With St. Patrick’s day right around the corner many of us will be enjoying a pint or two of Guinness Stout Beer, myself excluded. For today’s article I thought that it might be a little fun to share a few ways to enjoy Guinness besides drinking it. So, I have found a few ways to include this world-famous stout in a couple of recipes, including a nice sweet desert for you. Don’t worry, I still have a cocktail recipe for you to enjoy after one of these meals. And, it is a very fitting one for the up- coming holiday. It is also a very easy drink to make, no complications included. I hope that enjoy these recipes that I have found for you. You are the reason that I do this, I just want to help you save some time and some money as well.
Rib Eye With Brussels Sprouts And Cream Stout Sauce:
This intense sauce is thickened with bread and enriched with dark stout. Pairs well with any steak, particularly a thick cut like this rib eye. Also, you have a hearty mix of sauteed onions and brussels sprouts to go along with this meal.
1) 2 tablespoons of vegetable oil
2) 1 cup of Spanish onion thinly sliced
3) 1/2 cup of dark stout ( Guinness is a good choice )
4) 1/2 cup of heavy cream
5) 1 slice of sourdough bread ( cut 2- inch thick, crusts removed and bread diced)
6) Kosher salt
7) Fresh ground black pepper
8) Guinness Stout Beer
1) 1 tablespoon of extra virgin olive oil
2) 1/2 pound of Brussels sprouts halved
3) 8 cipollini onions, peeled and halved lengthwise
4) 4 spring onions quartered lengthwise
5) Kosher salt
6) Fresh ground black pepper
1) 1 boneless rib eye steak ( 2 pounds about 2 inches thick )
2) Vegetable oil for brushing
3) Kosher salt
4) Fresh ground black pepper
To Make The Sauce:
In a medium saucepan, heat oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about seven minutes. Add the Guinness stout, cream, bread, and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the bread is very soft, about ten minutes. Transfer the sauce to a blender and puree until smooth. Season the sauce with salt and freshly ground black pepper and keep warm over very low heat.
In a large skillet, heat the oil until shimmering. Add the Brussels sprouts and cipollinis, and cook over medium heat, stirring, just until they start to brown, about five minutes. Add in the spring onions and one cup of water and cook, stirring until the vegetables are crisp- tender and the water is absorbed, about five minutes. Season with salt and fresh ground black pepper, and keep warm.
Grill The Rib Eye:
Light a grill, any type will do just fine. Brush the steak with oil and season with salt and fresh ground black pepper. Grill over moderately high heat, turning once, until charred outside and medium- rare within, five minutes per side, this is if the steak has been pre- thawed, longer if still frozen. Transfer to a cutting board and let rest for five minutes. Slice the steak against the grain and serve with the vegetables and stout sauce.
Guinness Glazed Halibut:
Guinness has a great molasses flavor that intensifies when you cook it down. It will add some richness to the fish without adding any fat to this recipe.
1) Two 12 ounce bottles of Guinness Stout
2) 1/3 cup of honey
3) 1 tablespoon of fresh lemon juice
4) Half teaspoon of hot sauce
6) Four 6- ounce skinless halibut fillets
7) Four large carrots, cut into 2-by 1/2 inch sticks
8) Extra virgin olive oil, for brushing
9) Freshly ground black pepper
In a skillet, bring the stout and honey to a boil. Simmer over medium heat, Skimming, until reduced to half a cup, about 25 minutes. Pour into a heat- proof bowl, and stir in the lemon juice, hot sauce, and half a teaspoon of salt. Let cool to room temperature.
In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning the fillets a few times. Reserve the remaining glaze.
Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about four minutes, and drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about two minutes. Add the carrots and simmer until well glazed, about one minute.
Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with fresh ground black pepper. Broil about four inches from the heat until richly browned and just cooked through, about four minutes. Transfer the halibut fillets to plates and serve with the Guinness glazed carrots.
Chocolate- Stout Tiramisu:
Now that I have given you a couple of meal recipes, it is only fitting that I give at least one desert recipe. I hope you like all the ways to enjoy Guinness Stout beside drinking it, including this classic with a twist.
1) 1 1/2 cups of all-purpose flour
2) 1 teaspoon of cinnamon
3) 1 teaspoon of ground ginger
4) 1/2 teaspoon of ground cloves
5) 1/2 teaspoon of salt
6) 1 1/2 cups of dark cane syrup
7) 1/2 cup of vegetable oil
8) 1 large egg
9) 3/4 cups of hot water
10) 1 1/2 teaspoons of baking soda
1) 1 cup of chocolate stout or some other stout
2) 1/2 cup of triple-sec or orange liqueur
3) 1/4 cup of honey
1) 4 large egg yolks
2) 1/3 cup of confectioner’s sugar
3) 2 cups of mascarpone ( about one pound )
4) unsweetened cocoa powder
Preheat the oven to 350 degrees. Butter a 9- inch spring form pan. In a large bowl, whisk the flour, cinnamon, ginger, cloves, and salt. In a medium bowl, whisk the syrup, oil, and egg. In a glass cup, stir the hot water with the baking soda. In three alternating additions, whisk the syrup mixture and soda water into the dry ingredients.
Scrape the batter into the prepared pan and bake for 50 minutes, until a cake tester in the center of the cake comes out clean. Use a tooth-pick or butter knife to check the cake. Transfer the cake to a wire rack and let cool. Unmold the cake from the pan.
In a saucepan combine the stout, triple-sec, and honey. Boil until it reduces to 3/4 of a cup, eight minutes. Pour into a shallow dish and let cool.
In a bowl, using a hand mixer beat the egg yolks and sugar until they are fluffy. Beat in the mascarpone.
Cut off and save one-third of the cake for eating. Slice the rest of the cake 1/3 inch thick. Cut the slices into 3-inch pieces, saving the scraps. Dip the slices into the reduction and use to fill in the gaps. Spread 1/4 cup of the filling over the cake in each ramekin. Repeat the layering of dipped cake and filling. Cover, and refrigerate overnight.
Before serving let the tiramisu stand at room temperature for 15 minutes. Sift cocoa powder over each ramekin and serve.
Jameson Ginger And Lime:
1) 1 ounce of Jameson Irish Whiskey
2) 6 ounces of ginger ale
3) 1 lime wedge
To Make; Fill a highball glass with some ice. Pour the Jameson Irish Whiskey over the ice. Top off with the ginger ale, stir gently to combine. Take a large wedge of lime, give it a squeeze over the cocktail and drop into the glass. Enjoy.
Happy St. Patrick’s Day:
I hope that you all have a safe and happy St. Pat’s day.
Remember to drink responsibly, and never drink and drive. The life you save may very well be your own. Sincerely: Your friend John D. Have a blessed holiday.