Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Recipes

RECIPE: Irish Cream Liqueur Cheesecake


Bit-of-Irish Cheesecake with Irish cream
whiskey. Photo courtesy Kraft.

 

We love cheesecake, we love cream liqueur. So how could we pass up this “Bit Of Irish” cheesecake, with Irish cream whiskey and a pecan crust to boot!

It serves 16 in “sensible” slices.

RECIPE: Irish Cream Liqueur Cheesecake

Ingredients

  • 1-1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese,
    softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1/4 cup Irish cream liqueur
  • 4 eggs
  •  
    Optional St. Patrick’s Day Garnish

  • Green sanding sugar, scattered or sprinkled over a shamrock-shaped template to create a shamrock design (see the photo above)
  • Shamrock cookie (made or bought)
  • Shamrock cut from green-colored marzipan
  •  
    Preparation

    1. HEAT oven to 325°F.

    2. MIX nuts, 2 tablespoons of sugar and the butter. Ppress onto bottom of 9-inch springform pan. Bake 10 minutes.

    3. BEAT cream cheese, 1 cup sugar and the flour in large bowl with mixer until blended. Add sour cream and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

    4. BAKE 1 hour 5 minutes, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

    5. ADD optional garnish just before serving.

     

    CREAM LIQUEUR VS. CREME LIQUEUR

    They’re not the same.

    Crème Liqueur

    A crème liqueur (pronounced CREHM) is a liqueur with a large amount of added sugar, which gives the liqueur a near-syrup (thicker) consistency—and a much sweeter flavor. Crème liqueurs contain no cream or other dairy; “crème” refers to the consistency.

    Examples include crème de cacao (chocolate), crème de cassis (black currant), crème de menthe (mint) and crème de mûre (blackberry), among others.

    Cream Liqueur

    A cream liqueur is a liqueur that includes dairy cream among its ingredients. The most popular is Baileys Irish Cream, which uses Irish whiskey and chocolate flavors. There are dozens of brands, including Carolan’s, Duggan’s and St. Brendan’s.

    Other types of cream liqueurs include:

     

    baileys-irish-cream-230

    The original Baileys Cream Liqueur—delicious sipping anytime! Photo courtesy Diageo.

  • Amarula from South African, based on marula fruits which provide notes of banana, caramel, chocolate cinnamon
  • Creme de la Creme Maple Cream from Canada, which adds maple syrup
  • Cruzan Rum Cream from Saint Croix, U.S. Virgin Islands, with a base of rum
  • Dooley’s Cream Liqueur from The Netherlands, which uses Belgian toffee and vodka.
  • Heather Cream from Scotland, with a base of Scotch whisky
  • Voodoo Classique Cream Liqueur from India (although the marketing harkens to Tuscany, Italy), which includes whiskey and “exotic ingredients”
  • Voyant Chai Cream from the U.S., which incorporates rum, black tea and spices (here’s our review)
     
    Here are even more cream liqueurs.
     

    DOES THE CREAM SPOIL?

    The manufacturer of Baileys Irish Cream says that its product has a shelf life of 30 months. It guarantees the flavor and consistency for two years from the day it was made, whether the bottle is opened or unopened, stored in a refrigerator or not.

    The only requirement is that the bottle be stored away from direct sunlight, and between 32°F and 77°F.

    The properties of other cream liqueurs may vary.

      

  • Comments

    TIP OF THE DAY: Popcorn Salad

    jalapeno-popper-salad-justsalad-230

    Jalapeño Popper Salad with popcorn, a whole grain. Photo courtesy Just Salad | NYC.

     

    Popcorn in a salad? Well, popcorn’s a whole grain, just like barley, brown rice, corn and quinoa. So why not?

    Here’s a fun idea from Laura Pensierio, executive chef at Just Salad in New York City.

    Called the Jalapeño Popper Salad, it includes kettle corn, fresh jalapeños and mandarin oranges with lettuces.

    We used regular popcorn in our re-creation to avoid the that coats kettle corn (the sugar coating on the corn keeps it from getting soggy).

