Mead is great for cooking: in sauces, for marinating, for sorbets, for dressings etc. A rule of thumb regarding mead is, that everywhere you would use a white wine or a dry sherry, you can use mead. In a beurre blanc, for spicing up a stew, for braising meat. Great as an alternative to sake in asian dishes.
The taste is sensational. The soothing smells fill the kitchen and the day after it's great on a piece of bread.
All the ingredients in a pot and into the oven for around 4 hours at 120°C.
Fry the bacon, add all the ingredients and let them fry together until slightly brown, fragrant and caramelized.
Add apple juice, water and dry mead and let it gently simmer for an hour.
Homecook Jon Jefferson cooks a basic simple chicken dish. He uses mead to deglace the pan where you would have used a white wine, dry sherry or better: a Marsala.
From the series: "Poland on a Plate". TV host Basia Brown makes a heart healthy dish here. Lentils are good for your cholesterol. Mead too, of course. Poland makes some of the greatest mead in the world. They have a long tradition for making honeywine..
Ricky the Meadmaker presents a winner in their glace competition two and a half minutes into the show. Also there are som entertaining bits on food pairing with mead..
The Vet's Late Night Snack.
This "smørrebrød" was invented by veterinarian Sigurd Keilgaard in the 1920's. Keilgaard looked after the horses in Circus Miehe and The Royal Stables.