Happy birthday, Paul! Even if you never write down the awesome beers you try anymore, you're still a super awesome friend and I hope your day is great.
Remember how much I love Guinness? So much.
A while back, this recipe came up in my Google Reader. I love stout (though I admit I have not had the one she uses in the recipe yet) and I love ice cream, so I kept this in the back of my head. Recently, my friend Mike said something about his ice cream maker.
Bingo.
So when I say that I made Guinness ice cream, really I mean I found the recipe and Mike did most of the work (except pouring the ingredients in the bowl, which his five year old nephew did*, and stirring, which I did).
BUT IT'S AWESOME. Initial taste tests post-churning were really, really good, though we found it to be a little icy the next day. I've never made ice cream before so I don't know why that is? And it was fine as long as I let it melt in my mouth a little bit. We obviously used Guinness instead of chocolate stout (mostly because of the pending Irish holiday/knowing Mike likes Guinness but not other stout/I love Guinness so who cares), and I love Guinness for its very plain and subtle sweetness, which is very conducive to a not overly, terribly sweet dessert (as noted here, when I made Guinness chocolate cupcakes). I would absolutely try this again with a chocolate or oatmeal (or maybe milk, or World Wide?!) stout.
2 eggs-- stir for two minutes alone, then stir in the rest of the stuff:
1/2 cup white sugar
1/4 cup dark brown sugar
2 cups heavy cream
1 cup whole milk
12 ounces stout
Chill for five hours. Churn for a while (we did for 40ish minutes, the original recipe called for 45). Freeze overnight. Enjoy.
Later today I will be serving as DD for several others, but I'm hoping that will earn me a single regular liquid Guinness early in the evening. Wishing you all a very happy and safe St. Patrick's Day/Paul's 26th birthday!
*We did not let the five year old try the beer ice cream. When he asked what flavor we were making, I told him grownup flavored, and Mike promised him we could make whatever flavor he wanted next week. He chose cookie dough. Not relevant to this blog, but I imagine it will be pretty great nonetheless.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, March 17, 2012
Wednesday, May 12, 2010
...Paul?
I hope Paul's still alive. I got a little buried in the end of the semester fun and haven't talked to him in a while, but also, he hasn't posted here recently. Weird. Paul, where are you? Are you not trying new beers? Are you saving up 21 beers and going to post them all at once, surging ahead of me (because that's how many you need to get ahead...)? Are you just letting me win until I stop drinking beer for the summer (and all alcoholic beverages, as per my contract with camp)? This is confusing.
In the meantime, I have a few new ones to report, and yet another update on my now infamous chicken beer marinade:
Pork Slap Pale Ale: As someone who is not crazy about pale ales, I was surprised by how much I enjoyed this. It's very straightforward. This is also from Butternuts Brewing, who made Moo Thunder Stout that I really liked. Good beers with hilarious names in funny looking cans. Awesome!
Honey Moon Summer Ale: I quite liked this! But then again, we know I like wheat beers. You can taste the honey in this, but it's not too sweet. Refreshing and nice, just like it should be for summer.
Ithaca Apricot Wheat: I quite liked this too! My friend Gurzo got it because it's Ithaca, which is where he went to college, but it was a nice fruit beer. The apricot is obvious but not overwhelming or too sweet, over a smooth wheat beer. Paul and I often joke about fruit beers being suitable for breakfast, but I enjoyed it as a sort of evening treat while hanging out with my friend Cheryl and the aforementioned Gurzo.
Beer Marinade Update: I made the marinade with Rogue's Shakespeare Oatmeal Stout on Mothers' Day because I knew I'd enjoy the leftover beer. We baked the chicken, and apparently the marinade doesn't carry when you bake the chicken. Good to know. It smelled pretty nice though!
Paul: 222
Colleen: 242
In the meantime, I have a few new ones to report, and yet another update on my now infamous chicken beer marinade:
Pork Slap Pale Ale: As someone who is not crazy about pale ales, I was surprised by how much I enjoyed this. It's very straightforward. This is also from Butternuts Brewing, who made Moo Thunder Stout that I really liked. Good beers with hilarious names in funny looking cans. Awesome!
Honey Moon Summer Ale: I quite liked this! But then again, we know I like wheat beers. You can taste the honey in this, but it's not too sweet. Refreshing and nice, just like it should be for summer.
Ithaca Apricot Wheat: I quite liked this too! My friend Gurzo got it because it's Ithaca, which is where he went to college, but it was a nice fruit beer. The apricot is obvious but not overwhelming or too sweet, over a smooth wheat beer. Paul and I often joke about fruit beers being suitable for breakfast, but I enjoyed it as a sort of evening treat while hanging out with my friend Cheryl and the aforementioned Gurzo.
