Cheese boards are not only fun, they are the perfect carte blanche to inspire creativity.

And our theme for today? Hanukkah! Start with classic potato latkes, add the obvious toppings like sour cream (no apple sauce in my house, but I’m not judging!), freshly fried soufganiyot, some gelt, and you already have a good start for a fun Hanukkah theme cheese board.

And speaking of, cheese is included as well, and for a good reason. Read the story of Judith and Holofernes that brought the tradition of serving cheese on Hanukkah to communities around the world.

Below are the step by step directions, including photos.

I had so much fun assembling this tray, I think I may do it again on Purim.

Hanukkah cheese board

Recipe by Vered GuttmanCourse: Appetizers, Snacks, Cheese boardCuisine: JewishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

This Hanukkah themed cheese board includes many of the holiday’s classics, such as potato latkes, quick donuts and even gelt. You can add so much more, or replace some of my choices with yours. Some good additions may be dill pickles spears, avocado salad and nuts. And dreidels too!
Do you have more ideas? Please write them in the comments below, I would love to hear from you!
Needless to say, every component of the cheese board is optional, and you may add to subtract as you like.

INGREDIENTS

For the candied chestnuts
½ cup sugar
½ cup water
1 teaspoon vanilla extract
6 oz. precooked chestnuts (available at most supermarkets)
For the egg salad
4 hard boiled eggs
1 tablespoons mayo (I use Sir Kensington’s mayo)
Kosher salt to taste
For the cabbage salad
¼ red cabbage, finely shredded
2 tablespoons mayo
Kosher salt to taste
For the sprats sandwich
2 thin slices pumpernickel bread
2 tablespoons soft butter
2 oz. preserved sardines or sprats
Food to prepare
18 potato latkes
12 cheese latkes (syrniki)
15 quick soufganiyot (doughnuts)
½ cup Cherry sauce or favorite jam
Store-bought food
Small jar of salmon roe or caviar
½ cup sour cream
6 oz. brie
6 oz. Gruyer cheese (or any hard cheese)
Red seedless grapes
4 oz. lox
3 tablespoons diced red onion or capers
Tabasco bootle
30 chocolate gold coins (gelt)
serveware
20 inch round platter or board
Four 2½ inch bowls
Large cabbage leaf

DIRECTIONS

UP TO 3 DAYS BEOFRE
Make the cherry sauce.
Make the candied chestnuts: Put sugar, water and vanilla in a small non stick pan (6-7 inch) or a butter warmer and bring to boil over medium heat.
Add cooked chestnuts, lower heat to lowest, and cook for 45 minutes, stirring occasionally. Transfer to a baking sheet lined with parchment paper and let cool completely. Keep in a sealed container at room temperature.
UP TO 1 DAY BEFORE
Prepare the batter for the syrniki and keep in the fridge.
Prepare the batter for the soufganiyot and keep in the fridge.
Make the egg salad
Grate eggs on a small hole grater. Gently mix with mayo and add salt to taste. Keep in the fridge until serving.
Make the cabbage salad
Mix shredded cabbage with mayo in a medium bowl. Add salt to taste. Keep in the fridge until serving.
2-3 HOURS BEFORE
Prepare the latkes, syrniki and soufganiyot according to the recipes in the links (click on the name of each dish to get to the recipe.) Arrange them all on a baking sheet so you can reheat before serving.
Make the sprats sandwiches
Cut bread to 1½ inch squares, spread with butter and top with a piece of smoked sprat.
1 HOUR BEFORE
Take out cheese from the fridge.
Put sour cream in a small bowl. Put some of the cherry sauce in a small bowl.
Put egg salad and cabbage salad in a small bowl. (I used a 2½ inch by 12 inch strip of a cabbage leaf to decorate the bowl, then put the cabbage salad in.)
Arrange the two cheeses, egg salad, cabbage salad, sour cream, salmon roe jar and cherry sauce on the board, as shown in the photo. (After you placed the roe the tray, it’s better to put it back in the fridge until you actually serve, to keep it from going bad.)
Reheat latkes, syrniki and soufganiyot in the oven for about 7 minutes, then arrange them on the tray, as shown in the photo.
Add sprats sandwiches and grapes, as shown below.
Cut lox to 1 inch by 3 inch strips, fold each piece and arrange on the tray, as shown. Sprinkle with diced red onion.
Add tabasco bottle, gelt and candied chestnut to the tray. Tray to keep all the surface covered with food. And you’re ready to dig in!