Dubliner And Guinness Recipes

THE DUBLINER

The Dubliner image

When it comes to layering, there is no better example than a Pousse-Cafe cocktail. It might be old school technique, but the layering is as fresh as the latest Tik Tok trend. Laughing Man is my favorite local coffee shop and a Black and Tan is my favorite go to casual drink. This cocktail is a mash up of the two.

Provided by Food Network

Categories beverage

Time 10m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1 large ice cube
2 ounces stout, such as Guinness
1/2 ounce coffee liqueur, such as Mr. Black
Ice cubes
3 ounces cold heavy cream
1 ounce curacao
Coffee beans, for garnish

Steps:

Add the large ice cube to a stemmed, wide-mouthed cocktail glass. Using the back of a large spoon, carefully pour the stout into the glass over the ice cube. Carefully layer the espresso liqueur, using the back of the spoon again, over the ice cube.
In a shaker, add some ice, the heavy cream and curacao and whip-shake until combined. Float the cream on top of the coffee-infused stout, layering again with the back of a large spoon. Garnish with a couple coffee beans and serve immediately.

GUINNESS & DUBLINER CHEESE SOUP RECIPE - (4.2/5)

Guinness & Dubliner Cheese Soup Recipe - (4.2/5) image

Provided by DeliciouslyDished

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 rib of celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup Guinness stout (or more for stronger flavour)
1 cup fat-free, low sodium chicken broth (beef broth would be a good substitute!)
1 cup milk
1-1/2 teaspoons worcestershire sauce
1-1/2 teaspoons mustard powder
1/4 pound (or 1 cup loosely packed shredded) Dubliner cheese (or sharp cheddar cheese if desired)
Salt and pepper

Steps:

Heat olive oil in a large saucepan or dutch oven over medium heat. Add onion, celery, and carrot and cook until softened, stirring often, about 15-20 minutes. If vegetables start to brown too quickly (before they're softened), add a splash of chicken broth to the pan. Add the garlic and cook for another minute. Add the flour and cook, stirring occasionally, about 3-4 minutes. Add the beer and cook for another 2-3 minutes, stirring constantly. The mixture will be very thick and sticky at this point. Add the chicken broth, milk, Worcestershire sauce, and mustard powder, and let simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. The soup will thicken and reduce slightly as it simmers. Remove the pot from the heat and transfer soup mixture to a blender. Make sure the blender is only about 1/3 to 1/2 full and remove the centre piece of the lid to allow steam to escape (but cover with a cloth or towel to avoid splatters). Puree until smooth, then transfer back to the pot. With the pot over medium-low heat, add the shredded cheese by the handful, stirring constantly until cheese is melted and soup is smooth. Taste, and if a stronger Guinness flavour is desired, add a splash of beer to the soup before serving. Season with salt and pepper if desired and serve immediately.

DUBLINER AND GUINNESS®

Dubliner and Guinness® image

Serve this Irish beer and cheese dip with pretzels for a tasty snack. You can use any Irish cheese you prefer if Dubliner isn't available to you.

Provided by JAMCOOK

Categories Cold Cheese Dips

Time 8h20m

Yield 24

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
7 fluid ounces Guinness® Draught Beer
¼ teaspoon Worcestershire sauce
1 clove garlic, minced
1 (8 ounce) package Dubliner Irish cheese, shredded

Steps:

Place the cream cheese in the bowl of a food processor; pulse the cream cheese while adding the Guinness and Worcestershire sauce. Add the garlic and Dubliner cheese; process until smooth. Spoon the mixture into a serving bowl; cover. Chill in refrigerator overnight or 8 hours before serving.

Nutrition Facts : Calories 74 calories, Carbohydrate 0.7 g, Cholesterol 20.1 mg, Fat 6.3 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 86.3 mg, Sugar 0.1 g

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