Etrog Redux

kitchen_at_shomrei

Now that all the holidays are over, the gates are fully closed, and the decisions as to our futures have been made, wouldn’t it be nice to have a memento, a souvenir, to remember the joy of the holidays? Since most of us collect souvenirs or mementos from special occasions like anniversaries, vacation trips, our kids’ or grandchildren’s events, why nor do the same for our Jewish holidays and ritual symbols.

You may have friends who collect yearly Christmas ornaments. So, you use your Sukkot etrog, “the fruit of the goodly tree,” to do the same thing. Here are some ways to keep the happiness and exuberance of Sukkot around for a long time…and to respectfully dispose of this precious ritual object.

While the etrog is still fresh, piece it at regular intervals with whole cloves. You may want to use a metal skewer to begin the hole or risk very sore finger tips. Put the etrog back into its box and forget about it for a few months. It will shrivel up, become brownish yellow and hard but still retain a bit of that citrusy smell. This is a perfect substitute for powdered cloves and cinnamon for b’samim to use at Havdalah. Tie a ribbon around the middle and it can even be hung.

Or very carefully, carve the year into the rind of the etrog. Make sure the numbers are large because they will shrink as the etrog dries out. Think Shrinky Dinks.

Another trick to preserving the etrog is to freeze it. About a week before Tu B’Shevat, thaw out the etrog and cut out the seeds. Wrap a seed in a damp paper towel and put it in a small plastic bag. In a few days to two weeks, the seed should sprout. Plant it in a pot in a sunny spot. If your thumb is green enough, in time you will have an etrog tree and maybe even etrogim.

If you’re looking for a tasty and immediate way to recall the holiday, try the following or search the internet for recipes that especially appeal to you. In addition, many Jewish cookbooks have recipes for items using etrogim or substitute etrog for lemon or lime. However, because most etrogim have little juice, you may have to supplement with other citrus juice.

Marcy Goldman’s classic Treasury of Jewish Holiday Baking has a delicious Etrog lemon lime cake.

kitchen.etrogjam1Etrog jam

Ingredients:
1 etrog
1 cup sugar
1 T. orange marmalade

Directions:
1. Soak the etrog in water for a week, changing the water occasionally.
2. Chop the etrog and remove the seeds. There are lots. Keep the peel. Grind it in a food processor.
3. Simmer the etrog pieces in water for about 30 minutes and strain.
4. Put the fruit back in the pot and heat on high. Stir in the orange marmalade; add the sugar, 1/3 cup at a time, mixing until it is incorporated. When all the sugar is added, continuously stir the mixture until it boils and is very thick.
5. Put into a jar and seal or keep in the refrigerator

Etrog Confit (candy)
If you like preserved orange or grapefruit peel, this may appeal to you.

kitchen.etrogconfitIngredients:
Etrog
Kosher salt
Sugar
Water

Directions:
1. Clean etrogim well with soapy water. With a grater or microplane scrape the peel lightly to dislodge any dirt or insect remains.
2. With a sharp knife, slice the fruit into rounds and then into smaller rectangular pieces. Discard fruit, but save the thick peel.
3. Cover slices with water and one tablespoon kosher salt. Cover jar and let sit for a day, then pour off salty water and replace with fresh water.
4. Change water once daily for next two days. By day three, soaking water will have turned a bright yellow.
5. Then cook the etrog pieces together with water on a low flame for 40 minutes and drain.
6. Then add sugar to fruit. For one cup of etrog slices add ¾ cup of sugar and ¼ cup of water.
7. Simmer together in a covered pot checking every so often to see that the sugar is melting. The goal it to make a syrup. Test to see that jam is ready by removing a drop of the syrup from the pot. If the drop widens on a plate and is sticky to touch, then it’s ready.
8. When it’s ready, remove from heat and leave the mixture in a covered pot on the stove for 12 hours. Then store in glass or plastic jars and refrigerate.

*Recipe from kosherhomecooking.com

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