Guinness Irish Apple Beer Bread & Spicy Guinness Cheddar Spread

March 1, 2014

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Here it is March 1st already! That means today is the first day of my annual blog-stravaganza leading up to St. Patrick’s Day on March 17th. Yup…I will be publishing one Irish-y recipe every day until March 17th. This is the 3rd year that I have done this and if you are looking for some tasty Irish-y dishes for St. Patrick’s Day, I hope you will follow along here each day. But I should also mention that I have quite a back catalog of Irish-y recipes from the past years. Just click on Runcible Eats/Recipes at the top of the navigation bar and scroll down to St. Patrick’s Day to see them.  (or just click here and scroll down)

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This year we’re going to get underway with a great recipe for a quick beer bread using… you guessed it – Guinness! Now you know that a bread made with Guinness is going to be fantastic. Cooking anything with Guinness just seems to improve it whether it be a hearty beef stew or a rich chocolate cake. Guinness stout seems to give everything a real depth of flavour. And this Guinness Irish Apple Beer Bread not only has yummy Guinness goodness in it, but it also has delicious apple butter added into the mix! I used some of my homemade Drunken Granny Apple Butter, but if you don’t have time to whip up a batch of your own, any store-bought apple butter will do in a pinch.  Being a quick bread, there are no rise times involved, so you’ll have two loaves out of the oven and ready for snacking before you know it. The bread is very moist and bursting with apple flavour. I like mine slathered in butter.

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The folks at A Spicy Perspective, the blog where I came across the original recipe, suggested that it paired well with a sharp cheddar spread. Apples and cheddar do taste great together, so I adapted a spicy cheddar spread from the folks at Cabot Creamery that I already had in my repertoire. Since this is for St. Patrick’s Day, I decided to Irish it up a bit and used Kerrygold Reserve Cheddar Cheese and a bit more Guinness (of course). Folks loved the resulting Spicy Guinness Cheddar Spread, both on the bread and on crackers as  well.

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This bread would work well with whatever St. Patrick’s Day feast you are preparing, but would also be very welcome at your St. Patrick’s Day breakfast table. Or as a mid-day snack to sop up some of those pints, I mean as a bit of pick-me-up. Make a couple of loaves today and don’t forget the Spicy Guinness Cheddar Spread! (That’s one down and 16 more days to go!)

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Guinness Irish Apple Beer Bread

recipe adapted from: A Spicy Perspective

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups Drunken Granny Apple Butter, or your favourite Apple Butter
  • 12 oz. Guinness Stout beer
  • 1 Tablespoon Lyle’s Golden Syrup (can substitute in 1 T Molasses)
  • 4 cups all-purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt

Directions:

Preheat oven to 350° F. Butter and flour two 8 1/2 x 4″ loaf pans.

Cream butter and sugar together until fluffy. Add eggs, apple butter, Guinness and golden syrup. Mix well.

In a separate bowl, whisk the flour, baking powder and salt together. Slowly add dry mixture to the wet mixture. Mix until just combined.

Pour the batter evenly into the prepared loaf pans. Baked for 60 – 70 minutes, until a toothpick inserted into the middle of the loaf comes out clean.

Cool bread in the loaf pans for 10 minutes before gently inverting on to a wire rack to cool completely.

Spicy Guinness Cheddar Spread

recipe adapted from: Cabot Cheese

Ingredients:

  • 8 ounces Kerrygold Reserve Cheddar, grated (about 2 cups) *
  • 1/4 cup  Sour Cream
  • 2 tablespoons salted butter, cut into small pieces
  • 1 tablespoon Guinness Stout
  • Large pinch freshly ground nutmeg
  • Pinch ground red pepper (cayenne)

Directions:

Place grated cheddar, sour cream, butter, Guinness, nutmeg and cayenne pepper in bowl of  food processor and pulse until smooth.

* You can substitute in another cheddar if you are not able to find Kerrygold. I will mention though that you should buy a block of cheddar and grate it yourself. Do not use bags of shredded cheese. The pre-shredded cheese is coated with cellulose or corn starch to keep it from sticking together and could cause your cheese spread to be less creamy than it could be if you grated the cheese at home.

Enjoy!


Irish Car Bomb Cupcakes

March 17, 2011

Lá Féile Pádraig Shona Daiobh! (Happy St. Patrick’s Day! )Today is the last St. Patrick’s Day recipe that I will be posting this year. But this one is a goodie! As if my blog hasn’t been boozy enough recently, I thought you might like to make some cupcakes which feature three fantastic Irish adult style beverages, namely Guinness Stout, Jameson Irish Whiskey and Bailey’s Irish Cream. The ingredients here are reminiscent of the beer cocktail which I’m sure many St. Patrick’s Day revelers will be drinking today….The Car Bomb. What in the world is a Car Bomb that you drink? Well, you take a shot glass. Fill it most of the way with Baileys Irish Cream. Float some Jameson Whiskey on top of it and then drop the shot glass into a pint of Guinness Stout. There is a somewhat explosive foaming reaction from the Guinness and the drinkers goal is to chug the whole thing down before it curdles. Wow huh? The drink was not invented in Ireland, but seems to have come from Norwich, Connecticut. This insane cocktail apparently inspired Deb at Smitten Kitchen to come up with the recipe for her Chocolate Whiskey and Beer Cupcakes, which I used here. Thank goodness she did! These cupcakes are almost unbelievable, the word phenomenal even comes to mind. And, even better, pretty easy to make. You just bake the chocolatey, Guinnessey, wonderful cupcakes.

