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Mead Marinade

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Oskaar

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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I use my meads to marinade meats and sometimes in BBQ sauce.

Who else out there is a mead marinader and saucier? What are your favorite recipes and meats to use them on?

Enquiring minds want to know!

Oskaar
 
My wife uses a semi-dry show mead in every recipe that calls for white wine. 99% of the time it improves the recipe, adding a bit more flavor and a hint of sweetness. Good stuff.
 
I would like to say that my husbands obsession with mead has fed into my obsession with gardening, so I have been adding herbs and spices to vinegars I have made with mead. I am also wanting to make marinades, salad dressings, and many sauces with mead as well. The first one I started with was a red wine vinegar mother, added several bottles of Sweet clove honey mead, after the vinegar was made and ready to be bottled, I added rosemary and garlic. Makes an awesome beef roast marinade.
 
Last night I took my used oak sticks from my current batch of mead and tossed them on the charcoal. I set the grill up for indirect grilling and essentially smoked and baked 4 chicken breasts. It was truly fabulous. The chicken was a beautiful golden brown and the flavor was heavenly. I didn't use any other seasonings, and was very pleased with the result. Absolutely delicious and no added salt! :D
 
Too cool David,
You can also marinade your meat prior to grilling, I've even basted with it. It's wonderful.
 
I have a papaya mead that didn't come out so great for drinking.

It makes a great chicken marinade, though! Tonight I'm trying it with steak...


Cheers,
Jay
 
I use my mead instead of white wine to make Risotto (dirty rice). I use my 3 week sweet mead and it really does the trick.
Joe

P.S. Sorry thats not as a marinade in the strict sense unless you count it as marinating the mushrooms, bacon and rice while cooking.
 
I've used a mead vinegar for marinating chicken which worked very well. The mead vinegar was made by Chuck Wettergreen, wonderful flavor, very aromatic. After searing the chicken briefly, adding a bit of chopped shallot, I then used the remaining marinade to simmer the chicken in. Wonderful stuff!
 
I have some cyser flavored with pear/apple concentrate that I'm not crazy about, so to use it up I marinated turkey breast in it, with some ginger, garlic, soy sauce and green onions. Baked the turkey breast and it was very nice. So I put more fresh ginger, garlic and green onions in the rest of the cyser and am keeping it in the fridge as a bottled marinade or seasoning for the wok.

Miriam
 
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