...A Swedish king, especially.
Svenska aptitretare.
Gravlax and knäckebröd (Swedish crispbread), with its traditional accompaniment: ice-cold akvavit.
I’ve become partial to making my own gravlax these days. By adding different kinds of alcohol to the brine, I can tinker with the flavor profile. This batch was made with akvavit, enhancing the dill and caraway notes; I’ve also used gin with excellent results.
And to what sort of Kingly Meal was this the prelude? you may ask.
Why, hot dogs and beans, of course!
(What, you thought we’d be having Swedish meatballs?)
Svenska aptitretare.
Gravlax and knäckebröd (Swedish crispbread), with its traditional accompaniment: ice-cold akvavit.
I’ve become partial to making my own gravlax these days. By adding different kinds of alcohol to the brine, I can tinker with the flavor profile. This batch was made with akvavit, enhancing the dill and caraway notes; I’ve also used gin with excellent results.
And to what sort of Kingly Meal was this the prelude? you may ask.
Why, hot dogs and beans, of course!
(What, you thought we’d be having Swedish meatballs?)
No comments:
Post a Comment