Beer for Dinner

Yield: 6 Servings

• 4 TB butter
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 cup Samuel Adams Cream Stout
• 4 TB cocoa powder
• Optional
• Whipped cream
• Chocolate sauce

Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.

Cream the remaining butter and sugar together until light and fluffy.

Gradually beat in the egg and the egg yolk.

Sift the flour, baking soda and baking powder into a separate bowl.

Stir the Samuel Adams Cream Stout into the cocoa.

Alternately fold the flour and beer mixture into the butter and sugar mixture.

Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.

Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.

Leave the cake to completely cool before slicing.

If you like, serve with whipped cream and chocolate sauce.

Thanks to Steve

Labels: bakingsoda, brownsugar, cake, chocolate, cocoa, eggs, flour, whippingcream

Posted by Steve at 9:58 PM | Permalink | Comments | links to this post

• 4 lbs boneless beef chuck stew meat
• 2 tbsp vegetable oil
• 2 onions, chopped
• 4 cups low-sodium chicken broth
• 1 1/2 cups Guinees Draught (not the extra stout)
• 1 tbsp light brown sugar
• 1 tsp dried thyme
• 1 oz bittersweet chocolate, chopped
• 2 bay leaves
• 5 carrots, peeled and cut into 1" chunks
• 1 lb parsnips, peeled and cut into 1" chunks
• 1 1/2 lb baby red potatoes, scrubbed clean
• 1/4 cup all-purpose flour
• 2 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!

Thanks to YumSugar at TeamSugar

Labels: beef, brownsugar, carrots, chocolate, flour, onions, parsley, parsnips, potatoes, stew, stock

Posted by Steve at 8:53 PM | Permalink | Comments | links to this post

• 2 cups pecans, halved
• 1 bottle (12 ounces) double-chocolate stout beer or porter beer
• 1 cup light corn syrup
• 1 cup light brown sugar (packed)
• 1/4 cup (2 ounces) unsweetened chocolate, cut up
• 1/4 cup butter
• 3 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 (9-inch) ready-to-use refrigerated pie crust (or 9-inch frozen pie crust, thawed)

Preheat oven to 350 degrees F. Scatter pecans on a baking sheet and toast lightly in oven, about 7 minutes. Let cool. Chop 1 cup of the pecans and set aside.

In large saucepan over medium-high heat, bring beer, corn syrup and light brown sugar to a boil; reduce heat to medium and gently boil 7 minutes, stirring once.

Remove from heat. Stir in chocolate and butter until melted and smooth; let cool 7 minutes or until just warm. Add eggs, vanilla and salt to chocolate mixture; whisk until just blended. Stir in chopped pecans.

Pour into prepared pie shell. Arrange remaining cup of pecans on top of filling.

Bake 40 minutes, or until crust is golden and filling is puffed and set. Cool completely.

Serves 8.

Thanks to the NorthWest Herald

Labels: brownsugar, butter, chocolate, corn syrup, eggs, pecans, pie, vanilla

Posted by Steve at 8:18 PM | Permalink | Comments | links to this post

Adapted from Bon Appetit, Sept. 2002. From the Barrington Brewery in Mass.

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch process)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

Icing:

• 2 cups whipping cream
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake: Preheat oven to 350 degrees. Butter 3 (8-inch) round cake pans with 1 inch sides. Line with parchment paper. Butter paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda and 11/2 teaspoons salt in large bowl to blend.

Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean; about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack to cool completely.

For Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate, Spread 2/3 cup icing over. Top with second layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Serves 12.

Link

Labels: cake, chocolate, cocoa, eggs, sourcream, sugar, whippingcream

Posted by Steve at 11:13 AM | Permalink | Comments | links to this post

• a handful of steak mince
• a tin of chopped tomatoes
• a tin of kidney beans
• red/yellow pepper
• medium onion (red preferably)
• chilli powder
• paprika
• garlic
• sun-dried tomatoe paste
• 70% dark chocolate
• a tin of lager (not too cheap and nasty)

If you're feeling the onset of scurvy, throw in a carrot, handful of mushrooms into your basket as well, oh and some cumin and oregano. You'll also need to add rice, Cheddar and maybe some sour cream if you're ignoring your scales.

Dice the pepper and onion and fry in a large saucepan with a little bit of oil. I always measure my spices out beforehand, because I watch too many cookery shows. Add 3 tsps of paprika to 1 tsp of chilli powder and a half a tsp of cumin, the more asbestos your tongue and stomach, cut down the paprika and up the chilli, don't say I didn't warn you. Add spices to softened pepper and onion, stir in mince once the spicey concoction smells hot. Fry the mince until brown all the way through, add the contents of the tins of chopped tomatoes and kidney beans. Stir. Add as much garlic as you like, a spoonful of tomatoe paste, a shake of oregano, lager and a square of chocolate (we always operate on the One for Pot rule - one for the pot, two for the cook and assistant). Cover, turn down the heat and stir occasionally. It should be done in about an hour, feel free to cook for several hours if you fancy waiting. When the chilli is done serve with rice, grated cheese, sour cream and tissues. Enjoy.

Thanks to http://rhhblackthorn.blogspot.com

Labels: beans, beef, chocolate, garlic, hot, lager, onions, peppers, steak, tomatoes

Posted by Steve at 3:25 PM | Permalink | Comments | links to this post

Speedy Stout Mocha Freeze

• 1 quart coffee ice cream
• 1 cup stout
• 1 cup grated dark semisweet chocolate (I used Valrhona)

Soften ice cream in microwave for 15-30 seconds.

Place in bowl of a large stand mixer.

Mix in stout and grated chocolate.

Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours.

Serve with more stout.

Thanks to Lucy Saunders

Spicy Spiked Ice Cream

• 12 oz. barleywine or spicy brew
• 1 tablespoon cinnamon
• 2 oz. orange liqueur
• 1 large egg plus one yolk
• 1 cup sugar
• 1/2 cup milk
• 2 cups heavy whipping cream

Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth.

Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling.

When thick, remove from heat and let cool.

Mix in cream and strain.

Chill mixture in refrigerator for about an hour.

Freeze in ice cream maker according to the manufacturer's instructions.

Makes around 2 quarts.

Thanks to Lucy Saunders

Labels: chocolate, cinnamon, cream, eggs, ice cream, milk, sugar

Posted by Steve at 12:47 PM | Permalink | Comments | links to this post