Guinness Recipes

Nancy Said:

Can I substitute Guinness Draught for Stout in this Chocolate Guinness Cake recipe?

We Answered:

http://www.foodsubs.com/Beer.html

this website is great for any questions like this. As you can see, the stout is much more sweet and malty. that probably was the problem. of course i wouldnt know since i am under age

Sarah Said:

Guinness Cake Recipe?

We Answered:

This recipe is called Guinness Cake Parfait

Cake:
1 cup butter
1 1/2 cup brown sugar
4 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
2 teaspoons baking soda
14 ounces Guinness stout
Cherry Compote:
2 pounds fresh cherries
1/2 cup water
3/4 cup cherry brandy (recommended: Kirschwasser)
1 tablespoon lime juice
1/8 teaspoon black pepper
2 teaspoons cornstarch
3/4 cup sugar

Simple Syrup:
1 cup sugar
1 cup water
1 cup Guinness stout
1/3 cup Irish whiskey

Zabaglione:
12 egg yolks
2 cups sugar, plus 1 tablespoon sugar
2 cups Irish whiskey
2 cups heavy cream

Preheat the oven to 350 degrees F.
To make the cake, begin by greasing a 15 by 10-inch cake pan.
Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.

To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.

To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.

To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.

To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Another one is called Gingerbread with Spiced Creme Anglaise Guinness Cake

1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:
2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours

For more recipes vist
http://web.foodnetwork.com/food/web/searâ€¦

Enjoy!!!

Kimberly Said:

I'm looking for a recipe for propagating moss using moss, silicone and Guinness in a blender.?

We Answered:

Wow,Guinness! Never heard that one. I don't have the recipe but good luck finding it

Everett Said:

In Need of a Guinness Reduction recipe?

We Answered:

if you write to Guinness direct they are very help full and will send you any recipes you need in the post for free a very friendly company they are

regards x Kitti x

Nathaniel Said:

Guinness Gravy recipe?

We Answered:

Guinness Beef in Gravy

Ingredients:
8 Beef chunks (1 inch thick)
Salt & freshly ground black pepper
All-purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 cloves garlic, minced
8 fluid ounces Guinness stout or full-bodied dark beer (about)
8 fluid ounces chicken stock (about)
1 tablespoon coarse grain mustard (or more)
1 tablespoon chopped fresh parsley
1 1/2 teaspoons balsamic vinegar (or more)

Steps:
1. Season the beef with salt and pepper.

2. Dredge them in flour and shake off excess.

3. Melt the butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.

4. Add the beef in batches and brown well, about 6 minutes per side.

5. Transfer the beef to plate and set aside.

6. Dredge the onions in flour; shake off excess.

7. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat.

8. Add the onions and garlic.

9. Season with salt.

10. Cover and cook for 5 minutes, stirring once.

11. Uncover and cook for 4 more minutes, stirring occasionally.

12. Add 2 fluid ounces of Guinness 6 fluid ounces of the stock and bring to a boil, scraping up any browned bits.

13. Return the beef to the skillet.

14. Spoon some of the onions over the beef.

15. Add enough additional Guinness and stock to bring liquid halfway up sides of beef.

16. Cover the skillet with foil, and then the lid.

17. Reduce the heat and simmer for 20 minutes.

18. Turn the pork over and cook until very tender, about 25 more minutes.

19. Transfer the beef and onions to a platter using a slotted
spoon.

20. Degrease the pan juices.

21. Boil the juices until thickened slightly, about 10 minutes.

22. Whisk in 1 tablespoon of mustard.

23. Add chopped parsley and 1Â½ teaspoons of balsamic vinegar.

24. Taste and add more mustard or vinegar if desired.

25. Pour the gravy over the beef.

26. Garnish with parsley and serve.

Good luck and enjoy! =)

Guinness Recipes

Other Articles