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In 2024, for the first time in 19 years, the first night of Hanukkah falls on Christmas Day. This means that many families will celebrate both holidays in a combined “Krismukkah” celebration.
For Erica Holland-Toll, culinary director of Culinary Edge, that means combining the best of both worlds when it comes to holiday dinners.
Culinary Edge is a San Francisco-based culinary innovation agency. Website notes
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“The holidays are always a wonderful time to come together to share food and traditions around the table,” Holland-Toll told Fox News Digital. “Cross-cultural families like my family can spin dreidel while they… He eats lattes and applesauce. While the ribs are roasting in the oven.”
Holland-Toll grew up in a multi-faith family, she said, and has “always loved Hanukkah.” This Hanukkah is the fourth time in her life that both holidays have occurred on the same day or on the same day. Christmas Eve, she said.
This year the first night of Hanukkah is the same day as Christmas. (Istock)
“Now, my broken family has gone through many generations. And our food traditions have melted into proverbs. By combining my husband’s traditions with mine,” she said.
“My favorite holiday food memory is holding our 3-year-old in 2016 to light a menorah. Followed by Grammy’s latch making. and opening stockings by candlelight while eating my mother-in-law’s pepperoni bread. Then rotate Dreidel uses her famous toffee as gelt. While watching the candles burn on Christmas Eve.”
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Holland-Toll and her husband are both chefs. “So the holidays are a time to go out and do something big. and try something new At the same time, we always cling to the past.”
“Chrismukkah” is the time when interfaith families celebrate both Christmas and Hanukkah. (Bodo Marks/DPA/AFP via Getty Images)
This year, Holland-Toll will be cooking up a classic Italian dish for Christmas. And served with her grandma’s latte.
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“You can call them rosti potatoes if you want. They are going to be delicious one way or another,” Holland-Toll said.
Grammie’s ‘Best Latkes Ever’ Recipe
raw material
5 pounds russet potatoes, washed
1 large yellow onion
1 tablespoon diamond crystal kosher salt
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1 teaspoon ground black pepper
3 eggs
“Adequate” all-purpose flour (which generally means about ¼ cup)
Olive oil for frying
Erica Holland-Toll’s grandmother developed this recipe for Latkes, she told Fox News Digital. (Erica Holland-Tol)
direction
1. Grate the potatoes and onions with a box grater.
2. Gently mix the eggs, salt, pepper, and flour into the potato and onion mixture.
3. Heat the olive oil in a sauté pan over medium heat. When it shimmers, test the oil temperature with a little of the latte mixture.
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3. When the oil is hot enough Fry the dollops, about two tablespoons in size, until crispy and golden brown.
4. Eat immediately with sour cream and applesauce.
This recipe is by Erica Holland-Toll and shared with Fox News Digital.
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