16 Mar 2012, Posted by Metro in Uncategorized, 0 Comments
There’s something about a cold Guinness on a cool Fall or Spring afternoon that is just so perfect. It’s the way the beer settles slowly, like a lover slowly stripping off their clothes, the beer’s silky head gathering at your lips as you tilt the glass towards you to sip on it’s distinct burnt flavor.
The Irish stout was first brewed in 1750 by Arthur Guinness at the St. James’s Gate Brewery, Dublin. More than 200 years, Guinness stands as one of the most popular stouts in the world, particularly on St. Patrick’s Day.
This Saturday, March 17, there are plenty of St. Patty’s Day events here in ATL where you can drink yourself green, but if crowded bars aren’t you thing or you and your friends plan to pre-game, here are some mouthwatering recipes that call for the malty bitterness of Guinness.
Recipe: Guinness Chocolate Cake
Description: The two ingredients have a lot of dark, husky flavor notes in common and combined with a bit of flour, sugar, and sour cream they blend into a rich as old money dessert that’s perfect for any St. Patrick’s day party. A simple cream cheese frosting blends perfectly with the slightly bitter crumb and makes it all the better. This cake is best served with a pint of stout or porter beer, such as Guinness, so be sure to buy a six pack so you have enough to drink with your slice of cake
Recipe: Guinness Burger
Description: [We] found them to be a great and tasty departure from a run-of-the-mill burger. They offer a compelling and complex taste profile, smokey-sweet, and dark, just like their namesake, with a soft, melt in your mouth texture of a veal meatloaf. The rosemary compound butter that is served on top of each patty will beg you not to reach for the ketchup bottle. I enjoyed mine on a brioche bun (I told you we wouldn’t be in spa-land for long), with just a touch dijon mustard, lettuce and tomato for garnish……what a treat!
Source: Oui Chef Network
Recipe: Guinness Milk Shake
Description: Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milk shake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake.
Recipe: Guinness Corned Beef
Description: This year, [we] decided to elevate the common way of boiling the corned beef, potatoes and cabbage in a single pot and braised the corned beef instead in a bath of Guinness with roasted potatoes and separately sauteed some delicious Brussels sprouts. Braising the corned beef in Guinness fills your house with a sweet scent aroma. three hours later, the corned beef came out so beautifully, with the Guinness adding a nice herbal flavor and a bitter end note. The sweet glaze made from the braising liquid was a perfect compliment to offset the bitterness. Instead of cabbage, Brussels sprouts were used to add some crunch to the dish.
Source: Eat A Duck I Must
Recipe: Guinness stout Marinade
Description: Celebrate St. Patrick’s Day with a juicy cut of meat, or use this marinade for grilling when the warm weather calls. It flavors tri-tip, or any cut of meat, with herbaceous notes, and the tart lime juice and zest help mellow the bitterness of the Guinness. Serve your steak with Sour Cream Mashed Potatoes or Rosemary and Garlic Roasted Potatoes and some Sautéed Brussels Sprouts.
Recipe: Guinness—Milk Chocolate Ice Cream
Description: Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
Recipe: Guinness Beef Stew
Description: I like to put together a special Irish menu every St. Patrick’s Day, and a couple of years ago I was inspired to try to re-create the amazing bowl of Guinness Beef Stew that I enjoyed one night in a pub in Dingle, on the west coast of Ireland, when I was studying abroad there. Now it’s become one of my favorite slow-cooker recipes!
Source: Vintage Victuals
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