Tag Archives: Guinness Stout

Guinness Stout Beef & Barley Soup

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The reemergence of a wintery blast of weather inspired to me make soup this past weekend. When it comes to beef I usually make a beef stew with red wine but decided to kick things up a notch by substituting Guinness Stout in honor of St. Patrick’s Day and turning the meal into a brothier soup since that is what is preferred by my fussy eaters.  In addition to my usual soup vegetables, I added some barley for body and peas and red peppers for added color and flavor.  The addition of the beer resulted in a hearty and comforting dish with a depth of flavor that is absent when using wine.

This recipe will make a reappearance in the fall since I am hoping that the weather will soon be turning too warm for hot soups.  In the meantime, for those of you in cooler climates, try this.  I promise that you won’t be disappointed.

GUINNESS STOUT BEEF  & BARLEY SOUP

2 Tablespoons olive oil

1 pound stew beef, cubed into bite sized pieces

1/4 cup dry sherry

2 large onions, chopped

3 cloves garlic, crushed and minced

10 baby red potatoes, cubed

3 large carrots, peeled and sliced into coins

2 bottles Guinness Stout

3 cups beef broth

3/4 cup pearl barley

2 bay leaves

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 red pepper, diced

1/2 cup baby peas

  • Heat the olive oil in a large Dutch oven over medium high heat.  When the oil is shimmering, add the beef and cook, stirring occasionally, until it is seared and brown on all sides.
  • De-glaze the pan with the sherry.  Add the onions, garlic, carrots, and potatoes.  Stir to combine.
  • Add the stout, broth, barley, bay leaves, thyme and salt and pepper.  Stir to combine.
  • Bring to a simmer, reduce heat to low, and cover.  Simmer, stirring occasionally,  for 1 to 1 1/2 hours until the beef is tender and the vegetables can easily be pierced with a fork.
  • Adjust seasonings.  Add the red pepper and peas and cook until heated through.

The soup can be made ahead of time then reheated when ready to serve.  I like to make it the day before I want to serve it so the flavors have time to meld. If possible, add the peas and red pepper right before serving since you don’t want them to over cook and turn mushy.

Pretzel Bites w/ Cheddar & Guinness Dipping Sauce

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Who doesn’t love pretzels? One of the best things about visiting Germany cities is the hot pretzels that are sold by street vendors on just about every corner. But since we can’t always visit Germany wen the cravings strike, I’ve taken to making my own homemade hot buttered pretzels. They are so good and disappear in minutes. For a change of pace, or when I want to feed a crowd, I’ve taken to making smaller, pretzel bites which are just as tasty. Also from King Arthur Flour, these little pretzels are almost as good as what you find on German street corners. I like to make mine savory and dip them in a hot beer and cheese sauce. If that isn’t your thing you can skip the salt coating and use a mixture of cinnamon and sugar. And while your at it, make a double batch. They are that good and disappear that quickly.

PRETZEL BITES w/ CHEDDAR & GUINNESS DIPPING SAUCE

For the pretzels:

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons yeast

1 cup warm water

For the topping:

1 cup boiling water

2 tablespoons baking soda

Coarse salt

6 tablespoons unsalted butter, melted

For the dipping sauce:

