Irish Stout With Whiskey Food

IRISH STOUT PUDDING WITH WHISKY CREAM

Steps:

• Mix the dried fruit and apple, then add the stout, orange and lemon zests and stir. Cover and leave overnight to soak. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the bowl at an angle, jiggling the sugar around as you go to coat the inside of the bowl.
• Mix the remaining dry ingredients in a large bowl. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
• Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper. Fold a 3cm pleat in the
• Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally. Re-cover with fresh paper and foil and store in a cool place. To reheat, steam for 1 hr or microwave, without foil, for 10 mins on Medium.

STOUT CAKE WITH WHISKEY AND BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform cake pan and sprinkle with flour.
• Whisk flour, baking powder, baking soda, and salt for cake together in a large bowl.
• Cream white sugar and butter with an electric mixer in another bowl. Add eggs, one at a time, mixing well after each addition. Mix on low speed, adding beer and flour mixture alternately in small amounts, beginning and ending with beer. Stir until just blended; do not overmix. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool inside the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While the cake is cooling, combine beer and white sugar for simple syrup in a saucepan over medium-high heat. Stir until sugar dissolves. Reduce the heat to medium and let simmer, undisturbed, until mixture has thickened slightly, about 15 minutes. Remove from the heat and let cool completely, 15 to 20 minutes.
• Cream butter with an electric mixer in a bowl and slowly add 1 cup confectioners' sugar. Add whiskey, followed by another cup of confectioners' sugar. Slowly mix in 1/2 of the cooled simple syrup. Mix in more confectioners' sugar as needed to reach desired consistency. Chill until ready to use.
• Sprinkle brown sugar evenly over a flat dish.
• Cook bacon in a skillet over medium heat until crisp, 7 to 10 minutes. Transfer to the brown sugar, pressing down each slice on both sides while still warm to coat with sugar. Set aside.
• Transfer cake to a serving platter and frost generously. Reserve 2 strips of bacon; break remaining bacon into large pieces and create a mosaic pattern around the sides of the cake. Crisscross the reserved two strips over the top. If there is leftover bacon, crumble it up and sprinkle it over the top as well.

CHOCOLATE BEER CUPCAKES WITH WHISKEY FILLING AND IRISH CREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
• Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
• Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
• Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
• Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
• Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
• Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
• Spoon the filling into the cored cupcakes.
• For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
• Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed.
• Spread frosting on filled cupcakes.

IRISH STOUT CHICKEN

Steps:

• Heat oil in large skillet over medium heat until hot.
• Add onion and garlic; cook and stir 3 minutes or until tender.
• Remove vegetables with slotted spoon to small bowl.
• Arrange chicken in single layer in skillet. Cook over medium-high heat 5 minutes per side or until lightly browned.
• Add onion, garlic, carrots, parsnips, thyme, salt and pepper to skillet.
• Pour stout over chicken and vegetables. Bring to a boil over high heat.
• Reduce heat to low.
• Cover and simmer 35 minutes.
• Add mushrooms and peas to skillet.
• Cover; cook 10 minutes.
• Uncover skillet; increase heat to medium. Cook 10 minutes or until sauce is slightly reduced and chicken is no longer pink in center.