Grease a 9 inch springform pan and line the bottom with parchment paper. In a small saucepan, heat 1 cup Guinness and ½ cup butter until butter is melted.
Remove from heat and whisk in 2 cups of sugar and ¾ cup baking cocoa until blended. Add in 2 beaten eggs, ⅔ cup sour cream, and 3 teaspoons of vanilla extract.
Combine 2 cups of all purpose baking flour and 1 teaspoon baking soda.
Whisk this into the beer mixture until smooth and pour the batter into the pan.
Bake at 350 Fahrenheit for 45-50 minutes and cool on a wire rack. In a large bowl, beat 8 ounces of softened cream cheese until fluffy.
Add 1 cup of confectioner’s sugar and ½ cup of heavy whipping cream and beat until smooth.
Place the cake on a platter or cake stand and ice the top of the cake so it resembles a pint.
8. Dubliner Shepherd’s Pie
Preheat the oven to 375 Fahrenheit and lightly butter an 11 x 7 inch baking dish.
Cook 1 ¼ pounds of peeled and cubed russet potatoes in boiling water for 15 minutes. Mash with 2 tablespoons of Kerrygold Irish butter and ⅓ cup milk until smooth, then stir in 1 cup of shredded Kerrygold Dubliner cheese and ½ teaspoon salt and set aside.
Crumble 1 pound lean ground beef into a skillet and cook until no longer pink and set aside. In the same skillet, melt 2 tablespoons Kerrygold Irish butter and add one medium chopped onion and 4 small peeled and ¼ inch sliced carrots.
Cook for 10 minutes over medium heat, stirring occasionally. Stir in 2 tablespoons of flour and cook for one more minute.
Add ¾ cup of Guinness, ¾ cup beef stock, 1 teaspoon dried thyme and ½ teaspoon salt.
Cook until mixture is slightly thickened and then add ½ cup thawed frozen peas and cooked beef.
Spoon into baking dish and spread potato mixture on top.
Bake for 20-25 minutes or until top is lightly browned.
Boil 4 cups of 1 inch chopped potatoes in salted water. In a separate pot, add 3 tablespoons and if you’d like, 4 cloves of minced garlic and cook until the butter is melted.
Add 4 cups of chopped cabbage or kale and toss well to coat.
Add 1 cup of chopped seitan, 1 teaspoon soy sauce, and cook over medium heat until cabbage or kale is tender and reduced in size.
Add the potatoes to the cabbage or kale and mash as you would mashed potatoes. Add 3 sprigs of thyme (leaves only) and 2 tablespoons of soy milk.
Add salt and pepper to taste and serve warm. Serves 4 as a side dish.
10. Corned beef and cabbage sandwich
Layer thinly carved corned beef brisket on a slice of marbled rye bread.
Top with drained sauerkraut, a drizzle of Thousand Island dressing, and sliced Swiss cheese.
Top with another slice of marbled rye bread and grill in a heated nonstick skillet over medium heat until golden brown on both side and cheese in melted.
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