I’ve cooked with beer, with wine, with brandy, with rum, with whiskey (and perhaps other potables I was too soused to remember cooking with), but it occurs to me that I’ve never cooked with mead. I can’t even find a recipe in the house that calls for it, and Internet searches turned up only a couple of recipes that don’t sound terribly appetizing. Suggestions?
bib. My extensive, eclective cookbook library can’t help you.
Why not drop a line to John Thorne(the best writer on food in the world today). He may or may not feel challenged enough to help you. You can find his website at http://www.outlawcook.com/
You guys are kinda neighbors.
eclectic
Personally, I can’t imagine why you’d do anything with mead except drink it. It’s hard enough to come by that I wouldn’t even think of cooking with it. It seems to me that any effect you could achieve by cooking with mead, you could do the same thing by just using honey.
JMHO, YMMV, and all that.
Mmm…now I want some mead. There’s a company near here that makes a fantastic Agave Mead (among other varieties).
Sounds like something an enthusiastic peasant would say.
“Now we’re cookin with mead!”
I’m with Ferrous. Why in the world would you waste mead by cooking with it? However, if you must have a recipe, try Bargetto’s recipe page. The winery makes a decent mead called Chaucer’s (it’s not as good as mine, though 
).
Ferrous, does the World Market chain have stores in Oregon? I buy my Chaucer’s there–it runs about $8/bottle.
Balance,
I don’t know—the name is not familiar. Do the stores have other names? Although Portland has many fabulous beer and wine stores, the only place I’ve found mead (Mountain Meadows brand, out of northern CA) is in a little store attached to the Horse Brass Pub, where the first two Portland Dopefests were held.
I agree though, the best mead is homemade.
Oh, please, Balance, post your recipe! My best friend drools when she talks of the mead she had in the UK.
Bribe: I have the recipe for the hot fudge sauce the angels put on their ice cream.