It happens every year, within the first few days of November the “30 Days of Thanks” posts on Facebook start creeping up. Some are genuine, some are silly and some are said just to get that day out of the way. I’ve never participated in this ritual because I don’t know if saying “I’m thankful Sir Pugsley had a quick walk this cold morning” is exactly in the spirit of things to write during those 30 days (although don’t get me wrong, I am grateful for those morning)! But I do know what I appreciate in life and what I’m thankful for and #SundaySupper thought it might be nice to share that just before we sit down and celebrate Thanksgiving or in some houses Thanksgivukkah.
Every year at Thanksgiving my family goes around and says who and what we are grateful for that year. The first on my list is Braden. I’m a lucky lady to have a husband like him, someone who washes the giant mess of dishes I make throughout the week, puts up with my crazy schedule and plays guinea pig for each and every dish I create. He supports every project or idea that comes my way with this little blog here and I love him every moment for it.
Which goes into my thankful thing part deux. Who knew that starting this blog two and a half years ago would change my life the way it has. Between all the amazing friends I’ve made, the events I’ve had the opportunities to attend and stretching my creative license in and out of the kitchen. It was just what I needed at the point in my life. I love every moment, even when a recipe fails or photos don’t turn out that great, or I have a bit of writers block!
What are you thankful for this year?
So now that you’ve been patient enough, let’s get to the food because here’s the truth this time of the year is about the good eats. Am I right? In case you’ve been hiding in a dark basement somewhere for the past month, you’ve probably heard that Thanksgiving and Chanukah fall out the same time this year, the next time it happens will be 70,000 years from now. Dubbed Thanksgivukkah, it really only made sense to make the perfect side dish for both holidays. Brussels Sprout Latkes are a mixture of sliced brussels sprouts, shredded potatoes and leeks fried to golden brown perfect. This is way brussels sprouts were meant to be served.
- 3 large russet potatoes, peeled and shredded
- ½ lb brussels sprouts, outer leaves removed and thinly sliced
- 1 medium leek, white parts only, halved and thinly sliced
- 4 tablespoons all-purpose flour
- 1 large egg
- 2 teaspoon kosher salt, plus additional to season
- vegetable oil
- In a large mixing bowl, combine the shredded potatoes, sliced brussels sprouts and sliced leeks. Drain any excess liquid from the potatoes.
- Add the flour, egg and kosher salt, mixing to combined thoroughly.
- In a large frying pan over medium heat, add enough vegetable oil to come about ¼ of the way up the side.
- Once the oil begins to shimmer, place about ½ cup of the latke mixture in your hand to form a patty and carefully slide it into the oil. Add 2-3 more latkes to the oil, making sure not to crowd the pan.
- Fry about 3-4 minutes per side or until golden brown.
- Remove to a paper towel lined baking sheet in a heat oven at 200 degrees to keep warm. Season with more kosher salt after removing from oil.
- Proceed with remaining latke mixture, adding more oil to the pan as needed.
- Serve immediately. These are great plain or with some greek yogurt, apple sauce or cranberry chutney.
Picnic Roll from Linda of The Urban Mrs
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
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