    But the popcorn’s just as good plain and less crisp. You can use cheese corn or other flavored popcorn, herbed or spiced, and add it after the dressing, as we’ve done below.

    And if you don’t like much heat in your food, pass up the jalapeños for a few grinds of fresh pepper. Or switch the jalapeño for chopped broccoli.

     

    RECIPE: POPCORN JALAPEÑO SALAD

    Ingredients

  • Your favorite greens
  • Minced jalapeños (remove ribs and seeds to limit the heat)
  • Mandarin or orange segments*
  • Radishes or anything else you like that’s red
  • Vinaigrette
  • Popcorn
  •  
    *“Mandarin orange” is a misnomer. Mandarins and oranges are different species. Here’s an explanation.
     
    Preparation

    1. MIX all the salad ingredients except the popcorn. Toss with vinaigrette.

    2. GARNISH with the popcorn. Serve immediately.

     

    RECIPE: VITAMIN C SNIFFLE-FIGHTING SALAD

    Chef Laura has also crafted a “Cold-Be-Gone” salad, focusing on ingredients with lots of vitamin C.

    Ingredients

  • Bell peppers
  • Kale
  • Spinach
  • Tomatoes
  • Lemon† vinaigrette (substitute lemon juice for the vinegar in a 3:1 proportion of oil:vinegar)
  •  
    After we checked the list below, we added broccoli, snow peas and sundried tomatoes.

     
    †We prefer lime juice. According to WorldsHealthiestFoods.com, lemons and limes have the same amount of vitamin C.

     

    Spinach-230

    A bunch of fresh spinach, bursting with
    vitamin C. Photo by Stephen Ausmus | U.S.
    Agricultural Research Service.

     

    FOODS HIGHEST IN VITAMIN C

    Percentage of Daily Value‡:

    1. Guava has 628% DV per cup.

    2. Red bell peppers have 349% DV per 100g; yellow bell peppers have 306% DV and green bell peppers have 220% DV.

    3. Kiwi has 278% DV per cup.

    4. Strawberries have 163% DV per cup. Other berries: raspberries 54%, blackberries 50% and blueberries 24%.

    5. Orange has 160% DV per cup. Other citrus fruits: 1/4 pomelo 155%, lemon 74%, clementine 60% and 1/2 grapefruit 57%.

    6. Papaya has 147% DV per cup. Pineapple has 131%, cantaloupe has 108% DV, mango has 100% DV and honeydew has 53%.

    7. Broccoli has 135% DV per cup. Other cruciferous vegetables: Brussels sprouts 125%, green cauliflower 94%, white cauliflower 86%, red cabbage 85%, and green (white) cabbage 60%.

    8. Kale has 134% DV per cup. Other dark green leafy vegetables: turnip greens 55%, Swiss chard 18%, and Spinach 14%.

    9. Fresh green peas have 97% DV per cup. Cooked frozen peas have 59% and snow peas have 63% DV.

    10. Tomatoes have 91% DV per cup.

     
    ‡Information from Healthaliciousness.com.

      

    Comments

    RECIPE: Peppermint Paddy Martini

    For those who like things minty, here’s a fun drink for St. Patrick’s Day: a Peppermint Paddy Martini.

    The recipe is from McCormick, which uses its McCormick Pure Peppermint Extract to create the mintiness.

    Note that Peppermint Paddy, not Peppermint Patty or Peppermint Pattie, is the right name for this drink.

  • Peppermint Patty, the Peanuts character, was inspired by a bowl of peppermint candy on Charles Schulz’s desk.
  • Peppermint Patty first appeared in the Peanuts comic strip on August 22, 1966.
  • The York Peppermint Pattie, no relation to Peppermint Patty, was introduced in 1940.
  •  
    And while we’re on the subject, it’s St. Paddy’s Day, not St. Patty’s Day. Here’s why.

     

    peppermint-paddy-martini-mccormick-230

    It may look like mousse, but it’s a Peppermint Paddy Martini. Photo courtesy McCormick.

