Archive for the 'etrog' Category


Hoshana Rabbah and Shemini Atzeres

[Reposted from last year. CS]

On Hoshana Rabbah the chazan or the sheliach tzibbur dons a white kitl as he does on Rosh Hashana and Yom Kippur… The Zohar on Vayehi 120a and Terumah 142a tells us that that while we are all judged on Yom Kippur the verdict is not handed down until Shemini Atzeret, but our last chance to do tshuvah is on Hoshana Rabboh

At the end of each of the seven rounds of circling the bet haknesset we stop to hear the blowing of the shofar… This is not one of the Days of Awe yet there are tremendous similarities in the ritual. CHaZa”L never referred to this day as being a Day of Judgment, yet there is a strong hint to back up the Zohar‘s assertion in the fact that in the days of the Temple the sacrifices corresponding to the Days of Judgment and Shmini Atzeret were the same. Some Mahzorim attested to the special status of Hoshana Rabbah in the High Holy Days prayer U-netaneh Tokef, having the following version: “On Rosh ha-Shanah judgment is made, and on Yom Kippur it is written, and on Hoshanah Rabbah it is sealed.” In Romania it was customary to add some other Yamim Nora’im prayers as well to the Amidah for Shemini Atzeret.

Photo by: Yuval Nadav

Professor Yosef Tabori from Bar-Ilan University’s Talmud Department tells us:

Perhaps the closest connection drawn between the Yamim Noraim and Sukkot is found in the motif of the lulav. In antiquity, waving a branch on high was considered a sign of victory. The Sages interpreted our waving of the lulav on Sukkot as signifying the victory of the Jews over Satan on the Days of Judgment that precede the festival. They interpreted the words “delights are ever in Your right hand” (Ps. 16:11) as indicating that a person holding the Four Kinds in his right hand is showing that he emerged victorious on the Day of Judgment (Vayyiqra Rabbah 30.2). One of the earlier sources describing the special status of Hoshanah Rabbah in the synagogue uses this victory imagery:

When Hoshanah Rabbah comes they take willows, and make seven circuits around the synagogue, while the Hazzan of the synagogue stands like an angel of G-d, holding a Torah scroll in his arms as the people march around him as around the altar. For thus our Rabbis taught: every day it was customary to circle the altar reciting, “Please, O Lord, deliver us; please, O Lord, bring success,” and on the seventh day they would march around seven times, as King David said explicitly, as it is written, “I wash my hands in innocence, and walk around Your altar” (Ps. 26:6). Immediately the ministering angels rejoice and proclaim, “the people of Israel are victorious.” (Midrash Tehillim, Buber ed., 17.5)

[..]Thus, the entire period between Rosh ha-Shanah and the last day of Sukkot is a period during which one can still affect the verdict on rain for the better. According to a tradition ascribed to Rabbenu Tam, those who insist on reading the haftarah of Shuvah Yisrael on the Sabbath between Rosh ha-Shanah and Yom Kippur are making a mistake, since this haftarah was set for the Sabbath before Sukkot. The reason is that “Shuvah (Hosea 14:2-10) is directed towards praying for rain, since we conclude [the haftara] with a passage from Joel [the reading, Joel 2:15-27, sounds like an assemblage for prayers for rain and includes the verse “For He has given you the early rain in kindness“] and on Sukkot judgment is passed for the rain, and they are proclaimed before the judges[mentioned in Joel 2:16]” (Mahzor Vitri, p. 224).

In conclusion, even though we are especially enjoined to rejoice during the festival of Sukkot, we must not forget that we are in the process of being judged concerning the rain.

I pray that each one of us has indeed emerged victorious, may this year be one blessed with everything each of us truly needs. May it be a year of health, prosperity, and happiness; may it be a year with no tears, except for tears of joy. May this be the year when peace breaks out triumphant both on a global as well as on each individual’s level!



Etrog Recipes

Photo by: The Kosher Foodies

You spent a lot of money for a nice looking etrog, used it for all of eight days and Sukkos is over. Now what do you do with it? Many readers asked us for etrog recipes, after scouring the web we found this one at Torah

Etrog Jam

*Please keep in mind that etrog are sometimes raised commercially not as food and may be saturated during growth with pesticides. Please ensure that your etrog is safe for consumption.


  • 1 etrog (citron)
  • 6 cups water
  • 3/4 cup sugar

After the Hebrew holiday Succoth, families everywhere will have an extra etrog which can make a delicious jam. Here’s Green Prophet’s recipe to make your own:

Slice and remove as many seeds as possible. Try slicing the long way into eighths to get seeds out as efficiently as possible. There are a LOT of seeds in an etrog so allow at least 1 hr for this step.

Chop fruit into very small pieces, including the peel, consider for this step using the food processor.

Cover fruit with water and refrigerate for at least 12 hours. Next, bring everything to a boil, and simmer uncovered for 20 minutes. Drain fruit.

Cover fruit with water and simmer again for 20 minutes, then refrigerate everything for at least 12 hours. Drain. Cover fruit with water and simmer uncovered again for 20 minutes. Drain fruit.

(These steps are important since if you skip them the finished product will be bitter!)

Cover fruit with water and add most of the sugar. Bring to a boil and simmer uncovered for 1 hour. Be careful here, if you leave it for a minute it can burn on the bottom. If it does burn, do not stir up the burned parts into the jam. Dump the stuff into a clean bowl, wash out your pot, put the jelly back in and continue.

Taste to see if you need to add more sugar. Continue simmering for ½ hour or more. The temperature should be 220º–222º, the water should be syrupy and the fruit should be clear-ish.

It should cool and congeal, if it is still runny some people add ¼ – ½ cup of orange marmalade per quart to add “pectin” and cook 15-20 minutes more. Personally, I think that however it comes out is nice.

And at we found this recipe that is sure to become a favorite:

Etrog Schnapps


  • Up to 3 Etrogs (citrus)
  • 3 cups Vodka
  • 1.5 cups superfine sugar

Rinse the Etrogs well, and peel the thick yellow skin. Place the peels in a 4-cup container, and add 2 cups of vodka. Store for a minimum of 48 hours in a cool, dark place. Remove the peels from the vodka. Add all the sugar and stir until the liquid is clear. Add the remaining cup of vodka and stir until the mixture is clear. Seal the top and keep it in a cool place for about 6 weeks.

The schnapps will have a distinctive citrus aroma, and a delicate and sweet flavor. A wonderful addition to any occasion.

Enjoy, gentle reader, enjoy!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,770 other followers

Calendar of Posts

December 2022


Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

%d bloggers like this: