Stout Barbecue Sauce

This is a savoury barbecue sauce - if you prefer a sweet barbecue sauce I would suggest adding more brown sugar, molasses or honey.


Adapted from Serious Eats, makes 2 cups

Ingredients

2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
1 bottle (341 mL) Guinness Beer
2 cans (398 mL) tomato sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Salt
Pepper

Directions

In a medium saucepan, saute the onion and garlic in the oil until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Simmer until reduced to a medium-thin thickness, about 30 to 45 minutes.

Transfer to a blender. Puree until smooth.

Store in the refrigerator for up to two weeks.

♥  Amy

Recipe Rewind: Irish Car Bomb Cupcakes

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version. 

By far one of my favourite cupcakes... the chocolate cake is so moist and rich!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Beer Steamed Mussles

This recipe makes a seriously good Belgian pub style steamed mussels that go perfectly with (sweet potato) fries and mayonnaise.


Adapted from Serious Eats, serves two

Ingredients

4 bacon rashers, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons grainy mustard
Salt
Pepper
1/2 cup fresh parsley chopped
1 can beer, preferably Belgian ale
1 pound mussels, scrubbed

Directions

In a large skillet over medium heat, cook the bacon until crispy. Add the onion and garlic and saute until soft.

Add the mustard, salt, pepper, parsley and beer. Bring to a boil.

Add the mussels, cover and steam for 5 minutes, until the mussels open. Discard any unopened mussels and serve immediately.

♥  Amy

Corona & Lime Cupcakes

I made these for David's birthday party and they were a complete hit. Unfortunately in all of the excitement I did not manage to get a photo but I got too many requests for the recipe to not post it.

The lime cream cheese frosting is to die for and would taste fantastic on a plain vanilla or yellow cupcake for those who are scared of beer.

Adapted from Erica's Sweet Tooth, makes two dozen cupcakes.

Ingredients

3/4 cups unsalted butter, softened

1 3/4 cups sugar

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

1 tablespoon lime zest

1 cup Corona beer

1/4 cup milk

 

12 ounces cream cheese, softened

6 tablespoons butter, softened

1 tablespoon lime juice

1 tablespoon lime zest

4 cups powdered sugar

Directions

Preheat oven to 375 F and line muffin tins with cupcake liners.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, beating after each addition. Add the vanilla and zest, beating until incorporated.

Combine the flour, salt and baking powder in a medium bowl. With the mixer on low speed, add the beer to the butter mixture, followed by half of the dry ingredients, the milk and then the remaining dry ingredients

 

Fill the cupcake liners 2/3 full and bake for 18 minutes, or until a cake tester comes out clean. Allow to cool completely.

In the stand mixer with a whisk attachment, beat together the cream cheese and butter until smooth, about 2 to 3 minutes.  

 

Add the juice and zest. Gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.

 

Using a large star tip, pipe onto the cooled cupcakes. 

♥  Amy