We were lucky enough to have Chef Kerri Annick Cacciata create a special recipe to pair with our most recent batch of Jun Mead. This mead was a part of the 2016 Summer Solstice Release of the Mead Club. While we are still working on the procedure to make larger batches of Jun Mead, this recipe will absolutely work with our Sour Orange Blossom mead.
Handing it over to Chef Kerri...
The Jun Mead is bright, sweet, sour and has just the right amount of carbonation to make it a perfect summertime grill companion!
Grilled + Chilled Summer Vegetables with Jun Mead Vinaigrette
Serves 4-6 people
1 zucchini, sliced longways
1 yellow squash, sliced longways
1 ear of corn, shucked
1 small red onion, peeled and quartered, leaving the stem end attached
1 large heirloom tomato, cut in half along the equator
1 eggplant, peeled and cut into slices
Salt & pepper
5oz Chevre cheese
handful of arugula
½ cup hummus
1 small shallot, peeled and finely diced
1 tablespoon Golden Coast Jun Mead
Zest of 1 lemon
1/3 cup extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Visit your local farmers' market for your summer vegetables, crack open a bottle of Golden Coast Mead's Jun Mead, and let your grill heat to medium.
Toss prepared vegetables with a little olive oil, and a light amount of salt & pepper. Sear on warmed grill until marked and softened. Once grilled, chill the vegetables in the refrigerator for a minimum of 1 hour.
While the vegetables chill, start on the vinaigrette, adding all ingredients to the bowl except oil. Slowly whisk in olive to combine, or, add all ingredients to a jar, seal lid, and shake shake shake!
Once chilled, cut vegetables down into inch sized pieces and corn off of the cob, then toss with the vinaigrette. When plating, top with dollops of the chevre cheese, arugula, and serve alongside a large spoonful of hummus.
Golden Coast Mead Production Data by Golden Coast Mead, LLC is licensed under a Creative Commons Attribution 4.0 International License