A quick google search yielded these. They sound pretty good! Could you use mead to substitute for simple syrup in recipes? Or for white wine? Could you make a vinaigrette with a dijon mustard, olive oil, tarragon, salt and pepper?

Chicken Poached in Mead with Glazed Carrots
http://www.bbc.co.uk/food/recipes/chickenpoachedinmead_91505

Poached Pears with Mead
http://www.examiner.com/article/poached-pears-with-mead-recipe

Pork Tenderloin in Mead
http://www.cookingchanneltv.com/recipes/pork-fillet-in-mead-drunken-pig-recipe/index.html

Moroccan-Spiced Chicken with Mead
http://www.yankeemagazine.com/recipe/for/moroccan-spiced-chicken-with-mead-apricots-almonds/19044

And a few mead cocktails??
http://www.meadmadecomplicated.org/mead_tasting/cocktails.html

Sounds like it's not a dry mead, if it were your options would be much larger. Bummer.

As it is, you might be able to do infusions with things like blueberries, raspberries, etc. I've also seen a blueberry mead dry hopped like a beer for a few weeks, then carbonated (carbonation drys things out a bit) and served chilled (I've also had it still). A

nother option would be to work with some cocktails. My favorite meadery - New Day Meadery in Indianapolis - does lots of things with pepper infusions, cardamom syrups, vanilla, cherry, and even strawberry rhubarb.

Another option would be to save some and use it as a base for mulling. Though, again, that might be more suited to the dry variety. Good Luck!

My husband makes mead (in fact, we just picked up 192 pounds of honey for his next batches this weekend!). Fortunately, his are VERY drinkable, but occassionally one or two of his experiments go awry (like the Tropical mead) and they make GREAT cooking wines. As suggested above, I use them in place of recipes calling for white wine. I've also made syrup basis out of them for dressings for fruit salad, which were delicious.
Some of his that were a little too sweet were perfect when cut with club soda, like a spritzer, so you might want to give that a try too.

I can take care of that for you. Send all the extra my way. See? Problem solved.

Me i'd drink it ..
here is a few ideas what to do with it http://suite101.com/article/ways-to-serve-mead-drink-of-irish-kings-a153007

and here is a link to recipes using honey, use the Mead.. i'd boil it down, say reduce volume by half, and then add as honey http://www.honey.com/nhb/recipes/category-results/?category_number=9

Yeah! send some my way!

I would cut it with soda as suggested above. Your friends might not have let it ferment long enough to convert the sugars to alcohol. So with a little equipment you could let it ferment and get it a little more dry and drinkable. Or ice cream or frozen yogurt? Think lemon zest mead frozen yogurt....

Cut it with club soda, for sure.

I bet you can also use it as a cooking (think plum puddings, soaked cakes, over ice cream) and cocktail ingredient (a google search turns up a whole host of mead cocktails).

Stick it under your stairs for a few years. If nature takes it's course it may just dry out a bit. As I understand it, the really good meads need to just hang out and mature for the best quality. Still, if you need to burn it up, use it in cooking as you would a white wine. Bet it might make a good "sweet" fraction for a gastrique too.