1 tbsp butter

2 tbsps flour

3/4 cup milk

1 tsp dry mustard

1/4 tsp nutmeg

1/4 teaspoon freshly ground black pepper

1/2 cup Guinness Stout

2 cups Cheddar cheese, grated

  • To make the pretzel dough, place the flour, salt, yeast and water in the bowl of a stand mixer. Using the dough hook, beat all of the ingredients until well combined.
  • Knead the dough, either by mixer or by hand for about 5 minutes, until the dough is soft and smooth.
  • Flour the dough, cover the bowl with plastic wrap and allow to rest for 30 minutes.
  • While the dough is resting, combine the boiling water and baking soda in a large shallow dish, mixing until the soda is dissolved.
  • Set aside and cool to at least lukewarm temperature (or cooler).
  • Preheat the oven to 400. Lightly coat a baking sheet with non-stick cooking spray.
  • Transfer the dough to a lightly greased work surface and divide it into six equal pieces.
  • Roll each piece of dough into a 12 to 15 inch rope. Cut each rope crosswise into 12 pieces.
  • Place each piece of dough into the water and baking soda mixture, gently swish them around and allow them to sit for a few minutes.
  • Transfer the dough pieces to the prepared baking sheet and sprinkle with the salt.
  • Bake for 12 to 15 minutes or until they are golden brown.
  • Remove the bites from the oven then roll them in the melted butter.
  • Place on a rack to cool slightly while you make the cheese sauce.
  • They taste best when eaten right away but you can also store them in an air tight container at room temperature for a couple of days. Reheat before serving.

To make the cheese sauce:

  • Melt the butter in a small saucepan set over medium heat.
  • Add the flour, stir well and cook for 1 minute.
  • Stir in the milk and whisking constantly, cook for 3 to 4 minutes until the mixture begins to thicken.
  • Add the beer and stirring constantly, bring the mixture to a simmer.
  • Remove the pan from the heat and stir in the mustard, nutmeg and salt.
  • Add the grated cheese by the handful, stirring well after each addition.
  • Serve immediately with the pretzel bites.

 

Yields: 6 dozen bites and 2 cups of cheese sauce

Mini Chocolate Stout Cakes

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Happy St. Patty’s Day! Whether you are Irish by birth or by spirit, this is the week that  everyone is a wee bit Irish. And what better way to celebrate than with a bit of Guinness Stout? Guinness is great on its own but when combined with chocolate it only gets better. The combination of the rich beer and chocolate produces a dense and complex cake that isn’t overly sweet. You could skip the coffee infused ganache if you wanted but I think it takes these cakes from very good to great. After all, you now have beer, chocolate and coffee!

Like so many recipes, this one is an adaptation of an adaptation which you guessed it, was adapted from the original. I found the recipe on Smitten Kitchen but versions of this recipe are floating all over the web. Some recipes produce three layer cakes and others give you one large bundt shaped cake. I decided to make mini bundt cakes since I recently re-discovered my mini bundt cake pan while unpacking my moving boxes. And because I made this cake for a get together with Glenn’s co-workers, the mini cakes traveled better and were easier to serve a crowd. I had hoped to bring a leftover cake home with me but alas, they all disappeared. I guess the moral is that if I really want to eat the cake I need to leave one at home.

MINI CHOCOLATE STOUT CAKES

For the cake:

1 cup Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened Dutch process cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the ganache:

6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

To make the cake:

  • Preheat oven to 350°F. Coat a six-cake mini bundt pan with non-stick cooking spray taking care to get in all of the nooks and crannies. If you don’t have two pans you will need to wash, dry, and re-grease the pan before baking the remaining cakes.
  • In a large, heavy saucepan set over medium heat bring 1 cup stout and 1 cup butter to a simmer.
  • Add the cocoa powder and whisk until mixture is smooth. Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add the stout-chocolate mixture to the egg mixture and beat until just combined.
  • Add the flour mixture and beat briefly on low speed until just combined.
  • Using a rubber spatula, fold batter until completely combined.
  • Pour batter into prepared pans. Bake for 14-16 minutes or until a cake tester inserted into the center of a cake comes out clean.
  • Transfer the pan to a wire rack and allow to cool for 10 minutes before removing them from the pan.

To make the ganache:

  • For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Drizzle over the top of cooled cakes.

Yields: 12 miniature bundt cakes

Meat & Stout Pie w/ Blue Cheese Crust

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Tis the season when everyone is a wee bit Irish so why not celebrate with food?

For me, pot pies are the ultimate in winter comfort food. Chicken and turkey are my usual fillings but since my family eats a lot of beef stew I began playing with making a beef pot pie that was reminiscent of meat pies I’ve enjoyed in Great Britain. And I found success. If a rich beef stew is good, it is even better when encased in a flaky crust. But I didn’t stop there. In honor of Saint Patrick’s Day I adapted this pot pie from Williams Sonoma into an Irish tribute. Both beef and lamb and slow cooked in a rich Guinness Stout broth which infuses the entire meal with flavor. And best of all, it is topped off with a blue cheese crust. Yum.

