Posts Tagged ‘beer’


Guinness bread

So…This daylight savings thing is kicking my butt in the worst way! Let’s just say that according to my stove clock, I was TOTALLY on time for work today.  I think Arizona was right to boycott this non-sense.


Pumpkinhead Beer Bread

With that said, let’s keep this short and sweet, shall we?

I whipped up this beer bread to go along with the Guinness stew I gave you yesterday. It’s SUPER easy and a thousand times better then Soda Bread, which usually comes with raisins. And you know I don’t do raisin. Plus it has booze!

Bread -raisins+booze=St. Patrick’s Day Awesomeness!

(this math problem was brought to you by an English/Art major.)

So the first recipe I’m giving you I made with Shipyard Pumpkinhead. ummmm, yeah. I still have some leftover from Halloween. I’m hoarding it and drinking like, 1 a month to hold me over until October when it’s released again. Or, let’s be real, August, since halloween/fall crap is pulled out in the summer now.


Pumpkinhead Beer Bread

Beer Bread:
via Rachel Robin’s Nest

  • 3 cups flour
  • 1tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 12 oz (1.5 cups) beer

Combine all ingredients and put into a well-greased bread pan.  Bake at 375 for 45 minutes.

That’s it! Crazy, right? No rising, no kneading, no nothin’!

ok, now the second one is for Guinness. You can definitely use Guinness in the recipe above. Rachel said it comes out delicious but I was thinking brown sugar might be tastier with the Guinness. So I gave this recipe a try:

Guinness Beer Bread

via The Black Peppercorn

  • 3 cups flour
  • ½ tsp salt
  • 4 tsp baking powder
  • ⅓ cup oats
  • ⅔ cup dark brown sugar
  • 12 oz Guinness (Guinness Extra Stout is supposedly vegan according to Barnivore)
  • 1 tbsp oats
  • 1 tbsp butter (Earth Balance)
  1. Preheat oven at 350F
  2. Grease a loaf pan with the 1 tbsp butter.
  3. Whisk together the flour, baking powder, salt, ⅓ cup oats and brown sugar.
  4. Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
  5. Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top ( I totally forgot this step because I was all, COOK FAST SO I CAN EAT YOU!)
  6. Bake the bread for 50-60 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
  7. Place on a cooling rack until at room temperature.

Mine took longer to cook, about 60 minutes.


Guinness Beer Bread

Both of these are delicious, though I think my favorite is the first recipe. This could just be because I adore Pumpkinhead beer above all others, including Guinness. The Pumpkinhead is sweeter so it just makes a super yummy bread. BUT, experiment with your own breads and let me know what beers work.


Guinness Beer Bread

Would you believe I have TWO more, maybe even three, St. Patrick’s Day-themed recipes for you guys?? I’m am all over this holiday!

PS. I’ve had a few requests for an easier search engine for recipes. I’m looking into adding a Recipage tab, which would help organize things a bit. Stay tuned and if you see some weird, pseudo-complete changes going on, hold tight. It means better things are coming =)

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Now, let me be straight with you: I have some irish in me but I’m a pretty poor representation when it comes to stereotypes. For one, I can’t hold my liquor to save my life (I’m pleasantly buzzed after one beer or hard cider, my preferred drink of choice). It makes me a cheap date but you certainly won’t see me at the local irish pub going toe to toe with the big boys. In fact, I don’t even really like alcohol! I’m sure my ancestors are shaking their heads sadly right now. Secondly, I really don’t like their food. Boiled cabbage? Are you for real?? Yuck!

Well, we already solved the Corned Beef food issue, so let’s tackle the traditional irish sides and see if we can’t make it more edible. First thing first, we have to get rid of these boiled veggies. I will not be shoving boiled cabbage and onions down my throat. That is no way to treat vegetables.

My first thought when I thought cabbage was, brussel sprouts. They are the cute, little baby version of cabbage that is both tasty and versatile. My preferred way of eating them is roasting them. I figured throwing some potatoes and carrots with them couldn’t hurt! My second thought was, clearly I need to get some beer in here somehow!

The result is Guiness-glazed Potatoes and Roasted Carrots and Brussel Sprouts, both are insanely easy to throw together and both taste delicious.


