This comes from the March 2008 edition of bon appetit magazine. DH really liked this mustard on sandwiches. It needs to be refrigerated. The 2 hour cook time is the refrigeration time before use. Other stouts would work in place of the Guinness.
Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.
I found a recipe for Chocolate Guinness Cake online at http://www.domesticgoddess.ca/recipes.php?recipe=10193 and tweaked it to suit the tastes of my family. They loved it! This is a very dark, rich, moist and heavy cake, so small slices are encouraged.
A friend made this recently and again, I had to beg for the recipe. It was the best chocolate cake I've tasted in a long time! I had to wonder if it was the beer in the recipe??? It was just wonderful.
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
This is a very easy and fast to make snack or appetizer which can be served with your favorite dip, spread, salsa or sauce. But it is also delicious on its own. The beer in it adds a fantastic flavor and is the cause of the crispy bubbles which are formed during baking. The recipe is for one baking tray, but you can easily make it for a large number of guests. Men will (probably) like it with a glass of beer and a "hot" or "spicy" dip. And be prepared for a second or third serving, because this flat bread will gone fast. I have seen the making of this bread in a German TV show, but can't remember who make it. But whoever invented this bread, thank you for this fantastic flat bread.
A yummy take on the vinaigrette-style potato salads, with a mellow beer-based dressing. It goes with everything from steaks or ribs to chicken or burgers. A basic, easy and delicious potato salad, served best at room temperature, or even a little warm.
This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin.
The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.
(If you don't have stout, any dark flavorful beer will do)
This recipe, from my sister-in-law's brother-in-law, is the best cheesecake I have ever had, bar none. (but not for those watching their cholestoral)