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 Scroll Down for 2 MEAD RECIPES, ENJOY!
Mead Recipes, but first, for those who don't know....

What Is Mead?
Mead is an alcoholic beverage made by fermenting honey with yeast. Mead is not a beer, wine, or spirit in the normal sense; it is its own class of alcohol, and many people believe it is the oldest of the alcoholic beverages. Mead has held a pivotal place in many cultures throughout its nearly 8,000 year history, and it is still enjoyed throughout the world.

The first meads were most likely made simply by taking honey and water and letting them ferment with the naturally occurring yeasts found in the honey. Evidence of early meads has been found in Egypt and on the island of Crete, and it was drunk in Greece throughout the Golden Age. In many early cultures, bee goddesses held central roles in the pantheon, and many have postulated that this was because of the intoxicating effects of mead harvested from local bee hives.

There are three main classes of mead, with many variations on each. Traditional meads are made using only honey, water, and yeast. Metheglin mead is made in the same way as traditional mead, but has various spices – such as cinnamon or vanilla – added. Melomel mead is similar, but has fruit added as well. Various types of melomel include mead with mulberries, known as morat; mead with pears, known as perry; mead with apple juice, known as cyser; and mead with grapes, known as pyment.

Mead retained its place of honor as a highly valued drink in many cultures until the introduction of wine. As wine became a mark of wealth and prestige, many lords began turning from the consumption of mead to wine. The peasantry continued to enjoy mead, as it could be easily made from ingredients they could get their hands on and didn’t require special storage. Over time, however, beer replaced mead in the lives of the commoners, and mead became a drink set aside for special occasions.

Many people trace the English word honeymoon to a practice of fathers to supply their daughters with enough mead to last a month as a dowry. Drinking this mead throughout the first month of marriage was meant to ensure that the firstborn child would be a male. Other holidays, such as the Yule festivals, also included drinking mead as part of the festivities.

Mead is still a regular part of the Ethiopian tradition, where it is known as tej. Ethiopian mead has the bark of a plant called gesho added to it, giving it a somewhat hoppy taste and making it similar to the beer-like mead known as braggot. Ethiopian mead varies in alcohol content and sweetness, with some being quite potent, and others, such as the variety known as berz, having a low alcohol content.

-WiseGEEK
-from: http://www.wisegeek.com/what-is-mead.htm


Mead Recipes from kitchenBOS.com

Meade Recipe

Ingredients:
1/2 gallon water
1 1/2 cups raw honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice

Heat all Ingredients together over medium heat in a large pot. As the honey melts, an oily crust forms at the top. DO NOT REMOVE. When it is well blended, remove from the heat, stirring occasionally as it cools. This is the non-alcoholic version.
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Soft Mead Recipe

Ingredients:
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all Ingredients in a non-metallic pot. While boiling, scrape off the rising 'scum' with a wooden spoon. When no more rises add the following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the simple feast.

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Archangel Baw

Ingredients:
1 pint water
1 oz lavender flowers (wt.)
8 oz sugar (wt.)
Juice of 4 lemons

Pour boiling water over the lavender flowers and allow to infuse for about 20 minutes. Then add sugar and lemon juice, and chill. Store in the 'fridge.To make up, mix about 1 part of the syrup to 4 parts water, serve with ice.
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Archangel Baw
Ingredients:
2 Pints Strawberries, Rinsed & Hulled
15 Sweet Woodruff Springs
1 1/2 Quarts Mosel Wine
1/2 Cup Sugar
Violet Petals
Rose Petals

Warm 4 of the woodruff springs for 5 minutes in a preheated 200 degree F oven. Mash half the strawberries with sugar and add the oven warmed woodruff sprigs plus 8 raw sprigs. Pour wine over the mixture and stir well. Cover and refrigerate for 8 hours and strain. Pour liquid into punch bowl and add remaining half of the strawberries, extra woodruff and the violet and rose petals. Place a few whole blossoms of both flowers to float in the center as decoration.
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Archangel Baw
Wassail is a traditional holiday drink, which has been served for centuries around the time of Yule. It is enjoyed by many people, not just Pagans. It originated from the Norse, and you can actually buy drinking horns online (or make your own) if you want to enjoy Wassail the truly traditional sense. The word comes from the old Norse toast, "Ves Heill," meaning "be in good health." There are several variations of this recipe - here are a few of them.

Wassail Recipe 1:


You will need:
6 cups apple cider
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
2 1/2 cups pineapple juice

Heat cider and cinnamon stick in dutch oven. Simmer for 5 minutes. Add remaining ingredients and simmer 5 minutes longer. Serve. You can also add rum to this recipe (to taste).

Wassail Recipe 2:
Here is another variation on this recipe.

You will need:
2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tbsp whole cloves

Combine sugar and water in a large pot (dutch oven). Boil for 5 minutes. Remove from heat and add cinnamon, allspice, ginger and cloves. Cover and let stand for 1 hour. Strain liquid into a large pot. Just before serving, add apple, orange, and lemon juice and bring to boil. Remove from heat and serve. You may add rum to this recipe as well.

