American Meadmaker Summer 2013

Assembly: To the beet syrup, add ½ cup Mead or dry red wine, plus a few tablespoons of demiglace or reduced broth.

Bring to a boil and simmer until reduced and slightly thickened. On each plate, place a lamb chop or steak, a generous spoonful of the polenta and beets, and drizzle generously with the beet-demiglace sauce. Serve with dressed salad and a glass of dry traditional Mead.