 

Cupcakes coolin off

Once they’ve cooled you use an apple corer to cut out the centers so that you can fill them with a sinful Irish Whiskey Chocolate Ganache.

Filling the Cupcake

Chocolate Irish Whiskey Ganache filling

Then you frost them with a dreamy Bailey’s Irish Cream frosting. Are you drooling yet? I made them for a get together back in January and folks went wild! These really are a must for your St. Patrick’s Day party. We’re actually having a St. Patrick’s Day celebration later this evening. I will be serving most of the dishes that I posted leading up to today, though most in a more appetizer-like form. Wish me luck, there is a lot to do before 7 pm this evening!

Irish Car Bomb Cupcakes

Recipe from Smitten Kitchen

The Cupcakes:

1 Cup Guinness Stout

1 Cup unsalted butter

3/4 Cup unsweetened cocoa powder

2 Cups all-purpose flour

2 Cups Sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

2/3 Cup sour cream

Whiskey Ganache Filling

8 ounces bittersweet chocolate

2/3 Cup heavy cream

2 Tablespoons butter, room temperature

1-2 teaspoons Irish whiskey

Baileys Frosting

3-4 cups confectioners sugar

1/2 cup unsalted butter, room temperature

3-4 Tablespoons Baileys Irish Cream

Directions:

The Cupcakes

Preheat the oven to 350° F. Line 24 cupcakes cups with parchment paper or liners. Bring 1 cup Guinness stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool.

Whisk flour, sugar, baking soda and 3/4 teaspoon salt in large bowl to blend. Using electric or stand mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liner, filling them 2/3 of the way. Bake until tester inserted into center comes out clean, about 17 minutes. Cool on wire rack.

Whiskey Ganache:

Chop the chocolate and transfer to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

Using your 1″ round cookie cutter or apple corer, cut the centers out of the cooled cupcakes, cutting down 2/3 of the way through the cakes. Fill a piping bag with the Whiskey Ganache. Pipe the ganache into the holes, filling each cupcake to the top.

Baileys Buttercream Frosting:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes until it is very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. If you add the sugar too quickly you will not only have grainy icing, but you will need to add a lot more sugar to get the icing to reach the correct consistency.

Once the frosting appears to be the correct consistency to ice the cupcakes, drizzle in the Baileys and whip it until combined.

Ice and decorate the cupcakes. For St. Patrick’s Day I used green sprinkles.


Drunken Irish Brownies

March 12, 2011

St. Patrick’s Day and alcohol. Hmmmm….how the two just seem to go together. And chocolate? Well, thats good anytime, but pair it with Guinness Stout and Baileys Irish Cream. Oh me, oh my! Have I got a recipe for you! My Drunken Irish Brownies have a Guinness Brownie base and a Baileys Cheesecake topping. What more could you want for a St. Patrick’s Day party? I first came across the recipe for Drunken Irish Cheesecake Brownies on The Tasty Kitchen site. Colleen’s recipe called for adding a bottle of Guinness to a box brownie mix. Definitely a time saver and I’m sure quite tasty. But I wanted to make Guinness Brownies from scratch, so I continued to look around and ended up cobbling a couple different recipes together. (Guinness Brownies adapted from Bitchin Camero, and the Bailey’s Cheesecake Topping from La Mia Vita Dolce.) I made the Guinness Brownies and then added spoonfuls of Baileys Cheesecake Topping and swirled them together using a butter knife.

Drops of Baileys Cheesecake awaiting to be swirled into the Guinness Brownie batter goodness

Lovely Swirl

I think the results were awesome! These brownies are very moist and rich. The Baileys Cheesecake on top just makes them incredibly decadent. Perfect for an overindulgent, somewhat naughty St. Patrick’s Day celebration. Get busy baking!

Drunken Irish Brownies

Ingredients for Brownies:

3/4 cup all-purpose flour

1/4 tsp. salt

3/4 Cup unsweetened cocoa powder

5 Tablespoons butter, cut into cubes

8 oz. dark chocolate (bittersweet), chopped

4 oz. white chocolate, chopped

4 large eggs, room temperature

almost 1 cup of sugar

1 1/4 cups Guinness Extra Stout, room temperature, foam skimmed off

Ingredients for Baileys Cheesecake Swirl Topping:

8 oz. (250g) cream cheese, softened

1/3 Cup caster (superfine) sugar

1 egg yolk

1-2 Tablespoons Baileys Irish Cream

Directions:

Preheat oven to 375° F and line a 9×9 inch baking dish with parchment paper or grease with butter.

Begin by making the Baileys Cheesecake topping. Place the cream cheese, sugar, egg yolk and Baileys Irish Cream in the bowl of a stand mixer or food processor and mix until smooth. Set aside.

Start the Guinness Brownies by whisking flour, cocoa and salt together.

Using a double boiler, melt the dark chocolate, white chocolate and butter over low temperature. Set aside to cool.

In a large bowl, whisk eggs and sugar until frothy. Pour in chocolate mixture slowly and mix.

Whisk Guinness into the egg/chocolate mixture. Fold gently.

Whisk flour mixture in slowly until thoroughly combined.

Pour mixture into baking dish.

Place large spoonfuls of the cheesecake mixture on top of the brownies. Gently push the cheesecake mixture down into the brownie batter. Then take a butter knife and drag it lightly across the top of the brownies to create a swirl effect.

Bake for 30-40 minutes or until toothpick comes out clean.

 

 


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