Celebrate St. Patrick’s Day with 24 beer-infused recipes

2 years ago
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Happy St. Patrick’s Day: Because even if you don’t consider this a real holiday, it’s still a great excuse to break out your green clothes and drink a pint or two.

We’ve compiled 24 of our favorite beer-infused recipes to help get the party started. This way, you can have your beer, and eat it too.

There’s a recipe for super wings — turkey wings cooked just like super-sized hot wings; and beer brittle (just do yourself a favor and make two batches). Beer cake is a perfect way to cap your festivities, and if you’re looking to get a little messy, check out the pecan-crusted spareribs with Kentucky bourbon barbecue sauce. Beer and bourbon. Yes.

Or you can go the traditional route with these eight lucky recipes, including soda bread, whiskey-marinated wings and variations on corned beef. Just make sure you try the corned beef with bourbon-brown sugar sauce, for obvious reasons.

And maybe start with the Guinness ginger cake below.

GUINNESS STOUT GINGER CAKE

Total time: 1 1/2 hours | Serves 8

Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea or a beer!

1 cup stout, preferably Guinness
1 cup molasses
1/2 tablespoon baking soda
3 eggs
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3/4 cup grapeseed or vegetable oil
2 cups flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated ginger root

1. Heat the oven to 350 degrees. Butter a 9×5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.)

2. Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

3. Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil.

4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine.

6. Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.

Each serving: 556 calories; 353 mg sodium; 77 mg cholesterol; 23 grams fat; 2 grams saturated fat; 81 grams carbohydrates; 6 grams protein; 1.19 grams fiber.

Happy St. Patrick's Day: Because even if you don't consider this a real holiday, it's still a great excuse to break out your green clothes and drink a pint or two. We've compiled 24 of our favorite beer-infused recipes to help get the party started. This way, you can have your beer, and eat it too. There's a recipe for super wings — turkey wings cooked just like super-sized hot wings; and beer brittle (just do yourself a favor and make two batches). Beer cake is a perfect way to cap your festivities, and if you're looking to get a little messy, check out the pecan-crusted spareribs with Kentucky bourbon barbecue sauce. Beer and bourbon. Yes. Or you can go the traditional route with these eight lucky recipes, including soda bread, whiskey-marinated wings and variations on corned beef. Just make sure you try the corned beef with bourbon-brown sugar sauce, for obvious reasons. And maybe start with the Guinness ginger cake below. GUINNESS STOUT GINGER CAKE Total time: 1 1/2 hours | Serves 8 Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea or a beer! 1 cup stout, preferably Guinness 1 cup molasses 1/2 tablespoon baking soda 3 eggs 1/2 cup granulated sugar 1/2 cup dark brown sugar, packed 3/4 cup grapeseed or vegetable oil 2 cups flour 2 tablespoons ground ginger 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cardamom 1 tablespoon grated ginger root 1. Heat the oven to 350 degrees. Butter a 9x5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.) 2. Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates. 3. Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil. 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom. 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine. 6. Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool. Each serving: 556 calories; 353 mg sodium; 77 mg cholesterol; 23…

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