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Jake Cohen's Pride Board

Rainbow Pride Board by Jake Cohen

A colorful and delicious celebration of food and love from NYC’s food expert
Board
Love is love, and we’re celebrating that this month with a special board from food writer and critic Jake Cohen! Featuring an edible homage to the Pride flag, with a rainbow made out of some of our favorite cheeses, meats, and sweet snacks, this board is as beautiful as it is tasty. Jake’s stacked this crowd-pleasing platter high with classics like Old Chatham Camembert, Bayley Hazen Blue, and even his own recipe for pickled watermelon radishes for a crisp crunch of summer flavor. Gather your friends, family, and loved ones to enjoy this colorful and cheese-packed dedication to June’s Pride celebration.
  • Prep Time : 12 hrs.
  • Assembly Time : 15 min.
  • Total Time : 12 hrs. & 15 min.
  • Serves: 8-10

Components

  • GARNISH
  • Cherry Tomatoes
  • Pickled Watermelon Radishes
  • Blueberries
  • Fresh Figs

Shop components for this board below

Prep

  1. Remove cheeses from fridge one hour before serving.
  2. Make the Pickled Watermelon Radishes: Combine 1 cup white wine vinegar, 1 cup water, 1/4 cup sugar, 2 tablespoons salt, and 1 teaspoon coriander in a small saucepan and bring to a simmer, cooking until sugar is dissolved. Place 3 thinly sliced watermelon radishes in a heatproof glass jar and cover with hot pickling liquid. Let cool completely and then cover and chill overnight before using.
  3. Triangle cut the Alp Blossom and Bayley Hazen Blue; Slice the Alisios and Camembert into rectangles.
  4. Fold the Bresaola into triangles.

Assembly

  • On a round board, create four lines of sliced cheese, with an empty bowl or small plate sitting at the 9-o’clock space on the board. Towards the top, about an inch down from the top edge, create a line of Alisios slices stretching across the width of the board. About an inch below that, starting at the empty bowl, shingle a line of Alp Blossom triangles with a line of Camembert slices directly underneath, stretching across to the opposite edge of the board. Half an inch below that, shingle a line of alternating Bayley Hazen Blue triangles across the board in the same style.
  • At the top of the board, create a line of Raincoast Oat Crisp. Directly underneath, make a line of folded Bresaola, spanning the width of the board.
  • Directly underneath the Alisios, create a line of Dardimans Mandarin Crisps, followed underneath by a line of B & R Blenheim Apricots, filling the space between the Alisios and the Alp Blossom.
  • Fill the space between the Camembert and the Bayley Hazen Blue with a line of Castelvetrano Olives. Place the Honeycomb on the empty dish or plate.
  • Fill the space in between the Bresaola and the Alisios with cherry tomatoes.
  • Create a line of blueberries directly underneath the Bayley Hazen Blue.
  • Fill the space at the bottom of the board, underneath the blueberries, with pickled watermelon radishes, and top with fresh figs.

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Jasper Hill Farm Bayley Hazen Blue
$35.00/Lb
Old Chatham Sheepherding Hudson Valley Camembert 4oz
$13.00/Each
Alisios®
$24.00/Lb
Alp Blossom
$40.00/Lb
Pitted Castelvetrano Olives 5.3oz
$7.00/Each
Murray's Sundried Cherries 8oz
$13.00/Each
Red Bee Honey Comb Box 10 oz
$35.00/Each
B&R Farms Blenheim Apricots 8 oz
$19.00/Each
Raincoast Crisps Oat Crisps 6 oz
$13.00/Each
Murray's Soft Cheese Knife
$21.00/Each
Be Home Copper Cheese Knife
$18.00/Each