mead wine history

The Vikings believed it to be an aphrodisiac. The bridegroom would drink mead for a month after his wedding day to ensure virility, and this became known as the HONEY-MONTH which later evolved as the word "HONEY MOON".

The main effects of Mead
It is good for lung infections, cough, asthma and other ailments of the lungs. It also helps keep the heart and stomach in good condition. People with a tendency to a hot blood should drink a lot to produce gall for dissipating the heat. It is also good for the elderly and people with a poor circulation, who feel cold all the time.
Do you know that the mead is very valuable asset in cooking?
Mead goes wonderfully with salmon, chicken and turkey

Maxwell Mead Recipes

Spicy Chicken Wings

Place 8 chicken wings in an oven proof dish.
In a basin combine
2 large table spoons of soy sauce,
1 (rounded) table spoon of brown sugar,
3/4 cup Honey Mead,
2 large table spoons of coarsely grated ginger,
2 large cloves of garlic crushed
1 heaped table spoon of chopped coriander.
Mix and pour on the chicken wings.

Bake in a moderate oven for 45 minutes, turning occasionally to brown evenly. Delicious finger food. Can be barbecued.

Mighty Mead Glazed Pork

Mix
¼ cup tomato sauce,
¼ tspn five spices powder,
2 tspn soy sauce,
1 large clove garlic crushed and
½ cup Spiced Mead.

Marinate 4 pork fillets or loin chops for 2 hours. Barbecue, basting with marinade or bake in marinade.


Maxwell’s Medieval Mead Moods

Pour ¼ cup Liqueur Mead over your favourite prepared fruits. Delicious over rockmelon, honeydew, strawberries or oranges.

Use ½ cup of Honey or Spiced Mead in place of water when making Apple Crumble.

Mix equal quantities of plain yoghurt and whipped cream, add 1 tblspn Liqueur Mead (or to taste)  and use as a dip on a fresh fruit platter.

Mead and Date Cake with Syrup

Cook, drain and puree a good 1/2 cup of pumpkin, let cool.
Cream 90g of butter, 1/4 cup of brown sugar and a 1/2 tea spoon of vanilla essence until fluffy.
Add 2 eggs beaten well, then stir in pumpkin.
Chop 125g dates and 125g walnuts
Sift 125g SR flour with 1/2 tea spoon of cinnamon and 1/4 tea spoon of baking powder.
Toss dates and nuts with a little flour mixture and fold into the pumpkin etc.
Fold in the remaining flour alternately with 1 table spoon of spiced Mead.
Pour into a buttered and floured 18cm ring tin and bake at 170c for 35 minutes.

Double quantity will make a 22cm ring tin (serves 12)

Cook for 65-70 minutes.

Stand hot cake for 10 minutes. Then turn out onto a wire rack (over a tray) and pour over hot syrup.

Syrup

Combine 5 table spoons of sugar with 2 table spoons of water in a saucepan and stir over medium heat until sugar dissolves.
Bring to a boil and cook without stirring until pale golden (approx. 5 minutes).
Remove from heat and stir in 1/4 cup of boiling water, then 1/4 cup Spiced Mead, then pour gently over cake.

Any remaining syrup can be served warm over slices with whipped cream.

Liqueur Mead can be substituted in the syrup.