stout

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Stout-Steamed Shellfish with Charred Onions

grapeseed or vegetable oil

onion,

unsalted butter

garlic,

thyme

kombu

bay leaf

clams mussels debearded

Kosher salt, freshly ground pepper

To serve this dish from Canadian restaurant Wolf in the Fog as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Bon Appétit

Heat oil in a large wide pot over high. Cook onion, stirring occasionally, until edges are blackened, 6–8 minutes. Let pot cool slightly, then add butter, garlic, arranging cut side down, and thyme and cook over low heat until garlic is golden and fragrant, about 3 minutes. Add kombu, bay leaf, and stout and increase heat to medium-high. Add shellfish; cover pot. Cook, shaking pot often and transferring shellfish to a large bowl as they open, until all the shellfish are open, 5–8 minutes. Discard any that don’t open. Season cooking broth with salt and pepper. Divide shellfish among bowls; ladle broth over.

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Dark muscovado & whisky marmalade

Seville orange

lemons

¼kg sugar

dark muscovado sugar

milliliters whisky

Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.

Try our traditional recipe for homemade Christmas pudding. You can make this luxurious dessert a couple of months ahead

Classic Christmas pudding

self-raising flour

¼ tsp nutmeg, freshly grated

½ tsp mixed spice

salt

fresh white breadcrumbs

dark brown sugar

currants

sultanas

1.25kg raisins

chopped almonds

cooking apple, grated

eggs

orange,

Sift the flour with the spices then add the rest of the dry ingredients. Add the apple and mix well. Beat the eggs until frothy, stir in the orange juice, zest and stout. Add to the mixture and mix to combine thoroughly.

Spoon into buttered basins (i use the plastic ones with snap on lids). This amount is enough to fill an 850ml basin and 3 × 425ml ones. Cover with a pleated piece of greaseproof paper before putting on the lid. Put into a saucepan on a trivet or upturned saucer and add boiling water to come a quarter of the way up the bowl and steam for six hours. Top up the water as you need to. Pour yourself a large glass of red wine and wait for the waft of cooking christmas pudding to emanate from the kitchen.

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.

Beef and Stout Skillet Pie

olive oil

lb. Lean Ground Beef

shiitake mushrooms

Kosher salt

pepper

tomato paste

c. frozen pearl onions

thyme leaves

tbsp. all-purpose flour

stout (we used Guinness)

c. frozen butternut squash

c. frozen peas

pie crust

Heat oven to 375°F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.

This perfectly tender chocolate cake gets its deep flavor thanks to Irish stout. Finish this chocolate Guinness cake with a rich chocolate ganache or your favorite chocolate frosting for a perfect dessert for any chocolate lover.

Chocolate Guinness Cake

Guinness beer (you can also use chocolate stout)

black coffee

Dutch-processed cocoa powder

all purpose flour

sugar

baking powder

vanilla extract

sour cream

heavy whipping cream

chocolate

Preheat oven to 350°F. Lightly coat three 8-inch round cake pans with 2-inch-high sides with nonstick spray or butter and line with parchment paper rounds, then spray paper. Set aside.

In heavy large saucepan over medium heat, bring Guinness, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking powder, and salt in a large bowl to blend. In another large bowl, use an electric mixer to beat eggs, vanilla and sour cream until smooth.

Add Guinness-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Gradually add flour mixture, beating on low speed until just combined. Divide batter equally among prepared pans.

Bake cakes 40-45 minutes, rotating pans between racks halfway through baking. Cakes are done when a tester inserted into center of cakes comes out clean. Transfer cakes to rack; cool 10 minutes in the pans. Turn cakes out onto rack and cool completely.

For the Cake

Bring cream just to a simmer in a saucepan over medium heat. Remove from heat. Add chopped chocolate to a bowl and pour over hot cream. Let stand for a few minutes, then whisk until melted and smooth. Refrigerate until icing is spreadable, stirring every 20-30 minutes, about 1 ½  hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Top with chocolate curls.

For the frosting

https://mediavine-res.cloudinary.com/video/upload/t_original/v1709582027/clofwonq1xhmjz63tzmj.mp4

This beautiful crepe cake is made up of dark chocolate beer crepes and a whiskey whipped cream. It's a showstopper of a dessert and absolutely delicious and decadent. You can also make it without alcohol if you prefer.

Vegan Dark Chocolate Crepe Cake with Whipped Cream Filling

(705 grams) soy milk

(245 grams) stout beer, substitute sparkling water or additional plant milk

(230 grams) all purpose flour

(53 grams) chickpea flour

(65 grams) cocoa powder, dutch processed or natural

(50 grams) sugar

tbsp (19 grams) tapioca starch

tsp (5 grams) salt

(490 grams) soy milk

(448 grams) refined coconut oil, melted

(150 grams) sugar (use 1 cup for sweeter cake)

tsp xanthan gum

tsp (10 grams) vanilla extract

(45 grams) whiskey (optional)

Blend all the ingredients for the crepes together...

Blend all the ingredients for the crepes together until combined, about 30 seconds, then transfer to a sealed container and refrigerate for an hour or up to overnight.

When ready to make crepes, heat a 9...

When ready to make crepes, heat a 9 - 10" non-stick skillet or specialized crepe pan over medium-low heat. Lightly spray pan with oil then pour 1/3 cup of batter in the center of the pan. Use a crepe spreader to easily spread the batter in a circles until you have a thin pancake -or- if you don't have the tool rotate the pan in a circular motion so the batter rolls around and spreads to the outside of the pan into a thin pancake. Note: If the batter dances around when it hits the pan the pan is too hot. It's better to go slower at a lower temperature with crepes.

Let the crepe cook until the top no...

Let the crepe cook until the top no longer looks wet and the edges are starting to curl up, about 2-3 minutes. Gently flip by loosening the edges of the crepe first then sliding the spatula under the crepe. Cook an additional 1 1/2 - 2 minutes, or until the bottom side is cooked. Repeat with the remaining batter, spraying the pan with oil between each crepe. Let the crepes cool to room temperature or wrap and store in the fridge until ready to use.

To make the cream: blend all the ingredients...

To make the cream: blend all the ingredients in a blender until smooth and emulsified, about 30 seconds on high.

Transfer to a sealed container and refrigerate until...

Transfer to a sealed container and refrigerate until fully chilled. This will take several hours, or speed it up by using the freezer.

Whisk to soft peaks using a balloon whisk...

Whisk to soft peaks using a balloon whisk on a stand mixer or handheld beaters. This will take about 3-5 minutes.

Put the first crepe onto a cardboard round...

Put the first crepe onto a cardboard round or a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe. Use an offset spatula to spread to just before the edge of the crepe. Place a crepe on top and repeat with adding cream and crepes until you've used up all of your crepes.

Spread a layer of cream on top and...

Spread a layer of cream on top and decorate as desired. Refrigerate the crepe cake for about 1 hour before slicing into and serving. Alternatively wait to decorate the top crepe and wrap the cake up and refrigerate overnight, decorating before serving.

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