and drain all of the beans.

Crockpot method: Combine all ingredients in a crockpot. Stir well. Cook on high for at least two

hours. Cook longer for deeper flavors or to soften the beans.

Oven Bake Method: Combine all ingredients in a 13X9 baking dish. Bake, covered, at 350° for 1

hour; uncover and bake 30 more minutes.

The original recipe calls for cooking all of the ingredients in a baking dish in the oven. I have been

making mine in a nice, big crockpot. (One less dish to wash.)

These are even better on the second day, after sitting overnight in the refrigerator and then being

reheated. This gives a chance for all the liquids to infuse in to the beans.

BEST BAKED BEANS EVER

1 cup of ketchup

1/2 cup molasses

1/2 cup of brown sugar

1/2 cup of cider vinegar

1/2 cup of water

Ingredients:

1 large sweet onion, diced

3 Tablespoons olive oil

4 assorted cans (15-20 oz) of beans

your choice of black beans, cannellini, kidney,

chickpeas, lima beans, navy beans, etc.

This recipe was submitted by Susan Finn, Founder

and Director of the Women’s Business Network of

Southeastern MA.

Susan had adapted this recipe from the original and

has served it at tailgating parties, family reunions,

sports team dinners and pig roasts.

Susan tells us that the difference is the use of the

cider vinegar for the tartness and the molasses to

round out the flavors.

14

1 teaspoon vanilla extract

½ cup corn syrup

½ cup dark brown sugar

Pecan Pie

2 cups shelled pecan halves

¼ cup unsalted butter cut into 4 pieces

Using a knife, finely chop pecans and put in a medium mixing bowl

In a small saucepan over medium heat, add butter all at once to melt. Stir until it bubbles and foams. When the foam decreases and butter is light brown, remove from heat immediately and add it to the chopped pecans. Add vanilla extract, corn syrup, and brown sugar,. Mix until combined.

Continued on the next page.

ASSORTED RUGELACH

Grandma Fran doesn’t usually use recipes for her

tried and true favorites, so we had to guesstimate on

some of these amounts..

Traditional rugelach are Jewish pastries of Ashkena-

zic origin. They are made in the form of a crescent by

rolling a triangle of dough around a filling. These have

been adapted for the Thanksgiving holiday.

8 ounces cream cheese, room temp

2 sticks unsalted butter, at room temp

1/4 cup granulated sugar

Cream the cheese and butter in a large mixing bowl until light. Add sugar, salt and vanilla. Add the flour. Mix until combined. Place the dough out onto a well –floured board and roll into a ball.

Cut the ball in quarters, wrap each piece in plastic and refrigerate for one hour, or overnight.

The Dough:

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups white flour

The Fillings:

Pumpkin: 6 Tbl granulated sugar

1/4 cup light brown sugar, packed

1/2 tsp ground cinnamon

Combine sugars, cinnamon, cranberries and pecans. In a separate bowl, combine the pumpkin puree, tablespoon of brown sugar and cinnamon together and refrigerate until needed.

3/4 cup dried cranberries

1 cup pecans, finely chopped

1/2 cup pumpkin puree

1 Tbl. brown sugar

15

Assemble and Bake

ASSORTED RUGELACH - CONTINUED

Preheat oven to 350°F.

Roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness. Try this...roll out the dough be-

tween two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and

dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with filling.

Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of

"pie."

Use a small knife or spatula to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend

the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the

prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.

For the topping, brush the rugelach with an egg wash. In a small bowl, stir together the sugar and cinnamon, and sprin-

kle the rugelach with it.

Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front

to back halfway through the baking period.

Transfer the cookies to wire racks to cool completely.

16

Method of Prep:

Preheat oven to 300° and grease bread pans(baking sprays with flour work well).

In a large mixing bowl stir together flour, cinnamon and baking soda, then add apples

Whisk will work best to mix dry ingredients

Thoroughly mix beaten eggs, vanilla, oil and sugars.

Add wet mix to dry mix and stir until completely incorporated. Divide evenly be-tween pans.

Bake breads for 90 minutes, or until toothpick inserted into middle of bread comes out dry.

Cool for 15 minutes in pans, then remove and finish cooling on wire rack.

Enjoy!

APPLE BREAD

Ingredients:

3 Cups Apples – peeled, cored and chopped

3 Cups All Purpose Flour

2 Teaspoon Ground Cinnamon

1 Teaspoon Baking Soda

3 Eggs

1 Teaspoon Vanilla Extract

1 Cup Vegetable Oil

1 Cup Granulated Sugar

1 Cup Brown Sugar – not packed too hard

Here is another delicious recipe submitted by Tim.

Most quick breads are loaded with nuts--not this

one. In this bread recipe, the sweet, fruity flavor of

apples is the focus.