Santa Cruz MountainsBy Beverly Bargetto Ingredients: 4-6 yams boiled or 2 cans (Medium sized) 1-2 cups Bargetto's own Honey Mead (steeped with spice pack) cinnamon or favorite spice 1/4 cup of butter or margarine Procedure: 1. Mash the yams with the butter and Honey … [Read more...]
Port & Fig Jam
by Beth Paiva Ingredients 2 pounds fresh figs (ripe) 1 & 3/4 cup sugar zest 1 Lemon (plus the lemon juice from that lemon) 1/4 cup Bargetto Port Wine pinch of salt Directions Wash, remove the stems and cut the figs in 1/2. place in sauce … [Read more...]
Port Wine Pancake Syrup
by Beth Paiva Ingredients 4 tsp. cornstarch ½ cup water 1½ cup Port Wine 1cup Sugar 2 Tbsp Butter 2 tsp lemon juice Directions In a sauce pan mix water, port wine, cornstarch until smooth. Add sugar, bring to a boil. Turn down to low heat andlet … [Read more...]
CHAUCER’S Mead Fruit Dressing
Ingredients 1 cup Bargetto Chaucer's Mead 1/2 cup Sweet Vermouth 1/4 cup honey 6 cloves 3 tbsp. lemon juice 1 tsp. grated lemon peel Directions Place all ingredients in a small bowl with a lid. Whisk together until well blended. Cover and chill … [Read more...]
Mike’s Marvelous Mead Mussels (mmmm)
By: Michael Weller, Bear Moon Productions Ingredients 5 lbs. cleaned mussels (or clams) 3 tbsp. vegetable oil 1 stalk lemon grass, thinly sliced 2" of ginger -do not bother peeling it! 10 cloves of peeled garlic, roughly chopped and sliced thinly 4 … [Read more...]
The Honeymooner
The term "honeymooner", of course, refers to the period spent by newlyweds right after the marriage. According to Irish folklore, the origin of the term suggests that newlyweds consume honey wine for the full cycle of the moon–30 days. Mead was … [Read more...]
Bella Dolce Berry Shortcake
by Beth Paiva Ingredients Berry Filling 2 cups assorted berries 1 cup BARGETTO Bella Dolce 1/4 cup sugar Vanilla Chiffon Cake 1 cup sifted cake flour 3/4 cup sugar 1 tsp. baking powder 1/2 cup veggie oil 4 large eggs separated(room temperature) 1/3 … [Read more...]
Late Harvest Gewurztraminer Cheescake
by Beth Paiva Ingredients Crust 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1 tsp. cinnamon 2 oz. butter (melted) Filling 2 1/2 lbs cream cheese 8 oz. sugar 2 oz. corn starch 4 oz. cream 1 1/4 cup BARGETTO Late Harvest Gewurztraminer 5 large … [Read more...]
Mead Souffle
by Beth Paiva Ingredients 1 1/3 cup whole milk 1 vanilla bean 1/3 cup plus 1 1/2 tbsp. sugar 1/3 cup flour 1 1/2 tbsp. butter (softened) 4 large eggs separated Directions Preheat oven to 350°. Spray 4-6 souffle dishes an coat with … [Read more...]
Ginger Spiced Mead Cookies
by Beth Paiva Ingredients 2 cups flour 1/2 cup sugar 1/2 cup butter 1/3 cup molasses 1/3 tsp. baking soda 2 tbsp. ground cinnamon 1 tsp. allspice 3/4 cup CHAUCER'S MEAD pinch of salt Preparation Preheat oven to 350°. Cream butter and sugar … [Read more...]
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