Mitchell Davis’s Amazing Kosher-Non-Kosher Menu
Graphic by Angelie Zaslavsky
By Liza Schoenfein November 20, 2016
When a kosher-observant family accepted an invitation to join Mitchell Davis, executive vice president of the James Beard Foundation and a close-knit group of non-kosher, food-obsessed friends for the Thanksgiving weekend, the question of what to cook almost overtook the stress of the Presidential election.
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After much back-and-forth, here’s the menu they came up with:
Butternut Squash Soup
Roasted Spatchocked (Kosher) Turkey
Texas-Style Smoked (Kosher) Brisket
Sausage Sage Stuffing (with butter and treyf; baked in casserole)
Wild Mushroom Stuffing With Hazelnuts (pareve; baked under the turkey)
Garlic Mashed Potatoes (olive oil)
Creamed Pearl Onions (milchig)
Sweet and Sour Cippolline Onions With Raisins (pareve)
Cranberry Sauce (pareve)
Mama Stamberg’s Cranberry Relish (NPR; milchig)
Roasted Brussels Sprouts (pareve)
Southern Sweet Potato Pie (pareve)
Maine Blueberry Pie (pareve)
Maple Walnut Pie (milchig)
Share Your Thanksgiving Menu Conundrums — and Solutions — With Us!
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Liza Schoenfein is food editor of the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner
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