So very, very elegant

I usually don't find many chuppot to oggle on Flickr or my other haunts. But this one (as well as others in her set) from the studio of GrayDove has me drooling!It is elegant in it's simplicity.
I am also linking to what appears to be a great recipe for an end of summer fruit tart... Pomegranate and Nectarines. Yum.

Sukkot: Starring the Etrog!

Like the Torah which is kept safe in the holy ark, the Etrog is kept safe in special Etrog box. This one from Raphael Carl is constructed from walnut and aluminum.

The etrog is a Citrus fruit of a tree of the orange and lemon family. It is oblong in shape, and sometimes as much as six inches in length. The skin is thick, somewhat hard, fragrant, and covered with protuberances; the pulp is white and subacid. Modern naturalists assume the north of India to be its native home; but it passed to the countries of the Mediterranean from Media or Persia ; hence the name of the tree, "Citrus medica," and of the fruit, "Malum medica," or "Malum Persica". It is possible that the Jews brought the tree with them from Babylonia to Israel.

Not just any etrog can be used during sukkot... there are rules (aren't there always???). So what makes a Kosher Etrog?
Esrog must be shaped "like a tower"--its bottom larger than its top.
Pitom, the flowered blossom at the tip of the fruit, and Uketz, the stem which is sunk into the broad base, must be examined carefully to make sure that both are present and intact.
If the Pitom falls off or is broken during Sukkot, a rabbi should be consulted. To avoid this problem, many people prefer to use Esrogim which grow without Pitoms.
The Pitom should be directly in line above the Uketz


While the etro is used symbolically... it can be used in recipes as well, similarly to other citrus fruits.

Citron [Etrog/Esrog] Slices Cooked in Syrup
4 large citrons (lemons, oranges, tangerines or etrog)
5 cups (1 kg) sugar
2 cups (500 mL) water
Juice of 1/2 lemon

Wash the citrons / etrog and leave them to soak in cold water for at least 3 hours. Then cut them into thick slices (about 1/3 inch (1 cm)) and remove the seeds.

Put the sugar, water, and lemon juice in a large pan and bring to the boil. Put the citron slices in, pressing them down into the syrup. Put the lid on and simmer gently for 1-1 1/2 hour, or until they are very soft. Lift out the slices and arrange on a serving dish. Reduce the syrup by simmering, uncovered, until it has thickened enough to coat a spoon, and pour a little over the slices. (Leftover syrup can be kept in a covered jar.)

This makes a most delicious and easy dessert to serve as an accompaniment to a citrus cake or a plain rice pudding. It surprises everyone. This recipe is from Tunisia and Morocco, but it is also made by Jews in Italy. You can serve the slices sprinkled with a little cinnamon and chopped pistachios and with a dollop of cream.

You can learn more about the Etrog and Sukkot and more yummy recipes right here.

Pomegranate Challah (P)

Yield: 2 loaves (24 "slices")
7 cups all-purpose flour
1 package Shimrit or 2 tablespoons dry yeast
1 stick margarine (pareve)
3 heaping tablespoons sugar
1 tablespoon salt
2 cups pomegranate juice, *see Note
1-1/2 tablespoons anise seeds (optional)
1 egg for brushing
2 tablespoons sesame, poppy, or anise seeds for sprinkling

Place all ingredients except pomegranate juice in the mixer bowl and mix while gradually adding the juice. Continue mixing for 5 minutes until the dough is soft and dry.

Divide the dough into 2 parts, roll each part into a rope and make a spiral, tucking end of rope under. Let rise in a warm place for an hour, brush with egg and sprinkle sesame, poppy or anise seeds. Bake in moderate-high heat (375°F/190°C) until the challa is a shiny golden-brown.


*To make the juice: Take 6 ripe pomegranates, the reddest you can find. Separate the seeds and crush them in a food processor or blender for 10 seconds. Strain into a jug and put aside for an hour. Use only the clear liquid on top and throw away the dregs.

Mmmm... something new for your shabbat table. A challah graced with pomegranate juice! Pretty and healthy. And to top it off with such a lovely Emanuel challah covers as these! What a table you will make.

Good Shabbos to you and yours!

Pomegranate Charoset

I personally love to make a traditional Ashkenazi charoset for my seder as well as one that is a bit different. Pomegranates are so "in" right now for the health reasons, but we Jews have known about them for a long, long time. Here is a recipe from Joan Nathan and a charoset dish from Michal Ben Josef featuring the pomegranate.


Yemenite Haroset

1 pound fresh dates
1 pound raisins
3/4 pound almonds
1/2 pound walnuts
3 pomegranates, peeled and seeded
1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger)

In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste.

Makes 7 cups.