Board: Jake Cohen's Passover Board
Jake Cohen's Passover Board
NYC food writer and critic Jake Cohen created this beautiful spread specifically for a Passover gathering--and here’s what he had to say about it: “I'm treating this board as my modern Seder plate! The items of the Seder plate are all representative of aspects of our Jewish history as slaves in Egypt--all the cheeses are sheep's milk as a nod to the lamb shank. The date-roasted walnuts are a tribute to Mizrahic charoset, which is just chopped walnuts and date syrup. Grapes represent wine, and finally, a curly parsley garnish that you're actually supposed to eat!”
- Prep Time : 25 min.
- Assembly Time : 5 min.
- Total Time : 30 min.
- Serves: 10
- 0.5 lb. Brebisrousse D'argental
- 0.5 lb. Pyrenees Brebis
- 1 lb. Bianco Sardo
- DATE-ROASTED WALNUTS COMPONENTS
- 1 ea. Shelled Walnuts, 6.5 oz.
- 8 oz. Honey
- 1 Tsp. Extra Virgin Olive Oil
- 1/4 Tsp. Ground cinnamon
- Pinch kosher salt
- 1 ea. Apple for charoset
- 12 oz. Matzo or Matzo Chips
- 1 ea. Fallot Smooth Dijon Mustard, 7.4 oz.
- Remove cheeses from fridge one hour before serving.
- Make the Date-Roasted Walnuts using the Great Taste Recipe.
- Create a small portion of charoset by chopping an apple into small pieces, chopping two Date-Roasted Walnuts, and combining all ingredients with a drizzle of honey.
- Cut the Brebisrousse D'argental and Bianco Sardo into even-sized slices, and triangle cut the Pyranees Brebis
- Chop the parsley for garnish.
- On a round board, place three jars equidistant around the perimeter in a triangle shape. Between the jars, shingle the cheeses in three lines from the outer edge of the board pointing inwards.
- Ring the jars with sea salt crackers, and create a pile of everything crackers in the middle, like a blooming flower. Fill the space to the right of the jar between the jar and cheese with Date-Roasted Walnuts
- Fill the empty space to the left of each jar with parsley
- Fill one jar with Dijon Mustard, one with honey, and one with homemade charoset.