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November State News
In this ‘November 2005’ Issue to our Colorado
Friends and Family…
-Bring
Vanilla Bean/Cinnamon Stick Mead to Your Holiday Gatherings
-Drink
Mead at These Local Events
-International
Mead Festival
-This
Month’s Mead/Food Pairing: Red Raspberry Reserve Fudge Pie
-Reasons
to Visit the Redstone Meadery Tasting Room---Free, Live Music!
Vanilla
Bean/Cinnamon
Stick Mead is the Perfect Holiday Drink
Are
you hosting a Thanksgiving dinner or heading to a friend or family’s
house? Don’t forget your Vanilla
Bean/Cinnamon Stick
Mead! This mead is perfect paired with
any holiday dessert. Also try as an after
dinner drink.
November Events
Friday
November 4th: November’s Annual Gala for Women’s Health,
featuring
Champagne, Mead and Wine Tasting at the Spice of Life Events Center. 7-10 pm
http://www.bvwhc.org/Special%20Events.html
Saturday
November 5th: Denver
International Wine Festival, 12-5 pm
at the Oxford Hotel in Denver.
Colorado Wineries have their own special
room. Come check us out!
www.denverwinefest.com
The International
Mead Festival is Coming!
Tickets will be on sale mid-November. Please
check out www.meadfest.com to
order tickets, find outlets
and for additional details.
Call for entries…All entries for the Home Mead Competition
are due by November 21st. See
www.meadfest.com for details.
Red Raspberry Reserve
Fudge Pie- Courtesy of Aimee Dill
This is a “cheater” kind of recipe that is easy
with lots of
short cuts, but it tastes like you’ve worked all day.
1 9” pie crust
1 package 19.8 ounces brownie mix (spring for the good
stuff)
1 stick unsalted melted butter
¼ cup Red Raspberry 2002 Reserve
2 large eggs
¼ cup semi sweet chocolate chips
¼ cup finely chopped hazelnuts
Place a rack in the center of the oven and preheat
the oven
to 350°. Place pie crust in a 9” pie
plate. Flute the edges as desired. Place the brownie mix, melted butter, mead,
and eggs in a large mixing bowl. Beat
with a wooden spoon until just incorporated and smooth; about 50
strokes. Pour into crust.
Sprinkle with nuts and chocolate chips. Bake
until center has puffed up; approximately
45 minutes. Let cool 30 minutes prior to
serving. Absolutely heavenly served with
homemade whipped cream or vanilla ice cream.
Also great served with a glass of 2002 Red Raspberry Reserve.
Recipe
provided by Aimee Dill, owner of It's Thyme for Dill Personal Chef
&
Nutrition Service and Redstone Tasting Room employee! Check out www.itsthymefordill.com for
more
information.
Come Visit the
Redstone Meadery!
Redstone Meadery is the perfect place to purchase your
holiday gifts. Cobalt blue bottles
filled with delicious honey wines are the perfect drink for any
gathering.
Don’t forget that we have added additional tour times.
Monday-Friday visit us from 12-6:30 pm
with tours at 1 pm and
3 pm.
Saturday visit us from 12-5 pm
with a tour at 12:30.
Free Live Music
starts Saturday, November 5th and happens every Saturday
thru the
end of April. 2-5 pm
- Jeff Hamer from the
Single Malt Band November 5th and 19th.
- Willie Snider from
Willie and the Po Boys November 12th.
Cheers!
720-406-1215
4700 Pearl
St, #2A
Boulder, CO 80301
http://redstonemeadery.com
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