Blackberry Mead

Blackberry Mead Crockpot Pot Roast

Beef and rosemary with blackberries - a match made in heaven!

Beef and rosemary with blackberries - a match made in heaven!

Ingredients:

  • 1 medium onion - diced
  • 1 Tablespoon oil
  • 2 cloves garlic - minced
  • 6-10 new potatoes
  • 3-5 large carrots
  • 2 lbs chuck roast
  • ½ bottle Starrlight Mead Blackberry Off-dry Mead (or Current Mead)
  • 2 sprigs of fresh Rosemary
  • Salt and Pepper to taste

Directions:

  1. Add ½ bottle of Starrlight Mead Blackberry Off-dry Mead to a zip top bag.  Add minced garlic and one sprig of rosemary. Marinate the roast for 12-24 hours. 
  2. Remove meat from marinade and pat dry.  Pour the marinade into a crock pot.  Salt and pepper the roast. 
  3. Sauté onions in a tablespoon of oil until translucent.  Add onions to the crock pot.
  4. Brown each side of roast, then place into crock pot.  Add carrots and potatoes to the crock pot.  Add remaining sprig of rosemary to the crock pot. 
  5. Cover and cook on low for 10-12 hours (or high for 5-6 hours).

Recipe by Ben Starr

Blackberry Mead Cake with White Chocolate Mead Glaze

Recipe for Blackberry Mead cake with White Chocolate Mead Glaze | Starrlight Mead, Pittsboro, NC

Mead Cake Ingredients:

  • 1 box of white cake mix
  • 1 pkg of blackberry gelatin
  • 1 cup of Starrlight Mead Semi-sweet Blackberry Mead (check online here, at the meadery, or at your local store)
  • 4 eggs
  • 1/2 cup vegetable oil

Mead Cake Directions:

  1. Preheat oven 325 degrees.
  2. Use non-stick spray or oil and flour in bundt pan.
  3. Combine dry ingredients with wet ingredients, mix well.
  4. Pour into pan and bake 45 minutes.
  5. While cake is still warm and still in pan, poke holes with a thin skewer.
  6. Spoon several additional tablespoons of Blackberry Mead over the cake.
  7. Cool and turn it out on a serving plate.

Mead Glaze Ingredients

  • 1/2 stick butter
  • 1/4 C Starrlight Mead Semi-sweet Blackberry Mead (available here or at the meadery)
  • 1 C powdered sugar
  • 1 pkg white chocolate chips

Mead Glaze Directions:

  1. Mix butter, mead, and sugar together and bring to a boil.
  2. Heat until slightly thickened, remove from heat and fold in chocolate chips. Return to low heat if needed until glaze is smooth.
  3. Spoon Blackberry Mead Glaze onto cooled cake.

Thanks to a Starrlight Mead guest for inspiring this updated blackberry cake recipe!


Recipe by Becky Manda, employee at Starrlight Mead