I’m not going to lie; this is a time consuming dish to make. But you can do as I often do and make this dish is two steps over two days. The filling and dough can be made ahead of time and refrigerated until you are ready to assemble the pot pies and eat them. Simply reheat the filling until it is hot and bubbling then fill the pie dishes and proceed as directed. By doing this, you can easily serve up hot pie pies as a fast weeknight meal.

MEAT & STOUT PIE w/ BLUE CHEESE CRUST

For the meat filling:

3 tablespoons olive oil, divided

2 cups baby portobello mushrooms, quartered

1 cup pearl onions, peeled

2 teaspoons kosher salt, divided

2 teaspoons freshly ground black pepper, divided

1 1/2 lb. beef chuck roast, cut into 1-inch cubes

1 pound lamb roast, cut into 1-inch cubes

3/4 cup all-purpose flour

3 garlic cloves, minced

3 tablespoons tomato paste

2 1/2 cups Irish stout, divided

1 cup beef broth

1 cup carrots, cut into chunks

2 cups red potatoes, cut into chunks

2 bay leaves

1 tablespoon fresh thyme, finely minced

One 16-inch round blue cheese pastry

  • Heat 1 tablespoon of olive oil in a large Dutch oven set over medium-high heat.
  • When the oil shimmers, add the mushrooms, onions, 1 teaspoon of the salt and 1 teaspoon of the pepper. Cook, stirring occasionally for 10 to 12 minutes or until the vegetables are lightly browned and softened. Transfer the vegetables to a bowl.
  • Place the flour and remaining salt and pepper in a large bowl.
  • Dredge the beef and lamb in the flour mixture, shaking off the excess.
  • Add 1 tablespoon of the oil to the pot. When the oil is hot add half of the meat and brown on all sides, about 7 minutes. Transfer the meat to a separate bowl.
  • Add 1/4 cup of the Guinness Stout to the pot, stirring to scrape up any brown bits. Pour the liquid into the reserved meat.
  • Repeat the process with the remaining oil, meat and 1/4 cup of stout.
  • Return the pot to medium-high heat and add the garlic and tomato paste. Cook, stirring constantly for 30 seconds.
  • Add the meat, reserved liquid, remaining stout and beef broth the the pot, stirring to scrape up any browned bits.
  • Add the mushrooms, onions, carrots, potatoes, bay leaves and thyme and bring to a boil.
  • Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is very tender, about 3 hours.

For the crust:

2 1/2 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

16 tablespoons cold butter, cut into 1/2 inch pieces

1/3 cup ice water

4 ounces crumbled blue cheese

  • In a food processor, pulse the flour, salt and sugar until blended.
  • Add in the butter pieces and pulse until the mixture resembles a coarse meal; about 10 pulses.
  • Add the water and pulse an additional 2 to 3 times. The dough should be soft and hold together when squeezed but not sticky. If necessary, add additional water, by the tablespoon, until the dough is the right texture.
  • Turn the dough out onto a lightly floured surface and knead with your hands a few times. Shape into a disk, wrap in parchment paper and refrigerate for at least 1 hour.
  • Remove the dough from the refrigerator and allow to sit at room temperature for 5 minutes.
  • Sprinkle the top of the dough with flour and place on a lightly floured sheet of parchment paper. Roll into a rough 12 by 16 inch square.
  • Sprinkle the blue cheese over half of the  dough then fold the other half over the cheese. Roll the dough again until it it is 1/4 to 1/2 inch thick. Refrigerate for 10 minutes.

To assemble the pot pies:

  • Pre heat the oven to 400 degrees.
  • Place 4 2-cup oven proof ramekins on a rimmed baking dish and fill each one with the meat mixture.
  • Using a sharp paring knife and your baking dishes as a guide, cut out 4 circles of dough, adding 1/2 inch to each piece of dough.
  • Place the dough on top of each pot pie, crimping the edges to form a seal.
  • Cut 3 or 4 silts into the top of each pie.
  • Bake at 400 degrees for 25 to 35 minutes or until the tops are browned and flakey.
  • Allow to sit for 15 minutes before serving.

