Christer Larssons Spiced Aquavit Recipes
CHRISTER LARSSON'S TANDOORI-SPICED SALMON
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- About three hours in advance, rub the salmon steaks with the oil, garlic and garam masala. Cover and refrigerate.
- While the fish is marinating, melt the sugar in a saucepan; then, add 2 tablespoons of the ginger and the vinegar. Bring to a simmer, and cook for a minute; then, add the mangoes. Simmer over low heat about 15 minutes, stirring occasionally, so the mangoes don't stick. The mangoes should hold their shape. Remove from the heat, and refrigerate.
- Whisk the honey with the tamarind concentrate (if using), the remaining ginger, the mint leaves, the cumin and the turmeric. Fold into the yogurt, and season to taste with salt and pepper. Refrigerate.
- Preheat the grill. Remove salmon from marinade, and grill 4 to 5 minutes on each side, or until cooked to taste. Serve accompanied by the cooked mango and the yogurt sauce.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 41 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 1110 milligrams, Sugar 26 grams, TransFat 0 grams
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.
CHRISTER LARSSON'S SPICED AQUAVIT
Christer Larsson originally came to prominence on Manhattan's culinary scene -appropriately enough for this recipe -as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.
Yield Makes 33 Servings
Number Of Ingredients 6
Steps:
- Wash and dry orange. Beginning at 1 end, with a vegetable peeler carefully remove a long strip of zest in a spiral from half of orange and add with spices to bottle of vodka. Let vodka stand at room temperature 3 days. Freeze aquavit in bottle at least 8 hours, or until ice-cold, and up to 3 days. (Because of its high alcohol content, aquavit will remain liquid.)
- Pour aquavit into a decanter and serve ice-cold.
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