Bangers and Colcannon for St. Patrick’s Day

DSC_1167I have wanted to try out making Irish Bangers since my trip to Ireland two summers ago, so when I found this recipe for Bangers and Colcannon with Guinness Onion Gravy from Closet Cooking just in time for St. Patrick’s Day, I was thrilled! This is comfort food at its best! I adapted the recipe just a bit to be dairy free.

Ingredients:

  • DSC_11611 pound potatoes, peeled and diced
  • 1/4 lb bacon cut into 1 inch slices
  • pepper to taste
  • 1 tbsp earth balance organic whipped buttery spread
  • 1/4 small head cabbage, thinly sliced
  • 4 green onions, sliced
  • salt and pepper
  • 1 tbsp olive oil
  • 1 lb Irish bangers
  • 1/2 onion, sliced
  • 1 clove garlic, chopped
  • 1 tsp thyme
  • 2 tbsp flour
  • 1 bottle Guinness
  • 2 tbsp mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp earth balance organic whipped buttery spread
  • 1 tbsp vegan sour cream
  • almond milk to taste

Directions:

  1. DSC_1162Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
  2. Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes.
  3. Add the butter to the bacon, season with salt and pepper DSC_1163and cook about a minute.
  4. Add the cabbage to the bacon, mix to coat and let cook until tender, about 10 minutes.
  5. Add the green onions to the cabbage, cook for 5 minutes, season with salt and pepper and set aside.
  6. Heat the oil in a pan over medium high heat.
  7. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
  8. Add the onions and saute until tender, about 5-7 minutes.
  9. Add the garlic and thyme and saute until fragrant, about a minute.
  10. Sprinkle in the flour and let it cook for a few minutes.
  11. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.
  12. Remove the sausage and continue to simmer to reduce by half about 10 minutes.
  13. Meanwhile, mash the poatatoes, mix in the cabbage followed by the butter, sour cream and enough milk until you get your favourite mashed potatoes consistency.
  14. Serve and enjoy!

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Strawbeery Granita

So, I’m no mixologist or anything, but I do like to drink. And have fun with my drinks! This post will be the first of drink recipes I post!

Granitas are like slushies, but for grown-ups! What could be more fun than that? You can throw pretty much anything into them, so long as you have a blender.

For this granita, all you need is Strawberry Harvest Abita and a handful of fresh strawberries.  Mix them together in a blender until well combined.  Then pour the mixture into an 8×8 baking dish and put the dish in the freezer.  Ice will begin to form from the edges into the center, every 10 minutes or so scrape the ice off the edges and stir the liquid until just frozen, about 1 hour. Next time I may try it with a different beer, because this was a little too strawberry.  I think it would be great with a pale ale or IPA.

Serve and enjoy!

Chocolate Stout Cake for Matt’s 22nd Birthday

Matt, my boyfriend, LOVES beer.  So for his birthday I obviously had to make him some kind of treat with beer in it, and he chose this cake, which I adapted from The Beeroness.  The cake has Rogue Double Chocolate Stout in it, and the ganache has Maui Brewing Co.’s Coconut Porter.  This cake takes a very long time to make, but it’s worth it.  It was a moist and positively delicious cake!

Ingredients:

For the Cake:

  • 3 cup flour
  • 1 tbs baking powder
  • 2 tsp baking soda
  • ¼ cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 2 sticks (16 tbs) unsalted butter
  • 2 cup sugar
  • 4 eggs
  • 1 1/2 cup dark chocolate chips
  • 1 1/2 cup Rogue Double Chocolate Stout
  • 1 cup of brewed coffee, cooled

For The Filling (Brown Sugar Buttercream):

  • 1/4 cup very hot water
  • 1/2 cup of brown sugar
  • 12 tbs of butter softened
  • 1/2 tsp salt
  • 1 cup powdered sugar

 

 

For The Ganache:

  • 2 cups of dark chocolate chips
  • 2 cups of Maui Brewing Co. Coconut Porter

 

 

 

Directions:

Cake:

  1. Preheat the oven to 350.
  2. Combine flour, salt, baking powder, baking soda and the cocoa powder in a bowl and whisk until well combined.
  3. In the bowl of a stand mixer beat butter and sugar until well combined. Add the eggs one at a time, beating well after each egg.
  4. Put the dark chocolate chips in a microwave safe bowl. Microwave for 30 seconds, remove and stir. Repeat until the chocolate is melted.
  5. Add the melted chocolate to the sugar/egg mixture and blend well.
  6. While the mixer is on a medium-low setting, add the stout and then the coffee, continue to combine until well mixed.
  7. Add the flour mixture a little at a time until well combined.
  8. Grease and flour your cake pan(s). I used 8 inch square pans. Bake for between 25 and 35 minutes (depending on your cake pan size) or until the cake is set in the center. Remove from oven and allow to cool.

Filling:

  1. While the water is still very hot, add the brown sugar and stir until completely dissolved. Allow to cool to room temperature. Microwave it if you need to.
  2. In the bowl of a stand mixer, cream the butter, salt and powdered sugar until combined.
  3. Add the brown sugar mixture and mix slowly until mostly combined, then turn the mixer on high and then whip until the frosting is fluffy and well combined.

Ganache:

  1. Place chocolate chips in a heat safe bowl. In a pot on the stove, cook the beer over medium heat until reduced by half, stirring frequently, about 10 minutes.
  2. Pour the beer, that you have reduced to 1 cup, over the chocolate chips and stir until well combined.
  3. Place in the fridge and allow to cool completely about 30 minutes.

Assembly:

  1. Place the first layer of your cake on a a cake plate.
  2. Top with  your brown sugar butter cream.
  3. Add the second cake layer.
  4. Pour the warm ganache over the top and allow it to run down the sides. Spread with a knife if necessary.