One of my favorite fridge staples is having a moment. Guinness beer is a media sensation due to its drinking challenge called "Split the G." The game is to sip exactly enough at once so that, when you put the glass down, the 'G' in the word Guinness on your glass is half foam, half beer.
While I am not a beer drinker, I always have a bottle of Guinness tucked away in the back of my fridge. Cooking with beer is a wonderful way to add flavor. From soups and stews to marinades and batters, and even bread baking, Guinness is a flavorful liquid that adds complex bitter and sweet notes of coffee, chocolate, and barley. I love adding to beef or lamb stews, and batter for crepes, tempura, and fish 'n' chips. Many recipes benefit from the rich Irish stout.
In the summer, I use Guinness to make a delicious barbecue sauce that enhances chicken and fish. I often grill a side of salmon and baste it with my homemade Guinness sauce. The result is richly flavorful and adds complexity. Stout beer adds umami flavors that boost savory and sweet dishes making them more satisfying. Deglazing a pan with Guinness adds slightly bitter and malty flavors that help create a base for sauces and stews.
The bonus is that Guinness offers antioxidant and prebiotic content as well as polyphenols. And so, a space always remains in my fridge for a bottle of Guinness.
Guinness Barbeque Sauce
This is a rich and flavorful sauce that pairs well with chicken and strongly flavored fish such as salmon and cod. The sauce is also delicious brushed on grilled onions, peppers, and mushrooms.
Serves 4-6
For the sauce
1 14.9-ounce can Guinness beer
1½ cups no-sugar-added ketchup (I like a keto brand without added sugar)
¼ cup dark brown sugar
¼ cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons pimentón (smoked paprika)
1 teaspoon hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
For the salmon
3 red peppers, cut into thick slices
3 red onions, cut into thick slices
4 zucchini, cut in half lengthwise
4 medium size, ripe tomatoes, cut in half
4 romaine hearts, cut in half lengthwise
1 2-pound side of wild salmon, skin on
1. In a saucepan, over medium heat, simmer: beer, ketchup, brown sugar, maple syrup, apple cider vinegar, Worcestershire sauce, paprika, hot sauce, onion powder, garlic powder, salt, and pepper until reduced and thickened. Set aside.
2. Preheat grill to medium. Toss vegetables with extra virgin olive oil, salt, and pepper. Place vegetables on the grill either in a vegetable pan or on cleaned and lightly oiled grates. Cook vegetables, turning occasionally until lightly browned and tender.
3. Pat dry salmon, brush both sides with EVOO, and season with salt and pepper.
4. Place salmon, skin side down, on heated grill. Brush salmon generously with barbecue sauce.
5. Continue cooking salmon, brushing with sauce for about 12-15 minutes or until salmon feels slightly firm when pressed.
Transfer salmon to a serving platter. Arrange vegetables around salmon. Serve with extra sauce for passing.
Poached Pears with Guinness Crepes
Pears are a tricky fruit. Because they ripen from the inside out, by the time the outside is tender and ripe, the inside is mush. Poaching pears is a lovely way to enjoy this end of summer/early fall fruit. Poaching pears in a flavorful liquid adds flavor and compliments the sweet spiciness.
Special equipment:1 piece of parchment cut to fit the diameter of the saucepan, to keep pears moist so they do not discolor.
For the pears
2 cups Guinness beer
2 cups water
1 cup sugar
1 cinnamon stick
A few strips of lemon zest
1 vanilla bean (optional)
1 few slices of fresh ginger
4 firm pears (I like Bosc), peeled, cored and quartered
1. In a large saucepan, heat: beer, water, sugar, cinnamon, zest, vanilla bean, and ginger to a simmer. Add pears and cover with parchment paper.
2. Simmer pears for about 20-30 minutes, until pears are translucent and tender.
3. Remove pears with a slotted spoon and set aside. Reduce poaching liquid until thick and syrupy. Cut poached pears into bite sized pieces.
For the crepes
Everything looks fancy in a crepe! Light, delicate, and versatile crepes are fun and interactive. I like to allow my guests to assemble their own, by having ingredients set up in an assembly line.
Serves 4
2 large eggs
¾ cup all-purpose flour
½ cup milk or alternative milk
1 teaspoon sugar
Pinch of sea salt
1/3 cup Guinness beer
1 tablespoon extra-virgin olive oil
1 tablespoon melted butter + more for crepe skillet
Garnishes: whipped cream, toasted almonds or hazelnuts, chocolate sauce
1. In a blender or food processor, mix: eggs, flour, milk, sugar, salt, beer, EVOO, and butter until a batter is formed. Transfer to a bowl and refrigerate for 30 minutes.
2. Heat a 10-inch crepe pan or non-stick pan over medium high heat. Brush with butter and add 3 tablespoons of crepe batter to pan. Swirl to distribute the batter. Cook until edges begin to curl and brown. Flip the crepe using a spatula (or your fingers!) and cook for another 10 seconds until the bottom is dry. Transfer to a plate, and continue making crepes.
3. Drizzle with reduced poaching liquid and wrap pears in crepes. Garnish with additional poaching liquid.
Garnish with whipped cream
Guinness Ice Cream Float
The perfect ending to a summer meal is a simple ice cream float. Vanilla ice cream is a great complement to the rich flavors of Guinness beer. Use a high-quality ice cream with lots of vanilla bean specks. Gild the lily by drizzling chocolate syrup over the float.
Serves 2
2 4-ounce scoops ice cream divided into 2 glasses
2 cups Guinness beer
Chocolate syrup
1. Pour beer over ice cream.
2. Drizzle with chocolate syrup.
Enjoy!
Laura Frankel-a noted kosher chef, and cookbook author-serves as Director of Culinary Operations at CJE SeniorLife-Tamarisk NorthShore. She is also a product development specialist and has worked as culinary director for a media company.
