Home Cooking: Mead with a Meal

By Kristin Boza

Home Tour attendees are in for a literal treat with the pairing of Ellie’s Cafe and Wild Blossom Meadery. This partnership provides a delicious dish prepared by Ellie’s chef and owner Cathy Stacey with a mead pairing provided by Greg Fisher, owner of Wild Blossom Meadery.

“When I was told I would be paired with Wild Blossom for the Home Tour experience, all I could think of was Vikings because they drank copious amounts of mead,” Stacey said. “It got me thinking about what they put into their stomachs besides mead. Apparently, Vikings had a simple diet, with the wealthier being able to afford a little exotic spice through trade. Honey was the only sweetener they knew. When Greg told me he has a spicy mead, I knew it was a no brainer.”

Stacey plans on marinating a pork tenderloin in a spicy mead with honey and served on grilled flat bread. The meal is paired with Pirates Blood, a hot chili pepper mead made right at Wild Blossom. Stacey’s research found that Vikings also liked to garden, so she’s pairing the dish with a garden slaw with horseradish dressing sweetened with honey. To round out the Viking experience, Stacey will not provide silverware so attendees can feel like true Vikings.

Spring is finally here and this is the perfect way to celebrate it. As radish and pea season approach, this dish will be at its best in springtime and can be made a day ahead of when it’s served.

Radish and Sugar Snap Pea Salad

Ingredients

1.5 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal

Kosher salt

3 Tbsp. extra-virgin olive oil

1 Tbsp. (or more) fresh lemon juice

1 Tsp. white wine vinegar

1/2 Tsp. sumac, plus more for garnish (lemon zest or Zataar are good subsitutes)

1 bunch of radishes (about 6 oz), trimmed, thinly sliced

4 oz ricotta salata or feta, crumbled

Freshly ground black pepper

2 Tbsp. coarsely chopped fresh mint

Fill a large bowl with ice water; set aside.

Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool.

Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, 1 tbsp. lemon juice, vinegar, and 1/2 tsp. sumac in a small bowl.

Toss peas, radishes, and cheese in a large bowl.

Cover dressing and salad separately and chill. When ready to serve, add dressing to salad and toss to coat.

Season salad with salt, pepper, and more lemon juice, if desired.

Garnish with mint and sprinkle with sumac.

Pair with Pirates Blood mead.