Comments on: Apples Doused in Cardamom Wine

By: Danielle

Danielle — Wed, 21 Nov 2007 21:01:10 +0000

Tartelette – Dessert jewelry, wow. I love that phrase and mental image. Thank you.

Kristen – Thank you!

elarael – I got it from the guy who sells honey at the Union Square greenmarket in NYC on Fridays. His honey is fantastic, and he’s a real funny, pleasant guy to chat with. I actually brought him a bottle of the mead once it was ready, to thank him for everything, and he gave me some extra honey in thanks after that.

nbm – Okay, okay, that’s fair. You could probably do something like that – just add the spices in during the poaching, maybe. I’d lean towards using tarter, firm apples, because the poaching will soften and sweeten them and you do want them to hold their shape overall.

By: nbm

nbm — Wed, 21 Nov 2007 18:11:48 +0000

No, seriously, it sounds ravishingly good but I know I am never going to make mead. Could one take purchased mead and simmer or steep it with cardamom, vanilla, and ginger for an approximation? Also, any thoughts on the sorts of apples that would work best — tart or sweet, soft or firm?

By: nbm

nbm — Wed, 21 Nov 2007 18:02:35 +0000

Shouldn’t there be a line showing the time to make this recipe: “4 to 6 months”?

By: elarael

elarael — Mon, 19 Nov 2007 06:03:53 +0000

May I ask, where did you find 15 lbs of Olive Honey?

By: Kristen

Kristen — Sat, 17 Nov 2007 04:36:37 +0000

What beautiful photos and the recipe is so tempting. Thansk for sharing this!

By: Tartelette

Tartelette — Fri, 16 Nov 2007 21:53:25 +0000

I am in love….this is just so ….hmmm….no word to give it justice…gorgeous…like dessert jewelry.
Thanks for the instructions for the honey wine, there is a similar aperitif I used to share with my grandfather back home.

By: Danielle

Danielle — Fri, 16 Nov 2007 20:56:03 +0000

Brilynn – I encourage you to buy the book and come visit for the mead!

Dana, Annmarie – Thanks!

Ari – Yes, exactly. The title of your blog says it all, really!

Sara – Oh, yes! I wasn’t even thinking about that when taking these photos, but you’re right!

Mike – Y’know, I find this really varies. Sometimes I find mead drinkable in as little as 4 months, sometimes a batch takes ages and ages to smooth out. I suspect the spices really do affect things pretty dramatically. I’m awfully impatient, so I tend to check early, but then I get distracted, and some of it ages forever.

Thanks for throwing in what you’ve learned from your experience! More info is always great.

By: Mike V.

Mike V. — Fri, 16 Nov 2007 20:17:49 +0000

Maybe the spices help, but I’ve found that mead really needs a lot more than just six months before it’s drinkable. I rack it out twice over the course of a year, and a lot of my homebrewer friends think that I’m impatient.

By: Habeas Brulee » Blog Archive » A Recipe From the Crease of my Right Eye

Fri, 16 Nov 2007 17:36:40 +0000

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By: Sara

Sara — Fri, 16 Nov 2007 15:53:49 +0000

It does look just like amber, which is only appropriate given the book that inspired it! :) Thank you for this fabulous recipe. This mead is so on my list of projects for the upcoming year. :)

-S