GUINNESS FLOAT
That very first sip of a Guinness is what inspired this quick and easy dessert. The rich, creamy foam that gathers on the top of a freshly poured draft made me think of vanilla ice cream. At that point, I knew I had to combine the two in a Guinness float. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 2 floats.
Number Of Ingredients 3
Steps:
- Divide ice cream between 2 glasses. Slowly top with beer; drizzle with chocolate syrup. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 68mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
GUINNESS MARINATED RIB EYE STEAKS
Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.
Provided by januarybride
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
- Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
- Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
- Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
- 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
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