I have made a variation of this for catered events. The changes are as follows: 4oz cream cheese and 6 oz gorgonzola cheese (adds a bit more "punch"). Cream the cheeses and they will stick to the grapes. Then I use toasted, chopped pistachios. An elegant hit every time.

Reviewed On: Apr. 11, 2009

I made this like a french toast and added vanilla and cinnamon and served with syrup. I am not Jewish, but this is pure comfort food for my husband. He liked the additions so much that he invited his parents up for breakfast. Even my mother-in-law asked what I did differently and she makes it for her husband this way. Also, I made this dish for my daughter's 5th grade class for their heritage day and only one small portion remained!

Reviewed On: Dec. 3, 2004

This was so good that my VERY PICKY kids actually ate it! I found that it had even more flavor the next day for lunch. I used equal amounts of light and dark meat turkey (from thanksgiving) and the thanksgiving gravy. Great way to use up leftovers. I will definitely make this again.

Reviewed On: Dec. 3, 2004