     

    RECIPE: PEPPERMINT PADDY MARTINI

    Ingredients For 4 Cocktails

  • 8 ounces Irish cream liqueur
  • 2 ounces crème de cacao liqueur
  • 2 ounces vanilla vodka
  • 2 ounces heavy cream
  • 1/4 teaspoon pure peppermint extract
  • Optional garnish: peppermint whipped cream (recipe below)
  • Optional rim garnish: coarse sugar*
  •  
    *Use sanding sugar or a raw brown sugar such as demerara or turbinado (Sugar In The Raw). You can find green sanding sugar, shown in the photo below, in baking supplies stores or online.

     online

    green-sugar-crystals-dressmycupcakeAMZ-230

    Green sanding sugar. Photo courtesy
    Dress My Cupcake | Amazon.

     

    Preparation

    1. PREPARE Martini glasses with optional sugar rim. Wet the outside rim of martini glass with peppermint extract. Dip glass in coarse sugar to lightly coat.

    2. FILL cocktail shaker 1/3 full with ice. Add first 5 ingredients; shake until well mixed and chilled. Strain into glass.

    3. TOP each with a dollop of Peppermint Whipped Cream, if desired.

     
    PEPPERMINT WHIPPED CREAM

    Ingredients For About 2 Cups

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon pure peppermint extract plus more for rim
  •  
    Preparation

    1. BEAT cream, confectioners’ sugar and peppermint extract in medium bowl with electric mixer on high speed, until stiff peaks form.

    2. POUR in Martini, top with whipped cream and serve.

      

    Comments

    TIP OF THE DAY: Another Type Of Salad

    couscous-vegetables-melissas

    Top a bowl of whole grain bulgur with
    bright veggies: cooked, raw or a mix.
    Photo courtesy Melissas.com.

     

    A salad is defined as a cold dish of mixed raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.

    It can include meat, poultry, seafood or other ingredients. Like grains and legumes.

    If you’re not eating enough whole grains, here’s an easy way to combine them with veggies into a luncheon salad or a dinner first course or side.

    We love the bright colors in this photo from Melissas.com. It shows how important eye appeal is.

    For St. Patrick’s Day, you can do a medley of greens: artichokes, arugula, asparagus, bok choy, broccoli, Brussels sprouts, cabbage, collards, fiddleheads, green beans, green onions, kale, kohlrabi, mizuna, mustard greens, pea pods, snow peas, spinach, sprouts, Swiss chard, tatsoi, turnip greens and watercress.

     

    FIRST: PICK A WHOLE GRAIN

    Don’t be afraid to try a grain you’ve never had before. If you can’t find any of these in your supermarket, check a natural food store.

  • Barley (but not pearled barley, which isn’t a whole grain)
  • Buckwheat (Kasha)
  • Bulgur (cracked wheat)
  • Corn
  • Quinoa
  • Rice: black, brown, red, wild
  •  

    NEXT: PICK FOUR VEGGIES

  • Something orange or yellow
  • Something red
  • Something green
  • Non-veggie substitute: beans, lentils, nuts
  •  
    Need help with choosing colored vegetables? Here’s an extensive list.
     
    Plus

  • Fresh herbs, such as basil, cilantro, dill or parsley
  •  
    Skip the lettuces; you’ve got other opportunities for lettuce salads.

     
    LAST: PICK A DRESSING

    A vinaigrette is the best option here; but there are many, many vinaigrettes to try, varying types of oil and types of vinegar or citrus juice.

     

    quinoa-vegetables-melissas

    After the salad is tossed. Photo courtesy Melissas.

     
    Types Of Oil

  • Avocado oil
  • Infused oils: basil, chile†, lemon, orange, rosemary, etc.
  • Mustard oil†
  • Nut oil: almond, hazelnut, macadamia, pecan, pistachio, walnut
  • Olive oil
  • Pumpkin seed oil
  • Sesame oil†
  • Tea oil
  •  
    See all of the culinary oils in our Culinary Oils Glossary.
     
