Here are some delicious recipes we’ve worked out in our kitchen as well as contributions from other mead-lovers. If you have a recipe you’ve created and would like to share, please send us a message. Sláinte!
Garnish with a Mint leaf or Spiral of Orange Peel.
Sip after sip of Summer in your glass
3 Ounces chilled Sky River Sweet or Semi-Sweet Mead
3 Ounces San Pelligrino Limonata
1 Sprig of Gently Bruised Fresh Rosemary
Combine Mead and Limonata in a glass, stir with Rosemary Sprig. Leave Rosemary in Glass as Garnish. For a Stronger Rosemary Flavor Combine Mead and Rosemary an Hour before mixing with Limonata.
Violet Honey Bee
Romantically delicious!…and talk about a lovely color!
3-4 parts chilled Sky River Sweet Mead
1 part Creme de Violette
Spritz of lemon
Variation: Add a shot of vodka and crushed ice, shaken to chill.
Garnish with a violet blossom or a Twist of Lemon Peel. Serve chilled or over crushed ice in a beautiful glass.
Black Pear Berry
Created by Andrew Hansen of Dry Fly™
1 Juicy delicious Pear
1 part (approximately 2 ounces) Whiskey (We use Dry Fly™)
2.5 parts Sky River Blackberry Honey Wine
Cut the pear into pieces and muddles in a martini shaker. Add Whiskey, Sky River Blackberry Honey Wine and ice. Shake. Pour through a strainer into a beautiful glass and enjoy! Garnish with a few frozen blackberries on a pick.
2 parts Sky River Sweet Mead
1 part Dry Fly ™ Gin
1 part Orange Juice
Splash of Simple Syrup (to taste)
Shaken with ice to chill.
Mead and Whiskey Sour
1 part lemon
1 part Whiskey
3 parts Sky River Sweet Mead
1 part (or to taste) Simple Syrup
Serve in a beautiful glass with a sugared rim.
Cedar Plank Salmon with Sky River Raspberry Mead Sauce
Created by Sky River, August 2010
2 portions fresh salmon BBQ’d (or baked) on a cedar baking plank
3/4 cup Sky River Raspberry Mead
2 clove’s finely minced fresh Garlic
pinch of Salt
pinch of Cayenne Pepper
1 1/2 cups fining chopped ribbons of Spinach
1 Tablespoon Butter
1 teaspoon Flour
Optional Pinch of Pepper Flake
Reduce Raspberry Mead over high-heat, stirring constantly. Once reduced by half add garlic, salt and cayenne. Add spinach, stirring gently until combined. Reduce to low heat. In a separate pan melt butter and slowly add flour, whisking constantly to prevent any lumps. Over medium heat gently combine 2 mixtures adding additional Raspberry Mead, if needed, to reach desired consistency. For additional spice add a pinch of pepper flake.
Plate salmon. Scatter half of spinach over each portion and top with remaining sauce.
Garnish with fresh raspberries or pepper flake.
Serving option: To add a serving of greens and a lovely display of color plate salmon on a bed of wilted spinach before adding spinach and raspberry sauce.
Gaeng Hoi Nang Rom - Thai Mussel Curry with Tomato & Lemongrass
Use just enough red curry paste, coconut milk and lemongrass to create a flavorful soup. The sweet & sour flavors from the tomato and tamarind juice heighten the flavor of the mussels. It is very well-balanced dish that can be enjoyed as a soup by itself or served with steamed jasmine rice as a mild curry dish. Dill and cilantro are the perfect herbs for a finishing touch.
1 tablespoon canola oil
1 tablespoon red curry paste
2 tablespoons chopped lemongrass
3 tablespoons coconut milk or more as needed
2 medium size ripe tomatoes, cut into large chunks
15 mussels, de-bearded and halved (about a pound)
2 tablespoons tamarind juice or 1 teaspoon tamarind concentrate plus 1 teaspoon sugar
2 tablespoons chopped dill
2 tablespoons chopped cilantro
Stir canola oil, red curry paste, and lemongrass on high heat until fragrant. Then stir in coconut milk and let it cook with the red curry until the oil is separated. Stir in tomato, mussels and stir well. Cover with lid and cook until the mussels open up, about 5 minutes. Stir in tamarid juice, stir well and cook until the mussels are done. Mussels are not done when they open. They are done when you can see the meat contract. This makes a BIG difference in the flavor. Stir in dill and cilantro just before serving.
Alaskan Cod with Chive & Mead Sauce
Created by Sky River March 2013
2 portions fresh Alaskan Cod
Chive & Mead Sauce
1 cup Sky River Semi-Sweet Mead
Juice of 1 Lemon, zest of half lemon
2 clove’s crushed or finely minced fresh Garlic
pinch of Salt
white pepper to taste
1 Tbsp. Chives (preferably fresh)
3 Tablespoon Butter
Combine Lemon juice and Semi-Sweet Mead, reduce over medium heat. Once reduced by half add garlic, salt, pepper and lemon zest. Reduce to low heat. Allow to cool slightly then add butter and chives.
Add and heat approximately 1 Tablespoon Olive Oil to saute pan. Add Cod Filet. Cook over medium heat for approximately 4 minutes on each side, just until cod flakes.
Plate Cod, top with Chive & Mead Sauce. Serve with pasta or jasmine rice. Garnish with curls of lemon peel and long strands of Chive.
Side Dish Suggestion: Asparagus steamed to a lovely bright green.
