Holiday traditions evolve over the course of years, or even centuries. It takes time to come up with stuff like wassailing and Secret Santas. How long did it take Hallmark to start making Kwanzaa cards?

Chrismukkah’s so new it’s got a lot of catching up to do. Some people still haven’t even heard of it. Aside from “Oy to the World! A Klezmer Christmas,”and Christopher Radko’s blown glass Santa-on-a-Dreidl ornament, no one’s really catering to the Chrismukkah contingent. It pains me, as an American, to see a missed marketing opportunity.

I’m happy to jump on the hybrid holiday sleigh, but I don’t know what to serve for Chrismukkah. So I did a bit of brainstorming, and I think I found a dish that fits the bill: A Christmas Lima bean latke.

If you’ve never had Christmas Lima beans, you’re missing something special. Christmas Limas are a large, lovely heirloom lima from Peru, larger than a regular Lima bean. They’re splashed with pretty red speckles, have a rich meaty texture, and taste like chestnuts. I buy them from Kaluystan’s, and always keep them on hand because they’re so nice to look at, and even nicer to eat.

Latkes are a traditional Hanukkah dish; usually, they’re made with potatoes. I was looking for new ways to use Christmas Limas when I found this recipe for Lima Bean Latkes. It sounds like the perfect Chrismakkuh entrée to me and I can’t wait to make it. Should I make a side of cranberry kugel?

And what’s for dessert?  Hanukkah is a deep-fried feast, celebrating the miracle of the oil that lasted for eight days instead of one with sweet treats like sufganiyot, a jelly doughnut that sounds truly naughty but nice. I’m sure Matt would love to fire up the deep fryer and whip up a batch. Will I get a lump of coal in my stocking if I give him this recipe for a healthier, baked sufganiyot instead? Or should we just make some kind of ice cream? I’m thinking rum raisin with rugelach, maybe. Whatever it takes to keep harmony in the household at holiday time.