    Types Of Vinegar

  • Apple cider vinegar
  • Balsamic vinegar
  • Champagne vinegar
  • Coconut vinegar
  • Infused vinegar (fruits, herbs, spices)
  • Malt vinegar
  • Rice vinegar
  • Sherry vinegar
  • Wine vinegar
  •  
    Plus

  • Citrus juice: grapefruit lemon, lime, orange
  •  
    As you can see, the number of combinations will last through many, many salads.
     
    Take a look at all the vinegar types in our Vinegar Glossary.

    †These oils can be very strong in flavor, and are best diluted with olive oil or canola oil. Start with a 1:3 proportion of strong oil to mild oil, and tweak to find the proportions that are right for you.

      

    Comments

    TIP OF THE DAY: Salad Topped Main Course

    Here’s an easy way to get everyone to eat a few more veggies: Top main courses with a small salad.

    Fried, grilled, roasted and sautéed proteins are all candidates to be topped with an alluring crown of vegetables and herbs—not a dinner salad or dressed lettuce, but something that looks great. Dress the salad very lightly with olive oil or vinaigrette.

    The “salad topping” doesn’t preclude your ability to serve the side salad of your choice.

    SALAD TOPPERS

    Aim to mix at least three bright colors and ideally four: green plus orange, red or yellow. Different shades of green don’t count as different colors. We’ve also included green salad-friendly fruits.

     
    THE GREEN GROUP

  • Asparagus
  • Avocado
  • Broccoli (including rabe and rapini)
  • Cucumber
  • Edamame
  • Green apple
  • Green beans
  • Green bell pepper
  • Green grapes
  • Green olives
  • Green onion tops
  • Green peas
  • Herbs (basil, dill, parsley, etc.)
  • Lettuces (everything from arugula to watercress)
  • Pickles/gherkins
  • Sugar snap peas, snow peas
  • Zucchini
  •  

    pan-sauteed-catfish-230

    Pan-sautéed catfish topped with a parsley and tomato salad. Photo courtesy Whole Foods Market.

     

    THE RED GROUP

  • Dried cherries or cranberries
  • Pomegranate arils
  • Raspberries or strawberries
  • Red apple
  • Red bell pepper
  • Red grapes
  • Red tomatoes
  • Watermelon
  •  

    chicken-cutlet-recipes-rabe-mozzarella-tomatoes-westsidemarketnyc-230

    Chicken cutlets topped with broccoli rabe and
    sundried tomatoes. The recipe is below.
    and photo courtesy Westside Market |
    NYC.

     

    THE ORANGE GROUP

  • Cantaloupe
  • Carrots
  • Dried apricots
  • Mango
  • Orange bell pepper
  • Orange cherry tomatoes
  • Orange citrus segments
  • Zucchini
  •  
    THE YELLOW GROUP

  • Corn
  • Pineapple
  • Yellow bell pepper
  • Yellow tomatoes
  •  
    THE PURPLE/BLUE GROUP

  • Berries: blackberries, blueberries, boysenberries
  • Eggplant
  • Fruits: figs, grapes, plums
  • Red cabbage
  • Specialty varieties: purple bell peppers, carrots, cauliflower, corn, potatoes, string beans, plus forbidden rice (black rice)
  • Thanks to Wendy Thorpe Copley, author of one of our favorite new books, Everyday Bento, for organizing lists of fruits and veggies by color. We’ll be reviewing her book shortly.

    RECIPE: CHICKEN CUTLETS WITH BROCCOLI RABE & MOZZARELLA

    This dish may look familiar: Italian restaurants frequently top cutlets with a bit of red and green. You can prepare this dish in just 15 minutes, plus 30 minutes cooking time. You can cut calories and cholesterol by eliminating the mozzarella.

    Ingredients For 4 Servings

  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 4 boneless, skinless chicken cutlets, slightly pounded
  • Salt and pepper
  • 2 large eggs, slightly beaten
  • 1 cup Italian-style breadcrumbs
  • Salt and pepper
  • 1/2 pound mozzarella, thinly sliced
  • 1 bunch broccoli rabe, steamed or sautéed
  • 2 ounces sundried tomato slivers
  •  
    Preparation

    1. PREHEAT oven to 350°F. Heat olive oil in a large skillet. Sauté garlic until golden, then discard.

    2. SPRINKLE chicken breasts with salt and pepper on each side. Dip chicken into beaten egg and then coat with breadcrumbs. Place chicken in skillet and cook until brown on both sides, about 5 minutes.

