Carroll’s Mead Recipes

Grilled Sweet & Spicy Chicken Medieval Sweet Fruit
Herb & Honey Flank Steak Mead & Herb Crusted Fire Grilled Shrimp
Ginger Mead Pork Irish Bee Sting
Honey & Oats Spirits of Stone Henge
Citrus & Mead Salmon

Wassail Recipe
1 bottle
Carroll’s Mead
2 cups Fresh Apple Cider
1 Large Orange
4 Cinnamon Sticks
2 Whole Cloves
1 small slice ginger root
Pinch of nutmeg

*Cut the Orange in half.  Poke the Cloves into the rind of one half. 
Squeeze the juice from the other half into the pot.
*Add the Apple Cider and Carroll’s Mead.
*Add the Cinnamon Sticks, Nutmeg and half orange with cloves to the pot.
*Slice the ginger root length wise into 4 pieces. Add one piece to the pot.
*Bring to boil then reduce heat to low. Allow to steep for one hour.
*Serve piping hot.  Yields 8 to 10 servings.

Note: by mixing the Carroll’s Mead at the beginning most of the alcohol will cook off.  If you wish to keep some alcohol in the Wassail, steep the ingredients without the
Carroll’s Mead and pour the Carroll’s Mead before you serve.  Allow about 10 minutes to warm with the other ingredients.

Grilled Sweet & Spicy Chicken
½ bottle Carroll’s Mead
1 envelope Good Seasons dry Italian Dressing Mix
Six boneless chicken breasts, skin removed.
Combine dressing mix and Carroll’s Mead, allow to dissolve.

Place in a 9x12 baking dish
Marinate chicken for 3 to 4 hours
Grill over open flame.

Medieval Sweet Fruit
In a dessert cup, combine fresh berries or seasonal fruit
Pour Carroll’s Mead over fruit
Macerate for at least two hours
Serve as a delightful dessert
Drink the Carroll’s Mead when the fruit is gone.

Herb & Honey Flank Steak
One Flank Steak
One Cup Carroll’s Mead
½ cup Stout
¼ tsp Thyme
¼ tsp basil
¼ tsp fresh ground black pepper
¼ tsp salt
Combine ingredients
Marinate for 24 hours
Grill to medium
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Mead & Herb Crusted Fire Grilled Shrimp
24 jumbo shrimp, peeled tail on
½ cup olive oil
1 ½ cup Carroll’s Mead
3tsp each Tarragon Basil Thyme
1 tsp crushed red pepper
2 cloves chopped garlic
Combine in freezer bag 6 hours
Skewer & grill until pink.

Ginger Mead Pork
Boneless 8 lb. Pork Loin
5-6 cloves fresh garlic
2 cups Sesame Ginger Dressing
1 bottle Carroll’s Mead
Salt & Pepper to taste

Slice peeled garlic cloves & insert into slits made on sides of
the pork loin.  Marinate whole roast in the Carroll’s Mead for
3 to 4 hours.  Bake in the wine in the oven at 350 for 1 hour. 
Pour 2 cups of sesame ginger dressing over pork loin.  Add
salt & pepper to taste.  Continue to bake, basting occasionally
at 250 for 2 more hours.

Irish Bee Sting
One part Carroll’s Mead
Two parts Cider
Serve cold or over ice.
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Honey & Oats
Add one shot Carroll’s Mead
To a pint of Oatmeal Stout

Spirits of Stone Henge
One part Carroll’s Mead
One part Irish Whiskey

Citrus & Mead Salmon
4 6-8 oz Salmon fillets
2 lemons sliced thin
2 oranges sliced thin
4 cloves thinly sliced garlic
2 tsp fresh chopped tarragon
1 tsp fresh chopped thyme
2 oz Carroll’s Mead per fillet

Preheat oven to 350 degrees.  Place each salmon fillet
into a separate envelope made from foil.  Salt & pepper to
taste.  Place en even amount of lemons oranges garlic thyme
and tarragon on top of fillet.  Fold foil over fish leaving open at
one end.  Pour in 2 ounces Carroll’s Mead into each envelope,
and seal foil envelope.  Bake for 14 to 17 minutes. 
Place foil pouch on plate and serve.
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