"My Wembley Pie is a traditional English Winter Holiday steamed pudding. The story behind this is that it's totally UN- Gorgeously Green because it contains beef suet (a.k.a., chunks of beef fat!!!!!). However, it's what my mother makes because she comes from the North of England where pigs blood sausages and beef fat are common in a variety of dishes. It's a traditional Holiday dessert, which is a take on a traditional Christmas Pudding. I hope you enjoy as much as I have growing up!" - Sophie
A little caveat before you start. This recipe flies in the face of just about all standard brewing methods used to make consistent and good Meads. It was created by Joe Mattioli to make a fast and tasty drink out of ingredients found in most kitchens. It is therefore perfect for the beginner, which has resulted in it being perhaps the most popular Mead recipe available on the internet. As Joe himself says "It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost foolproof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. (snip)...it will be sweet, complex and tasty." Follow the instructions exactly as provided and you cannot go wrong. If you want to make larger batches, just scale up the recipe keeping all ingredients in the same proportion.
Big Game Sliders Recipe: With a 2-inch biscuit cutter, cut slider-size buns out of the dinner rolls. If the buns are too thick (they will be if you are using Hawaiian dinner rolls), just press down to flatten them before using the biscuit cutter. They will bounce back just a little, leaving you with the perfect buns. Shape the sliders by rolling a golf ball–size meatballs between your palms, then pressing them into 2-inch-wide patties ¾ inch thick. You should have enough beef to make 16 to 18 miniburgers, maybe more. Sprinkle both sides of the sliders with kosher salt and pepper. Heat a grill pan or heavy skillet until searing hot. Brush a tablespoon of canola oil over the grill pan. Sprinkle the miniburgers with kosher salt. Place the miniburgers salt side down on the grill, and sprinkle the tops of the burgers with kosher salt. Grill for 1½ minutes on each side, then flip over once more and add a slice of cheese on top of each burger. Grill for 1 minute, until the cheese has melted (if you have a large enough lid, cover the burgers, as this will help the cheese melt quicker). Transfer the burgers to a warm platter. Grill the buns on the same grill pan, lightly toasting the inside tops and bottoms only (about 15 to 20 seconds). To assemble the burger, put a squirt of ketchup and a pickle on the bottom bun, add the burger, and cover with the top bun. Serve immediately and wait for the compliments!
