Mitchell Davis’s Amazing Kosher-Non-Kosher Menu

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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.

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!

Liza Schoenfein is food editor of the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

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