Sky River Blackberry Ginger BBQ Sauce
Created by Sky River April 2014
Yummy on Pork Tenderloin, Chicken, Salmon or a Juicy Steak
2 1/2-3 cup Blackberries (fresh and delicious or frozen for that blackberry-less part of the year)
3/4 cup Chicken broth
3/4 cup Sky River Blackberry Honey Wine
1/2 cup Ketchup
3 Tablespoons Honey
2 Generous Tbsp. grated Fresh Ginger
a pinch of Black Pepper
a pinch of salt
1/4 tsp. Cinnamon
1/8 tsp. Pepper flake (more or less depending on your love of spice)
Mix berries, honey wine & broth in a sauce pan. Bring to boil then lower temperature to a simmer, stirring regularly. When the berries are tender and easily smashed (5-7 min.), remove from heat, cool, blend in a blender & strain through a mesh strainer to remove seeds. Add remaining ingredients and continue simmering until sauce is thick/coats the back of a spoon. Delicious on the grill or when roasting.
Fresh Cranberry Relish
Created by Bonnie Parrish-Kell 2011
1 bag (8oz) fresh cranberries (sort out any squished or shriveled ones)
1 cup semi-sweet mead
Combine ingredients in a saucepan. Bring to a gentle boil then add 1/2 cup white sugar (more to taste). Stir to dissolve sugar. Gently simmer for approximately 10-15. Relish is done when berries pop open. Add cinnamon, allspice (or clove), and ginger to taste and then refrigerate to chill and set. Yum!
Salted Rose and Honey Pie
A rose-scented, honey-sweetened custard, in a rose-scented pie crust, sprinkled with pink Himalayan sea salt and paired with a lush rose mead (rhodomel). This custard pie is based on an old recipe attributed to my Irish great-great grandmother; my dad’s sister Marthanne perfected the family recipe. The rose and honey riff is my own.
From The Art of Mead Tasting and Food Pairing by Chrissie Manion Zaerpoor (used with permission)
Equipment: rolling pin, pastry cutter Time: 55 min Hands-on: 20 min Yields: one 9-inch pie
Notes for making pie crusts: For best results, freeze dry ingredients overnight, and keep all liquid ingredients in the refrigerator until you are just ready to begin. Use a metal or ceramic pie pan: Do not use a glass pie pan as these make soggy crusts.
Note on cooking for your audience: I like the salted pie. Most members of my family preferred sprinkling with colored crystal sugar rather than salt.
2 cups pastry flour or all-purpose flour
2 Tbsp white granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
8 Tbsp (one stick) cold, hard butter
6-10 Tbsp rose water or chilled Sky River Rose Honey Wine
More flour for rolling out the dough
1 egg (for egg wash)
Pre-heat the oven to 400°F.
Whisk the flour, white sugar, salt, and cinnamon in a large mixing bowl. (You can do this step before putting the ingredients in the freezer, if you wish.)
Using a pastry cutter or two butter knives, cut the cold butter into the flour until the pieces are very small and crumbly, like lentils.
Add ¼ cup rose water to start with. Use the pastry cutter to mix in just enough ice-cold rose water, one additional Tbsp at a time, for the dough to come together into a ball. Knead just a couple of times with your hands to form a smooth ball.
Roll out the dough on a generously-floured surface so that the circle is about a quarter-inch thick, and two inches larger in diameter than your pie pan.
Press the crust into the pie pan. Crimp or otherwise decorate the edge, using the extra dough scraps. Pierce the bottom of the crust several times with a fork.
Make an egg wash by whisking together one egg and a Tbsp of water. Use a pastry brush to brush the egg wash over the edges of the crust. Place the crust in the refrigerator until ready to fill.
4 Tbsp butter
1/2 cup honey. Be sure to use liquefied honey (not partially crystallized) for best results.
1/4 cup very fine cornmeal or dry polenta
1/4 tsp cinnamon
2 Tbsp mead vinegar (or substitute white distilled vinegar)
2 Tbsp rose water
1 tsp vanilla extract
3/4 cup half n half, or evaporated milk (your choice)
Pink Himalayan sea salt, coarse, for sprinkling on finished pie
In a large mixing bowl with your electric mixer, cream together the butter, honey, cornmeal, and cinnamon. Add the vinegar, rose honey wine, and vanilla.
Add the eggs, one at a time, mixing well.
On low speed, add the milk.
Pour into the raw, scored pie crust. Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake an additional 25 to 30 minutes, until a knife inserted at the center comes out clean. Sprinkle generously with coarse pink Himalayan sea salt. Allow to cool before serving.
Sky River Mead Trifle
1 package of 12 Ladyfingers, or sliced sponge cake
1/3 cup strawberry preserves
15 oz. pears or fruit cocktail, well drained
1/2 cup Sky River Mead
Custard Sauce (see recipe below)
Cherries or Slivered Almonds
Slip ladyfingers, spread with stawberry preserves. Sandwich layers, cube, and place in glass, flat bottomed bowl. Top with fruit and drizzle with Sky River Mead. Cover fruit with Custard Sauce. Chill. Before serving top with honey sweetened whipped cream. Garnish with cherries or almonds.
3 egg yolks
1/8 cup white or brown sugar
2 tsp cornstarch
1/2 cup each milk and whipping cream, scalded
In a bowl, whisk egg yolks. Slowly blend in remaining ingredients. Microwave high 1 – 2 minutes until thickened, stirring often. Stir in 2 Tbsp Sky River Mead. Chill.