Chocolate and pretzels aren't a groundbreaking combination. Neither are pretzels and beer. But chocolate, pretzels and beer? Yes, please. Do yourself a favor and whip this one up if you want rich, chocolate-and-beer-y ice cream with the salty crunch of pretzels.
'Guinness' on Serious Eats
The key to great roasty Guinness flavor? Reduce it on the stovetop into a concentrated syrup first.
Winter is a call for us to beef up the heartiness of just about everything. Though I'm not normally a huge fan of stout beers, when the frigid cold has set in, there's something appealing to drinking what feels like a meal in a bottle. I wanted to take that appropriate seasonal heaviness and apply it to a barbecue sauce. So I married the two to create a stout barbecue sauce.
This Chocolate Stout Gelato from The Ciao Bella Book of Gelato and Sorbetto takes beer and ice cream to the next level by freezing them together. The chocolate base from Ciao Bella is spectacular on its own, especially when made with a dark chocolate, such as Le Noir Amer from Valrhona—creamy, light, and incredibly chocolaty. But when you add a cup of stout that has been simmered down to intensify its flavors and a scoop or two of malt powder, this gelato will send any chocolate and beer lover into fits of ice cream-derived delight.
This Irish Porter Cake from Forgotten Skills of Cooking by Darina Allen is the St. Patrick's Day version of of a Christmas fruit cake—except you actually want to eat this one since it's doused in Guinness and ridiculously delicious.
One of the great things about mid-March: you are encouraged to make Chocolate Stout Cupcakes with Irish Whiskey Filling, a festive treat for this St. Paddy's week.
[Photograph: Joshua Bousel] Wings, nachos, ribs—they're all lined up for Sunday. As I eagerly await my excuse to devour my favorite party foods, I was craving along the same lines but more of a quick, weeknight night dinner, and this...
The Black Velvet's name perfectly describes the experience and sensation of drinking one: thick, rich, luxurious, decadent and probably a little bit dangerous. I was apprehensive the first time I came across the recipe, but I was quickly won over: the drink marries the stout's ferrous tang with the dry, fruity crispness of Champagne, and makes itself all the more drinkable by cutting the beer's robust richness with all those manic bubbles.