Beer Marinade Update: I made the marinade with Rogue's Shakespeare Oatmeal Stout on Mothers' Day because I knew I'd enjoy the leftover beer. We baked the chicken, and apparently the marinade doesn't carry when you bake the chicken. Good to know. It smelled pretty nice though!
Paul: 222
Colleen: 242
Friday, April 9, 2010
(channeling my creativity toward my AAG presentation instead of a clever blog title right now...)
It's been a little busy for me as I prepare to go to the AAG Annual Meeting next week in Washington, where I'll be presenting some of my research to other geography nerds, attending other talks, and visiting with several friends in the D.C. Metro area. I've offered dinner and/or beer to my friends loaning me their couches and floors, as that's way cheaper than a hotel every night and it will just be nice to catch up with them anyway. Paul is included in that group of friends (thanks again!). I wonder if I'll be buying him beers he hasn't had before... stay tuned for a possible joint post next week!
In the meantime, I've tried a few things:
Saranac Adirondack Lager: very safe and drinkable, not much else to write home about. I think every time I've had a Saranac beer, they've been part of a mixed case. This would be the safety beer/crowd pleaser in the case.
Long Trail Double Bag: I bought this because I was amused by the name (the package features little cartoon cows) but didn't know until hours later that it was a "strong ale", which was written in a not particularly obvious place or size on the side of the 6-pack, not even on the bottles. This wasn't particularly thrilling, but it was a good beer.
Saranac Black Lager: This reminded me a lot of either Sam Adam's Black Lager or Magic Hat's Winter Howl. All three are very good! It's a schwarzbier (German for "black beer"), which is lager-y in weight but porter-y in flavor. Of those three, I'd say Saranac was the least strongly flavored (I recall the other two being very strong) but still outstanding. There are hints of coffee and chocolate in this beer. It was a good experience.
This helps me transition to a short blurb about that beer marinade recipe I like to use when grilling chicken for my family. The first time I ever did that, I used Magic Hat's Winter Howl. It went over well. So I made it a second time, which made it into this blog, with Dogfish Head's Indian Brown Ale. I made it last week with Yuengling, because it was in the fridge at home, and while it still went over well, my parents and little brother all agreed that they liked other versions better. Just thought I'd share that.
And the score is: 218-218... for now...
See you next week, Paul!
In the meantime, I've tried a few things:
Saranac Adirondack Lager: very safe and drinkable, not much else to write home about. I think every time I've had a Saranac beer, they've been part of a mixed case. This would be the safety beer/crowd pleaser in the case.
Long Trail Double Bag: I bought this because I was amused by the name (the package features little cartoon cows) but didn't know until hours later that it was a "strong ale", which was written in a not particularly obvious place or size on the side of the 6-pack, not even on the bottles. This wasn't particularly thrilling, but it was a good beer.
Saranac Black Lager: This reminded me a lot of either Sam Adam's Black Lager or Magic Hat's Winter Howl. All three are very good! It's a schwarzbier (German for "black beer"), which is lager-y in weight but porter-y in flavor. Of those three, I'd say Saranac was the least strongly flavored (I recall the other two being very strong) but still outstanding. There are hints of coffee and chocolate in this beer. It was a good experience.
This helps me transition to a short blurb about that beer marinade recipe I like to use when grilling chicken for my family. The first time I ever did that, I used Magic Hat's Winter Howl. It went over well. So I made it a second time, which made it into this blog, with Dogfish Head's Indian Brown Ale. I made it last week with Yuengling, because it was in the fridge at home, and while it still went over well, my parents and little brother all agreed that they liked other versions better. Just thought I'd share that.
And the score is: 218-218... for now...
See you next week, Paul!
Sunday, January 24, 2010
Guinness cupcakes
No, you read that correctly. There isn't any missing punctuation. Not "Guinness and cupcakes". Guinness cupcakes.
My adoration for Guinness is well documented.
See here.
And here.
And... in real life when I'm not busy trying new beers to tell you fine readers about.
Well, I've taken that love to new heights by baking Guinness cupcakes. This weekend was my friend Andrew's birthday. I made him cupcakes for his birthday last year, so I put the offer out there again, asking, "What flavor cupcakes are most ideal?" His response was, "I would go with whatever your forte is. Or something wildly inventive that you've never tried before."
