Guinness – TasteFood

Chocolate Stout Pound Cake with Whiskey Cream

March 14, 2018March 22, 2018by Lynda Balslev2 Comments

With St. Patrick’s Day just around the corner, chances are you have a few bottles of Guinness Stout laying about. As the saying goes, when life hands you lemons you make lemonade. So when life hands you Guinness Stout, you should absolutely drink the stout – but be sure to set a bottle aside to make this cake. This recipe yields one hefty cake, or 12 individual mini-cakes. It’s moist, tender, and lusciously dark. The stout disappears into the background of this rich cake, while grounding it in an adult sort of way, cutting the sweetness and mingling with the slightly bitter chocolate. If you’re feeling especially indulgent (and lucky), serve it with a dollop of whiskey-laced whipped cream.

Chocolate Stout Pound Cake with Whiskey Cream

Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
Makes 1 large pound cake or bundt cake (or 12 mini-bundt cakes)

Cake:
1 cup unsalted butter, room temperature
1 cup stout beer, such as Guinness
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream

Whiskey Cream:
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter and line a large loaf pan with parchment. Butter the parchment paper. If using a bundt pan or mini-bundt pans, butter the pans.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini-bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes for a large cake or 25 minutes for mini-cakes. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.
6. Before serving, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form. Cut the cake into serving pieces and serve with the whipped cream.

Main Course, Meat, one-pot, Soups and Stews

Irish Beef Stew Encore

March 2, 2013January 14, 2016by Lynda Balslev12 Comments

I posted this recipe for Irish Beef Stew last March, as a nod to St. Patrick’s day and all things Irish. In one year, the post with photo has made the rounds on the web, seemingly acquiring a life of its own, attracting a following, favorited, pinged, tweeted and pinned. It’s more popular than me. According to my year-end stats, Irish Beef Stew was the top ranked TasteFood blog post of 2012. Pretty impressive for a no-nonsense beef stew in a cast-iron green pot. Perhaps it’s due to the bottle of Guinness dumped into the stock. No matter the case, now that it’s March once again, I share this deeply flavorful stew, fortified with stout and sturdy root vegetables. Who says rock stars need to be flashy and frivolous?

Irish Beef Stew

As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6.

3 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces
Salt
Freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer
2 teaspoons dried thyme
2 bay leaves
3 large carrots, sliced 1/4-inch thick
1 large yellow onion, cut in 1-inch pieces
1 large rutabaga, cut in 3/4-inch pieces
1 large parsnip, cut in 3/4-inch pieces

Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Saute 1 minute. Add tomato paste and cook stirring, 1 minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil, then reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, about 2 hours.
While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes.

Round out your St. Patrick’s Day menu with these recipes from TasteFood:

Avocado Bruschetta with Balsamic Syrup

Smashed Potatoes with Celery Root and Horseradish

Chocolate Stout Pound Cake with Whiskey Cream

Main Course, Meat, one-pot, Soups and Stews, Uncategorized

Irish Beef Stew

March 16, 2012January 15, 2020by Lynda Balslev43 Comments

I admit that I usually don’t get all hyped up about St. Patrick’s Day, but I do get excited about unique ingredients for cooking. So, as promised, here is the second post inspired by a bottle of Guinness Stout (that we somehow managed not to drink this week) which is a wonderful excuse to cook an Irish-themed meal for St. Patrick’s Day. Irish Beef Stew with Guinness is a no-nonsense kind of stew that you would expect from your mother or grandmother. Fortified with stout beer and sturdy root vegetables, this hearty no-frills stew will warm and comfort you – just like a woolen fleece on a misty grey day.

Irish Beef Stew

As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6.

3 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer
2 teaspoons dried thyme
2 bay leaves
2 to 3 large carrots, sliced 1/4-inch thick
1 large yellow onion, cut into 1-inch pieces
1 medium rutabaga, cut into 3/4-inch pieces
1 medium parsnip, cut into 3/4-inch pieces

1. Preheat the oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in a Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. Brown the beef in batches, without overcrowding, 6 to 8 minutes, turning as needed. Transfer the meat to a plate and repeat with the remaining beef.
2. Add the garlic to the same pot and sauté until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, 1 minute. Return all of the beef to the pot and stir to coat. Add the stock, beer, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring the liquid to a boil, then turn off the heat and cover the pot. Transfer the pot to the oven and cook until meat the is tender, about 2 hours.
3. While the meat is cooking, heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add the carrots, onion, rutabaga, and parsnip and lightly season with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
4. Remove the stew from the oven and skim any fat on the surface of the liquid with a spoon. Stir in the vegetables and return the pot to the oven, uncovered. Cook, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender, and the meat is fork-tender, about 1 hour. Remove the stew from the oven and taste for seasoning. Serve hot with mashed potatoes.

Baking, cake, Christmas, Desserts

Chocolate Stout Pound Cake with Whiskey Cream

March 14, 2012March 22, 2018by Lynda Balslev16 Comments

~ Chocolate Stout Pound Cake with Irish Whiskey Cream ~

When life hands you lemons you make lemonade. When life hands you lemons and Guinness Stout, I’d ignore the lemons and drink the stout. But be sure to save a bottle or two, because you can use any extra beer to make Irish Beef Stew and a decadent Chocolate Stout Pound Cake, which I’m including in a double post series this week in honor of St. Patrick’s Day. And just in case life has, in fact, been handing you lemons lately, I will post the dessert first. Simple things like chocolate, stout, and the phrase “dessert first” are guaranteed to make things better.

Chocolate Stout Pound Cake
Makes 1 large pound cake or bundt cake (or 12 mini-bundt cakes)

1 cup unsalted butter, room temperature
1 cup stout beer
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream

1. Preheat the oven to 350°F. Butter and line a large loaf pan with parchment. Butter the parchment paper. If using a bundt pan or mini-bundt pans, butter the pans.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 65 minutes for a large cake or 25 minutes for mini-cakes.
6. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely. Cut into 1/2 inch slices. Serve with Irish Whiskey Whipped Cream.

Irish Whiskey Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

Beat cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form.