Best 9 Aquavit Recipes

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.

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.

MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON

Steps:

• Throw out any mussels with cracked shells or that did not close when you scrubbed them.
• Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
• Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

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.

AQUAVIT'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.;

AQUAVIT LEMON POUND CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Lightly butter 9x5x3-inch loaf pan. Line pan with parchment paper. Butter paper and dust with flour.
• Using electric mixer, beat 1 cup butter in large bowl until light. Gradually add sugar and beat until smooth and fluffy. Add eggs 1 at a time, beating after each addition until just combined. Beat in aquavit, caraway, vanilla extract and lemon peel. Combine flour, baking powder and salt in medium bowl. Sift dry ingredients over batter. Blend well, using rubber spatula.
• Transfer batter to prepared pan. Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Turn out cake onto rack, remove parchment paper and cool completely. Wrap tightly in foil and let stand at room temperature overnight. (Can be prepared 2 days ahead. Store at room temperature.)

AQUAVIT SWEDISH MEATBALLS

Steps:

• 1 Prepare the Meatballs. 2 Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened. 3 Set aside. 4 Heat the oil in a small skillet over medium heat. 5 Add the onion and saute for for about five minutes, until softened. 6 Remove from heat. 7 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). 8 Season with salt and pepper to taste. 9 Add the bread crumb/cream mixture and mix well. 10 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. 11 You should have about 24 meatballs. 12 Melt the butter in a large skillet over medium-high heat. 13 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. 14 Transfer the meatballs to a plate and keep warm. 15 Discard all but one tablespoon of fat from the skillet. 16 Prepare the Sauce. 17 Return the skillet to the heat. 18 Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer. 19 Season to taste with salt and pepper. 20 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. 21 Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.

AQUAVIT'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
• Add the egg and molasses, and incorporate well.
• Sift together the dry ingredients and add to the creamed mixture.
• Mix well, then gently fold in the candied orange peel,if using.
• Place dough in the refrigerator until chilled.
• Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
• Place 2 inches apart on a greased cookie sheet.
• Bake for 7 minutes, or until golden brown.
• Use a spatula to remove the cookies from the sheet and let cool.

BLUEBERRY CITRON AQUAVIT

Steps:

• Wash and dry blueberries. Pour off about 2 tablespoons vodka (just enough for a teeny Martini) to make room for blueberries. Put berries in 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.