    3. PLACE cutlets in a baking dish sprayed with cooking spray or greased with oil. Bake the cutlets for 10 minutes, top with mozzarella, rabe and tomato slivers. Continue baking until cooked through, another 10 to minutes or so.

    3. ARRANGE chicken on four plates and top with mozzarella and broccoli rabe. Garnish with tomato slivers and serve.

      

    Comments

    RECIPE: Guinness Beef Stew

    Here’s hearty, family-style fare for St. Patrick’s Day: Guinness beef stew, courtesy of QVC’s David Venable.

    Guinness adds a deep richness to the broth of this stew without imparting the full flavor of the beer itself. For more beer flavor, serve one as the beverage. If you have a different favorite stout, you can substitute it for the Guinness.

    Instead of potatoes, rice or noodles, serve the stew with a whole grain like barley, and mashed cauliflower.

    RECIPE: GUINNESS BEEF STEW

    Ingredients

  • 3–1/2 tablespoons all–purpose flour
  • 1–1/4 teaspoons ground black pepper
  • 1–1/4 teaspoons salt
  • 3 pounds beef stew meat, cut into 1–1/2″ cubes
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1/2 cup celery, chopped
  • 2–1/2 teaspoons dried thyme
  • 2 bay leaves
  • 2–1/2 cups beef stock
  • 2 cups Guinness beer
  • 3 tablespoons tomato paste
  • 2 pounds russet potatoes, peeled and cut into 1/2″ pieces
  • 1 bag (16 ounces) baby carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley, chopped
  •  

    guinness-beef-stew-qvc-230

    Serve a Guinness or other stout with this hearty beef stew, cooked in two cups of Guinness. Photo courtesy QVC.

     

    Preparation

    1. PLACE the flour, salt, and black pepper in a medium–size bowl. Add the beef cubes and toss until completely coated.

    2. HEAT the vegetable oil in heavy large stockpot or Dutch oven over medium–high heat. Working in batches, brown the beef cubes, on all sides, about 5–7 minutes. Add the garlic, onion, and celery, and cook for 3–5 minutes.

    3. STIR in the dried thyme, bay leaves, beef stock, Guinness, and tomato paste. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 1–1/2 hours, stirring occasionally.

    4. ADD the potatoes, baby carrots, salt, and pepper. Stir to distribute evenly. Cover and simmer on low heat, until the vegetables and beef are very tender, about 45 minutes. Sprinkle with the parsley right before serving.
     
    WHAT’S THE DIFFERENCE BETWEEN BEER AND STOUT?

    Stout is a type of beer. Other major categories include ale, lager, porter; there are many subcategories.

    Stout is dark beer produced from long-roasted malt, barley, hops, water and yeast. Different styles include imperial stout, dry/Irish stout, milk stout and oatmeal stout, among others. They are typically higher in alcohol: 7% or 8%, although some can be higher.

    By comparison, lager, the style most often drunk in the U.S., is a type of beer that is fermented and conditioned at low temperatures. The yeasts used for lager are different from those used for stout. Different styles include pale lager and dark lager.

    For more beer types, check out our Beer Glossary.

      

    Comments

    FOOD HOLIDAY: National Popover Day

    popover-pan-chefs-catalog-230

    You can use a regular muffin pan to make
    popovers. Special popover pans, like the one
    above, have deeper wells and make a taller,
    more dramatic looking popover. Photo
    courtesy Chefs Catalog.

     

    March 10th is National Popover Day.

    Popovers are delicate, almost hollow “rolls” that majestically rise up over the tops of the pans they’re baked in, somewhat like a soufflé. Like a soufflé, they also collapse as they cool.They have outsides are crisp and brown, the interior soft and airy.

