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.
preparation & ingredients
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.
Remove cheeses from fridge one hour before serving.
Make the Date-Roasted Walnuts using the Great Taste Recipe.
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.