Mead is an exciting ingredient in cooking. If you have a good recipe, we would love to hear about it.


The Brewmaster's Pretzel

Pretzles and mead comes together according to the mead traditions. This is how the brewmaster of Dansk Mjød makes his pretzels:

600 g. flour
70 g margarine
1 tsp. salt
1 tsp sugar
70 g yeast 
4 eggs
1 tbsp cumin seeds
1 dl cream
1 dl water

Mix flour, salt, sugar and cumin seeds and crumble the margarine in to the mixture. Mix the yeast well with the cream, water and eggs. Combine the yeast mix with the crumbled mix and leave the dough to raise. After 30 minutes make 24 pretzels. The pretzels are brushed with egg and sprinkled with cumin seeds. Leave the pretzels to raise for another 30 minutes before baking them at 200 gr. in 12 - 15 min.

Mead fromage

4 egg yolks
100 g. granulated sugar
6 sheets of gelatin
1 tsp. ginger
2,5 dl mead
Orange peel (1 orange)
Juice from 1 orange
3 dl cream
2 egg whites

Whip egg yolks and the granulated sugar to a white mass. Add ginger, orange peel and juice. Whip the egg whites and cream. Heat up the mead. Then dissolve the gelatine into the mead. When the mix is cold stir it in the egg yolk mix. When it curdles whip in the egg white whipped cream. Put the fromage in a bowl and dress with whipped cream.  

Mead marinaded pork chops

8 Pork chops
1 tsp sage
2 dl mead
Salt and pepper
Oil for frying
4 apples in slices
1 can of apricots
1 can of mushrooms 
1 dl cream

The pork chops are placed in a marinade of mead and sage in 6-8 hours. The pork chops are then grilled on the pan with oil and seasoned with salt, pepper and paprika. The apple slices, apricots and mushrooms are grilled in the leftover grease and placed over the pork chops in an ovenproof dish. The pan is boiled of with the marinade, 2 dl apricot juice, 1 stock cube and approx. 1 dl heavy cream. The mix is added poured over the pork chops. The dish is placed in the oven at 185 gr. in approx. 20 min.

Mead and Chili marinaded steak

Main dish - 4 pax

4 steaks (200 gr)
1,5 dl Gl. dansk Mjød
2 pcs. chili 
3 pcs. star anis

Chili and star anis is chopped and mixed with the mead. Let the steaks marinade in the mixture in 5-6 hours.

Wipe the meat and grilled it rose on a pan. 

Mead and fennel sauce

4 dl veal stock
150-200 gr. fennel
2-3 stems of terragon
1 pc. onion
1 dl Gl. Dansk Mjød

Chop the onion and sauter it in a pot. Add chopped fennel and terragon and fry well with out it taking color. Add mead and reduce. Add the stock and boil. Whip a bit of butter in the sauce and season with salt and pepper. 

Mead dill-marinated weal inner thigh

Served as a first course - 4 people.

500 g. weal inner thigh
4-5 peaces of star anis
200 g brown sugar 
3 bay leaves 
1 teaspoon coarse salt
A little black pepper grains
About 1 dl. Gl. Dansk Mead
Possibly a little chili 

The weal is prepared and cut in to suitable slices.
All ingredients exept the mead is blended and then mixed with the mead. 
Pour the mix over the meat and let i marinate for 2 days. Turn the meat around a few times during the marinate period.
This is served with rocket salad reversed in a good oil or pesto. Decorate with parmesan cheese.