Ever wondered what to do with that beautiful, fragrant etrog after the Sukkot holiday? Don't discard it! The etrog, a type of citron, boasts a rich history and surprising culinary versatility beyond its ritual significance.
The etrog, known in Hebrew, is more than just a citrus fruit; it's a symbol, a tradition, and, as it turns out, a fantastic ingredient. As one of the four species – alongside the willow, myrtle, and palm – ritually shaken during Sukkot, it holds a special place in Jewish observance. But once the holiday ends, what becomes of this prized citron? For generations, resourceful cooks have found ways to transform the etrog, typically quite bitter in its raw state, into delectable treats.
| Aspect | Details |
|---|---|
| Botanical Name | Citrus medica |
| Common Names | Etrog (Hebrew), Citron (English) |
| Origin | Far East; Historically spread throughout the Mediterranean region. |
| Significance | One of the Four Species used in the Jewish holiday of Sukkot; Also valued for culinary and fragrance purposes. |
| Taste Profile | The natural fruit is quite bitter. |
| Culinary Uses | Jam, Marmalade, Liqueur, Candied Peel, Tea, Pickles, Salt, Cookies, Syrup, Marmalade |
| Ritual Use | Used during Sukkot in conjunction with a lulav (palm branch), hadass (myrtle), and aravah (willow). |
| Growing Regions | Israel, Italy (Riviera dei Cedri in Calabria), and other Mediterranean climates. |
| Interesting Fact | Botanical historians trace the etrog's origins to the Far East, spreading westward via trade routes and Alexander the Great. |
| Reference | Britannica - Citron |
The key to unlocking the etrog's culinary potential lies in mitigating its inherent bitterness. Traditional methods, such as repeated soaking and boiling, draw out the bitter compounds, leaving behind the fruit's bright, citrusy aroma and unique flavor. This process is essential for preparations like etrog jam and marmalade, transforming what might otherwise be an unpalatable fruit into a delightful preserve.
Recipes abound, ranging from the familiar to the exotic. You've likely encountered the classic etrog jam, a staple in many Jewish homes after Sukkot. However, the possibilities extend far beyond. Consider the Tamil delicacy, narthangai, where citron is pickled for a savory treat. Or perhaps a fragrant Korean tea, crafted from dried etrog slices. Even the leaves of the citron tree can be used, steeped in the traditions of an old Greek recipe to create a unique liqueur.
Sophie Grigson, writing on November 12, 2019, highlighted the versatility of citron, or cedro, as it's known in some regions. From candied peel to pomelo-infused creations, the possibilities seem endless. The Riviera dei Cedri in Italy, a region renowned for its citron cultivation, offers a glimpse into the rich culinary heritage surrounding this fruit.
Etrog liqueur, often compared to limoncello, offers a refreshing twist on a classic. While the concept isn't entirely original, the distinct flavor profile of the etrog sets it apart. The process involves infusing the etrog's peel in alcohol, extracting its essential oils and aromatic compounds. The resulting liqueur captures the essence of the fruit, bottling up "some sunshine" for those dreary winter days.
For those seeking a more structured approach, numerous etrog marmalade recipes are readily available. The soaking process not only removes bitterness but also intensifies the fruit's natural fragrance, resulting in a marmalade that is both flavorful and aromatic. The addition of quince, as in a citron and quince marmalade, adds another layer of complexity, creating a truly delightful preserve.
Before embarking on your etrog culinary adventure, it's crucial to ensure the fruit's safety. Etrogs raised commercially may be treated with pesticides, so sourcing organically grown fruit or thoroughly washing and preparing conventionally grown etrogs is essential. This precaution ensures that your culinary creations are not only delicious but also safe for consumption.
Let's delve into some specific recipes and techniques, shall we?
Etrog Salt: This is arguably the easiest way to utilize the etrog's zest.
Etrog Simple Syrup: Consider incorporating "3 tbsp etrog simple syrup (recipe above)" into etrog drop candy cookies.
Below are recipes for both of these:
Candied Etrog (inspired by family tradition): The author shares a personal connection to the etrog, reminiscing about an uncle who cultivated an etrog tree from seed. Carrying on his legacy, the author continues to grow, eat, and preserve fruit, with candied etrog holding a special place in their culinary repertoire.
