Food Directory
Food Home:- Drink: Mead: Commercial Meaderies:
- Bargetto Winery, a California Winery in the Santa Cruz Mountains
Chaucer's is the most common mead available in the U.S. Chaucer's fruit wines are Bargetto Winery's dessert-style wines from 100% pure fruit. Online ordering is available. - Blacksnake Meadery
Producing wines and mead. Product descriptions, news, and photographs. Dugspur, Virginia. - Bunratty Mead and Liqueur
An Irish winery with two products: Bunratty mead and Bunratty potcheen. Mead is wine with honey and spices added. - Earle Estates Meadery
Produces mead and a line of fruit wines with locally grown fruit, including apple-raisin, cherry, pear, raspberry and strawberry. - Havills Mazer Mead Co. Ltd
New Zealand mead manufacturers and distributors. Information and history of mead. Lists US distributors. Currently showing just a single page. - Heidrun Meadery of California
This California meadery specializes in a dry, sparkling mead, akin to champagne. - International Mead Festival - Honey Wines of the World
The main commercial mead competition in the United States. Formerly called "Planet Buzz." - Jilbert Winery
Honey is gathered and wine produced on the family land. Mead and gifts available for order on site. - Makana Iqhilika Meadery
Iqhilika is a unique African mead. It was first made 20,000 years ago in South Africa. - Medovina.com
Medovina produces its own honey, from which it hand crafts its mead. The beeyards are nestled in Old Town Niwot – in the shade of large cottonwoods planted nearly a century ago by early homesteaders in Colorado. - Middle Mountain Mead
Honey winery located on Hornby Island, in the Gulf Islands of British Columbia, Canada. Site features general information on mead, as well as product offerings and a photo gallery. - Mountain Meadows Mead.
Mountain Meadows Mead is a unique family-owned micro-winery located in a small town in California's northern Sierra Nevada Mountains. Winners of the Mazer Cup and MeadWench's favorite commercial mead. - Munro Honey and Meadery
Canadian producers of mead, honey and hive products. They are located in Ontario. - Rabbit's Foot Meadery
Located in Santa Clara Valley in California. They sell four different meads. Order online or at the Meadery. - Redstone Meadery
Redstone Meadery is a commercial producer of mead. Order online available or visit their retail store in Boulder, Colorado. They make a "draft" mead that they sell in kegs. - Sky River Mead
A Washington meadery that produces dry, semi-sweet and sweet meads. - Smokehouse Winery
Specializing in traditional and nontraditional meads, historic beverages, and seasonal hard ciders. Also a bed and breakfast cabin. Sperryville, Virginia. - Tugwell Creek Honey Farm and Meadery
Tugwell Creek Farm produces many honey bee products, including pollen, candles and mead. - White Winter Winery
Northern Wisconsin winery offering handcrafted mead and honey wines, gift shop items, baskets and prints.
Random Indian Recipes:-
- Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.