They often say that cooking is an art and baking is a science. I believe that homebrew is already a bit of both.
There’s nothing quite as satisfying as cooking a delicious gourmet meal using the homebrewed beverages you’ve worked so hard to make. Whether it’s a sweet or savory dish, I hope to experiment with as many recipes as I can. I sure have a lot of mead I need to use up.
Table of Contents
Pyment Steak Marinade
A steak marinade made using just five ingredients, including a homebrewed Pyment (grape wine mead). Originally Posted: August 21, 2020 Red wine based steak marinades have been some of my favorites since childhood. Quick Specs Brew Used: Cabernet Sauvignon PymentTime: 1 – 6 hours marinating (I’ve even gone up to …
Mango-Habanero Glazed Chicken Thighs
A recipe for sweet and spicy chicken thighs made using Mango-Habanero Mead. Originally Posted: August 21, 2020 Finished mango-habanero glazed chicken thighs in a seasoned cast iron pan. I like cooking chicken thighs in my cast iron often because the fat from the chicken adds nice layers to the seasoning …
Lacto-Fermented Garlic
A guide to making healthy and probiotic Lacto-Fermented Garlic, and to preserving raw garlic for longer periods of time. Originally Posted: 3/29/2021 Fermented garlic lasts for a much longer time than fresh raw garlic, and can be used in nearly all the same cooking applications as fresh garlic. Intro Garlic …
Check back in the future for:
- Apple Cyser-braised pork tenderloin
- Garlic Mead lobster bisque
- Citrus Mead duck a l’orange
- Pear Mead salad with blackened salmon