Yields: 4 2-cup pot pies

Chocolate Stout Pudding

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The countdown is on to St. Patrick’s Day (its a mere one week from today) so what better way to kick off the week with a truly decadent dessert? Whether you are Irish by birth or by association, this is the season when everyone is a wee bit Irish and nothing is more Irish than Guinness Stout. Guinness is great on its own but when combined with chocolate it only gets better.

This rich pudding, adapted from Food 52, takes decadence to a whole new level. Two types of chocolate combine with cream, milk and Guinness Stout to take a classic kid’s treat and make it swoon worthy for adults. (Of course, in my house kids of all ages love it).

The pudding really is rich, so much so that I like to keep the portions small and of course top them with a dollop of whipped cream (to cut the richness??!!??). It is good served cold but I also like it slightly warm–it reminds me of the rich hot chocolates I’ve enjoyed in Eastern Europe. But after just one bite, regardless of the temperature or the season, you’ll never go back to instant pudding again!

GUINNESS STOUT PUDDING

tablespoons unsweetened cocoa powder

2/3 cup sugar

tablespoons cornstarch 

1/8 teaspoon kosher salt

teaspoon espresso powder

1 1/2 cups heavy cream

cup milk

1/2 cup Guinness stout

4large egg yolks  

1 tablespoon brown sugar

1 tablespoon vanilla extract

3 ounces good quality smooth dark chocolate, broken into pieces

tablespoon unsalted butter 

  • Combine the cocoa, sugar, cornstarch, salt, and espresso powder in a small bowl. Set aside.
  • In a medium saucepan set over low heat, warm the cream on medium-low until just steaming.
  • Stir in the cocoa mixture and continue stirring until sugar is dissolved, about 3 minutes.
  • Add milk and stout to the pan. Increase heat to medium and cook until the mixture is very hot but not simmering.
  • While liquid is heating, in a medium bowl, whisk together the egg yolks, the brown sugar, and the vanilla extract.
  • When chocolate mixture is hot, use a ladle and gradually drizzle about 1 cup of the milk into the egg mixture while constantly beating the eggs with a whisk. You do not want the eggs to curdle rather you want them to become emulsified into the milk mixture.
  • When the milk and eggs have been thoroughly combined, pour the tempered egg mixture back into the saucepan.
  • With the heat still at medium and stirring constantly, cook until the mixture is thick and slightly bubbly but not simmering; about 10 minutes.
  • Move the saucepan off the heat. Add in the chocolate pieces and butter and stir until completely melted.
  • Let cool slightly then pour into individual serving dishes.
  • Cool completely or serve slightly warm topped with whipped cream if desired.

Serves 6

Dark Chocolate Guinness Cake w/ Bailey’s Buttercream

 

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Dessert anyone?

This cake has been all over the Internet in recent weeks so I’m not really sure whose recipe it really is. I  first found it on Global Table Adventure so that is where I’m going to let the credit lie). But back to the cake….or cupcakes as I made them. Oh my goodness is this cake good–which probably explains why they have been everywhere.

The cake is rich and chocolately without being overly sweet. Best of all it is so easy to make, and unlike so many cakes, it isn’t fussy and cake be made in a matter of minutes. Top it all with rich butter cream frosting and you have an unforgettable treat that is perfect for St. Patty’s Day or any day of the year. Yum!

DARK CHOCOLATE GUINNESS CAKE w/ BAILEY’S BUTTERCREAM

For the cake: 

1 1/2 sticks butter

3/4 cup unsweetened cocoa

1 cup Guinness Stout

1 tablespoon vanilla extract

1 1/2 cups sugar

1 1/4 cups flour

1 tsp baking soda

2 eggs

For the buttercream:

3 sticks unsalted butter, softened

1 lb powdered sugar, sifted

2-4 Tbsp Bailey’s Irish Cream, as needed

  • Preheat the oven to 350F.
  • Line two 24 cup miniature muffin pans with baking papers or lightly grease and flour 2 8″ round cake pans. Set aside.
  • In a small saucepan, melt butter.
  • Whisk in the Guinness, vanilla extract and cocoa and immediately remove from the heat.
  • Whisk together the sugar, flour and baking soda in a large bowl.
  • Add the Guinness mixture and then whisk in the eggs, one at a time. Beat until the batter looks shiny.
  • Pour the batter into the prepared pans, filling each cup 3/4 of the way full.
  • Bake the cupcakes for 12 to 14 minutes or the cakes for 30-35 minutes, or until a skewer comes out clean.
  • Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer fitted with a wire whip.
  • Add the Bailey’s, one tablespoon at a time, until the mixture is light and fluffy. Beat the buttercream for an additional 5 to 10 minutes.
  • When the cakes are completely cool, pipe or smooth on the buttercream.
  • Eat!

Yields: 48 miniature cupcakes or 1 8″ 2-layer cake

Pretzel Bites w/ Cheddar & Guinness Dipping Sauce

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Who doesn’t love pretzels? One of the best things about visiting Germany cities is the hot pretzels that are sold by street vendors on just about every corner. But since we can’t always visit Germany wen the cravings strike, I’ve taken to making my own homemade hot buttered pretzels. They are so good and disappear in minutes. For a change of pace, or when I want to feed a crowd, I’ve taken to making smaller, pretzel bites which are just as tasty. Also from King Arthur Flour, these little pretzels are almost as good as what you find on German street corners. I like to make mine savory and dip them in a hot beer and cheese sauce. If that isn’t your thing you can skip the salt coating and use a mixture of cinnamon and sugar. And while your at it, make a double batch. They are that good and disappear that quickly.

PRETZEL BITES w/ CHEDDAR & GUINNESS DIPPING SAUCE

For the pretzels:

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons yeast

1 cup warm water

For the topping:

1 cup boiling water

2 tablespoons baking soda

Coarse salt

6 tablespoons unsalted butter, melted

For the dipping sauce:

1 tbsp butter

2 tbsps flour

3/4 cup milk

1 tsp dry mustard

1/4 tsp nutmeg

1/4 teaspoon freshly ground black pepper

1/2 cup Guinness Stout

2 cups Cheddar cheese, grated

  • To make the pretzel dough, place the flour, salt, yeast and water in the bowl of a stand mixer. Using the dough hook, beat all of the ingredients until well combined.
  • Knead the dough, either by mixer or by hand for about 5 minutes, until the dough is soft and smooth.
  • Flour the dough, cover the bowl with plastic wrap and allow to rest for 30 minutes.
  • While the dough is resting, combine the boiling water and baking soda in a large shallow dish, mixing until the soda is dissolved.
  • Set aside and cool to at least lukewarm temperature (or cooler).
  • Preheat the oven to 400. Lightly coat a baking sheet with non-stick cooking spray.
  • Transfer the dough to a lightly greased work surface and divide it into six equal pieces.
  • Roll each piece of dough into a 12 to 15 inch rope. Cut each rope crosswise into 12 pieces.
  • Place each piece of dough into the water and baking soda mixture, gently swish them around and allow them to sit for a few minutes.
  • Transfer the dough pieces to the prepared baking sheet and sprinkle with the salt.
  • Bake for 12 to 15 minutes or until they are golden brown.
  • Remove the bites from the oven then roll them in the melted butter.
  • Place on a rack to cool slightly while you make the cheese sauce.
  • They taste best when eaten right away but you can also store them in an air tight container at room temperature for a couple of days. Reheat before serving.

To make the cheese sauce:

  • Melt the butter in a small saucepan set over medium heat.
  • Add the flour, stir well and cook for 1 minute.
  • Stir in the milk and whisking constantly, cook for 3 to 4 minutes until the mixture begins to thicken.
  • Add the beer and stirring constantly, bring the mixture to a simmer.
  • Remove the pan from the heat and stir in the mustard, nutmeg and salt.
  • Add the grated cheese by the handful, stirring well after each addition.
  • Serve immediately with the pretzel bites.

 

Yields: 6 dozen bites and 2 cups of cheese sauce

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