Guinness Goodness

By guest blogger Sharon Halkovics

 I’ve always been a fan of the ‘black stuff’, but even more so after a recent trip to Ireland.  I had the best pint in the world at The Strand in Strandhill which is a small surf town really close to Sligo on the western coast.  My life seemed to change after that experience.  A good pint of Guinness can have some very magical effects, as one may know.  So as we get closer to the month of March and St. Patrick’s Day, I decided to try a very simple and much-talked about recipe: Guinness Caramel Sauce.  I modified the recipe a bit since Guinness can have a slightly bitter edge.  Once modified and poured over a good vanilla bean ice cream, this sauce is absolutely delicious. And as simple as picking a shamrock!

Check out our festive Traditional Irish Cooking class, if you’re looking for a pub-and-parade alternative for celebrating St. Patrick’s Day.  We’d love for you to share your favorite Guinness recipes from cake to stew too.  Sláinte!

 Guinness Caramel Sauce
Adapted from Food Network Magazine

One 15 oz can Guinness or other stout beer
2/3 cup sugar
3 – 4 Tbsp butter, cold and diced

Pinch of salt
Vanilla bean ice cream
Accompaniments:  Shortbread cookies or crushed pretzels for topping

Bring one 15 ounce can Guinness and 2/3 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes (the bubbles will get foamy and it’ll start to thicken quickly).  Whisk in 3 – 4 Tbsp diced cold butter and a pinch of salt.  Drizzle the Guinness caramel over vanilla bean ice cream.  Serve with shortbread cookies or crushed pretzels, if you have some.