Food Friday: Guinness is Good!

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This weekend we will be celebrating St. Patrick’s Day in the time-honored tradition of consuming mass quantities of dark beer, none of that green stuff, please. But not to overdo or inebriate – but to add some flavor to our lives as we wait out the last few days of winter, and anticipate the glories of spring. We will have Guinness cocktails, Guinness burgers (or maybe Guinness Irish stew) and Guinness chocolate cake. Let’s give a toast to improving weather!

“May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.”

Tonight we are breaking with our usual Friday night pizza routine, and we are going to make Guinness burgers. And lots of crispy hot chips. And we will pour a couple of pints of Guinness stout for the cocktail hour. Or we might even have a couple of Black Velvets, which a chatty waiter once told me were Catherine’s (Duchess of Cambridge) fave. Doubtful. But they are very delicious! Gourmet Guinness meatloaf on a bun!

Guinness Burgers
https://realfood.tesco.com/recipes/guinness-burgers.html

Black Velvet Cocktail
4 ounces (1/2 cup) chilled Champagne or Prosecco
4 ounces (1/4 cup) chilled Guinness Extra Stout

Pour the Champagne into a flute or another tall glass.
Pour the Guinness on top
Consume. Repeat, as necessary.

If you would like a fancier cocktail, try some of these. I like the equal proportions for the Black Velvet, and then wondering whether I should have poured the Champagne, or the Guinness, into the glass first. It is a wonderful conundrum, and no one seems to agree.

https://www.thegooddrink.com/st-patricks-day-guinness-cocktail/

“Moderation is a fatal thing– nothing succeeds like excess.”
–Oscar Wilde

It is going to be cool enough this weekend that it might be wise to have a pot of stew bubbling away on the stove so you can get warmed through and through. May I suggest a seasonal Irish stew recipe? The addition of Guinness makes it warm and dark and comforting, enough to get you to spring next Tuesday.

Guinness Irish Stew
http://dadwhats4dinner.com/guinness-irish-stew/

I love a great dense chocolate Guinness cake. I will be baking one Friday afternoon. It should see us through the weekend and beyond. I prefer masses of cloud-like whipped cream to the cream cheese icing here, though

Chocolate Guinness Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
¾ cup unsweetened cocoa
2 cups superfine sugar
¾ cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda

FOR THE TOPPING:
1 ¼ cups confectioners’ sugar
8 ounces cream cheese at room temperature
½ cup heavy cream

1 For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
2 In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
3 For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
4 Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake


“St. Patrick’s Day is an enchanted time —a day to begin transforming winter’s dreams into summer’s magic.”

About Jean Sanders

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