I don't really have a cupcake forte, and I found this recipe and have been saving it for the right occasion. Here are my amendments to that recipe:
So, no new beers to report for now, but this is definitely a worthwhile recipe. I'd also be curious to try it with other stouts, like Wells and Young's Chocolate Stout, which was a really heavy beer but not too sweet considering what it's labelled as, or Brooklyn Brewing's Black Chocolate Stout, which has already been mentioned here at DBF, or Left Hand's Milk Stout, which is another heavy, slightly-sweet stout (say that three times fast!) that I have enjoyed... I have it on my list as something I tried at Stuff Yer Face but I thought I'd had it before... which leads to:
another digression, though at least this one is related to the dessert theme: my college had an entire week between the end of final exams and graduation, to make sure people were actually eligible for graduating. It was basically an entire week to just hang out with your friends before graduating. I recall one afternoon spent with a few friends trying to figure out what the perfect beer was for the beer float-- we tried various fancy stouts purchased in a mixed six pack from Kybecca in downtown Fredericksburg, Virginia. I don't remember all of the beers we had that day, since these were the days before the official beer database, but I do know that we decided a milk stout was the winner with some French vanilla ice cream on top. I'm almost certain it was Left Hand's.
Anyway. No new score, just some delicious desserts. Try them! Or invite me over to make them for you.
My adoration for Guinness is well documented.
See here.
And here.
And... in real life when I'm not busy trying new beers to tell you fine readers about.
Well, I've taken that love to new heights by baking Guinness cupcakes. This weekend was my friend Andrew's birthday. I made him cupcakes for his birthday last year, so I put the offer out there again, asking, "What flavor cupcakes are most ideal?" His response was, "I would go with whatever your forte is. Or something wildly inventive that you've never tried before."
I don't really have a cupcake forte, and I found this recipe and have been saving it for the right occasion. Here are my amendments to that recipe:
- I used white sugar due to a smoky debacle involving the last of the dark brown sugar in our house. When brown sugar gets hard, you can fix that by nuking it for a few seconds. Well, after a few seconds it was still hard, so I added a few more... and it basically morphed into a smoking brown marshmallow too fast for me to rescue it. Since that blog says the original recipe called for white, I figured, we'll see how these turn out and try again with brown sugar in the future.
- These cupcakes are super duper moist, so you may need to bake them an extra few minutes if you intend to get them out of the muffin tin still resembling cupcakes, and not a pile of cake crumbs. Actually, my plan for next is to use those little muffin paper cup thingies.
So, no new beers to report for now, but this is definitely a worthwhile recipe. I'd also be curious to try it with other stouts, like Wells and Young's Chocolate Stout, which was a really heavy beer but not too sweet considering what it's labelled as, or Brooklyn Brewing's Black Chocolate Stout, which has already been mentioned here at DBF, or Left Hand's Milk Stout, which is another heavy, slightly-sweet stout (say that three times fast!) that I have enjoyed... I have it on my list as something I tried at Stuff Yer Face but I thought I'd had it before... which leads to:
another digression, though at least this one is related to the dessert theme: my college had an entire week between the end of final exams and graduation, to make sure people were actually eligible for graduating. It was basically an entire week to just hang out with your friends before graduating. I recall one afternoon spent with a few friends trying to figure out what the perfect beer was for the beer float-- we tried various fancy stouts purchased in a mixed six pack from Kybecca in downtown Fredericksburg, Virginia. I don't remember all of the beers we had that day, since these were the days before the official beer database, but I do know that we decided a milk stout was the winner with some French vanilla ice cream on top. I'm almost certain it was Left Hand's.
Anyway. No new score, just some delicious desserts. Try them! Or invite me over to make them for you.
Wednesday, January 20, 2010
dinner with Dad
I'm at home today and Mom will be at work till late, so it's just Dad and me for dinner. I was out running miscellaneous other errands across the street from a liquor store, so I decided I would make him beer marinaded grilled chicken. I made it once before for the family and received positive reviews, so I took the excuse to try something new.
I usually keep a short list in my wallet of beers I haven't tried, but the list was gone, so I found myself walking back and forth along the beer cases, staring, brainstorming, for a few minutes. I was standing by the case of 22oz beers near the door when a man came in who stared at the beers similar to the way I was. He said something about looking for a beer to marinade sausage that he wanted to grill tonight, and that he had just read somewhere that hoppy beers supposedly are good for preventing prostate cancer for men, so he was looking for an IPA. He ended up taking something entirely different, but that idea got added to my brainstorming, and I ended up leaving with a six pack of Dogfish Head Indian Brown Ale.
Before I discuss this further, my marinade recipe:
1 cup beer
1/2 cup soy sauce (we use the low sodium kind in our house, having grown up without a lot of salt in my mom's cooking, we're pretty sensitive to it)
a tablespoon or so of oil (last time I used canola, this time, olive)
2 cloves garlic (1 heaping teaspoon of the jarred minced kind)
1 tablespoon chopped onion (I'm a little more generous than that)
1 tablespoon chopped parsley
You shouldn't marinade chicken for more than a few hours because it starts to break down proteins and whatnot. Grill it till it's not pink in the middle. Serve it to your favorite omnivores or carnivores (for those who don't know I'm a vegetarian). Tonight I'll be serving it up with a baked potato and some bean and corn chili.
