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Old 06-04-2010, 10:17 PM   #1
shanecb
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Mar 2010
Pittsburgh, PA
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Has anyone ever tried cooking using dry or sweet meads? I have bottles sitting around that I think would be interesting to try in a recipe, but I'mm not really sure WHAT to try. I could imagine maybe making some sort of a glaze with a sweet mead?

Any ideas?
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Old 06-05-2010, 02:08 AM   #2
FromZwolle
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Mar 2010
beecher, il
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mead can be used just about any time wine/champagne would be called for in a recipe.

off the top of my head: a sweet mead braised chicken/pork sounds delicious, a dry mead poached fruit would also be great, and i routinely use mead in the water pan for my smoker. that always turns out fantastic, no matter what meat you use.

 
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Old 06-05-2010, 02:33 AM   #3
thataintchicken
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Sep 2008
Lewiston, ID
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Braising with mead is very delicious indeed. Deglaze a pan with mead for a crisp pan sauce. Poach a pear with mead.

OR, just go viking. Roast a big hunk of meat. Tear it into bits and drink copius amounts of mead beside an open fire.

Hope Grendel does not appear.
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Old 06-07-2010, 02:25 AM   #4
shanecb
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Mar 2010
Pittsburgh, PA
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I like the viking approach

Poached fruit sounds like a fantastic idea, I haven't thought of that!
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