Mead and food…Cooking with Mead…Mead Cocktails! You can't get much more versatile as a
It is great as a complement to certain foods. Here in our tasting room folks often ask
what food goes well with honey wine? We respond that it depends on the type of mead.
When you want to know what food goes well with a grape wine or beer you take into
consideration what version of the beverage will be served, i.e. Cabernet, Stout, Chardonnay,
Pilsner, etc. Well the same goes for mead when pairing with foods.
Mead...if it's good enough for Zeus, then it's good enough for you, your kitchen, your
guests, your bar and your table!
Mead is a great complement to cocktails. Sky is the limit on what you can do but we can get you started with over 20 "Mead Cocktails" that have been tried, tested and approved. Download the Redstone Meadery Cocktail Menu Here
Recipe provided by Aimee Dill, owner of 'It's Thyme for Dill Personal Chef & Nutrition Service' and former Redstone Tasting Room employee! Check out http://www.itsthymefordill.com for more information.
Redstone Meadery's Traditional Mountain Honeywine and Curried Chicken
2 lb. Boneless skinless chicken breast
1-large chopped onion
2 cups chicken broth
2-tablespoon butter, divided
3-tablespoons curry powder (invest in a high quality powder from Whole Foods or your favorite spice shop if you don't make your own)
1-large chopped tomato
1 cup frozen peas
Dice Chicken and set aside. In a saucepan over medium heat, melt 1 Tablespoon butter.
Add Chicken and sauté until cooked throughout. Add remaining butter and onion to pan,
sauté until onions are lightly browned. Add flour and curry to pan, and cook about 2
minutes. Slowly add broth and bring to a boil. Add diced tomato and simmer approximately
10 minutes, while curry thickens. Add peas and heat until hot throughout. Serve along side
a bottle of Redstone Meadery Traditional Mountain Honey Wine. Enjoy
Flank Steak Roll-ups with Spinach and Bacon Complemented by a glass of Juniper Berry Mountain Honey Wine
8 slices, thick cut apple wood smoked bacon
1 ½ pounds flank steak
¾ teaspoon lemon pepper, divided use
2 cloves garlic, minced
¼ teaspoon salt
1 10 oz. package spinach, thawed and drained
3 tablespoons panko bread crumbs
½ teaspoon dried thyme
Cook bacon in a skillet just until done, but not crisp. Set aside.
Pound steak to an even thickness (about ¼” thick, but no more than ¾” thick) while forming a rectangle. Sprinkle ½ teaspoon lemon pepper and ¼ teaspoon salt over one side of steak. Chop bacon and mix with spinach, bread crumbs, ½ teaspoon thyme and remaining lemon pepper, garlic and a dash of salt. Spread mixture evenly over flank steak. Roll up meat starting at short end. Secure with toothpicks at 1 to 1 ½” intervals, to achieve 8 equal sized pieces. Slice into pinwheels and thread 2 steak pinwheels onto a skewer. Grill or broil 6-7 minutes per side, until steak is cooked to desired temperature.
Serve along side a glass of Redstone Meadery Juniper Berry Mountain Honey Wine. Enjoy!
Navajo Tacos Complemented by a glass of Black Raspberry Nectar
1 pound ground turkey
1 large onion, chopped
1/2 cup water
3 cups chicken broth
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons dried basil
salt to taste
1 15 oz. can great northern beans
1/2 pound Roma Tomatoes, diced
1/4 cup chopped cilantro
2 green onions chopped
1 tablespoon lime juice, fresh
1 minced jalapeno
1 pinch sugar
1/2 head iceberg lettuce
8 oz. shredded cheddar cheese
1 package 6" flour tortillas
In a large saucepan, crumble ground turkey and chopped onion and place over medium heat. Cover tightly and simmer 15 minutes, stirring occasionally until meat and onions exude juices. Uncover and boil over high heat until liquid evaporates and browned bits stick to pan. Stir in 1/4 cup water, scraping to release browned bits. Boil, stirring often, until liquid is gone and browned bits stick. Add 1/4 cup water and repeat.
Add chicken stock, scraping to release browned bits. Add chili powder, cumin, oregano, garlic and basil. Bring to a boil over high heat. Lower heat, cover and simmer until broth is evaporated. Stir in canned beans.
Prepare fresh salsa using tomatoes, cilantro, green onions, lime juice, and jalapenos. Add a pinch of sugar and salt to taste. Serve with lettuce and cheese. Flour tortillas can be fried or just warmed in the oven!
Serve along side a cold glass of Redstone Meadery Black Raspberry Nectar. Enjoy!
Vegetarian Tostadas complemented by Sunshine Nectar
2 teaspoon olive oil
1 cup onion, diced small
2 cloves garlic minced
1 cup red potatoes diced small
1 cup Sweet potatoes, diced small
1 cup zucchini, diced small
1 15 oz. can black beans
1 cup frozen sweet corn
2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup water
6 whole wheat flour tortillas
shredded cheddar cheese
Preheat oven to 350Â°. Spray flour tortillas with cooking spray and sprinkle with salt and Italian seasonings. Bake in oven until crisp and brown. Meanwhile, heat sauté pan to medium heat and add olive oil. When hot, add onions, and garlic. Sauté approx. 5 minutes then add remaining vegetables except black beans and corn. Sauté another 5 minutes then add seasonings. Sauté 1 minute and add water. Simmer mixture until potatoes are tender. Stir in beans and corn, heat until all ingredients are hot and water is pretty much evaporated. Serve on toasted flour tortillas and garnish with guacamole, salsa, shredded cheese, and fresh cilantro! Serve along side a cold glass of Redstone Meadery Sunshine Nectar. Enjoy!
FOOD RECIPES (Cooking With Mead)
* Rock Cornish Game Hen baked in Boysenberry Nectar *Third place winner in 2002
Lafayette 95th Street Wine Festival!
4 rock Cornish game hens
2 cups Redstone Boysenberry Nectar
2 tsp fresh rosemary
1/2 cup (1 stick) butter, melted
2 cups bread crumbs (specifically, cubes of whole wheat French bread brushed with
olive oil, salt and pepper and toasted in 350 degree oven)
3/4 cup fresh or frozen cranberries
-Preheat oven to 350.
-Boil mead, rosemary and cranberries until reduced by half.
-Toss 1/2 the melted butter with the bread crumbs.
-Rinse birds and pat dry; rub cavity and surface with coarse (kosher) salt or sea salt.
-Stuff them with bread crumbs, and place in roasting pan.
-Pour reduction over birds, then the rest of the melted butter, grind black pepper on them, and bake for 1 - 1 1/4 hours, basting occasionally, until meat thermometer in one of the birds declares them safe or they look done.
Spinach Salad with Black Raspberry Nectar Vinaigrette:
Black Raspberry Nectar - 1 cup Honey to taste
Balsamic Vinegar - A few splashes
Oil - A few splashes
Fresh baby spinach
Blue Cheese to taste
Toasted Walnuts - 1/2 cup
Finely chopped Shallots
Bacon Bits (reserve some of the fat)
-Boil down the nectar, add the honey till slightly thick, continued to boil with
vinegar and oil.
-Toss with remaining ingredients and serve immediately