Aquavit Recipes

AQUAVIT CARAWAY SPRITZER

Steps:

• Add the caraway seeds to a dry saucepan and toast until lightly fragrant, about 1 minute. Add the sugar and 1/2 cup water and bring to a simmer, stirring until the sugar is dissolved. Turn off the heat and let steep until cool. Strain and discard any solids.
• Fill a cocktail shaker and 2 rocks glasses with ice. Add the aquavit, orange juice, lemon juice and 2 tablespoons caraway syrup to the shaker and shake vigorously (save the remaining syrup for another use). Pour the drink into the glasses and top with club soda. Garnish with the orange half-rounds.

AQUAVIT'S SWEDISH MEATBALLS

Steps:

• Prepare the Meatballs.
• Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
• Set aside.
• Heat the oil in a small skillet over medium heat.
• Add the onion and saute for for about five minutes, until softened.
• Remove from heat.
• In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
• Season with salt and pepper to taste.
• Add the bread crumb/cream mixture and mix well.
• With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
• You should have about 24 meatballs.
• Melt the butter in a large skillet over medium-high heat.
• Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
• Transfer the meatballs to a plate and keep warm.
• Discard all but one tablespoon of fat from the skillet.
• Prepare the Sauce.
• Return the skillet to the heat.
• Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
• Season to taste with salt and pepper.
• Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
• Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

ANDREAS VIESTAD'S MOCK AQUAVIT

Steps:

• Open the vodka bottle, add all the remaining ingredients, and cover tightly.
• Let stand in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days - how long you let it sit depends on how strong you want it, so taste it after 2 weeks to see if you want to let it go longer.
• When it's as strong as you'd like, strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.
• To serve: place your aquavit in the freezer until chilled and you can also place your 1 ounce tall glasses in the refrigerator until chilled - then serve (ask your Scandinavian friends about toasting practices with aquavit, as it can be rather complicated).
• Note: some people prefer non-potato vodka - use whatever you like.

AQUAVIT SPRITZER

Steps:

• Combine sugar and 1 tablespoon hot water in a pitcher. Stir to dissolve. Add preserves. Using a wooden spoon, stir to loosen preserves and mix with simple syrup. Gently stir in soda water and aquavit.
• Fill tumblers with ice. Divide aquavit spritzer equally among glasses and garnish each with a lemon twist.

AQUAVIT-MARINATED SHRIMP

Steps:

• Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
• Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
• Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
• Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.