A Fall And Rosh Hashanah Cheese Board

September 16, 2020

For many of us September marks the starting of something new; another year of school, a precursor to a long sequence of holidays, a new season of weather and landscape. And for those of the Jewish faith, the high holidays starting with Rosh Hashanah, the Jewish New Year, followed by Yom Kippur, the day of atonement. The start of the new year in September has always made a lot of sense to me personally, as I’d celebrate my birthday in August, going into the next month beyond excited about my new school supplies and wardrobe refresh for Fall. Still, having another reason to celebrate the start of something new continues to bring me joy each year, especially in the very beginning, while everything is still exciting and fresh. Before the overhwhelming-ness (is that a word?) starts to fully sink in.

Rosh Hashanah tradition dictates we eat apples and honey symbolizing well wishes for sweet new year. So for my little celebration board I decided to start just there, stepping up my honey game with raw honeycomb for the sour apple slices, the sweeter ones wrapped in prosciutto (very un-kosher but delicious) for my charcuterie loving father-in-law. For the vegans in the family, I made a butternut squash purée and simple two combo dip, a mix of just pesto and smoked mozzarella, topped with cinnamon sticks for decoration!

The little white pumpkin was my only non-edible item, everything else I chose fully fit the bill for fall festivities. Roasted rainbow carrots, Carmel corn, figs, coffee cake muffins (vegan) and M&M candies. Picante salami for the meat lover, dried mango slices for extra color, cheddar and gouda to pair with apples, pomegranate for its beauty.

Is it just me or is there something so comforting about getting back to Autumn. Even if you live in Los Angeles, and it’s merely accessible with fig infused crackers.

Monica Gisele Simanovsky

Monica Gisele Simanovsky