The Buzz Newsletter

December 2005

 

 

Page 8

International Mead Festival “HOME” Competition…

What:
The International Mead Festival (an event through the International Mead Association (www.meadfest.org) is the worlds' largest and most prestigious mead competition and festival. This event hosts both a public tasting of commercial meads and a private judging of commercial and now home made mead, entries.
The Competition:
1) HOME Mead Competition (New This Year!)
Sponsored by The Brew Hut - www.brewhut.com

Make no mistake about it, if there is one competition you enter all year long,
this is the one to enter. - GotMead.com

1st Round Judging - December 11, 2005

(All entries due between November 7 and November 21, 2005)

Note: Second round judging and medal announcements will occur on site at the February, 2006 festival. Therefore, entries only need to be shipped 1x! We will pull the top three winners from each category to be judged in second round judging. Winners will NOT be announced until Saturday, February 11th. Download ENTRY FORM-Microsoft Word / or ENTRY FORM-Adobe PDF Version at www.meadfest.com And don’t forget to download BOTTLE ID FORM

The Festival:
Friday, February 10, 2006 -
Saturday, February 11, 2006
Since Mead is 'the Drink of Love' then what better weekend than Valentines weekend?!
Where:
Boulder Outlook Hotel & Suites
Boulder, Colorado.
How:
Ticket Information:
Soon to be available at www.meadfest.com

Volunteer Information:
Yes, we're recruiting volunteers for the next festival! Email krislatham@comcast.net and please put "Mead Fest Volunteer" in the subject header. You will be sent information from there.
Addition information and questions can be answered at www.meadfest.com

Carob-Chip Zucchini Cake

¼C butter or margarine, softened
¼C vegetable oil
1C honey
2 eggs
1t vanilla
½ C sour milk
1C whole wheat flour
1 ½ C white flour
¼C cocoa
½t baking powder
1t baking soda
½t cinnamon
½t cloves
2C shredded zucchini
¼C chocolate chips

In a large mixing bowl, cream together the softened margarine with the oil, honey, eggs, and vanilla, beating until light and fluffy. Add the sour milk and mix well. If you have no sour milk on hand, a teaspoonful of apple cider vinegar in ½ cup of sweet milk will quickly do the trick. In a separate bowl, stir together all the dry ingredients, mixing very thoroughly, making especially sure to break up any lumps of cocoa powder. Stir the dry ingredients into the honey mixture, then mix with your electric mixer for about 2 minutes. By hand, stir in the zucchini which you have shredded with your carrot grater. Empty out the batter into a greased and floured 9 x 13” baking pan. Sprinkle the batter with chocolate chips. Bake in a 325o oven for 40 to 45 minutes or until done. No need to frost this cake because the chocolate chips melt to form an incredibly tempting topping.
Glaze – ¼ C chocolate chips melted with 2T of honey

From the “Joy with HONEY” by Doris Mech

Submitted by Arlene Burns