The last time that Thanksgiving and Hanukkah fell on the same day was in the 1800s, luckily for us we will see this event in our lifetime, this year! The next time it happens is apparently in 77,000+ years from now. Pretty crazy right. We must take advantage of these two huge holidays and combine them into one amazing feast, THANKSGIVUKKAH!

Last week my friend Eden from Log On and Eat with Eden Grinshpan (if you haven’t seen the show, watch it, it’s great! Tuesdays at 9:30pm EST on the Cooking Channel) dropped by my apartment to make what she called a Thanksgivukkah Sandwich. Genius, right. This sandwich packs so many flavors your head might pop off. The latkes, the turkey, the homemade cranberry sauce and the fried sage, you just can’t go wrong. If you have some left over gravy throw some of that on too!

Check out Eden’s blog Eden Eats for the latke and cranberry recipes.



My husband told me this was the best sandwich I had made him in the almost six years that we have been together. I might have to agree with him. I mean this bacon is just on another level with the maple syrup and cracked pepper. When you add it to the saltiness of the brie and the buttery-ness of the avocado you just can’t go wrong. Try it, you have to, you’ll love it.

1 pound of bacon (1 package), you’ll have extras and you will eat it.
a wedge of brie cheese
1 avocado
2-3 tablespoons of maple syrup
bread of your choice

– Preheat oven to 350F.
– Cook bacon to liking in a pan.
– Place parchment paper on a baking sheet. Put bacon on the parchment paper, drizzle maple syrup over each piece of bacon. Follow by cracking pepper over each piece.
– Bake in the oven for 10-15 minutes.
– Cut your avocado in half, making sure to remove the pit carefully.
– Slice each half of avocado.
– Take two slices of bread for your sandwich and place a couple of slices of brie on the bottom, followed by several pieces of bacon and finally add as many avocado slices as desired.
– Enjoy!

How To Make a Cheese Plate

Every monday night I have a group of friends come over to watch Bachelor or Bachelorette, depending on the season. Most of the time I try to make an appetizer or a main course. This week I made a Cheese Plate. I also added charcuterie, fruit and crackers to bring in more textures and flavors to the plate.

I choose four cheeses; one blue, one soft, one hard and one that is crumbly. It’s nice to have options for your guests. For meats I chose a spicy sopressata and prosciutto, both are crowd pleasers. I always try and find interesting crackers for added flavor, these crackers have cranberries and hazelnuts in them. They go perfectly with all of the cheeses. Last but not least, the fruit. Can’t go wrong with fresh figs and honey, champagne grapes and dried apricots. I used a slate cheese board with an olive wood cutting board and layered them for visual interest.

All of the cheeses were purchased at Lucy’s Whey in Chelsea Market.
Blue – Point Reyes Farmstand Co.
Soft Cheese – Moses Sleeper by Jasper Hill Farm
Hard Cheese – Reading Raclette by Spring Brook Farm
Crumbly Cheese – San Joaquin Gold by Fiscalini Farms
Crackers – Raincoast Cranberry Hazelnut Crisps