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Posted By GKC On October 9, 2011 @ 2:10 am In Blog | 1 Comment

Succos is my favorite cooking holiday. For some reason, I feel the Succah is a perfect place to serve more ethnic menus and have a lot of fun with new foods. This year I tinkered with some old favorites and came up with some newer more gourmet versions for GKC readers. I think you will love the results and they will become your new “go-to” versions.

Mexican Meatball Soup [1]
Gourmet Stuffed Cabbage with Veal and Sausage [2]
Sweetbreads Braised in Wild Mushroom Broth [3]
Wild Mushroom Barley [4]
Roasted Pear Cake with Chocolate Sauce [5]

What are you making? Tell us. Have a comment? Or a question? We love to hear from our readers.

Good Yom Tov
Elizabeth and Emuna

Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2011/10/succos-2/

URLs in this post:

[1] Mexican Meatball Soup: http://www.gourmetkoshercooking.com/2011/10/mexican-meatball-soup/

[2] Gourmet Stuffed Cabbage with Veal and Sausage: http://www.gourmetkoshercooking.com/2011/10/gourmet-stuffed-cabbage-with-veal-and-sausage/

[3] Sweetbreads Braised in Wild Mushroom Broth: http://www.gourmetkoshercooking.com/2011/10/sweetbreads-braised-in-wild-mushroom-broth/

[4] Wild Mushroom Barley: http://www.gourmetkoshercooking.com/2011/10/wild-mushroom-barley/

[5] Roasted Pear Cake with Chocolate Sauce: http://www.gourmetkoshercooking.com/2011/10/roasted-pear-cake-with-chocolate-glaze/

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