Pomanders Food

POMANDERS

Steps:

• Although many 'recipes' for pomanders suggest rolling them in powdered orris root and ground spices after they are finished, this is unnecessary. They will remain fragrant for years without this unsightly coating. They not only look better, but they are not irritating to the many people who are allergic to orris.
• Begin with firm fruit of any size (personally I've used oranges, lemons & limes}. Push the stems of whole cloves into the surface of the fruit so their edges just barely touch. {I find it helpful to just break the surface with a small knitting needle first}. The fruit will shrink as it dries, so there has to be some space between the cloves. Leave the indentations around the stem and blossom, since they will recede into the fruit as the pomander dries. Place the pomander in a dry place with good air circulation [away from direct sun]. Each day, roll it very gently in your palms to push the cloves into the drying fruit. When the fruit is partly dry, push a bent wire or hairpin [I find that florist pins work especially well] into the stem end to form a hanging loop. When the pomander is thoroughly dry, tie a bow to the loop.
• My pomanders from this recipe are now 3 years old.
• Note: My count of 3 oranges, 3 lemons and 3 limes is arbitrary. You could of course do all oranges, or any combination thereof. The amount for the cloves is also arbitrary because it depends entirely on how many pomanders you are making and how big the fruit are.

ORANGE-CLOVE POMANDERS

Steps:

• Combine the spice mix ingredients.
• Wash oranges.
• Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
• Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
• Drying takes from two weeks to possibly a month.
• Pomanders are completely dry when they are hard.
• Remove pomanders from the spice mix, dust off a little, and tie with decorative ribbons. Set out in a bowl, or you can use as Christmas ornaments.

POMANDERS

Steps:

• Melt chocolate chips in double boiler or microwave. Remove from heat and stir in corn syrup and water.
• Combine crushed vanilla wafers and chopped nuts. Add chocolate mixture and orange extract. Mix well.
• Form 1 inch balls and roll in sugar. Store in airtight container at least several days.

POMANDERS

Steps:

• Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
• Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

CITRON (ETROG) POMANDER

Steps:

• Wash the etrog and dry it.
• Pierce the etrog with the crochet needle (see description above) and stick in one clove.
• Start at the top and work your way around the etrog until it is covered completely in cloves. This may take a while, it's a good thing to do in front of the television.
• Once the etrog is completely studded with cloves, let it dry in a warm area. It will shrink, the whole thing will tighten up, and you will have the most wonderful besamim for havdalah.
• Shavu'ah tov!