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Dec 13, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Guinness’

Just Five: Guinness Beer Bread

Thursday, March 16th, 2017

031517_J5_Guinnessbread

 

Luck of the Irish indeed! Sauce Magazine tips the hat to all things beer this month, and March also celebrates all things Irish. This month rocks!

I wondered how to make a Just Five recipe with beer as one of key ingredients. After a little research on beer bread and soda bread, I threw both recipes together, picked out the parts I liked, and hoped for the blessing of St. Honoratus of Amiens (Google him).

A note on this recipe: If you do not sift the flour, you’ll have a dry biscuit, not bread. Sift, sift, sift! This simple quick bread has a crunchy crust from baking in butter and a lovely sweetness from the beer and brown sugar, proving once again that beer makes it better.

 
Guinness Beer Bread
6 servings

3 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. kosher salt
¼ cup packed brown sugar
1 Tbsp. chopped fresh rosemary
12 oz. Guinness or other dark beer
6 Tbsp. (¾ stick) unsalted butter, melted

• Preheat the oven to 375 degrees.
• In a large mixing bowl, mix together the flour, baking powder and salt. Break up the packed brown sugar with a fork, then add it and the rosemary and stir well to combine the dry ingredients. Add the beer and mix until a sticky dough forms.
• Spread the dough evenly into a cast-iron skillet or greased 9-by-9-inch baking dish and pour the melted butter over the dough. Bake 40 to 45 minutes.
• Let cool at least 15 minutes before serving. Bread will keep 4 to 5 days at room temperature in an airtight container.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Photo by Michelle Volansky

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Drink This: Three beers that won’t kill your diet

Wednesday, February 27th, 2013



Still holding on to your New Year’s resolution eating habits? Here are a few beers that won’t kill your diet. Although lighter, these brews still offer enough intensity to keep the attention of any palate.

Batch 19 Pre-Prohibition Style Lager
This golden American lager pours with a nice bubbly head, and its effervescence helps to draw out the subtle aroma of a grainy bread. The first sip has a surprising amount of earthy, grassy hops with some citrus and caramel layers. It finishes with a crisp, dry tingle that reminds you that this light beer won’t destroy your diet.

Guinness Draught
I’ll say it again: Just because a beer is black doesn’t mean it’s heavy! Guinness is the classic example where the low alcohol (less calories) and dry body (less residual sugar) are offset by roasted malt and nitrogenation to create full flavors of chocolate, cream and coffee in a beer that has two calories less per 100 milliliters than Budweiser.

Berliner Style Weisse, Brettanomyces Lambicus Special Edition
The Berliner Style Weisse Bier from Gasthaus & Gosebrauerei Bayerischer Bahnhof is one of my favorite styles. Full of lemon, tropical fruits, stone fruits and a rich, malty, wheaty mid-palate, they are very dry and rarely stronger than 3-percent ABV. The natural acidity in these tart session beers make you feel like you’re drinking something closer to Champagne.

 

Baked: Gingerbread Guinness Cake with Vanilla Stout Frosting

Wednesday, December 19th, 2012



I’ve never tasted a real Guinness, but I now I’ve baked it into a cake. Although gingerbread isn’t my favorite, I was pleasantly surprised at how wonderfully spiced this cake turned out. Boiling the molasses also brought out the flavor much more than simply adding it into the batter. And don’t be alarmed by how liquid the batter is; it still produces a fine, delicate crumb. This cake smells of Christmas and cold weather and is an ideal dessert to make for the holidays. So enjoy, and happy baking and happy holidays!

Gingerbread Guinness Cake
Makes 24 cupcakes or 2 9-inch cakes
Adapted by Amrita Rawat from the book Tea with Bea by Bea Vo

250 ml Guinness stout beer
200 ml molasses
1½ tsp. baking soda
280 g. all-purpose flour
1½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. nutmeg
¼ tsp. cardamom
¼ tsp. cloves
3 large eggs, lightly beaten
100 g. sugar
100 g. brown sugar
1 Tbsp. finely grated ginger
200 ml (¾ cup) oil

• Boil the Guinness and the molasses in a tall saucepan until the mixture reaches a boil.
• Stir in the baking soda and let stand until cool.
• Preheat the oven to 350 degrees.
• In a separate large bowl, gather all of the other ingredients and beat them with a whisk until combined. Then, whisk in the Guinness and molasses mixture.
• Pour the batter into cupcake or cake pans.
• Bake for about 20 to 25 minutes, or until you can insert a knife or skewer into the center and it comes out clean or with few crumbs attached.
• Let cool completely before frosting.

Vanilla Stout Frosting

1 stick butter, softened
2 cups powdered sugar
3 Tbsp. Guinness
1 tsp. vanilla extract
2 Tbsp. heavy cream

• Beat all of the ingredients in a bowl until combined. If necessary, add more sugar to thicken or more Guinness or vanilla to loosen.
• Spread a thin layer over the top of the cake or tops of the cupcakes.

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