There’s nothing that mead can’t make better.
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!
Simple but oh, so refreshing!
Garnish with Raspberries, Blackberries, a Twist of Orange Peel or Sprig of Fresh Thyme.
Bubbly with a twist!
Garnish with Raspberries.
Simple but oh, so refreshing!
*Hibiscus Syrup/Blossom available at the Tasting Room.
A Tantalizing treat for your taste buds
Garnish with a Lime Peel.
A lovely way to start the weekend
Garnish with a Mint leaf or Spiral of Orange Peel.
Sip after sip of Summer in your glass
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.
Romantically delicious!…and talk about a lovely color!
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.
Created by Andrew Hansen of Dry Fly™
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.
Shaken with ice to chill.
Serve in a beautiful glass with a sugared rim.
Created by Sky River, August 2010
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.
Contributed by Pranee Khruasanit Halvorsen – I Love Thai Cooking
Serves 2 as a Main Dish
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.
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.
Created by Sky River March 2013
Chive & Mead Sauce
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.
Created by Sky River April 2014
Yummy on Pork Tenderloin, Chicken, Salmon or a Juicy Steak
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.
Created by Bonnie Parrish-Kell 2011
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!
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.
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.
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.