Best Andreas Viestads Mock Aquavit Recipes

Andreas Viestad's Mock Aquavit image

Provided by Julesong

Categories Beverages

Time P14D

Yield 1 liter

Number Of Ingredients 9

2 teaspoons caraway seeds
1 teaspoon fennel seed
2 teaspoons dill seeds
2 star anise
1 tablespoon coriander seed
1 whole clove
1 cinnamon stick, 1-inch long (optional)
2 teaspoons cumin seeds (optional)
1 liter potato vodka

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.

Nutrition Facts : Calories 2208.2, Fat 2.4, SaturatedFat 0.1, Sodium 14.4, Carbohydrate 8.2, Fiber 5.4, Protein 2.4

Mussels with Aquavit, Cream, and Tarragon image

Provided by Andreas Viestad

Yield Makes 2 main-course or 4 to 6 appetizer servings

Number Of Ingredients 11

2 pounds mussels, scrubbed under cold running water and debearded
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
1 garlic clove, crushed, plus 1 more to taste
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
2 teaspoons tarragon vinegar
1 teaspoon fennel seeds
1 tablespoon aquavit or brandy
2 tablespoons heavy (whipping) cream or crème fraîche
Fine sea salt

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.