Mead Recipes
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The Brewmaster's Pretzel

Ingredients:

  • 4 3/4 cups all-purpose flour
  • 5 tablespoons margarine
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 tablespoons yeast
  • 4 large eggs
  • 1 tablespoon cumin seeds
  • 1/2 cup heavy cream
  • 1/2 cup water

Instructions:

Mix the dry ingredients and crumble in margarine. Mix yeast with cream, water, and eggs, then combine with dry mixture. Let rise for 30 minutes. Shape into 24 pretzels, brush with egg, sprinkle with cumin seeds, and let rise another 30 minutes. Bake at 400°F for 12-15 minutes.

Mead Fromage

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 6 sheets gelatin
  • 1 teaspoon grated ginger
  • 1 cup mead
  • 1 orange (zest and juice)
  • 1 1/4 cups heavy cream
  • 2 egg whites

Whip egg yolks and sugar until pale. Add ginger, orange zest, and juice. Heat mead and dissolve gelatin in it. Let cool, then combine with egg mixture. Fold in whipped cream and whipped egg whites. Chill and serve garnished with whipped cream.

Mead Marinated Pork Chops

  • 8 pork chops
  • 1 teaspoon sage
  • 3/4 cup mead
  • Salt and pepper
  • Paprika
  • Olive oil for frying
  • 4 apples, sliced
  • 1 can apricots
  • 1 can mushrooms
  • 1/2 cup heavy cream

Marinate pork chops in mead and sage for 6-8 hours. Grill with oil, season, and set aside. Sauté apples, apricots, and mushrooms in the same pan. Combine marinade, apricot juice, stock cube, and cream. Pour over pork chops in an ovenproof dish and bake at 350°F for 20 minutes.

Mead and Chili Marinated Steak

  • 4 steaks (7 ounces each)
  • 2/3 cup mead
  • 2 chilies, chopped
  • 3 pieces star anise
  • 1 garlic clove

Marinate steaks for 5-6 hours. Pat dry and sear. For sauce: sauté 1 onion, 1/2 pound fennel, and 2-3 tarragon stems. Add 1/2 cup mead and reduce. Stir in 1 1/2 cups veal stock and a knob of butter. Season and serve.

Mead and Dill Marinated Veal Inner Thigh

  • 1 pound veal inner thigh, sliced
  • 4-5 pieces star anise
  • 1 cup brown sugar
  • 3 bay leaves
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black peppercorns
  • 1/2 cup mead
  • (Optional) chili

Combine marinade ingredients and pour over veal. Marinate for 2 days, flipping occasionally. Serve with arugula salad, balsamic dressing, and parmesan shavings.