Etrog Jam (Green Prophet's Tried and True Recipe):
Ingredients:
- 1 etrog (citron)
- 6 cups water
- 3/4 cup sugar, preferably organic cane sugar
Instructions:
- Wash the etrog thoroughly.
- Slice and remove as many seeds as possible.
- Here\u2019s green prophet\u2019s tried, tested and try recipe that we come back to every year so you can make your own etrog jam.
Another Etrog Jam Recipe (adaptation):
Ingredients:
- 1 etrog (citron)
- 1 orange
Instructions:
- Wash the etrog and orange.
- Cut them lengthwise and slice them very thinly.
- Place it in a pot and bring it to a boil.
- Change the water (and make sure the fruit is fully covered). Repeat this process a few times to reduce bitterness.
- Simmer the etrog pieces in water for about 30 minutes and strain.
- Cut the 5 oranges into big chunks, remove the seeds and pour them into the food processor.
- Pour the etrog into the food processor and let it run for a few minutes to ensure that the etrog is cut into very small pieces.
- Add the cut oranges, the sugar and the vanilla powder to the etrog.
- Adding an orange to the etrog, just as the recipe suggest, is exactly what you need to make a jam with a taste as sweet as it is fresh.
- Wash the etrog and the orange, cut them in half lengthwise, and then slice them very thin.
Etrog Marmalade:
Ingredients:
- 1 etrog, thinly sliced, quartered, seeds removed and tied in cheesecloth
- 5 oranges, thinly sliced then quartered
- 1 lemon, thinly sliced, quartered, seeds removed and tied in cheesecloth
Instructions:
- Put the slices and the seeds into a cheesecloth bag.
- Cover with water and let stand at least 12 hours.
Etrog Liqueur (Citron Liqueur):
Instructions:
- Put the etrog in a sealable jar with 95 percent alcohol (use more than one etrog for a stronger flavor).
- After the week is up, chop the etrog, and remove the seeds.
Here's another, slightly different approach to preparing the etrog:
- Soak the esrog for 1 week in water, changing the water daily.
- Slice unpeeled esrog very thinly, and remove seeds.
- Boil in water, change water, and repeat twice more.
Discarding the ends and the pitom (the stem) is generally recommended, but remember to retain the peel, as it holds the most flavor and fragrance.
For a unique twist, consider adding quince apples to your etrog creations. A combination of "4 cups quince apples peeled and cut up" alongside the etrog can result in a delightful marmalade or jam.
In the case of etrog jam, remember that "the cooked etrogim and the sugar should weigh the same, so be prepared to make adjustments" to achieve the perfect consistency and sweetness.
For more inspiration and recipes, explore online resources and communities dedicated to citron and etrog cookery. A quick search at epicurious.com reveals a wealth of recipes calling for citron, while torahwomen.org offers a specific recipe for etrog jam. Don't hesitate to experiment and adapt recipes to your own taste preferences.
Furthermore, understanding the significance of the Shemitah year in Israel is crucial, particularly when dealing with etrogs sourced from that region. During a Shemitah (sabbatical) year, produce grown in Israel is considered sacred and should be consumed rather than discarded. Therefore, if your etrog originates from Israel during a Shemitah year, it is traditionally appropriate to consume it.
Botanical historians trace the etrog's origins to the Far East, noting its westward journey through trade routes and the travels of Alexander the Great. This historical context adds another layer of appreciation for this ancient fruit.
Whether you choose to create a vibrant marmalade, a fragrant liqueur, or a simple etrog salt, remember that you're not just using a leftover fruit; you're engaging with a rich tradition, a unique flavor, and a piece of history.
Consider these additional tips and variations:
- When grinding the etrog, use a food processor to ensure that it is cut into very small pieces.
- Simmer the etrog pieces in water before using them in recipes to further reduce bitterness.
- If there’s very little liquid left after cooking the etrog, avoid recooking it, as the sugar syrup can take on an undesired caramel flavor.
- Don’t hesitate to explore other citrus fruits in combination with etrog. Adding an orange, as suggested in some recipes, can enhance the sweetness and complexity of the flavor.
Recipes Sophie Grigson shared on November 12, 2019 provides details on citron, cedro, cedri, riviera dei cedri, candied peel, pomelo, minchilli, Helena Attlee, etrog, esrog, candied lemon.
Ultimately, the best way to discover the magic of the etrog is to experiment and explore. So, gather your ingredients, embrace the process, and prepare to be surprised by the culinary potential of this remarkable fruit.
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