Welcome to Friday Feast in Mary's Tavern!
You’ve heard me mention many times in the Tavern about serving a cup of mead. Why? Because I’m a historical author who also loves this drink. Waving my hand here—honey lover! Don't you love this label on the bottle?
Mead is basically honey, water, and yeast to help with the fermentation. The flavor of the honey dictates the sweetness, and each batch of mead has its own characteristic based on the flowers, herbs, blossoms, and the land. I've been fortunate to sample a variety of meads—from traditional, Apple (called Cyster), and Blueberry Mead.
Since we're into the autumn harvest, I’m thinking about apples. I don’t have a recipe for Apple Mead, but I’m planning to make a batch of Apple Cider for the football games this weekend.
If you’ve made mead, please do share the recipe with me, and I’ll post it on a Friday Feast.
Warm Apple Cider
1 gallon apple cider
1 medium orange
4 cinnamon sticks
6-8 whole cloves.
1 1/2 cups dark rum (optional)
Stick the cloves into the orange.
Add everything to a Crockpot or in a large pot on the stove top.
Simmer on low for 2 hours.
Remove the cinnamon sticks and orange.
Add the rum 10 minutes before serving, if using.