VIKING RECIPE RECIPES

Steps:

• Mix honey with water into a stockpot over medium-low heat.
• Stir thoroughly until the honey dissolves fully.
• Using a funnel, pour the mead must into a one-gallon carboy.
• Add the juniper berries, hibiscus flowers, meadowsweet, yarrow, and raisins.
• Cover the vessel with an airlock half full of water inserted into a cork.
• Place the vessel in a warm, dark area to allow fermentation for at least one month.
• After a month, your mead will clarify but will still be too sweet and less alcoholic. To help continue its aging and achieve a more clarified mead with high alcohol content, rack the mixture into another container.
• Rack again at least two times, every two to three months, until you have a clear mead with minimal sediment on the bottom of the carboy.
• The next step is to bottle the mead. Typically, a one-gallon batch should be ready for bottling in about four to six months. For you to know if it’s time to bottle, drop a bit of sugar into the mead or stir it carefully. If it produces bubbles, then it means that the mead is still fermenting. You may also try to place a lid on the container and wait for a few days before gently opening it. If you hear any fizzing sound, the mead is still fermenting.
• Bottle the mead using wine bottles, beer bottles, or flip-top bottles with new caps. Let it age for at least six months to one year.

Steps:

• In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.
• Let cook over medium heat for about 20 minutes…or until soft.
• While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
• When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
• Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.
• Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!