By William Brand
Monday, March 17th, 2008 at 6:20 pm in Uncategorized.
Well, it’s St. Patrick’s Day _ a day that all of us our Irish. Stout originated in Ireland as a ramped-up porter and thanks, I’m sure, to the worldwide reach of of Guinness, it’s become the trademark drink on St. Patrick’s Day.
Internet cooks have also been busy. Lucy Saunders, who has written a series of very excellent beer cookbooks, contributes a recipe for Fudge Stout Brownies and the Web site, BigCitylittlekitchen.com weighs in with a recipe for Guinness Stout Cupcakes.
Lucy also wrote an article in the Sunday, March 8, 2008 Milwaukee Journal.
Do American craft brewers turn green with envy as St. Patrick’s Day approaches and imported Irish stout (one well-known brand in particular) takes over taps across the country?
Not a chance.
Thanks to a dizzying assortment of specialties, you can toast the luck o’ the Irish with a dozen different styles of stout. Choose a cherry stout (Bell’s Brewery), an oatmeal stout (Sand Creek Brewing Co.), a coffee stout (Lakefront Brewery), a chocolate stout (Rogue Ales) or even a hybrid such as a bourbon barrel-aged oatmeal stout (Founders Brewing Co.). And that’s just the tip of the stout selection.
But it’s the style known as Imperial stout that is hugely popular – and perhaps an imperiled style as well. READ MORE…
Here’s the Fudge Stout Brownie Recipe,…
Recipe adapted from “The Best of American Beer & Food: Pairing and Cooking with Craft Beer,” by Lucy Saunders (Brewers Publications, $22.95, available at www.amazon.com).
Makes 16 fudgy brownies
Butter to coat pan
1 tablespoon unsweetened cocoa powder
½ cup (1 stick) unsalted butter
4 ounces chopped bittersweet chocolate
1 cup granulated sugar
2 tablespoons packed brown sugar
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/3 cup coffee stout (see note)
2 tablespoons Irish whiskey
¾ cup sifted flour
¼ teaspoon salt
1 cup chopped nuts (such as macadamia, pecans or walnuts) (optional)
Suggested pairing: Coffee stout or Imperial stout
Preheat oven to 325 degrees. Prepare a 9-inch metal baking pan by buttering it well and dusting the inside with 1 tablespoon cocoa powder. Set aside.
In 2-quart saucepan, melt the ½ cup butter over low heat. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).
Stir in sugars and mix well 1 minute. In large measuring cup, beat together 2 eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour with salt into a separate bowl. Stir stout mixture into saucepan in thirds, alternating with flour by 1/3 cupfuls, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.
Scrape batter into prepared pan and bake in preheated oven about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wiped clean with each slice (otherwise, because of the very fudgy texture, the brownies will clump).
Note: Coffee stouts are made by breweries across North America, but if you can’t find one, substitute 2 ounces sweet stout mixed with 1 ounce brewed espresso.