In 2024, for the first time in 19 years, the first night of Hanukkah falls on Christmas Day, meaning that many families will be celebrating both holidays in a joint “Chrismukkah” celebration.
For Erica Holland-Toll, culinary director at Culinary Edge, that means combining the best of both worlds when it comes to holiday dinner.
Culinary Edge is a culinary agency based in San Francisco, its website notes.
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“The holidays are always a wonderful time to come together to share food and culture around the table,” Holland-Toll told Fox News Digital. “Multicultural families like mine can spin a dreidel while feasting on latkes and applesauce, while prime rib roasts in the oven.”
Holland-Toll grew up in an interfaith family, she said, and “always loved Hanukkah celebrations”. This Hanukkah is the fourth time in his life that two holidays occur on the same day or Christmas Eve, he said.
This year, the first night of Hanukkah is the same day as Christmas. (Stock)
“Now, my religiously diverse family has gone through several generations – and our food traditions have melted into a melting pot, combining my husband’s and mine,” she said.
“Favorite holiday food memory is holding our 3-year-old’s hand, in 2016, to light the menorah, followed by cooking latkes for my grammie and opening socks by candlelight while eating my mother-in-law’s pepperoni toast — then spinning a dreidel, using his famous toffee like jelly, while watching the candles burn on Christmas Eve.”
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Holland-Toll and her husband are both chefs — “so any holiday is a time to try something new, while sticking to the past.”
“Chrismukkah” is where interfaith families celebrate both Christmas and Hanukkah. (Bodo Marks/DPA/AFP via Getty Images)
This year, Holland-Toll will be cooking up an Italian classic on Christmas Day – and serving up her grandmother’s latkes.
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“You can call them potato rosti, though, if you want. They’ll be delicious anywhere,” says Holland-Toll.
Recipe for ‘Grammie’s Best-Ever Latkes’
Ingredients
5 kilograms of Russet potatoes, washed
1 large yellow onion
1 tablespoon Diamond Crystal kosher salt
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1 teaspoon black pepper
3 eggs
“Just enough” all-purpose flour (usually about ¼ cup)
Olive oil, for frying
Erica Holland-Toll’s grandmother made this recipe for latkes, she told Fox News Digital. (Erica Holland-Toll)
Directions
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 frying pan over medium heat. When glazing, check the temperature of the oil with a small amount of latke mixture.
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3. When the oil is hot enough, deep fry the 2 tablespoon sized dollops until brown and golden brown.
4. Eat quickly, sour cream and applesauce.
This recipe is by Erica Holland-Toll and shared with Fox News Digital.
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