    In the U.K. they’re called Yorkshire pudding and are often served as a side with a slice of prime rib or other beef. In the U.S., they’re enjoyed as a substitute for a roll or biscuit and are often served at brunch with butter or jam (although neither is required).

    Popovers are not difficult to make. The only challenge is to serve them quickly, since as they cool they deflate. You can reheat them in the microwave. They won’t return to their original puffiness, but they’ll still be yummy.

    RECIPE: POPOVERS

    Ingredients For 12 Popovers

  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon table salt (not coarse salt)
  • 1 cup all-purpose flour
  •  

    Preparation

    1. PREHEAT the oven to 425°F. Place one rack in the lower third position, topped with an empty baking sheet

    2. PLACE 1/2 teaspoon of butter into each well of a 12-well muffin pan; set aside.

    3. PLACE the remaining 1 tablespoon butter, eggs, milk, sugar and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid and blend until just smooth, about 30 seconds. Set the mixture aside in the blender. If you don’t have a blender, whisk thoroughly in a bowl.

    4. PLACE the muffin pan on the heated baking sheet in the oven, and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven (you can place them on the stove top). Fill the wells of the muffin pan halfway with batter.

    5. RETURN the muffin pan and baking sheet to the oven. Note: After you do this, do not open the oven door at any time during the baking period! Bake until the popovers have puffed up and the tops are starting to brown, about 20 minutes. Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more.

    6. REMOVE the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.
     
    MAKE POPOVERS WITH ALTON BROWN

    Here’s a second popover recipe, from Alton Brown. Watch him make it in the video.

      

    Comments

    ST. PATRICK’S DAY RECIPE: Guinness Chocolate Mousse & Truffles

    guinnes-Chocolate-Mousse-guinnessstorehouse-230

    Chocolate mousse with Guinness. Photo
    courtesy Guinness Storehouse.

     

    When you’re Justin O’Connor, executive chef at Guinness Storehouse in Dublin, you work Guinness stout into every recipe, from Guinness Chocolate Cupcakes to soup.

    Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it with a small glass of Guinness.

    RECIPE: GUINNESS CHOCOLATE MOUSSE

    Ingredients For 6 Servings

  • 10 egg yolks
  • 10 egg whites, whisked
  • 1½ cups dark chocolate
  • 8 tablespoons unsalted butter
  • ½ cup superfine sugar
  • ½ cup Guinness Draught
  • Optional topping: whipped cream (try these five
    spice or salted caramel whipped cream recipes)
  • Garnish: fresh raspberries or other seasonal berries
  •  

    Preparation

    1. MELT the dark chocolate and butter in a bain-marie and add in the Guinness.

    2. BEAT the egg yolks and superfine sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

    3. TRANSFER the mousse to serving dishes and chill. Serve with fresh raspberries or other seasonal berries.

     

    RECIPE: CHOCOLATE TRUFFLES

    Ingredients For 25 Truffles

  • 4-1/3 cups dark chocolate in small chunks
  • 1-2/3 cups cream
  • ½ cup Guinness
  • Zest of 1 orange
  • Dessicated coconut (a.k.a. coconut powder), cocoa powder or powdered subgar
  •  

    Preparation

    1. COMBINE the cream and Guinness to a saucepan and bring to a boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted; then leave the chocolate mix until it is cool to the touch, but not set.

    2. TAKE generous teaspoons of the mixture and roll in your hands to form small round truffles. Dust in cocoa powder or coconut powder. Allow to set in the fridge for 2-3 hours.

     

    chocolate-truffles-Guinness-230

    Chocolate truffles with Guinness. Photo courtesy Guinness Storehouse.

     

    PREFER ICE CREAM?

    Check out this chocolate stout float.

      

    Comments

    RECIPE: Warm Spinach Mascarpone Dip

    Among our Eatin’ O’ The Green recipes for St. Patrick’s Day, this warm spinach dish is very popular. Who doesn’t love a spinach dip, with its glimmer of healthful green spinach blended into a creamy (and not so healthful) base?

    This recipe, from Vermont Creamery,is made even richer with mascarpone.

    It’s delicious as a kick-back snack with Irish beer; or with wine and savory cocktails like the Martini.

