Belle Meade Frozen Tomato Recipes

CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN

Celtic Druid's Honey Mead - Meade - Metheglin image

Mead, made from fermented honey, was the earliest of all alcoholic beverages; the BEAKER people who inhabited England from 2000BC were known to have drunk it or something like it. Long before the Romans arrived in Britain, Celtic Druid Bards described the island, as dicovered in ancient Roman texts, as "The Isle of Honey". It was orginally a drink for warriors and Druidic princes & priests, as well as noblemen. A chieftains' bodyguard would fight his battles in return for drinking his mead. There are many types of mead; this method is for "Metheglin", which means it is a "Spiced Mead". The ancient Druids would not have had spices or lemons available, but nevertheless, this is based on a very ancient Celtic recipe. This is an easy and delicious form of mead, but although it is ready to drink after 4-6 months, it is far superior if left for many years. The mead in my photographs was made in 2002 and bottled in 2003! Please ensure if you do not make wines or liqueurs regularly, that you thoroughly sterilise EVERYTHING that you use; I use "Campden Tablets".

Provided by French Tart

Categories Beverages

Time P5m27DT1h

Yield 8 Pints

Number Of Ingredients 7

Ingredients

2 ounces gingerroot
2 lemons, juice and rind of, thinly pared peel
6 whole cloves
1 cinnamon stick, broken into pieces
8 pints water
3 lbs flower honey or 3 lbs light honey
1 ounce mead, wine or 1 ounce baker's yeast

Steps:

EQUIPEMENT:.
Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles.
Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour.
Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan.
Add the water and lemon juice and bring it to the boil.
Allow to cool to 50C/122°F.
Meanwhile, stand the honey in a warm place and allow to come to the same temperature.
Add the honey to the lemon and ginger water and mix.
Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.
Crumble the yeast into the honey water and mix lightly.
Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock.
Leave until all fermentation has finished, racking if necessary.
Leave for another 1-2 weeks before bottling and storing.
The mead can be drunk after 4-6 months, but is best if kept for several years!

Nutrition Facts : Calories 531, Fat 0.4, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 143.3, Fiber 1.1, Sugar 140.3, Protein 0.8

THE FROZEN TOMATO

The Frozen Tomato image

Belle Meade, an incorporated town within Nashville's city limits, is the home of the ''frozen tomato,'' one of the world's great creations. The frozen tomato is essentially tomato ice cream (except, instead of cream, it's got cream cheese, cottage cheese and mayonnaise), served in a round scoop on a lettuce leaf with a dollop of more mayonnaise on top.

Provided by Julia Reed

Categories easy, appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 11

Ingredients

3 cups tomato juice
3 cups Hellmann's mayonnaise, plus more for garnishing
1 small onion, finely chopped
3/4 cup crushed pineapple
1/4 cup cream cheese
1/4 cup cottage cheese
1 tablespoon Worcestershire sauce
2 drops Tabasco, or more to taste
Salt and white pepper to taste
Red food coloring, if desired
Boston or bibb lettuce leaves

Steps:

Combine 2 cups of the tomato juice, 1 cup of the mayonnaise, the onion, pineapple, cream cheese, cottage cheese, Worcestershire sauce and Tabasco in a blender. Blend until smooth and pour into a bowl. Combine the remaining tomato juice and mayonnaise in the blender and blend until smooth. Add enough food coloring so that it is the color of a very ripe tomato -- otherwise, it will be pale pink. Add it to the mixture in the bowl and whisk until combined. Season with salt and pepper and more Tabasco if needed.
Pour into a 2-inch-deep baking dish (use a sieve if you want a smoother texture) and freeze.
Arrange lettuce on 10 salad plates and place 1 or 2 scoops of frozen tomato on top. Add a dollop of mayonnaise if desired.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 46 grams, Carbohydrate 6 grams, Fat 56 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 466 milligrams, Sugar 4 grams