Spicy Guinness Mustard
recipe courtesy Saveur magazine
Note: I halved this recipe and end up with 2 fulls cups of mustard. Also, if you're going to make this, plan ahead! The ingredients have to sit together, softening the mustard seeds, for a couple days. -N
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
Makes approx. 3 1/2 cups.
recipe courtesy Saveur magazine
Note: I halved this recipe and end up with 2 fulls cups of mustard. Also, if you're going to make this, plan ahead! The ingredients have to sit together, softening the mustard seeds, for a couple days. -N
1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)
Makes approx. 3 1/2 cups.
Steak and Guinness Pie
![Picture](/uploads/3/9/1/6/3916068/6202039.jpg?250)
Courtesy of Jamie Oliver:
http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puff-pastry-lid/#BUMy5lHa5E3ZcP2M.97
Serves 6
Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it's still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.
Dust a clean work surface with flour and roll the pastry out evenly with a floured rolling pin to the thickness of a pound coin. Tip the stew into your dish and even it out before sprinkling over the remaining cheese.
Place the pastry over the top of the pie dish and criss-cross it lightly with a sharp knife. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.
http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puff-pastry-lid/#BUMy5lHa5E3ZcP2M.97
Serves 6
- olive oil
- 3 medium red onions, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 carrots, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 4 field mushrooms, peeled and sliced
- 1 kg quality brisket of beef or stewing beef, cut into 2cm cubes
- a few sprigs fresh rosemary, leaves picked and chopped
- sea salt
- freshly ground black pepper
- 440 ml Guinness
- 2 heaped tablespoons plain flour
- 150 g Cheddar cheese, freshly grated
- 170 g ready-made all-butter puff pastry
- 1 large free-range egg, beaten
Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it's still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.
Dust a clean work surface with flour and roll the pastry out evenly with a floured rolling pin to the thickness of a pound coin. Tip the stew into your dish and even it out before sprinkling over the remaining cheese.
Place the pastry over the top of the pie dish and criss-cross it lightly with a sharp knife. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.
The Tipsy Vegan’s
Rockin’ Roasted Potatoes With Racy Rosemary and Mustard
1/3 cup plus 1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste
1 teaspoon caraway seeds
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Rockin’ Roasted Potatoes With Racy Rosemary and Mustard
1/3 cup plus 1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 tablespoons vodka
1 tablespoon dry vermouth or dry white wine
1 tablespoon bottled horseradish
2 cloves garlic, pressed
1 teaspoon smoked paprika
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
Pepper to taste
1 teaspoon caraway seeds
1/2 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 pounds red-skinned and Yukon gold potatoes, cut into 3/4- to 1-inch chunks
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the mustard, olive oil, vodka, vermouth, horseradish, garlic, paprika, rosemary, salt, pepper, caraway seeds, cayenne and pepper flakes. Add the potatoes, and toss with your hands to coat. Dump the potatoes onto the prepared baking sheet, and spread them out in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes.
Guinness Chocolate Cake with Kahlua Frosting
Frosting Courtesy of Miso Bakes and slightly adapted
Cake is from Nigella.
Cake
Frosting
- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Kahlua
- 1 tablespoon instant coffee granules
1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5. When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.
Frosting Courtesy of Miso Bakes and slightly adapted
Cake is from Nigella.
Cake
- 1 cup guinness
- 17 tablespoons unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups superfine sugar
- ⅔ cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoons baking soda
- Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
- Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
- Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
Frosting
- 3 large egg whites
- 3/4 cup of granulated sugar
- 2 sticks (or 1/2 pound) of room temperature butter, cubed
- 4 capfuls of Kahlua
- 1 tablespoon instant coffee granules
1. In a stainless steel bowl, whisk egg whites and granulated sugar together.
2. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!)
3. Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
4. Transfer mixture to a standmixer, and using a whisk, whip at medium-high speed until soft peaks form.
5. When slightly cooled (about a minute), start throwing in the cubes of butter.
6. When buttercream comes together, add the liqueur and extract. You may adjust the amount of extract and alcohol to your own liking, but do so by adding a little at a time.
7. Whip at a lower speed for a few more seconds until well incorporated.