Serious Eats: Recipes
Irish Stout Granita with Raw Oysters
A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster—even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.
The beer I chose for this stout granita was Guinness Foreign Extra Stout, which is a bit stronger in flavor (and alcohol) than regular Guinness Stout. If you can't find Guinness FES in your neck of the woods, regular Guinness, or your favorite stout or porter, will work just as well.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!