Posts Tagged 'Guinness'

Guinness Chocolate Cake

It seemed only logical to follow Guinness Beef Stew up with Guinness Chocolate Cake for dessert on Christmas Eve. I couldn’t really taste the Guinness, but the cake was very rich and dense – just a sliver was perfectly satisfying!

Because the cake uses butter that’s melted and not creamed with sugar, the texture isn’t as fluffy and it seems to have more of a brownie consistency. It’s great if you’re looking for a sheet cake that won’t take too much effort (although the original recipe called for layers to be stacked, that seems like a bit much for me). This is just one of those nice easy-going cakes you can throw together whenever the need arises.

Recipe:
(adapted from Epicurious)

Cake:
1 cup butter
1 cup Guinness stout
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs
2/3 cup sour cream

Preheat the oven to 350 F, grease a 13×9″ pan, and line the bottom with parchment.
Melt the butter and Guinness together in a heavy saucepan over medium heat, and bring to a simmer. Whisk in the cocoa powder until smooth, then remove from the heat to cool slightly.

Stir the flour, sugar, baking soda, and salt together with a fork or wire whisk and set aside. In the bowl of a stand mixer, beat the eggs and sour cream until smooth. Add the butter mixture and mix on low until combined. Remove the bowl from the mixer and add the flour, stirring gently then folding with a rubber spatula.

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Place the pan on a wire rack to cool for 10 minutes, then invert onto the rack to cool completely.

Frosting:
1 cup whipping cream
1 1/3 cups semisweet chocolate chips

Melt the chocolate chips with the whipping cream in the top of a double boiler and stir until smooth. Let cool for about 15 minutes, then beat with the whisk attachment in a stand mixer until spreadable.

Guinness Beef (or Tempeh) Stew

Two years ago we spent the two weeks before Christmas in Ireland, and pretty much everyone we met there thought we were absolutely nuts for leaving beautiful California and going to Ireland for such a cold, rainy time of the year. But lucky for us, the weather was perfect, the Guinness was plentiful, and we ate ridiculous quantities of hearty meat-and-potatoes Irish fare. One of the best things we brought home from the trip was a cookbook by Darina Allen, who is, as far as I can tell, the queen of Irish Cooking.

For Christmas Eve dinner this year, I wanted to incorporate as much Guinness as possible into the meal, and also to use up that giant bag of potatoes I seem to be writing about in every other blog post. So I turned to Darina for boxty pancake and Guinness beef stew recipes, (substituting tempeh for the beef in my portion because I no longer eat meat). It was a great dinner, but really made me wish there was a pub down the street where we could go to catch a traditional music session. Maybe next year…

Note: I made this recipe in two slow cookers. I made about 2/3 of the recipe with 1.4 pounds of beef in a large slow cooker, and 1/3 of the recipe with 4 ounces of tempeh in a small slow cooker. This was more than enough to feed myself and three meat-eaters.

Also: Christmas may be over, but if you’re still feeling that giving spirit and you’ve had a food blog for at least a year, Kristen over at <a href="http://dineanddish.net&quot;Dine and Dish is still looking for mentors for Adopt-a-Blogger. Read all about it and sign up HERE

Recipe:
(adapted from Irish Traditional Cooking by Darina Allen)

2 pounds lean stewing beef (or two 8-ounce packages of tempeh)
3 tbsp oil
2 tbsp flour
salt and pepper
2 large onions, chopped
3 tbsp canned tomato puree, mixed with 4 tbsp water
10 fluid ounces Guinness stout (look for the bottle with the yellow label, NOT the cans or bottles of Guinness draught)
5 large carrots, cut into chunks
a few tsp fresh chopped parsley

Cut the meat or tempeh into bite sized cubes. Toss the beef with the flour and a few pinches of salt and pepper (omit this step if using tempeh).
Heat the oil in a dutch oven or wide, heavy skillet. Brown the meat on all sides (or briefly saute the tempeh cubes).
Add the onions and tomato puree-water mixture (and salt and pepper, if using tempeh), cover, and cook for about 5 minutes.
Transfer to a slow cooker.
Pour about half the Guinness into the dutch oven or skillet and bring to a boil while stirring.
Pour that and the remaining Guinness into the slow cooker and add the carrots.
Cook on low for about 6 hours.
Taste and adjust the seasonings, then sprinkle with a little fresh parsley to serve.



Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Don’t miss a post!

Contact me!

I love getting email: catesworldkitchen at gmail.com
Super Natural Recipe Search
wordpress visitor counter