Wassail Recipe 3: Alcohol Free
Here is yet another (non-alcoholic) variation on this recipe.
You will need:
2 cups cranberry juice
2/3 cup white sugar
7 cups water
2 cinnamon sticks
1 tbsp whole allspice
1 tbsp whole cloves
2 (20 ounce) cans pineapple juice
6 oz. frozen concentrated fruit punch
1 (6 ounce) can frozen orange juice concentrate

In a large pot over medium heat, combine water, sugar, and cranberry juice. Bring to a boil and stir until the sugar is dissolved. Place the cinnamon, allspice and cloves into a cheesecloth bag and close tightly. Add to the liquid and simmer for 20 minutes. Remove the spices. Just before serving, add the remaining ingredients (juices). Serve steaming hot.

-Author(s) Unknown.
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Archangel Baw

Especially when Winter has moved in, this is a warming and comforting drink. It makes a good amount - perfect for a family after spending a day out in the snow.

You will need:
1/2 cup brown sugar
1 tsp. whole allspice berries
3 cinnamon sticks
1 tsp. whole cloves (about 7-10)
1/4 tsp. salt
dash of nutmeg (preferably fresh grated)
2 quarts apple cider (2.2 L)

Combine all ingredients in a large pot. Bring to a boil; cover and simmer for 20 minutes. Strain to remove the spices and serve. Those of age may wish to add a shot of spiced or dark rum to their cider.

It is also possible to make mulled cider in a large crock pot. Here is a variation suitable for long slow simmering.

You will need:
1/2 cup brown sugar
1 tsp allspice
1 1/2 tsp. cloves
2 sticks cinnamon
1 orange, sliced (with peel)

Combine all ingredients in crock pot. Cover and cook on low for 2-8 hours, until desired flavor is reached. Serve with ladle.

To make the spices easier to remove before serving, tie them into a piece of cheesecloth and remove the cheesecloth pouch before serving. It's easier than having to strain 2L of cider!
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Archangel Baw


Apple Beer
Pour 4 gallons of boiling water over 4 pounds of grated Apples in a pan and stir each day for 2 weeks. Then strain and add 2 pounds of sugar, 2 ounces of root Ginger and a level teaspoonful each of Cinnamon sticks and whole Cloves. Pour into a cask and bung tightly at once. In 6 weeks it will be ready to bottle.

Honey Beer
Boil an ounce of ground Ginger with a ? a gallon of water for an ? hour, then put it into a pan with pound of white sugar, 2 ounces of lime juice, 4 ounces of clear-run honey, the juice of 3 lemons and another ? gallon of cold water. When the mixture is just luke-warm, add a large teaspoonful of yeast spread on a piece of toast. Leave for 12 hours and strain through muslin. After giving it and hour or 2 to settle, carefully bottle.
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Archangel Baw

Ingredients:
16 corn tortillas, softened (can use flour tortillas)
2 pounds ground beef
2 10 oz. cans  tomatoes
1 package taco seasoning mix
1 can cream of celery soup
1 pint sour cream
1 package shredded cheese

Preparation:
Brown ground beef and drain. Mix in taco seasoning and 1 can tomatoes. To be able to roll the tortillas, they must be warm. Roll into tortillas. Mix remaining can of tomatoes, soup, and sour cream. Pour over filled and rolled tortillas. Sprinkle with cheese. Bake at 350° F for 20 minutes.
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Archangel Baw

Ingredients:
1 small onion, chopped
1/2 lb. ground beef (or turkey or veal)
1 15 oz. can of tomato sauce
2 cups uncooked macaroni
1 can cheddar cheese soup

Preparation:

Cook macaroni according to package directions. Meanwhile brown meat and onion in a skillet. Pour off fat and stir in tomato sauce. Simmer for 10 minutes. Pour meat mixture and macaroni into a casserole dish and mix well. Pour cheese soup over the top and bake at 400 degrees for 20 minutes.
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Archangel Baw

Ingredients:
3 - 4 chicken breasts, boiled and cubed
2 cans cream of chicken soup
1 small onion - chopped
2/3 C. chopped celery
2 C. cooked rice
1 C. Mayo
1 Box Nabisco Chicken in a Biscuit crackers

Preparation:

Sauté celery and onion in margarine. Combine all ingredients except crackers. Pour into 9 x 13 dish. Crush crackers, and top casserole with them. Bake @ 350 about 20 mins - or until crackers are slightly browned. Note: Do not add salt to this one. The crackers, and soup are plenty!
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Archangel Baw

Ingredients:
2 cup cooked, diced ham
1 large bag frozen broccoli
1 lb shredded cheddar cheese
3 eggs
3 cups milk
4 cups Bisquick

Preparation:
Grease a 13 x 9 inch casserole. Cook broccoli until fork tender and drain. Layer the diced ham, the broccoli and then the Cheddar cheese. Sauce: Beat together eggs, milk and slowly add Bisquick until smooth (it will be slightly thick). Pour evenly over ham, broccoli and cheese. Bake 30 minutes at 350 degrees F. With side of spoon, break oven crust in center of casserole and continue cooking for 20 to 30 minutes or until center is set.
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