Best Cucumber Aquavit Granita Recipes
CUCUMBER GRANITA
This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.
Provided by Chef Kate
Categories Vegetable
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
- Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
- Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
- To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.
Nutrition Facts : Calories 191.4, Fat 16.5, SaturatedFat 2.4, Sodium 938, Carbohydrate 11.8, Fiber 1.8, Sugar 5.4, Protein 1.9
AQUAVIT'S QUICK PICKLED CUCUMBERS
According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.
Provided by Chef Kate
Categories Vegetable
Time 4h20m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cucumbers as thin as possible, using a mandoline if you have one.
- If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
- Put the slices in a colander and toss them with the salt.
- Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
- Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
- Remove from heat and let cool.
- Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
- Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
- Cover the bowl and refrigerate 3 to 6 hours before serving.
Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5
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