    RECIPE: WARM SPINACH MASCARPONE DIP

    Ingredients

  • 1 small onion, minced
  • 2 tablespoons olive oil
  • 16 ounces frozen chopped spinach
  • 8 ounces mascarpone
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup grated Parmesan cheese
  • Dippers: baguette slices, crackers, pita chips, toasts
  •  

    spinach-mascarpone-dip-vermontcreamery-230

    Warm and creamy, it’s Popeye’s favorite dip. Photo courtesy Vermont Creamery.

     

    Preparation

    1. PREHEAT oven to 350°F.

    2. COOK the onion with olive oil in a large sauté pan over medium heat, until translucent.

    3. ADD frozen spinach and heat until spinach is hot but still green. Add mascarpone, salt, pepper, cayenne, Parmesan cheese and stir. Pour the mixture into a small casserole or baking dish.

    4. BAKE for 30 minutes until bubbling around the edges. Serve warm with pita chips or a sliced baguette. Or add a note of healthfulness with raw veggies (crudités).

      

    Comments

    RECIPE: Upside Down Irish Whiskey Cake

    Irish whiskey cake: an upside down apple
    cake with a mascarpone filling. Photo
    courtesy Betty Crocker.

     

    This cake was originally pitched to us as a holiday fruitcake—an upside-down apple cake with whiskey-soaked fruit. But we liked the idea of it for St. Patrick’s Day as well.

    The recipe, from Betty Crocker, was developed with Betty Crocker SuperMoist Yellow Cake Mix. But if you prefer your own homemade cake mix with butter instead of vegetable oil, you can make the cake from scratch.

  • Prepare it in advance. You can prepare the dried fruit the night before, bake the cake layers, and/or whip up (and refrigerate) the topping the day before. Assemble the cake on the day you serve it.
  • Single layer option. Instead of a layer cake, you can make two single layer cakes. Place a single cake layer, apple side up, on a cake stand. Top with a dollop of the mascarpone topping and garnish as desired.
  • Substitute whiskey. You can use Bourbon or other whiskey instead of the Irish whiskey.
  •  
    RECIPE: UPSIDE DOWN IRISH WHISKEY CAKE

    Ingredients

    For The Fruit Cake

  • 1/2 cup sweetened dried cranberries
  • 1/2 cup chopped dried apricots
  • 2 teaspoons grated orange peel
  • 3 tablespoons Irish whiskey
  • 3 red apples, unpeeled, quartered, cored, very thinly (1/4 inch) sliced
  • 1 box yellow cake mix
  • 1 cup water
  • 3/4 cup slivered almonds, finely ground*
  • 1/3 cup vegetable oil
  • 4 eggs
  • 3 tablespoons chopped crystallized ginger
  •  

    Filling & Topping

  • 1/4 cup apple jelly
  • 2 ounces mascarpone cheese, softened
  • 1/2 cup whipping cream
  • 1 tablespoon sugar
  • Optional garnishes: fresh raspberries† or
    cranberries, thin orange slices
  •  

    Preparation

    1. MIX dried cranberries, apricots, orange peel and bourbon in a medium bowl. Let stand at room temperature 1 hour or overnight.

    2. PREHEAT oven to 350°F (325°F for a dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening.

    3. LINE bottom of each pan with cooking parchment paper. Grease parchment paper with shortening. Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.

     

    Mascarpone-230

    In the U.S., mascarpone is sold in eight-ounce tubs. Super-rich and thick, in Italy it is served with berries instead of the American favorite, whipped cream. Photo by Melody Lan | THE NIBBLE.

     

    4. BEAT cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping the bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.

    5. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.

    6. MAKE glaze: In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour. Meanwhile, in medium bowl…

    7. MAKE filling: Beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form.

    8. ASSEMBLE on a serving plate: Place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries/arils and orange slices and toasted sliced almonds. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.

     
    *Grind the slivered almonds in small food processor, or very finely chop with knife.

    †You can roll the raspberries in sugar—ideally superfine sugar—for a special effect.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact