Guinness Recipes

11/3/2007 12:21:25 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	This thread is dedicated to your favorite Guinness Recipes
11/3/2007 12:21:36 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Triple Threat Beer-Cheese Spread Ingredients 250 G (1/2 lb) sharp cheddar cheese, cut up 60 G (2 oz) blue cheese, cut up 90 G (3 oz) cream cheese, cut up 1 tsp caraway seeds 1 tsp paprika 1/2 cup Guinness Method Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. Add caraway seeds, paprika and beer. Blend until smooth. Transfer to a serving bowl or crock. Serve at room temperature with crackers or beer-can biscuits, or spread on grilled hamburgers or hot dogs. Makes about 2 cups
11/3/2007 12:21:51 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Cheese and Guinness Fondue (Makes one pint) Ingredients 2 lb grated Cheddar cheese; ½ pint Guinness (good measure); 6-8 tsp Worcester sauce; salt & pepper; cayenne pepper; 1 tbsp corn flour or cornstarch Method Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast. Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.
11/3/2007 12:22:06 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Rarebit 2 tbsps butter 2 tbsps flour 1 tsp Dijon mustard 1 tsp honey 1/2 c. milk 1/2 c. Guinness 1 c. Cheddar cheese, grated Salt and pepper Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown. Remove pan from heat and gradually beat the milk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey and finally the Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese and stir over very low heat only until all the cheese has melted. Spread thickly on four slices of toast and brown under the grill.
11/3/2007 12:22:21 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness and Stilton Pate 2oz butter 1 shallot, finely chopped 1 clove garlic, minced fine 2 oz Guinness zest of half a lemon 4oz Stilton, crumbled 1 small bunch parsley, finely chopped salt, to taste freshly ground black pepper Melt the butter in a saucepan and gently sweat the shallot and garlic until soft. Remove from heat and allow to cool. When cool, add the Guinness and simmer gently for 3 minutes. Add the remaining ingredients and stir well. Transfer to a blender and process until the mixture has bound. Check the seasoning. Divide between individual ramekins and refrigerate for at least 2 hours.
11/3/2007 12:22:34 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness & Stilton Pate II 1 oz butter 1 oz plain flour 4 oz milk 4 oz Guinness 4oz grated Stilton 1 teaspoon mayonnaise 1 clove garlic, crushed or chopped salt and pepper, to taste Note: The trick to this recipe is that all the ingredients need to be added and melted slowly together. Take your time and don't rush it. Melt the butter over low to medium heat and then stir in the flour, cook, stirring for a few minutes and then slowly add the milk. When milk is incorporated, gradually add Guinness. Continue stirring until boiling and you have a thick sauce. Gradually stir in the grated Stilton then add the rest of the ingredients and mix thoroughly. Spoon into individual ramekins and serve chilled with fingers of hot toast.
11/3/2007 12:54:24 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Creamy Sydney Rock Oyster Bisque Serves 4-6 Ingredients 24 Fresh Sydney Rock Oysters or 1 jar freshly shucked drained, keep liquid. 1 cup fish stock (including water drained from bottled oysters) 1/2 cup Guinness 1 small white onion or 1/2 leek, diced 1 Stalk celery, diced 2 cups (about 400gm) diced peeled potato 1 teaspoon thyme 1/2 cup low fat milk Freshly ground pepper to taste Watercress or parsley for garnish Method Drain the oysters, retaining the liquid and add enough fish stock to total 1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Bring back to boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh watercress or parsley.
11/3/2007 12:54:41 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Fat Stout Onion Soup 1/4 cup olive oil, or more if needed 3 large onions, thinly sliced salt and pepper 6 cups beef or rich chicken stock 2 bottles Guinness Extra Stout 2 bay leaves 1/2 teaspoon dried thyme pinch allspice blue cheese and beer croutons In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper, and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except the croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes, or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper, and a little vinegar if desired. To serve, garnish with croutons.
11/3/2007 12:54:57 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness French Onion Soup with Garlic Croutons l lb onions cut into thin strips 1 tsp black pepper 2 bay leaves 1 1/2 pints chicken stock 1 1/2 pints beef stock 1/2 cup Guinness Stout 2 tbsp Heat the oil and add the onions, black pepper and bay leaves. Sauté the onions until brown; this caramelizes the sugars and gives the FOS its color and onion flavor. Add the stocks at room temperature or cold; this allows more flavors to go into the stock. Bring it to a boil. Add the Guinness Stout and bring to a boil. Add the croutons and Swiss Cheese and place under broiler until the cheese is melted. To make the FOS go with German style pilsners, substitute sherry for Guinness. Do not use cooking sherry as it will make the soup salty. To make Country FOS, add all chicken stock. Garlic Croutons Enough oil to cover the bottom of a sauté pan Chopped fresh garlic (to your taste) Bread Cut the bread to fit the bowls you will be using; the French use day old French bread. Sauté the garlic until translucent. Put the croutons in the pan and brown both sides. Place croutons on a bowl of FOS with Swiss cheese on top; place bowl under broiler until cheese is melted.
11/3/2007 12:55:14 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Brown Soda Bread 4 cups whole wheat flour 1 cup bread flour 1/3 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead lightly. Divide dough into 4 pieces. Form into rounded flat loaves. Using a knife mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes.
11/3/2007 12:55:31 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Irish Soda Bread 3 1/2 cups unbleached flour (or use 2 1/2 cups whole wheat flour plus 1 cup unbleached) 1/2 to 3/4 cup raw or brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1 stick butter, softened 1 egg 1 1/4 cups buttermilk 1/2 cup golden raisins or currants 1 teaspoon dried caraway seeds (optional) Preheat oven to 375F. In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Cut the butter into the flour mixture, until crumbly. Add egg and buttermilk. Mix until moistened. Add raisins or currants and caraway seeds if desired. Form into a round loaf on a greased baking sheet. Use a knife to cut a spiral or cross on the top. Bake one hour.
11/3/2007 12:55:45 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness and Malt Wheaten Bread Yield: 10 Servings 2 cups coarse whole wheat flour or 1 cup each quick-cooking oatmeal and oat bran 2 cups fine whole wheat flour 1/2 cup superfine sugar 1 teaspoon baking soda 1 teaspoon salt 8 Tablespoons butter 1 teaspoon malt extract 1 1/4 cups buttermilk 1 1/4 cups Guinness Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole meal flour. In a large mixing bowl, combine the flours, sugar, soda, and salt. Cut in the butter. Stir in the malt, buttermilk, and Guinness and mix well. Pour into prepared pan and sprinkle with 1 to 2 tablespoons coarse whole wheat flour. Bake for 30 minutes, then reduce heat to 400° F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean. Turn off the oven and cool with the door open for 30 minutes. Transfer to a wire rack to cool completely.
11/3/2007 2:09:19 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness Oatmeal Bread Yield: 4 servings 2 c Unbleached white bread Flour 1/2 c Whole wheat bread flour 1 c Quick-cooking oatmeal 1/2 c Cornmeal 1 1/2 ts Salt 4 tb Powdered buttermilk 1/2 c Flat room-temperature flat Guinness stout 3 tb Maple syrup 2 Egg whites 1/2 c Plus 1 T water 2 1/2 ts Yeast This is a recipe adapted for the 1.5 lb Panasonic Bread Machine. It's almost perfected (I think another 1 T of water and/or 1/2 t of yeast would benefit it).
11/3/2007 2:09:38 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Colcannon Utensils: Large saucepan, potato peeler, cutting knife, food processor, cutting board, measuring spoons, skillet (to cook bacon), measuring cups, potato masher. Ingredients: 2 pounds medium-size potatoes 1/2 pound cabbage 2 strips bacon 2 tablespoons butter 1 teaspoon minced onion 1/2 teaspoon salt 1/8 teaspoon pepper 1. Boil the potatoes until soft, peel and mash them. Cook the 2 strips of bacon. Shred cabbage (you can either cut very fine shreds or use the food processor). Cook the cabbage, covered with bacon and one-half cup water until very tender. Drain. 2. Melt butter in a large saucepan. Add minced onion, salt and pepper, potatoes and cabbage. Blend thoroughly and heat. Serves 6
11/3/2007 2:09:53 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	Guinness Potato Salad 1 hour 45 minutes (1 hr 10 min prep, 35 min cooking) 4-6 servings Update to: servings US Metric 6 medium potatoes 4 slices bacon 1 tablespoon onions, chopped 1 stalk celery, chopped 1 teaspoon Morton light salt 2 tablespoons unsalted butter 2 tablespoons unbleached flour 1/2 teaspoon dry mustard 1 tablespoon sugar 8 fluid ounces Guinness stout 1/2 teaspoon Tabasco hot pepper sauce 2 tablespoons fresh parsley, chopped 1 Boil potatoes in medium-size saucepan until just tender. 2 Peel and slice. 3 Fry bacon until crisp. 4 Break into small pieces and mix with onion, celery, and salt; set aside. 5 Stir melted butter and flour in a small saucepan until blended. 6 Add mustard and sugar. 7 Slowly stir in beer and hot pepper sauce. 8 Bring to a boil, stirring constantly. 9 Pour over potatoes. 10 Sprinkle with parsley. 11 Toss lightly and let stand 1 hour. 12 Add bacon mixture; toss gently and serve.

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