Aquavit: And the New Scandinavian Cuisine by Marcus Samuelsson

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    • Categories: Appetizers / starters; Scandinavian
    • Ingredients: salmon; white peppercorns; dill; honey mustard; coffee; grapeseed oil
    • Accompaniments: Potato mustard bread
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    • Categories: Canapés / hors d'oeuvre; Scandinavian
    • Ingredients: soy sauce; lemons; salmon
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    • Categories: Appetizers / starters; Scandinavian
    • Ingredients: potatoes; Dijon mustard; wasabi powder; rice vinegar; herring; dry red wine; Madeira wine; shallots; mustard seeds; white peppercorns; tarragon; mustard
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    • Categories: Salads; Appetizers / starters; Scandinavian
    • Ingredients: white peppercorns; dill; fresh ginger; ground ginger; tuna steaks; papayas; pine nuts; garlic; jalapeño chiles; scallions; mint; cilantro; sambal oelek; limes; sherry vinegar; soy sauce
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    • Categories: Appetizers / starters; South American
    • Ingredients: shallots; limes; garlic; pine nuts; cilantro; basil; bass
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    • Categories: Appetizers / starters; Indian
    • Ingredients: light brown sugar; tandoori spice mix; dill; salmon fillets; milk; gelatin; goat cheese
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    • Categories: Main course; Scandinavian
    • Ingredients: chicken stock; lemons; fresh ginger; shallots; garlic; light brown sugar; Arctic char; mint
    • Accompaniments: Duck confit risotto
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    • Categories: Main course; Scandinavian
    • Ingredients: rice vinegar; soy sauce; fresh ginger; tuna steaks; bacon; miso; shallots; garlic; chicken stock; heavy cream; Parmesan cheese; brandy; Madeira wine
    • Accompaniments: Lime risotto
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    • Categories: Main course
    • Ingredients: bacon; dry red wine; tomato paste; thyme; bay leaves; fish stock; beer; cod
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    • Categories: Main course; Scandinavian
    • Ingredients: duck breasts
    • Accompaniments: Mango risotto
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    • Categories: Main course; Scandinavian
    • Ingredients: duck breasts; tea; orange juice; limes; rosemary; thyme; honey; fresh ginger; shallots; garlic; tarragon; ground cardamom; Sauternes wine; rice; mint; cinnamon sticks
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    • Categories: Main course; Scandinavian
    • Ingredients: beef tenderloin; shallots; garlic; potato chips; taro stalks; chicken stock; heavy cream; milk; butter; truffles; lemons; horseradish; shiitake mushrooms; dry white wine; dried mushrooms; Madeira wine
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    • Categories: Appetizers / starters; Scandinavian
    • Ingredients: black peppercorns; jalapeño chiles; whole star anise; orange juice; vodka; soy sauce; fresh ginger; mint; beef tenderloin; mangoes; chutney; tomato ketchup; Tabasco sauce
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    • Categories: Snacks; Thai; Vegetarian
    • Ingredients: pine nuts; soy sauce; molasses; dark brown sugar; coriander seeds; ground cayenne pepper; chile sauce
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    • Categories: Snacks; Vegetarian
    • Ingredients: taro stalks; potatoes; beets; plantains; grapeseed oil; curry powder
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    • Categories: Snacks; Vegetarian
    • Ingredients: panko breadcrumbs; potatoes; grapeseed oil; cornflakes; all-purpose flour; ground cayenne pepper; eggs
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    • Categories: Snacks; Japanese
    • Ingredients: beer; limes; soy sauce; Tabasco sauce; dill; potatoes; Dijon mustard; garlic; almonds; lemons; grapeseed oil; salmon
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    • Categories: Snacks
    • Ingredients: crabmeat; sun-dried tomatoes; cilantro; mint; mayonnaise; rice papers
    • Accompaniments: Tomato mustard jam
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    • Categories: Sandwiches & burgers; Snacks; Swedish
    • Ingredients: Asian pears; sugar; white wine vinegar; carrots; onions; white peppercorns; bay leaves; allspice berries; miso; mayonnaise; limes; Tabasco sauce; cilantro; cooked lobster meat; tomatoes; mint; basil; garlic; caviar
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    • Categories: Appetizers / starters; Swedish
    • Ingredients: grapeseed oil; squab; light brown sugar; Madeira wine; figs; brioche bread; goat cheese; crème fraîche; garam masala
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    • Categories: Snacks; Scandinavian
    • Ingredients: whole turkey; tomato ketchup; orange juice; Tabasco sauce; onions; garlic; thyme
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    • Categories: Main course; Scandinavian
    • Ingredients: pork shoulder; onions; carrots; bay leaves; fresh ginger; garlic; honey; light brown sugar; canned tomatoes; mushroom ketchup; chile sauce; Worcestershire sauce; chipotle chiles; tomato paste; rosemary; thyme
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Mediterranean
    • Ingredients: artichoke hearts; garlic; balsamic vinegar; sun-dried tomatoes; canned anchovies; Kalamata olives; thyme; potatoes; store-cupboard ingredients; goat cheese
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    • Categories: Main course; Swedish
    • Ingredients: green cabbage; chicken livers; grapeseed oil; red onions; shallots; chorizo sausages; apples; garam masala; thyme; chicken stock
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    • Categories: Appetizers / starters; Mediterranean
    • Ingredients: mascarpone cheese; balsamic vinegar; figs; pine nuts; ham
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Notes about this book

  • Eat Your Books

    2003 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Rice-smoked duck breasts with honey-ice wine sauce

    • lync on April 10, 2010

      Great method....subtle flavors. Can adapt a bit with no affect but keep the rice smoking part.

