{"id":5639,"date":"2016-01-28T15:01:37","date_gmt":"2016-01-28T23:01:37","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=5639"},"modified":"2016-01-28T15:01:37","modified_gmt":"2016-01-28T23:01:37","slug":"sipping-scandinavian","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=5639","title":{"rendered":"Sipping Scandinavian"},"content":{"rendered":"

Ballard, long known for its rich Scandinavian heritage, has a new exhibit at the Nordic Heritage Museum<\/a> called SKAL (pronounced \u201csk-OOL\u201d) Scandinavian Spirits.<\/p>\n

\"Skal\"<\/a>
\nThis exhibition explores the cultural history of Scandinavian libations, the most famous being aquavit<\/a> (sometimes spelled “akvavit”). I can tell you that it\u2019s delicious! And being a good Scandinavian myself, I’ve drank my fair share of it and I am thrilled to see this sip become hip.<\/p>\n

But what is it? Aquavit, like vodka, is a spirit distilled from either grain or potatoes. After distillation, it is distinctive flavor comes from a blend of herbs and spices like caraway, fennel, and dill.<\/p>\n

Great for sipping, I also like to add this into cocktails from Nordic-themed Bloody Mary’s as well as in my Citrus Scandi<\/b> (aquavit, vodka, Cointreau, orange, and fresh grapefruit).<\/p>\n

\"Citrus<\/a>

Citrus Scandis & fresh oysters with a Citrus Splash!
For recipes, check out this episode<\/a> of Liquid Kitchen.<\/b><\/p><\/div>\n

What’s really exciting is that the Northwest is producing some pretty great aquavit: Portland\u2019s House Spirits<\/a> produces Krogstad and in Seattle the Old Ballard Liquor Company<\/a> crafts several unique styles of aquavit.<\/p>\n

Old Ballard Liquor Company proprietor Lexi is also the visionary behind the pop-up restaurant Tumble Swede<\/a>, which celebrates a mash-up of Scandinavian and Pacific Northwest cuisine. Make sure to keep an eye out for her next pop-up.<\/p>\n

So stop on by the Nordic Heritage Museum the exhibit runs until February 28th.<\/p>\n

Skal! -Kathy<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ballard, long known for its rich Scandinavian heritage, has a new exhibit at the Nordic Heritage Museum called SKAL (pronounced \u201csk-OOL\u201d) Scandinavian Spirits. This exhibition explores the cultural history of Scandinavian libations, the most famous being aquavit (sometimes spelled “akvavit”). I can tell you that it\u2019s delicious! And being a good Scandinavian myself, I’ve drank […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11851],"tags":[11161,1304,8759,7418,11855,2880,1308,11880,2379,11856,457,11155,293,2658,1776,4095,3620,11865,11156,6604,11157,980,11158,764,5624,983,11857,11859,9752,11159,2248,2436,11160,11879,862],"class_list":["post-5639","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","category-small-screen-network","tag-akvavit","tag-aquavit","tag-caraway","tag-citrus-scandi","tag-cocktails","tag-cointreau","tag-dill","tag-events","tag-fennel","tag-foodie-news","tag-grapefruit","tag-house-spirits","tag-kathy-casey","tag-kathy-casey-liquid-kitchen","tag-kathy-caseys-liquid-kitchen","tag-komo-news","tag-komo-news-radio","tag-komo-radio","tag-krogstad-aquavit","tag-news-radio","tag-nordic-heritage-museum","tag-northwest","tag-old-ballard-liquor-company","tag-orange","tag-oysters","tag-pacific-northwest","tag-recent","tag-recipes","tag-scandinavian","tag-skal","tag-spices","tag-spirit","tag-tumble-swede","tag-videos","tag-vodka"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/5639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5639"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/5639\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}