Instructions: With a toothpick, poke deep holes about one-half inch apart in the block of cheese. Put into a small ziplock bag and pour in enough soy sauce to surround the cheese when the bag is sealed. Marinate for several hours. In an ungreased skillet over medium-low heat, toast sesame seeds until they are light to medium brown (well-toasted seeds provide an intense flavor). Put seeds in a shallow bowl a little bigger than the block of cheese. Shortly before serving, drain cheese and press and roll it in seeds, patting seeds onto cheese until no cheese shows. Serve with unsalted crackers.

Crown Roast of Lamb
The main feature of the Rosh Hashanah dinner in our home was the crown roast of lamb. This represented the sheeps head which was supposed to be present at Rosh Hashanah. meal. The roast was always served on a bed of lettuce, the center ring was filled with a stuffing mixture (see the archives) or rice and raisin filling. Small flower-cut radishes adorned the sides. Slices of oranges and pomegranate surrounded the outside edges. Dates and figs also surrounded the edges. It was a joy to behold, and we always thought that it was too pretty to eat. It is however, extremely simple to make ( although expensive).

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