  • Roasted caramelized root vegetables

    • lorloff on February 27, 2021

      I made a vegan version of the roasted vegetable in this recipe. It was delicious. I used vegan half and half and olive oil for the butter. It seemed like the combination of the “cream” and maple syrup was going to boil the vegetables instead of caramelize them, but the outcome was perfect. It did take an hour of roasting. I too added grainy mustard to the cream maple mixture. I also added some minced garlic. I did not have mustard greens so skipped them and it was still wonderful. Will make again.

    • adrienneyoung on September 30, 2011

      made this (sans mustard greens) with collichio's sauteed swiss chard and epicurious's chicken with mustard cream. Huge keeper. Note: added dijon mustard to the cream/maple/thyme mixture. Took about an hour in a 400 oven. NOT 45 minutes, as the recipe suggests it might.

    • adrienneyoung on November 17, 2012

      Made this with a bit of a modification this time: tossed in butter, salt, pepper, lots of thyme sprigs, roasted 30 minutes; turned over, painted with a slick of maple syrup (no cream), roasted another 30 minutes. Mixed with maple/mustard flavoured greens. Served. Verdict? Root veggies are a glorious thing...

  • Potato mustard bread

    • meggan on November 05, 2012

      First, as a caveat, I am a terrible baker. I made this bread and was really excited because of all the fresh dill and mustard seeds but it was just ok. It was a lot blander than I expected.

  • Soft ginger cake with mascarpone mousse

    • meggan on December 12, 2021

      The mousse was delicious. The cake was ok - I would make it in a smaller pan so it was thicker. Or maybe I would just make the mousse and use the cake from "Repertoire: All the Recipes You Need."

  • Pickled herring sushi-style

    • meggan on May 08, 2012

      Every time I make this for a party, people go bananas. Make extra of the purple mustard as it is tasty on sandwiches and other things.

  • Coffee-roasted duck breasts

    • meggan on December 26, 2019

      After all the marinating in coffee and spices, there was no discernable coffee taste at all. I would not bother wasting 2 cups of coffee beans to try this.

  • My grandmother's chicken soup

    • stockholm28 on January 06, 2017

      This was just o.k. for me. In particular, I did not like the apple in the soup and the sweetness it imparted. There are a couple of mistakes in the instructions also; for example it never says to add the garam masala.

  • Herb-roasted rack of lamb

    • stockholm28 on August 25, 2013

      Liked the herb crust, but didn't think the sauce was necessary.

  • Yellow split pea soup

    • bching on October 17, 2021

      3 stars. Fine but not worth repeating. I used excellent marrow-filled broth yet got mediocre soup.

  • Duck confit risotto

    • Scott_D on November 30, 2016

      This was excellent. Easy to make also. As I learned elsewhere, you can just put in all the stock at once rather than little by little. It makes very little difference.

  • Mango ketchup

    • anya_sf on November 14, 2019

      Easy to make. Mostly tastes like mango chutney, but the texture is smooth and thinner so it can be drizzled. It was nice with the crab rolls.

  • Quick pickled cucumbers

    • anya_sf on December 25, 2021

      Good, basic recipe, but sweeter than I prefer.

  • Pickled beets

    • anya_sf on December 25, 2021

      Fairly standard Scandinavian-style pickled beets, a bit sweeter than I prefer. Lacking fresh horseradish, I added a spoonful of prepared horseradish. Made 2 days ahead for the beet and apple salad.

  • Steamed crab rolls

    • anya_sf on November 14, 2019

      I needed 8 rolls for a dinner party, so I increased the ingredients 50%, using 10 oz crab, and substituting basil for cilantro. That should have been plenty since the original recipe makes 6, but the filling was still rather scant. The flavor was bright and fresh, especially uncooked. Once steamed, the rolls collapsed somewhat and the wrappers softened, with a silky texture. Served with a drizzle of mango ketchup and citrusy salad greens on the side, they were a lovely starter. Everyone raved, but wanted more filling.

  • Pickled beet and apple salad

    • anya_sf on December 25, 2021

      Good Scandinavian-style salad, but not one that appeals to everyone. I wish I'd made 1/2 recipe. At least my Swedish mother-in-law liked it. The bright red color added a nice pop of color to the Christmas buffet.

  • Swedish meatballs

    • anya_sf on December 29, 2021

      Decent meatballs, not my favorite. I missed the spices, such as allspice. Don't let the moistened bread crumbs sit too long or they will turn into a brick; I had to spend quite a while crumbling them with my fingers. The cucumber juice and lingonberries gave the sauce a nice tang. Without any flour, the sauce was a bit thin.

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  • ISBN 10 0618109412
  • ISBN 13 9780618109418
  • Linked ISBNs
  • Published Jun 23 2004
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Clarion Books

Publishers Text

In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Born in Ethiopia, orphaned at the age of three, and raised by adoptive parents in Sweden, Samuelsson not only is the foremost ambassador for the new Scandinavian cooking but has placed it at the center of the American culinary scene. Writing in the New York Times, critic Ruth Reichl said, Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes . . . It is intoxicating. Samulesson's clean, precise flavors are reminiscent of the best Japanese cuisine but draw from Western ingredients. Many of the dishes, like the beguiling Gravlax with Mustard Sauce, feature ethereal sweet-and-sour combinations that characterize traditional Scandinavian food. Samuelsson maintains a balance between simple, homey dishes learned from his grandmother, such as Swedish Roast Chicken with Spiced Apples, and imaginative, globally influenced creations like Fois Gras Ganache.

Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.



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