Posts tagged ‘Guinness’

March 21, 2011

Guinness Brownies

Left over Guinness from the weekend? Try this chocolately treat. Guinness has a very similar effect on chocolate as coffee does – it becomes richer, more flavourful, more robust! You will smell the beer as these babies bake in the oven, but they won’t taste like beer when they come out.

 

Ingredients

1 cup flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

8 ounces dark bittersweet chocolate (chopped or measured chips)

3/4 cup white chocolate chips

4 large eggs, room temperature

1 cup sugar

1 1/4 cups Guinness Extra Stout beer, room temperature, (let the foam settle)

1 cup semisweet chocolate chips

Method
1. Preheat oven to 375. Grease 9×13 pan.

2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.

3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.

4. In large bowl, beat eggs and sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.

5. Add flour mixture to egg mixture and beat until just combined. Whisk in beer. Pour in chocolate chips and stir to combine. Pour into prepared pan.

6. Bake 25 to 30 minutes (checking for doneness starting at 25 minutes). Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.

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March 18, 2011

Guinness Braised Sausages

Get up, have an Advil or two and put away your furry green hat until next year. What better way to get over your St Patty’s Day hangover than a big pot full of comfort. Swimming in Guinness, this braised sausage with pears, apples and cranberries will warm you up from the inside out with its sweet aroma and taste. Use any kind of sausage that you like and make sure you have a loaf of your favourite bread to soak up all the saucy goodness from your plate.

Ingredients:

4 large sausage links (I used Bell Pepper Chicken Sausage)

1 tbsp. olive oil

2 medium or large yellow onions, sliced

2 ripe Bosc pears, peeled, cored and sliced

2 Golden Delicious apples, peeled, cored and sliced

1/2 pint fresh cranberries

1 12 oz. bottle of Guinness

Method:

Preheat the oven to 350°. Set a large, heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute for 5 minutes, or until they begin to soften. Add the sausages and brown on each side, turning them continuously to prevent sticking, about 5 – 7 minutes.

Add the apples, pears, cranberries and Guinness. Mix it all up and place in the oven, uncovered, for 1 1/2 hours, stirring occasionally. When the hour and half is up, turn on the broiler and brown the top for about 5 minutes. This adds a nice color and makes for a prettier presentation.

Easy peasy.

March 16, 2011

Guinness Battered Fried Pickles

With St. Patty’s Day coming up this Thursday, it is only appropriate for me to celebrate in true Nest fashion – turning my kitchen into a Guinness factory and finding recipes that feature everyone’s favourite stout. Today I bring to you Guinness Battered Fried Pickles with Spicy Chipotle Dip.

Did you know: Guinness is the perfect diet drink. A pint of the good stuff contains only 198 calories. That’s less than most light beers, wine, orange juice or even low fat milk.

Ingredients:

1 1/2 cups buttermilk

1 cup flour

1 teaspoon garlic powder

1 tablespoon seasoning salt

1 (12 oz.) bottle of Guinness

Panko Bread Crumbs/didn’t measure just enough to coat the pickles

Crinkle cut pickles

½ cup Mayonnaise

2 Tablespoons of chipotle salsa

Hot Sauce to taste

 

Method:

To make your dip: Combine about ½ cup of mayonnaise with chipotle salsa. Taste it for spiciness and add your desired amount of hot sauce.

Prepare 3 bowls. In the first, combine flour, seasoning salt and garlic powder. In the second, whisk together the beer and he buttermilk. Put the panko breadcrumbs in the third.

Remove the pickles from the jar and pat them dry with a paper towel. Place each slice individually in the flour…tapping off the excess. Then dunk it in the batter, letting the excess drip off. Then dredge it in the panko crumbs. Set the battered pickle on a cookie sheet covered with a sheet of wax paper. Do this for all of your pickles.

In a heavy bottomed pot, carefully heat about one inch of vegetable oil to 350 degrees. Using tongs, place each slice into the hot oil. Working in small batches, fry each pickle until golden brown, turning them halfway through the process. Remove them to a rack or to paper to drain a bit.

Remember to let your oil cool completely before disposing it by putting it in a sealed container like a jar and throwing it in the garbage. Do not pour your oil down the drain.