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Guinness and Bailey's cupcake Photo by: Google Images

Enjoy Guinness this St. Patrick’s Day with these alternative Irish recipes

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Guinness and Bailey's cupcake Photo by: Google Images

Everyone’s a little bit Irish for St. Patrick’s Day so you better have an upper hand on the rest of the crowd and take in some of these delicious tradition, and some new ideas for Guinness recipes.

Guinness is iconically Irish. Here’s some interesting facts about the “Black Stuff” - as it's affectionately known - is brewed in 150 countries around the world, most famously in St. James's Gate, in Dublin, but also in Indonesia and even Nigeria. In fact, 40 percent of the 10 million glasses of Guinness drunk around the world are consumed in Africa.

Think about it, this means that on St. Patrick’s Day there will be far, far more than 5.5 million pints of Guinness imbibed around the world.

Seeing as it’s just so popular we decided to compile some new recipes so you Guinness fans can consume even more Guinness.

Here’s our top Irish Guinness recipes for the St. Patrick’s Day season:

1. Luscious Guinness chocolate cake recipe

This cake ticks all the boxes! It’s chocolatey, it includes Guinness, and you can decorate the top of the cake with the kids. Warning, the likelihood of there being leftovers of these cake are nil.

Check out the full Irish recipe here.

2. Guinness-Pretzel truffles

Do you want to be the most popular guest at the St. Patrick’s Day party? We suggest you whip up a batch or two of these.

Yield: 16 truffles
Prep: 30 minutes
Total with chilling: 3 hrs 15 minutes

Ingredients:

12 oz. bottle Guinness Extra Stout (divided)
8 oz. semisweet chocolate
1/2 cup softened unsalted butter, cut into pieces
3/4 cup finely pulverized pretzel rods
3/4 cup crushed pretzels for rolling truffles

Method:

Place 1/4 cup plus 2 tbsp of Guinness in a 2 cup saucepan. Set aside.

Pour the remaining Guinness into a separate small saucepan and bring to a simmer.

Cook until reduced to 1 tablespoon, about 15- 20 minutes.

Chop the chocolate into pieces and place in the saucepan with the Guinness.

Place the saucepan over medium to low heat and let stand until the chocolate starts to melt.

Stir with a wire whisk to blend together the chocolate pieces, but don’t whisk vigorously – we’re not trying to incorporate air.

When the chocolate is melted and smooth, begin to add butter 1 tbsp  at a time. Whisk gently until butter is melted, and then add the 1 tbsp. Guinness Stout reduction. Stir in the pulverized pretzels.

Pour the chocolate mixture into a bowl and chill in the refrigerator until firm (or overnight).

Line a cookie sheet with wax paper. Scoop the ganache out by the heaping tablespoon and quickly roll between your palms.

Once all the chocolate is used up, chill the truffles in an airtight container in the fridge until ready to roll in crushed pretzels.

3. Braised Guinness lamb shank stew

Hale and hearty, this is a delicious alternative to the traditional Irish stew.

serves 2 (with plenty leftover)

Ingredients:

3 tablespoons olive oil
2 lamb shanks
1/4 cup all purpose flour
2 cups chopped onions
2 cups beef stock or canned broth
1 12-ounce bottles Guinness stout
4 carrots, peeled, cut into 1-inch pieces
1/4 cup pitted prunes

Method:

Heat 3 tablespoons olive oil in heavy large Dutch oven over high heat.

Season lamb shanks with salt and pepper. Lightly dredge lamb shanks in flour; shake off excess. Reserve excess flour.

Add lamb to Dutch oven and brown well on all sides. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add chopped onions to Dutch oven and sauté until translucent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add carrots to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.

4. Hot fudge Guinness floats

Ingredients:

½ cup Easy Fudge Sauce
1 12 - 16 ounce bottle chocolate stout beer or stout beer
1 quart vanilla bean ice cream

Method:

In a small saucepan heat Easy Fudge Sauce and 1/4 cup of the stout until warm and combined.

Place two scoops of ice cream into each of six soda glasses.

Spoon 2 Tbsp. warm fudge sauce-stout mixture over scoops of ice cream.

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