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Archive for March 16, 2010

ST. PATRICK’S DAY: Guinness Float


A Guinness float with Silver Moon’s Praline Irish Cream ice cream (photo courtesy Silver Moon Desserts).


A stout float—ice cream and a bottle of chocolate stout—has become a popular dessert, thanks to Guinness lovers seeking more ways to enjoy their favorite brew..

For St. Patrick’s Day, substitute the chocolate stout for Guinness. Here’s a stout float recipe.

Stout is differentiated from regular ale by its dark, brown-black color and chocolate-coffee flavors and fuller body. This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans compared to a medium roast).

Chocolate stout is a sub-category that use different malts, including chocolate malt, a more aromatic malt that has been roasted until it acquires a chocolate color and chocolaty flavor. The beers have a noticeable dark chocolate flavor that comes from the malt. Some stouts have actual cacao beans or chocolate tossed into the brew.

You can add an ounce of Bailey’s Irish Cream to the stout for a more well-rounded celebration.

And if you’re lucky enough to live where Silver Moon ice cream is sold (a NIBBLE Top Pick Of The Week), you can use their Praline Irish Cream, made with Irish cream liqueur. (Or, order it online for overnight delivery.)

If you want to brew Irish chocolate stout from scratch, we found a recipe!



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TIP OF THE DAY: A Pot Of Savory

The last in our series of herbs is savory, a member of the mint family. Savory leaves have strong spicy, peppery flavor and mix well with other herbs.

The flavor of savory is so bold and peppery that the Saxons designated the entire category of spiced foods as “savory,” and the word became synonymous with flavorful foods. Savory is used as a blend in herbes de Provence, and is part of the Arabic spice mix, za’atar.

There are some 30 species of savory, but the two that are valuable as culinary herbs are summer savory and winter savory. Summer savory, an annual, is better known and has more tender leaves; winter savory, a perennial, is easier to grow, stronger in flavor and better for long cooking (beans, soups, stews) due to its coarser leaf.


Winter savory available from

Savory is a versatile herb; chefs call savory a great mixing herb. It blends well with basil, oregano and thyme, especially in fish, meat and poultry dishes. Add it to chicken salad (one teaspoon freshly minced), marinades, meat loaf, meatballs, turkey burgers and stews. Season your stuffing with a mix of bay leaf, sage, savory and thyme.

Try savory with legumes (green beans, dried beans and lentils), cabbage and sauerkraut, soups and succotash. Add some leaves to salads, pizza and sauces.

FOOD HISTORY: The Romans used savory before they had pepper (which came from India), and considered it an aphrodisiac. Savory vinegar was a popular Roman condiment. During a World War II pepper shortage in Germany, they used savory for a peppery flavor in their cuisine.


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