Last time I made this, I used Magic Hat's Howl Winter Seasonal, a dark lager. I enjoyed drinking the leftovers-- definitely a strong flavor, almost like a porter, but drank light a lager, fairly light. As a marinade, even my picky eater little brother gave it a thumbs up and welcomed a repeat performance.
So this time, the Indian Brown Ale. I just finished making the marinade and there are some chicken boobies bathing in it in our fridge now. I drank the remaining 4 oz from the bottle I opened with high hopes of finding something similar to the Backdraft Brown Ale that Paul and I periodically refer to (we tried it together at Crystal City Sports Pub when I visited Northern Virginia). The Backdraft is one of the most bangin' beers I've ever had. It's dark, but not heavy. Malty, but not too sweet. Really, really good. I have found nothing like it since, but keep trying brown ales in hopes of finding something more readily accessible.
So today, Dogfish Head Indian Brown Ale. Definitely a reputable brewer. I'm definitely tasting something nice under the hops-- the label did warn me that the brew is well-hopped, which I'm not generally into, not there's a nice brown ale under there, malty and smooth. The hops aren't even that bad. I don't totally dread finishing the six pack, though I may be inclined to share it with friends who may appreciate hops more.
As far as how the chicken goes, you'll have to ask my dad.
I was curious about the hops/prostate cancer thing, so I looked it up, and found the following:
Hope for Guys: Beer ingredient eyed in prostate cancer prevention
Beer can prevent prostate, breast cancers
Why beer is the latest hope in fight against cancer
Interesting. Well, that puts me at 190 to Paul's 172, and hopefully Dad enjoys dinner. I will enjoy my chili and potato, thank you, perhaps with another bottle of this Indian Brown Ale.
I usually keep a short list in my wallet of beers I haven't tried, but the list was gone, so I found myself walking back and forth along the beer cases, staring, brainstorming, for a few minutes. I was standing by the case of 22oz beers near the door when a man came in who stared at the beers similar to the way I was. He said something about looking for a beer to marinade sausage that he wanted to grill tonight, and that he had just read somewhere that hoppy beers supposedly are good for preventing prostate cancer for men, so he was looking for an IPA. He ended up taking something entirely different, but that idea got added to my brainstorming, and I ended up leaving with a six pack of Dogfish Head Indian Brown Ale.
Before I discuss this further, my marinade recipe:
1 cup beer
1/2 cup soy sauce (we use the low sodium kind in our house, having grown up without a lot of salt in my mom's cooking, we're pretty sensitive to it)
a tablespoon or so of oil (last time I used canola, this time, olive)
2 cloves garlic (1 heaping teaspoon of the jarred minced kind)
1 tablespoon chopped onion (I'm a little more generous than that)
1 tablespoon chopped parsley
You shouldn't marinade chicken for more than a few hours because it starts to break down proteins and whatnot. Grill it till it's not pink in the middle. Serve it to your favorite omnivores or carnivores (for those who don't know I'm a vegetarian). Tonight I'll be serving it up with a baked potato and some bean and corn chili.
Last time I made this, I used Magic Hat's Howl Winter Seasonal, a dark lager. I enjoyed drinking the leftovers-- definitely a strong flavor, almost like a porter, but drank light a lager, fairly light. As a marinade, even my picky eater little brother gave it a thumbs up and welcomed a repeat performance.
So this time, the Indian Brown Ale. I just finished making the marinade and there are some chicken boobies bathing in it in our fridge now. I drank the remaining 4 oz from the bottle I opened with high hopes of finding something similar to the Backdraft Brown Ale that Paul and I periodically refer to (we tried it together at Crystal City Sports Pub when I visited Northern Virginia). The Backdraft is one of the most bangin' beers I've ever had. It's dark, but not heavy. Malty, but not too sweet. Really, really good. I have found nothing like it since, but keep trying brown ales in hopes of finding something more readily accessible.
So today, Dogfish Head Indian Brown Ale. Definitely a reputable brewer. I'm definitely tasting something nice under the hops-- the label did warn me that the brew is well-hopped, which I'm not generally into, not there's a nice brown ale under there, malty and smooth. The hops aren't even that bad. I don't totally dread finishing the six pack, though I may be inclined to share it with friends who may appreciate hops more.
As far as how the chicken goes, you'll have to ask my dad.
I was curious about the hops/prostate cancer thing, so I looked it up, and found the following:
Hope for Guys: Beer ingredient eyed in prostate cancer prevention
Beer can prevent prostate, breast cancers
Why beer is the latest hope in fight against cancer
Interesting. Well, that puts me at 190 to Paul's 172, and hopefully Dad enjoys dinner. I will enjoy my chili and potato, thank you, perhaps with another bottle of this Indian Brown Ale.
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