Guiness-Glazed Potatoes
inspired by this recipe

  • 2 TBSP olive oil
  • 4 or 5  yukon gold potatoes, peeled and cut into 1/4 ” wedges. 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion salt
  • 1/4 cup Guiness Beer (or other dark stout)*
  • 1/4 cup vegetable broth
  • 1 TBSP brown sugar

 Heat the olive oil in a skillet over medium heat. Place the potatoes in the pan, season with salt, pepper and onion salt and let cook uncovered for about 25 minutes, turning the potatoes every once in a while so they brown evenly. After 25 minutes, add the beer, vegetable broth and brown sugar. Cook for an additional 3-5 minutes, until the beer reduces down and the potatoes are tender.

* It is my understanding that Guiness as a general rule is not vegan, EXCEPT the Guiness Extra Stout bottled in North America. See the emails from Guiness here . The Canadian Guinness brewery doesn’t use Isinglass. Make sure you are getting the Guiness Extra Stout brewed in Canada though, the one from the UK is NOT vegan.

Roasted Brussel Sprouts and Carrots
based off my brussel sprouts recipe

  • 1 lb of brussel sprouts
  • 4 large carrots
  • 3 TBSP olive oil
  • 1 tsp of salt
  • 1/4 tsp of pepper

Preheat oven to 400 degrees.

Remove the stem and out leaves of the brussel sprouts and cut in half. Toss with 1.5 TBSP of the olive oil, 1/2 tsp of salt and 1/8 tsp of pepper. Spread out on a baking pan and bake for 15 minutes.

Meanwhile, cut the carrot into sticks of roughly the same size and toss with remaining oil, salt and pepper. After 15 minutes, add carrots to the brussel sprouts and cook for an additional 20-30 minutes, depending on the size of your vegetables. Mine were done after 35, which is unusual since my brussel sprouts usually cook for 45 minutes.

Though the brussel sprouts and carrots were pretty simple, I really loved the carrots done like that. I have never tried roasting them before but they tasted delicious! The potatoes though, definitely stole the show, and I’m not even a potato person (another Irish stereotype down the drain)! The glaze was perfect and the potatoes get soft and golden cooking in the pan like that. I’m a huge fan!

And there you have it! Your main St. Patrick’s day dinner is all set. What are we missing? Dessert? Soda Bread? I’ll see what I can do for you the next two days… =)

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Beer Fries, Y’all

If I was going to make my man a Valentine’s Dinner, I would start with these fries because

1. Pasta is so overrated and so predictable

2. What guy doesn’t like beer? There’s practically a beer gene in their DNA

3. They’re really frickin’ tasty.

too thin...make them fatter than these

Garlicky Beer Fries
from Edible Perspective 

  • 1-2 bottles of your favorite beer (I used an apple beer and ended up using 2 bottles as one didn’t cover my fries)
  • 3 russet potatoes
  • 3 cloves garlic, minced
  • 3T olive oil
  • 1-1 1/2t salt
  • 1/4-1/2t black pepper
  1. Preheat oven to 425
  2. Scrub potatoes, and cut into thick sticks
  3. In a large bowl, soak the cut fries in beer.
  4. Let soak for 15min, tossing 1-2x.
  5. Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
  6. Line a large baking sheet with parchment* and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don’t want them stacked.
  7. Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times.**
  8. Add more salt + pepper to your liking.
*The recipe says the parchment paper is optional so I opted not to use it. When I went to toss them though, the fries were sticking to the baking sheet. I would definitely suggest using the parchment paper. It will help keep your fries in one piece
** I really like crispy fries so I cut my fries on the skinny side and cooked them for an hour. This ended up being WAY to long. Definitely start with 40 and work up.
These fries were delicious but if you really want the beer taste, which I did, you have to keep the middles potato-y. I would suggest cutting the fries on the thicker side and then cooking them until just crispy, not too long.

I don’t know what you should pair these with, though. I can’t plan your whole valentine’s dinner for you! Sheesh…

PS.- For Valentine’s Day, I don’t need roses. I’ll just take these, size 7. No big deal, right?

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