The Edible Etrog

Published September 18, 2007, issue of September 21, 2007.

The following recipes make practical use of the traditionally symbolic etrog, infusing flavors of Sukkot into sweet treats perfect for meals under the sukkah.

Etrog Jam 1 etrog
1 orange
sugar
water

Wash the etrog and orange and cut them in half lengthwise, and then very thinly slice them.
Remove seeds.
Soak the fruit overnight.
Change the water to cover the fruit, and bring to a boil.
Change the water again, and bring to a boil once more.
Pour off the water.
Weigh the fruit, and add an equal weight of white sugar.
Cook over a low heat for about 45 minutes until the jam begins to jell. The above recipe was taken from “Jewish Cooking for Pleasure” (P. Hamlyn) by Molly Lyons Bar-David. The book is currently out of print.

Etrog Cake*
1 etrog
juice of a lime
1 tablespoon lemon juice
2 3/4 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine
1 1/2 cups sugar
3 eggs
1 cup plus 1 tablespoon orange juice

Glaze
1 cup confectioner’s sugar
1 teaspoon vanilla
1 tablespoon reserved citrus mixture
1 tablespoon orange juice

Preheat oven to 375 degrees. Spray a 9-inch tube pan with oil.
Grate the etrog peel, and then juice the lime, lemon and whatever juice you can squeeze from the etrog. (Strain to remove membranes and seeds.)
Reserve one tablespoon for the glaze.
Sift flour, baking powder and salt. Cream margarine with sugar. Add citrus mixture, and blend.
Add eggs, and beat well. Alternate, adding half of flour mixture with half of orange juice, beating well after each addition.
Place batter in pan, and bake about 45 minutes or tested done.
Blend together remaining tablespoon of citrus mixture, confectioner’s sugar, tablespoon of orange juice and teaspoon of vanilla.
Remove cake from pan, and drizzle glaze over warm cake.

This recipe was taken from www.jewishrecipes.org.