It's hard to believe that we're already planning for the holidays. My husband and I have been hosting holiday meals for over 40 years. At this point, the menus almost write themselves. I always make my Grandma Jeannie's Stuffed Cabbage (both a meat and veggie version) for Rosh Hashana and a mixture of my Grandmother's and my Mother in law's recipe for Tzimmis (both meat and veggie again) for Kol Nidre night. For Break - Fast, I return to Grandma Jeannie and make her noodle pudding. Following these traditions for so long has been second nature to me. Somewhere along the line, when I started to muse about what else I'd be making for the holidays, both my children said: "What do you mean Mom? You have to make the chicken with grapes and mushrooms. It wouldn't feel like Rosh Hashana without that". Unknowingly, I had started a tradition of my own. Since I first started making this recipe, my daughter has become vegetarian; so I make her a veggie version with tofu. The sauce that's created from cooking mushrooms, onions, grapes, white wine and chicken/tofu coated with tarragon and crumbs is absolutely heavenly. The chicken is moist and the sauce has a wonderful fruity sweetness that is a perfect way to start the Jewish New Year.
Gloria Kobrin - married 40 years, Mother of two, Grandmother of two, has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be kosher. Author of the Kosher Cookbook App for iPhone and iPad, Gloria currently shares her recipes and cooking tips on her new website KosherByGloria.com and on her Kosher Cookbook page on Facebook and on Twitter. Please go to the site and sign up to join the email list so you can stay in the loop with Gloria! Members of the list will also get to receive regular news releases, exclusive content and the many fabulous kosher recipes that Gloria has created just for you.
Enjoy this recipe from Gloria:
Breast of Chicken with Grapes and Mushrooms